Byodo-in photo
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Byodo-in

Temple
Last updated Reviewed by the Japan Voyage editorial team
Prefecture
Kyoto
Type
Temple
N/A
0 reviews
Train Access Cafe

About This Destination

A UNESCO World Heritage temple famous for its Phoenix Hall, depicted on the Japanese 10-yen coin.

You have seen this building before. The Phoenix Hall is on the back of the ten-yen coin, and the phoenixes on its roof were on the 10,000-yen note until the new series arrived in 2024, which makes it the most reproduced piece of architecture in Japan.

It was finished in 1053, and it is the only major Heian-period building still standing in something close to its original form. Everything else from that century burned. The hall was built by Fujiwara no Yorimichi at the height of his family's power, at a moment when the Buddhist doctrine of mappo, the degenerate final age, had convinced the aristocracy that the world was ending and the only hope was rebirth in Amida's western paradise. So they built the paradise: a hall shaped like a bird about to take off, reflected in a pond laid out to be seen from the far bank, with the Amida Buddha inside visible through a round window from across the water.

That statue is by Jocho, the sculptor who invented the joined-block technique that made large wooden Buddhas possible. Around it, 52 bodhisattvas ride clouds along the walls, playing instruments and dancing. The interior is open to small timed groups for an extra fee and there is usually a wait.

The Hoshokan museum, built underground in 2001 so as not to intrude, holds the original roof phoenixes, the temple bell and half the bodhisattvas, and it is far better than a temple museum has any right to be.

Entry is around 700 yen. Uji is Japan's most famous tea town, and the shops along the river between the station and the temple sell matcha that Kyoto restaurants buy. Twenty minutes by JR from Kyoto.

Location

Prefecture: Kyoto

Address: Kyoto, Japan

Nearest Station: Uji

Best time to visit: Late April to early May for the famous wisteria trellis; the Phoenix Hall reflected in its pond is beautiful year-round, with autumn maples and snow especially photogenic

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Visitor Information

Credit Cards: Unknown

Food Options: Toka tearoom within the temple grounds serves Uji matcha and Japanese sweets. The Uji Omotesando street leading to the temple is lined with matcha specialty shops, tea houses, and restaurants serving matcha soba and other local cuisine.

Access

Kyoto, Japan

Get Directions

Frequently Asked Questions

How do I get to Byodo-in?

From Kyoto Station, take the JR Nara Line to Uji Station, about 17 minutes by Miyakoji Rapid (240 yen) or 30 minutes by local train. From Uji Station, walk 10 minutes south through the Uji Omotesando shopping street, lined with matcha shops, to reach the temple. Alternatively, the Keihan Uji Line stops at Uji Station, also 10 minutes' walk away.

What's the entry fee and what's included?

Garden plus Hoshokan Museum admission is 700 yen for adults. The interior of the Phoenix Hall (Amida statue) requires a separate 300 yen ticket for a guided 15-minute tour, sold on the same day on a first-come basis (around 50 visitors per slot, every 20 minutes). On busy weekends and during cherry/maple seasons, the Phoenix Hall slots can sell out by midday, so arrive early.

When is the best time to visit Byodo-in?

Late April to early May for the wisteria pergola in front of the Phoenix Hall, a 280-year-old vine that has become Byodo-in's signature spring image. Mid-November for the maples around the reflecting pond. Mornings just after the 8:30 AM opening are quietest. The temple also runs special night illuminations on selected dates in autumn, so book ahead for these.

What food should I try near Byodo-in?

Uji is the home of premium matcha. Try matcha soba noodles, matcha parfaits, matcha soft-serve, and warabi-mochi at long-running shops along the Omotesando approach (Nakamura Tokichi, Itohkyuemon, Tsuen Tea). Within the temple grounds, the Toka tearoom serves a quiet matcha-and-sweet pairing with a view of the Phoenix Hall garden. Allow extra time to linger over tea.

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