京町家一棟貸しKyoto Machiya Stay En
·Hotels
Air conditioningFamily roomsParkingPets allowedTerraceBoard games/puzzlesAll 31 facilities +
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Deluxe Family Suite
6 × Twin bed100 ㎡up to 6
Meals can be prepared in the well-fitted kitchen, which has a stovetop, a refrigerator, kitchenware and an oven. The spacious family room features air conditioning, a washing machine, a terrace with garden views as well as a private bathroom boasting a bath. The unit has 6 beds.
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Facilities · 31
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsParkingPets allowedTerraceBoard games/puzzlesStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedCashless payment availableFire extinguishersSanitized tableware & silverwareContactless check-in/check-outInvoice providedGuests can opt-out any cleaning services during staySmoke alarmsGuest room sealed after cleaningKey accessProcess in place to check health of guestsAccess to health care professionalsScreens / Barriers between staff and guests for safetyFace masks for guests availableSecurity alarmThermometers for guests provided by propertyInternet accessJapanese gardenBicycle-friendly propertyFree wired internetNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
Tozentei
Japanese · ★ Michelin
¥¥¥
Tozentei takes its name from a fictitious restaurant in a novel. ‘Tozen’ means ‘tipsy,’ a state of being slightly and comfortably under the influence; the name invites guests to find pleasure in both tucker and tipple. The fabric of human relations in this family-run restaurant exudes a feel of immersion in a cheerful TV drama or story. Tilefish steamed with plums and kombu consummately combines the flavour of the fish flesh with the tartness of dried plums. Tozentei is located close to Tenmangu, a shrine famous for the plum trees beloved by the poet and statesman Sugawara no Michizane. The co
956m
2
Otagi
Japanese · ★★ Michelin
¥¥¥¥
The shop stands in Takagamine, a hilly area in northern Kyoto. Out of affection for the land where he was born and raised, the chef makes a point of using the region’s produce. Vegetables come from a nearby field cultivated by an old friend. The juiciness of freshly harvested foods and the aroma of the good earth leap from every dish. The meal ends with white rice with one of a variety of toppings, such as raw egg and soy sauce, cooked egg, or hashed beef. Enjoyable and satisfying right to the very end.
1.5km
3
Tenjaku
Tempura, Japanese · ★ Michelin
¥¥¥
Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots.
1.4km
4
MUBE
Japanese · ★ Michelin
¥¥¥
‘Mube’ refers to the fruit of the Japanese staunton vine. The owner-chef adopted the name because it is considered a talisman of longevity and a famous product of his native Shiga. His use of that prefecture’s fermented foods reflects his personality, and he also prepares narezushi, a traditional fermented food of fish, salt and rice, as well as fish sauce and miso. Among his passions lies the interaction between dashi and the umami of fermentation, though he uses the latter’s characteristic flavour with restraint, in deference to modern tastes. A link climbing to the future for the food cultu
1.9km
5
NOODLE SHOP RENNOSUKE
Ramen · Bib
¥
The residential neighbourhood is like a maze and the restaurant has no sign out front. A spotlight on a bowl of ramen in a showcase indicates you’ve arrived. ‘Ramen’ distils the chef’s experience in Kyoto, pairing clear soup made with seafood dashi and pure soy sauce with house-made Kyoto wheat noodles. Thinly sliced roasted pork fillet is from Kyoto-raised swine. Blue bowls of specially ordered Kiyomizu ware set off each meal to its advantage.
1.1km
6
Yusokuryori Mankamero
Japanese · ★★ Michelin
¥¥¥¥
This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving
2.7km
7
La Biographie···
French · ★ Michelin
¥¥¥¥
Light dining is the chef’s approach. For the amuse-bouche, the theme is ‘five flavours’. A medley of finger foods adds a playful touch; roast wagyu comes in a clear sauce of beef juices. The meal concludes on a Japanese note, with soba. A soup of vegetable cut ends is poured into the bowl, adding value while ensuring nothing is wasted. The meal weaves abundant experience and creative evolution, unfolding as a biography in food.
2.4km
8
KOGA
French · ★ Michelin
¥¥¥
The chef prizes ‘combinations of flavours and aromas’. His mentor in Paris, Christian Le Squer, taught him to seek out new flavours by developing the sensibility of a perfumer. Experience and ideas come together in the ‘Warm Salad’. Vegetables picked in the Takagamine district of Kyoto’s Kita Ward are cooked in a variety of ways, drawing the flavour of each to the fore. Interplay of aromas between char-grilled meat dishes and their sauces express this fare’s unique character.
2.5km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.