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The Hedistar Hotel Kyoto Nijo Comic & Books

Name: The Hedistar Hotel Kyoto Nijo Comic & Books
Address: Nakagyoku Horikawadori Anekoji Sagaru Anenishihorikawacho 508, Kyoto, JP

★★★·8.6/ 10Recommended

·Hotels

📍Nakagyoku Horikawadori Anekoji Sagaru Anenishihorikawacho 508 · Kyoto ↗

📞+81754688877

Air conditioningLift / ElevatorLuggage storageFax/photocopyingSoundproof roomsFacilities for disabled guestsAll 43 facilities +

Review

Official

Enjoy stunning views from the rooftop terrace at The Hedistar Hotel Kyoto Nijo Comic&Books. Make use of complimentary Wi-Fi and a vending machine. The hotel's restaurant offers a satisfying meal, and local cuisine breakfasts are available daily (fee applies). Featured amenities include a 24-hour front desk, multilingual staff, and luggage storage. The 85 air-conditioned rooms provide the comforts of home with refrigerators and flat-screen televisions, along with complimentary Wi-Fi. Bathrooms feature shower/tub combinations, deep soaking bathtubs, and complimentary toiletries. Located in Kyoto's Karasuma district, the hotel is within a 5-minute drive of Nijō Castle and Higashi Honganji Temple, and conveniently close to other attractions.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Wi-Fi9.1

Service9.1

Facilities8.9

Cleanliness8.9

Rooms8.8

Value8.8

Location8.8

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DiningSights

Miyawaki

Japanese · ★ Michelin

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One of Miyawaki’s strengths is the menu’s deft sense of rhythm—white fish tsukuri served with salted kombu, for example, or fruit and yuba made into a smooth surinagashi soup. The use of Kagawa wagyu reflects the chef’s wish to support his home region, featuring in heartier dishes such as charcoal-grilled wagyu and cutlets. The generous number of dishes is another pleasure, and the easy banter between the couple helps put guests at ease. Guests leave feeling both full and content.

218m

Muromachi Yui

Japanese · ★★ Michelin

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Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.

713m

Ogawa

Japanese · ★ Michelin

¥¥¥¥

After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppe

342m

Nijojo Furuta

Japanese · ★ Michelin

¥¥¥

Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests.

389m

Ogata

Japanese · ★★ Michelin

¥¥¥¥

Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.

793m

Kyoryori Fujimoto

Japanese · ★ Michelin

¥¥¥

Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.

484m

ima

French · ★ Michelin

¥¥¥

Countertop French dining in a merchant’s house with a brick oven. The classic cuisine here is interlaced with woodfire cooking learned in Spain. Shiitake mushroom and shrimp wrapped in pie pastry is a feature menu item. Sauce is thoroughly reduced over the fire, wreathed in smoke from the embers. ‘Ima’ means ‘now’, inviting you to live in the moment. Every dish is imbued with the magic of wood smoke; all focus trained on the moment when the flavour of the ingredients leaps out.

545m

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

1.2km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

The Hedistar Hotel Kyoto Nijo Comic & Books

Guest scores & sentiment

Room types · 4

Single Room - Disability Access

Twin Room

Corner Single Room

Single Room

Facilities · 43

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