Kyoto Ryokan Hirashin
·Ryokans
Air conditioningFamily roomsLift / ElevatorLuggage storageSafety deposit boxFax/photocopyingAll 27 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Location9.2
Service9.1
Rooms8.3
Wi-Fi8.0
Cleanliness8.0
Facilities7.6
Value7.5
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Japanese-Style Room
4 × Futon Mat18 ㎡up to 4
Room features tatami-mat flooring and traditional futon bedding.
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Facilities · 27
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsLift / ElevatorLuggage storageSafety deposit boxFax/photocopyingMassage servicesStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedFire extinguishersFirst aid kit availableSanitized tableware & silverwareInvoice providedSmoke alarmsFace masks for guests available24-hour securitySecurity alarmThermometers for guests provided by propertyInternet accessBicycle-friendly propertyTelevision in common areasFree wired internetFront desk (limited hours)Housekeeping on requestNon-smoking throughout
N
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
578m
2
MASHIRO
Contemporary · ★ Michelin
¥¥¥¥
After Ashiya and Gion, the new frontier for Hiroyuki Koshimo is Karasuma. The shop’s previous name, ‘Roiro’, meant ‘Black as Lacquer’, so Koshimo changed it to ‘Pure White’ to set a different tone. Though his technique is French, Koshimo is not limited by genre, incorporating Japanese elements to broaden the expressive range. Risotto in season, prepared with Yosano rice, is a perennial favourite in this lively and hospitable eatery.
143m
3
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.
600m
4
Kanamean Nishitomiya
Japanese · ★ Michelin
¥¥¥¥
The ‘kaname’ is the crucial pivot pin of a folding fan. Taking that pivotal role, the husband-and-wife proprietors tour the famous restaurants and wineries of the world, blending the thoughtfulness and passion they find there with Kyoto’s spirit of graceful hospitality. Cooks and service staff are united in their shared mission. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas, like a folding fan produced by numerous artisans.
305m
5
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.
737m
6
Kentan Horibe
Japanese · ★ Michelin
¥¥¥
The first feature to catch your eye in the tasteful tea-house style interior is the lacquer counter, which the chef polished and coated himself. ‘Kentan’ means ‘the deep pursuit of self-improvement’. The seasonal interior decoration, serving ware and cuisine combine harmoniously to celebrate the history and food culture of Kyoto. Modern cooking techniques are also adopted here, such as grilling over low flame. A place to appreciate Japanese cuisine in a broader context.
428m
7
Muromachi Wakuden
Japanese · ★ Michelin
¥¥¥
The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature.
477m
8
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.
494m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.