Guesthouse Kyoto Abiya
·Guest houses
Air conditioningFamily roomsLuggage storageConcierge servicePublic transport ticketsStaff adhere to local safety protocolsAll 33 facilities +
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Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.8
Surroundings9.6
Value9.5
Cleanliness9.5
Rooms9.4
Location9.4
Wi-Fi9.3
Facilities9.3
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Room types · 5
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Japanese-Style Deluxe Room with Shared Bathroom
6 × Futon Mat23 ㎡up to 6
This family room has a shared dining area and bathroom.
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Japanese-Style Superior Room with Shared Bathroom
4 × Futon Mat17 ㎡up to 5
This quadruple room features a shared dining area and bathroom.
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Japanese-Style Standard Room with Shared Bathroom
3 × Futon Mat15 ㎡up to 4
This quadruple room features a shared dining area and bathroom.
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Japanese-Style Triple Room
3 × Futon Mat15 ㎡up to 4
This triple room features a soundproofing and a shared dining area and bathroom.
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Japanese-Style Twin Room with Shared Bathroom
2 × Futon Mat10 ㎡up to 2
This twin room has a shared dining area and bathroom.
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Facilities · 33
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsLuggage storageConcierge servicePublic transport ticketsStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableFire extinguishersFirst aid kit availableSanitized tableware & silverwareInvoice providedGuests can opt-out any cleaning services during staySmoke alarmsShared stationery like menus, pens are removedGuest room sealed after cleaningProperty cleaned by professional cleaning companiesPhysical distancing in dining areasKey accessCCTV outside propertyProcess in place to check health of guestsAccess to health care professionalsFace masks for guests available24-hour securitySecurity alarmThermometers for guests provided by propertyInternet accessFree wired internetNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
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
819m
2
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
268m
3
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.
315m
4
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.
450m
5
Kiyama
Japanese · ★ Michelin
¥¥¥¥
Water drawn from a well on the premises is where everything starts for Kiyama. Prix fixe dining begins with the service of plain hot water. The first infusion of dashi is prepared before the guests’ eyes, its aromatic fragrance and clear, refined flavour enlivening each simmered bowl. As the meal draws to a close, the proprietor himself prepares and serves thin tea, a weak matcha. The menu is a hymn of thanks for the pure groundwater of Kyoto that brings out the best in each dish.
528m
6
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.
530m
7
Gosho Iwasaki
Japanese · ★ Michelin
¥¥¥
As a ryotei cook, the chef learned never to forget the basics of Kyoto cuisine. In a mark of respect, the meal begins with a cup of sake. The chef expresses his commitment to gracious service through the passion he devotes to his cooking. Tilefish sashimi is lightly salted, enhancing flavour. Instead of simmered vegetables, hot-pot cooking is offered. Prizing engagement with his guests, the chef works his magic right before their eyes. The surest sign of a sincere craftsman is earnest devotion to his craft.
637m
8
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.
646m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.