Mont-モン-KAMOGAWA STAY and HOTEL
·Apartments
Offsite parking discounted rates availableAir conditioningBBQ facilitiesParkingPets allowedOutdoor furnitureAll 14 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Cleanliness9.6
Rooms9.5
Service9.5
Location9.2
Facilities9.2
Value9.0
Wi-Fi5.8
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Suite with Terrace
2 × Double bed / 3 × Futon Mat240 ㎡up to 5
Boasting 1 bedroom and 1 bathroom with a bath, this spacious suite has a well-fitted kitchen and a terrace. Guests will find a stovetop, a refrigerator, kitchenware and an oven in the well-equipped kitchen. The suite also comes with a barbecue. The air-conditioned suite features a flat-screen TV with satellite channels, tatami, a tea and coffee maker, a dining area as well as river views. The unit offers 2 beds and 3 futons.
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Suite
2 × Queen bed80 ㎡up to 5
This spacious suite features 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. A kitchenette fitted with a stovetop, a refrigerator and a microwave is available for cooking and storing food. The air-conditioned suite features a flat-screen TV with satellite channels, tatami, a tea and coffee maker, a dining area as well as river views. The unit has 2 beds.
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Facilities · 14
All facilities & services listed by the hotel (aggregated across sources).
Offsite parking discounted rates availableAir conditioningBBQ facilitiesParkingPets allowedOutdoor furnitureCoffee Shop on siteInternet accessOffsite parking discounted rates availablePrivate picnicsSelf parking (surcharge)Vegetarian menu options availableFree wired internetNon-smoking throughout
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Nearby & map
DiningSights
1
Isshisoden Nakamura
Japanese · ★★★ Michelin
¥¥¥¥
The house began life as a travelling fishmonger, carrying fish from Wakasa Bay to scattered markets, then gradually transitioned into a restaurant. The sixth-generation head, Motokazu Nakamura, took over the reins having been the only one entrusted with the craft he learned at his father’s side. For the white miso zoni, he only uses water drawn from a well on the premises to dissolve the miso. Sake-grilled tilefish is doused in sake multiple times, piling flavour on top of flavour. The chef tends the kitchen with his son, who trained abroad, passing skills and spirit from one generation to the
750m
2
Nijo Minami
Japanese · ★ Michelin
¥¥¥
The counter was lacquered by the couple who run the restaurant as a wish for its enduring prosperity. The sign is a memento handwritten for them by the monk of Daitokuji Temple, to which the couple regularly journey to draw water. To impart the flavour of each ingredient, the chef follows a creed of simple, honest preparation. His talents are on full display in the Kyoto cuisine he studied so diligently. The meal closes with handmade Japanese confectioneries. As a devotee of the Omote Senke school of tea ceremony, the chef serves thin tea, which he prepares himself as a token of gratitude.
409m
3
Sokkon Fujimoto
Japanese · ★ Michelin
¥¥¥¥
To improve himself, the chef strives to master the arts of tea ceremony, flower arrangement and calligraphy. Those traditional arts and forms are represented by the ideal of ‘shin-gyo-so’—formal, semi-cursive and cursive forms of writing, the first being the most orthodox and the last being the freest, with semi-cursive in between. The principle of shin-gyo-so is to preserve the essentials while giving rein to imagination. The chef follows another credo, the Zen principle of ‘sokkon’, or savouring the moment and banishing worldly thoughts. The chef pays attention to every detail, from cuisine
587m
4
Gokomachi Tagawa
Japanese · ★ Michelin
¥¥¥¥
The chef is dedicated to bringing the natural flavours of his ingredients to life, and his char-grilling technique embodies that approach. Fresh from the kitchen brazier wafts aromas of wagyu beef and eel patiently grilled over bincho charcoal, bearing witness to the chef’s finesse. The meal concludes with a remarkable trio of clay-pot rices—plain, mountain delicacies, and seafood. Enjoy flavours of the season to your heart’s content.
606m
5
DODICI
Italian · ★ Michelin
¥¥¥
Prix fixe menus combine Italian gastronomic experience with Japanese ingredients, as showcased by the risotto of Japanese rice. Raw tofu lees and Daitokuji natto are uniquely Kyoto. The chef strives for a light palate, making eating a relaxed experience. Salt-pickled vegetables are made into sauces, and utilising the tartness of fermentation brings to mind Japanese cuisine. The open kitchen and the spacious, blue-walled dining room feel bright and fresh.
643m
6
Hyotei
Japanese · ★★★ Michelin
¥¥¥¥
The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater
1.3km
7
Kikunoi Roan
Japanese · ★★ Michelin
¥¥¥
The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo.
1.1km
8
Gion Matayoshi
Japanese · ★★ Michelin
¥¥¥¥
‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting.
1.1km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.