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Travelodge Kyoto Shijo Kawaramachi

★★★·88.0/ 10Excellent
·Hotels
📍240 Yamazaki-cho, 2 chome, Kawaramachi-dori Sanjo-sagaru, Kyoto, Kyoto, 604-8032 · Kyoto ↗
📞075-256-6111·Official site ↗
232 rooms· Check-in 03:00 PM / out 10:00 AM
Review
Official

Travelodge Kyoto Shijo-Kawaramachi offers top-notch services and amenities, ensuring guests experience utmost comfort. Share your photos and respond to emails at your convenience, thanks to the free Wi-Fi internet access offered by hotel.Taxi offerings at the hotel enhance the ease of discovering Kyoto. The accommodating team at the reception will aid you with amenities such as luggage storage. Traveling with minimal luggage is achievable at Travelodge Kyoto Shijo-Kawaramachi due to the hotel's laundromat ensuring your garments stay fresh. The hotel maintains a completely smoke-free zone, providing a breathable atmosphere.Each accommodation at Travelodge Kyoto Shijo-Kawaramachi is thoughtfully created and adorned to provide visitors with a comfortable, home-like atmosphere. In select rooms of the hotel, guests can enjoy the advantage of having air conditioning available for their convenience. In select rooms, guests can enjoy a touch of amusement with the availability of television for their entertainment.Rest assured, in a few chosen rooms, you will find the convenience of a refrigerator, instant coffee, instant tea and mini bar at your disposal. Travelodge Kyoto Shijo-Kawaramachi offers a hair dryer, toiletries and towels in the restrooms of specific accommodations. Embark on your holiday experience in the most ideal manner. Commence each morning of your visit with an on-site breakfast.Throughout the day and evening, grab a bite to eat from hotel's self-service vending machines whenever you please. Throughout the day, engage in the entertaining activities available at Travelodge Kyoto Shijo-Kawaramachi.For individuals who don't want to skip their exercise routine, visiting the hotel fitness center ensures you maintain your vitality and wellness.

05

Nearby & transit

DiningSights
1
Isshisoden Nakamura
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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
490m
2
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.
454m
3
Gion Matayoshi
Japanese · ★★ Michelin
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‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting.
676m
4
Kanamean Nishitomiya
Japanese · ★ Michelin
¥¥¥¥
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.
377m
5
Sumibi Kappo Ifuki
Japanese · ★★ Michelin
¥¥¥¥
As an apprentice, while honing his skills in simmering and cooking, the chef discovered a love for grilling. The delicious taste of char-grilled boar impressed him and sparked his curiosity. Placing his grill at the centre of his kitchen, he hung out his shingle as a char-grill kappo. The bounty of mountain and ocean are roasted and slipped into the soup and dressed vegetables. Guests can choose between grilled fish or beef; game is also available in winter. Artful manipulation of the flame wreathes each item in the aroma of charcoal smoke.
799m
6
Gion Sasaki
Japanese · ★★★ Michelin
¥¥¥¥
In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.
1.1km
7
Gion Maruyama
Japanese · ★★ Michelin
¥¥¥¥
Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses.
837m
8
Ryō-shō
Japanese · ★★ Michelin
¥¥¥¥
The chef has made himself a master of old-school Japanese cuisine to take it to the next level. While respecting orthodoxy in wanmono and side dishes, he refers to French flameworking techniques for his grilled items and snacks. Masu salmon is served mi-cuit; beef is rested multiple times during grilling. The sukiya-style interior in a remodelled wooden townhouse is appointed with both antique and modern dishware. ‘Ryosho’ means ‘aspire to the heavens,’ and the sky’s the limit for the chef’s ambition and desire to better himself.
839m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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