Jyu KyotoOgawasyouyaku VILLA
·Hotels
2024 opened· 1 rooms· Check-in 03:00 PM / out 11:00 AM
ElevatorCouples/private diningSmoke-free propertyWell-lit path to entranceFront desk (limited hours)Housekeeping on requestAll 7 facilities +
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Luxury Villa, 1 Bedroom, Non Smoking
2 × Twin bed / 1 × Sofa bed99 ㎡up to 2
<p><strong>2 Large Twin Beds and 1 Large Twin Sofa Bed</strong></p><p>1076-sq-foot room with a lanai </p><br/><p><b>Layout</b> - Bedroom, living room, and sitting area</p><p><b>Relax</b> - Indoor private bath (no minerals)</p><p><b>Internet</b> - Free WiFi </p><p><b>Food & Drink</b> - Mini-fridge, free minibar items, free bottled water, and dining table</p><p><b>Sleep</b> - A down duvet, blackout drapes/curtains, and bed sheets </p><p><b>Bathroom</b> - 2 bathrooms, deep soaking bathtub </p><p><b>Practical</b> - Laptop workspace, yard, and safe</p><p><b>Comfort</b> - Climate-controlled heating and air conditioning, fresh towels every 2 days</p> <p><b>Accessibility</b> - Wheelchair accessible</p><p><b>Need to Know</b> - Housekeeping on request, no cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p>
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Facilities · 7
All facilities & services listed by the hotel (aggregated across sources).
ElevatorCouples/private diningSmoke-free propertyWell-lit path to entranceFront desk (limited hours)Housekeeping on requestWheelchair accessible
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Nearby & map
DiningSights
1
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.
42m
2
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.
453m
3
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.
267m
4
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.
365m
5
KOKE
Innovative · ★ Michelin
¥¥¥¥
This creative cuisine reflects the chef’s gastronomic journey. Spanish and French techniques find application in recipes from Okinawa, where the chef was born and raised. A tapa named ‘Ryukyubon’ is one example. This version of a dish from the Ryukyu royal court is arranged on Yachimun pottery and served on a Ryukyu lacquer tray. Purees and sauces form tracks drizzled atop asado grilled over wood or charcoal in a stone oven.
420m
6
shiro
Contemporary, Italian and Japanese · ★ Michelin
¥¥¥
The colour scheme speaks of immaculate purity. The white interior is refreshing; the blank spaces left in the arrangements bring clarity of focus. Eager to share the attractions of his hometown with the world, the chef largely gets his ingredients from Shimane Prefecture. Seafood arrives from former classmates; fruit from farmers for his desserts. The style is Italian-based cuisine made with Japanese foodstuffs, bringing the delicious taste of quality ingredients to the fore.
425m
7
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
429m
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
1.1km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.