Search cities, hotels, brands…

Hotel Gimmond Kyoto

★★★·87.0/ 10Excellent
·Hotels
1975 opened· 139 rooms· Check-in 02:00 PM / out 11:00 AM
Review
Official

At Hotel Gimmond Kyoto, exceptional service and top-notch amenities create a memorable experience for guests.Complimentary internet access is available in the hotel to ensure you stay connected during your visit.Continuously receive the support you require through front desk amenities such as luggage storage and safety deposit boxes. Always look your best in your preferred attire with the dry cleaning service and laundry service provided at Hotel Gimmond Kyoto.Desire to unwind? Make the most of your visit at Hotel Gimmond Kyoto with accessible amenities such as daily housekeeping.For the health and well-being of all guests and staff, smoking is restricted exclusively to assigned zones.Accommodations come equipped with all the conveniences required for a restful night's slumber. A selection of rooms feature linen service and air conditioning to ensure your comfort and convenience.A number of rooms feature television for guest amusement and enjoyment. In certain rooms, the hotel offers visitors access to a refrigerator, instant coffee and instant tea. Hotel Gimmond Kyoto offers a hair dryer, toiletries, bathrobes and towels in the restrooms of specific accommodations. A delightful breakfast is the perfect way to begin your day, and at Hotel Gimmond Kyoto, you can always indulge in a scrumptious meal on-site.Allow your journey to be free from the pangs of hunger! On-site eateries offer delicious and accessible meal choices. At Hotel Gimmond Kyoto, affordable refreshments are available 24/7 through the convenient vending machines on-site. At Hotel Gimmond Kyoto, guests can take pleasure in the delightful recreational amenities provided for their entertainment.Conclude your days in complete tranquility by visiting the massage situated precisely at the hotel.

05

Nearby & transit

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
254m
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.
392m
3
Muromachi Wakuden
Japanese · ★ Michelin
¥¥¥
The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature.
103m
4
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.
338m
5
Torisaki
Yakitori · ★ Michelin
¥¥¥
The name is short for ‘yakitori no saki’, meaning ‘the future of yakitori’, and a harbinger of things to come in the yakitori world is just what Torisaki aims to be. Using brand-name chicken from Fukushima, the chef and his team grill skewers of chicken over a high flame. A chicken skewer combining liver with chochin has become a signature item thanks to the affinity between the cuts used. The atmosphere of the machiya interior is nostalgic; the sight of the cooks in their twisted headbands a cheerful welcome.
401m
6
MASHIRO
Contemporary · ★ Michelin
¥¥¥¥
After Ashiya and Gion, the new frontier for Hiroyuki Koshimo is Karasuma. The shop’s previous name, ‘Roiro’, meant ‘Black as Lacquer’, so Koshimo changed it to ‘Pure White’ to set a different tone. Though his technique is French, Koshimo is not limited by genre, incorporating Japanese elements to broaden the expressive range. Risotto in season, prepared with Yosano rice, is a perennial favourite in this lively and hospitable eatery.
402m
7
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.
433m
8
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.
435m
1
2
3
4
5
6
7
8

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

No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →