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No6 Nijo

Name: No6 Nijo
Address: 16-5 Ikenouchi cho, Nishinokyo, Nakagyo-ku, Kyoto, Kyoto, 604-8422, Kyoto, JP

★★★·8.3/ 10Recommended

·Hotels

📍16-5 Ikenouchi cho, Nishinokyo, Nakagyo-ku, Kyoto, Kyoto, 604-8422 · Kyoto ↗

📞+8175600218

Express check-outExpress check-in/check-outFree WiFiExpress check-outExpress check-inSmoke-free property

Review

Official

No. 6 Nijo is perfectly located for both business and leisure guests in Kyoto. The property has everything you need for a comfortable stay. Facilities like free Wi-Fi in all rooms, 24-hour security, express check-in/check-out, luggage storage, Wi-Fi in public areas are readily available for you to enjoy. Designed for comfort, selected guestrooms offer closet, towels, carpeting, clothes rack, slippers to ensure a restful night. The property offers various recreational opportunities. Friendly staff, great facilities, and close proximity to all that Kyoto has to offer are three great reasons you should stay at No. 6 Nijo.

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DiningSights

Miyawaki

Japanese · ★ Michelin

¥¥¥¥

One of Miyawaki’s strengths is the menu’s deft sense of rhythm—white fish tsukuri served with salted kombu, for example, or fruit and yuba made into a smooth surinagashi soup. The use of Kagawa wagyu reflects the chef’s wish to support his home region, featuring in heartier dishes such as charcoal-grilled wagyu and cutlets. The generous number of dishes is another pleasure, and the easy banter between the couple helps put guests at ease. Guests leave feeling both full and content.

647m

Nijojo Furuta

Japanese · ★ Michelin

¥¥¥

Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests.

673m

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.

1.1km

Ogawa

Japanese · ★ Michelin

¥¥¥¥

After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppe

808m

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.

1.2km

Kyoryori Fujimoto

Japanese · ★ Michelin

¥¥¥

Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.

909m

Yusokuryori Mankamero

Japanese · ★★ Michelin

¥¥¥¥

This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving

1.3km

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.

1.0km

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

No6 Nijo

Room types · 2

Superior Twin Room

Standard Twin Room

Facilities · 6

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