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Ishicho

Name: Ishicho
Address: Kawaramachi Dori Takeya Higashi Iru, Nakagyo-ku, Kyoto, Kyoto, 604-0901, Kyoto, JP

★★★★·8.6/ 10Recommended

·Ryokans

📍Kawaramachi Dori Takeya Higashi Iru, Nakagyo-ku, Kyoto, Kyoto, 604-0901 · Kyoto ↗

📞0081753547100·Official site ↗

Meeting roomsLong-term parking (surcharge)24-hour front deskLuggage storageFree WiFiKaraokeAll 21 facilities +

Review

Official

Nestled near Kyoto's scenic Kamogawa River, this hotel offers a delightful culinary experience with traditional kaiseki meals featuring fresh, local vegetables. After a day exploring Kyoto's treasures, unwind in the warm ambiance of your Japanese-style guest room. The lobby welcomes you with soothing aromas, creating a tranquil atmosphere. Enjoy the convenience of in-room dining for both breakfast and dinner. All guest rooms are equipped with a private bath and toilet, along with amenities such as hand towels, bath towels, body soap, hand soap, a hairdryer, and a comfortable Japanese bathrobe.

Guest scores & sentiment

From 80 guest reviews · multi-source · as of 2026-07-20

Guests praised the quiet central location, attentive staff, and authentic Japanese experience including onsens and breakfast. Complaints focused on dated facilities, broken laundry machines, parking difficulties, and undisclosed taxes.

Dimension scores · cross-source

Service9.2

Wi-Fi8.8

Rooms8.7

Cleanliness8.7

Surroundings8.6

Value8.3

Location8.3

Facilities8.3

＋ PraisedExcellent location · Delicious and abundant breakfast · Warm and attentive staff · Clean and comfortable rooms

－ ComplaintsLimited and hard-to-book parking · Unclear alternative parking guidance · Staff names similar and hard to identify · Baths are not natural hot springs

KEYIdeal for those seeking traditional Japanese hospitality and location. Note dated facilities, parking issues, and verify tax inclusion.

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DiningSights

Isshisoden Nakamura

Japanese · ★★★ Michelin

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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

749m

Sokkon Fujimoto

Japanese · ★ Michelin

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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

321m

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.

338m

Gokomachi Tagawa

Japanese · ★ Michelin

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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.

360m

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.

588m

Tsujifusa

Japanese · ★ Michelin

¥¥¥

Fusa means ‘linen’ or ‘hemp cloth’, which is used in Shinto rituals to symbolise cleanliness. The word was chosen for the restaurant’s name because, like Japanese cuisine, it developed from an origin as a sacred offering, and indeed the shop curtain hanging at the shop’s entrance is woven of pure linen. As part of his daily duties, the owner-chef prays at Ujiko Shrine and draws pure votive water from there. The proprietress, a qualified sommelier, suggests pairings of sake and wine.

623m

Kiyama

Japanese · ★ Michelin

¥¥¥¥

Water drawn from a well on the premises is where everything starts for Kiyama. Prix fixe dining begins with the service of plain hot water. The first infusion of dashi is prepared before the guests’ eyes, its aromatic fragrance and clear, refined flavour enlivening each simmered bowl. As the meal draws to a close, the proprietor himself prepares and serves thin tea, a weak matcha. The menu is a hymn of thanks for the pure groundwater of Kyoto that brings out the best in each dish.

654m

Muromachi Yui

Japanese · ★★ Michelin

¥¥¥¥

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.

1.1km

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

Ishicho

Guest scores & sentiment

Room types · 2

Ishicho Shogikuen Tower - Japanese Room

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Facilities · 21

Nearby & map