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Rakuraku Inn Miyabi

Name: Rakuraku Inn Miyabi
Address: 51-1, Nakagoryocho, Higashikujo, Minami, Kyoto, Kyoto, 601-8027, Kyoto, JP

★★★

·Apartments

📍51-1, Nakagoryocho, Higashikujo, Minami, Kyoto, Kyoto, 601-8027 · Kyoto ↗

Free WiFiFront desk (limited hours)Smoke-free property

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Room types · 3

Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).

Economy Room for 3 Guests

1 × Double bed / 1 × Sofa bedup to 3

1 Double Bed and 1 Twin Sofa BedInternet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Kitchenette with refrigerator, stovetop, microwave, and cookware/dishwareBathroom - Private bathroom, separate bathtub and shower, a toilet with electronic bidet, and slippersPractical - Washing machineComfort - Climate-controlled heating and air conditioningNeed to Know - No cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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Standard Room for 3 Guests

1 × Double bed / 1 × Twin bedup to 3

1 Double Bed and 1 Large Twin BedInternet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Kitchenette with refrigerator, stovetop, microwave, and cookware/dishwareBathroom - Private bathroom, separate bathtub and shower, a toilet with electronic bidet, and slippersPractical - Washing machineComfort - Climate-controlled heating and air conditioningNeed to Know - No cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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Triple Room

3 × Futon Matup to 3

3 Twin FutonsInternet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Kitchenette with refrigerator, stovetop, microwave, and cookware/dishwareBathroom - Private bathroom, separate bathtub and shower, a toilet with electronic bidet, and slippersPractical - Washing machineComfort - Climate-controlled heating and air conditioningNeed to Know - No cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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Nearby & map

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

427m

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.

1.1km

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.

1.8km

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

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.

1.9km

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

1.9km

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

2.0km

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.

2.0km

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

Rakuraku Inn Miyabi

Room types · 3

Economy Room for 3 Guests

Standard Room for 3 Guests

Triple Room

Facilities · 3

Nearby & map