明和荘Mei Wa Inn
·Ryokans
Air conditioningFamily roomsLuggage storageExpress check-in/check-outPrivate check-in/check-outStaff adhere to local safety protocolsAll 26 facilities +
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Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.9
Rooms9.7
Cleanliness9.7
Value9.6
Facilities9.6
Wi-Fi9.5
Location8.9
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Room types · 3
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Family Suite
1 × Sofa bed / 6 × Futon Mat98 ㎡up to 6
This family room's standout feature is the hot tub. The fully equipped kitchen features a stovetop, a refrigerator, kitchenware and a microwave. The spacious family room offers air conditioning, a washing machine, a balcony with an inner courtyard view as well as a private bathroom featuring a bath. The unit offers 1 bed and 6 futons.
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Suite with Balcony
2 × Futon Mat56 ㎡up to 4
This spacious suite comes with 1 living room, 2 separate bedrooms and 1 bathroom with a shower and free toiletries. Guests can make meals in the kitchen that features a stovetop, a refrigerator, kitchenware and a microwave. This suite is air-conditioned and has a seating area with a flat-screen TV, tatami, soundproof walls, a dining area, as well as a wardrobe. The unit has 1 bed and 4 futons.
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Suite
2 × Futon Mat42 ㎡up to 2
The hot tub is a top feature of this suite. The air-conditioned suite has 1 bedroom and 1 bathroom with a bath and a shower. Meals can be prepared in the well-fitted kitchen, which has a stovetop, a refrigerator, kitchenware and a microwave. The suite features tatami floors, a seating area with a flat-screen TV, a washing machine, soundproof walls as well as an inner courtyard view. The unit has 2 futons.
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Facilities · 26
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsLuggage storageExpress check-in/check-outPrivate check-in/check-outStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasFire extinguishersSanitized tableware & silverwareGuests can opt-out any cleaning services during staySmoke alarmsGuest room sealed after cleaningPhysical distancing in dining areasKey accessProcess in place to check health of guestsScreens / Barriers between staff and guests for safetyFace masks for guests availableInternet accessJapanese gardenExpress check-inFree wired internetNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
Hyotei
Japanese · ★★★ Michelin
¥¥¥¥
The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater
809m
2
Kyo Seika
Chinese · ★ Michelin
¥¥¥
The restaurant is temporarily closed. It's planned to reopen in September. Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers; spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. At ‘Kyo Seika,’ graciously hosted by the Miyamoto couple, lively conversation between the veteran chef and his guests imparts joy to the meal.
330m
3
cenci
Italian · ★ Michelin
¥¥¥
Ken Sakamoto exults in expressing Italian cuisine through the bounty of Japanese produce. Putting kombu kelp, bonito stock and fermented ingredients like malted rice miso and sake lees to effective use is how he preaches the gospel of Japanese cuisine. Cured hams and cheeses arrive from producers who share the chef’s passion. Nonstandard vegetables are used in fermented form; pruned citrus fruits garnish lend a sour piquancy as garnish. Food that brings people together in every sense.
366m
4
LURRA˚
Innovative · ★ Michelin
¥¥¥¥
The name is a mashup of ‘Luna’ and ‘Terra’, Earth and Moon – a trip around the world that starts here. The theme is a showcase of season and culture. Combining the seasons of Japan with food cultures from countries around the world, the restaurant concocts dishes of exuberant creativity. Uniquely, main dishes are crafted with vegetables from Ohara and Fushimi, and grilled onigiri caps the meal. The many and varied pairings are a source of delight.
489m
5
Higashiyama Tsukasa
Japanese · ★ Michelin
¥¥¥¥
The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways.
604m
6
Higashiyama Ogata
Japanese · ★ Michelin
¥¥¥¥
This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature.
641m
7
Mizai
Japanese · ★★★ Michelin
¥¥¥¥
The ambience is still, like a mountain retreat in the heart of the city. The flicker of votive lanterns casts a tenor of rustic simplicity. While he worked to polish his cooking skills, Hitoshi Ishihara also encountered Zen teachings. Inspired by the wabicha spirit of the tea ceremony, Ishihara strives to host each dinner as a single gathering, with guests and host in close communication. Generous portions reinforce the mood of celebration. ‘Mizai’ is a Zen word meaning ‘not yet here’; for Ishihara, tireless self-improvement is a never-ending journey.
1.3km
8
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
1.3km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.