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KYOSTAY Iroha Komichi

Name: KYOSTAY Iroha Komichi
Address: Minami-ku Nishikujo Higashishimamachi 50-45, Kyoto, JP

★·8.6/ 10Recommended

·Apartments

📍Minami-ku Nishikujo Higashishimamachi 50-45 · Kyoto ↗

Air conditioningFire extinguishersContactless check-in/check-outGuests can opt-out any cleaning services during stayInternet accessTelevision in common areasAll 9 facilities +

Review

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service9.6

Facilities9.6

Cleanliness9.6

Surroundings9.6

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DiningSights

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

718m

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.

1.2km

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.

2.3km

Manjuji Hakuran

Japanese · ★ Michelin

¥¥¥

The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.

2.1km

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.

2.2km

Godan Miyazawa

Japanese · ★ Michelin

¥¥¥

The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season.

2.2km

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

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.

2.9km

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

KYOSTAY Iroha Komichi

Guest scores & sentiment

Room types · 6

Japanese-Style Room (5 People) 2

Apartment

Apartment

Japanese-Style Room (5 People) 1

One-Bedroom Apartment - Non-Smoking

One-Bedroom Apartment - Non-Smoking

Facilities · 9

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