京乃怡 Kyoto Yorokobu Inn
·Holiday homes
Air conditioningFamily roomsIroning serviceTerraceStaff adhere to local safety protocolsGuest rooms disinfected between staysAll 25 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.4
Wi-Fi9.2
Cleanliness9.0
Facilities8.9
Rooms8.8
Value8.4
Location7.8
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →R
Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Vacation Home
3 × Futon Mat58 ㎡up to 5
The air-conditioned holiday home features 2 bedrooms and 1 bathroom with a bath and a shower. Guests can make meals in the kitchenette that is equipped with a refrigerator, kitchenware, a microwave and a toaster. The holiday home provides a washing machine, tatami, a tea and coffee maker along with a balcony. The unit offers 5 futons.
Rates / book on FlyerTrip →F
Facilities · 25
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsIroning serviceTerraceStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedFire extinguishersSanitized tableware & silverwareContactless check-in/check-outInvoice providedGuests can opt-out any cleaning services during staySmoke alarmsKey accessCCTV outside propertyProcess in place to check health of guestsFace masks for guests availableSecurity alarmThermometers for guests provided by propertyInternet accessBicycle-friendly propertyFree wired internetNon-smoking roomsNon-smoking throughout
N
Nearby & map
DiningSights
1
en
Japanese
¥¥¥
His father was an artist specialising in maki-e, gold and silver decorations on lacquer; his mother the latest in a long line of tea-ceremony instructors. Overseas, he spread the word about the virtues of shojin-ryori. ‘En’ means ‘swallow’; the chef named his restaurant for this migratory bird in reference to himself, a man who had lived away from Japan but had come home to Kyoto. The menu is broad in scope and includes some dishes incorporating Western elements. The swallow is said to bring good fortune, and the chef’s personality and the reputation of his cooking bring customers flocking to
849m
2
Higashiyama Yoshihisa
Japanese · ★★ Michelin
¥¥¥¥
The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy.
1.7km
3
Germoglio
Italian · ★ Michelin
¥¥¥
The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.
1.5km
4
Kako Okamoto
Japanese · ★ Michelin
¥¥¥
The proprietor loves sake above all other beverages and caters to his guests by pairing sakes of every region with compatible dishes. ‘Delicious sake and prized delicacies’ are the stars of the menu, a tapestry of kaiseki offerings interwoven with the chef’s imagination. One such creation features sashimi served as aemono—veggies or seafood, dressed with various seasonings. Appetisers arrive not on a platter, but one by one, freshly cooked. The meal concludes with chub mackerel sushi and somen noodle soup instead of the traditional rice and soup. Dishes designed to go well with sake keep the r
1.8km
5
Gion Sasaki
Japanese · ★★★ Michelin
¥¥¥¥
In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.
2.5km
6
Kenninji Gion Maruyama
Japanese · ★★ Michelin
¥¥¥¥
Situated on the south side of Kennin-ji Temple, the restaurant looks out on Yasaka Pagoda. Pass through the elegant gate, have a seat in the waiting area, and relax in the courtyard cooled with sprinkled water. The proprietor welcomes guests with the four-fold etiquette of the wabi-cha school of tea ceremony: harmony, respect, purity and tranquillity. In cuisine, he prizes the five unseen senses, with care paid to light, sound, temperature, fragrance and taste. Even the water is steeped in history, tradition and the four seasons. Unseen yet deep and strong are the roots of Kyoto culture here.
2.4km
7
SEN
Japanese · ★ Michelin
¥¥¥¥
Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.
2.1km
8
YOKOI
Japanese · ★ Michelin
¥¥¥¥
Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for
2.2km
1
2
3
4
5
6
7
8
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.