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MAJA HOTEL KYOTO

Name: MAJA HOTEL KYOTO
Address: 92 Tsuchiyacho Nakagyo Ward, Kyoto, JP

★★

·Hotels

📍92 Tsuchiyacho Nakagyo Ward · Kyoto ↗

Luggage storageFree WiFiLED light bulbsMultilingual staffElevatorSafe-deposit box at front deskAll 15 facilities +

Review

Guest scores & sentiment

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

Guests highly praise the spotless cleanliness, modern facilities, and excellent central location with convenient nearby dining and shopping. Staff are consistently friendly and attentive, with thoughtful touches like complimentary tea, pajamas, and secure storage. The main drawbacks are average soundproofing, loud cabinet locks, and nighttime activity disrupting sleep. Capsules are compact, making large luggage awkward, and no breakfast is served.

Dimension scores · cross-source

Wi-Fi10.0

Service9.5

Rooms9.4

Facilities9.4

Cleanliness9.4

Location9.2

Value9.1

Surroundings9.0

＋ PraisedHigh cleanliness · Well-equipped facilities · Friendly staff · Good public space experience

－ ComplaintsPoor soundproofing · Night corridor noise · Lock noise disturbance · Loud door locks

KEYIdeal for solo and female travelers prioritizing cleanliness, safety, and a central location. Bring earplugs, choose a bed away from the corridor, and plan breakfast elsewhere as none is provided.

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DiningSights

Isshisoden Nakamura

Japanese · ★★★ Michelin

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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

300m

Kanamean Nishitomiya

Japanese · ★ Michelin

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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.

140m

Muromachi Wakuden

Japanese · ★ Michelin

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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.

276m

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.

315m

Muromachi Yui

Japanese · ★★ Michelin

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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.

721m

Kikunoi Roan

Japanese · ★★ Michelin

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The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo.

759m

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.

473m

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.

910m

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

MAJA HOTEL KYOTO

Guest scores & sentiment

Room types · 2

Comfort Single Room, Women only

Basic Single Room, Women only

Facilities · 15

Nearby & map