1 / 24

Hotel Sugicho

Name: Hotel Sugicho
Address: 172 Moriyamacho, Nakagyou-ku, Kyoto, Kyoto Prefecture, 6040953, Kyoto, JP

★★·8.9/ 10Recommended

·Ryokans

📍172 Moriyamacho, Nakagyou-ku, Kyoto, Kyoto Prefecture, 6040953 · Kyoto ↗

📞075-221-6688

24-hour front deskLuggage storageFree WiFiNo accessible shuttleElevatorBreakfast available (surcharge)All 18 facilities +

Review

Official

The Ryokan Kyoto Sugicho offers convenient access to Kyoto's rich cultural heritage. Located a short 5-minute walk from Kyoto Shiyakusho mae subway station and close to numerous bus stops, exploring the city is effortless. Nearby attractions include Kyoto Gyoen and the vibrant Nishiki Markets. From 794 to 1868, Kyoto served as Japan's capital, shaping its cultural identity. Today, it remains a prime tourist destination, boasting numerous temples, shrines, and historic sites.

Guest scores & sentiment

From 80 guest reviews · multi-source · as of 2026-07-21

Guests praised spacious, clean Japanese-style rooms, comfortable futons, and excellent onsen facilities with friendly staff. Main drawbacks included repetitive breakfast options, distance from the subway, and occasional issues like mold in AC or limited pillow choices.

Dimension scores · cross-source

Cleanliness9.6

Wi-Fi9.5

Rooms9.5

Service9.4

Facilities9.4

Surroundings9.2

Location9.1

Value8.6

＋ PraisedSpacious and clean rooms · Comfortable futons · Excellent bathroom facilities · Convenient location

－ ComplaintsLimited breakfast options · Poor blackout curtains · Mold in AC unit · Compact room & limited luggage space for groups

KEYSuitable for travelers valuing Japanese aesthetics, room comfort, and onsen. Be prepared for a walk to the station and modest breakfast variety.

No checkout or paid ranking here — commission never drives content.

Book on FlyerTrip →

Nearby & map

DiningSights

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

156m

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.

50m

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.

614m

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.

254m

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.

306m

Gokomachi Tagawa

Japanese · ★ Michelin

¥¥¥¥

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.

372m

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.

385m

Sokkon Fujimoto

Japanese · ★ Michelin

¥¥¥¥

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

415m

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

Hotel Sugicho

Guest scores & sentiment

Room types · 1

Basic Room

Facilities · 18

Nearby & map