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First Stay At Kyoto Kawaramachi

Name: First Stay At Kyoto Kawaramachi
Address: Shimogyo-ku Matsubara Nakanocho 476, Kyoto, JP

★★★·8.7/ 10Recommended

·Hotels

📍Shimogyo-ku Matsubara Nakanocho 476 · Kyoto ↗

Air conditioningLift / ElevatorCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableAll 17 facilities +

Review

Guest scores & sentiment

From 80 guest reviews · multi-source · as of 2026-07-22

Guests praise the central location, modern facilities, spacious bathrooms, and value. Complaints focus on small room sizes, occasional cleanliness issues, lack of daily housekeeping, and self-service luggage risks.

Dimension scores · cross-source

Surroundings9.0

Rooms8.4

Value8.4

Service8.4

Location8.4

Cleanliness8.4

Facilities8.2

＋ PraisedGood value for money · Convenient location · Clean facilities · Polite staff

－ ComplaintsHygiene issues · Noisy AC · Missing amenities · Inconsistent service

KEYSuitable for budget travelers valuing location. Bring toiletries, secure valuables, and expect self-service.

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DiningSights

YOKOI

Japanese · ★ Michelin

¥¥¥¥

Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for

234m

SEN

Japanese · ★ Michelin

¥¥¥¥

Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.

268m

Ryoriya Maekawa

Japanese · ★ Michelin

¥¥¥

Playful-hearted fare and amiable service keep the establishment packed evening after evening. In the spirit of blending Western and Japanese styles, Koichi Maekawa dons chef’s whites and pipes light jazz over speakers. His credo is that food should be fun, so his roving imagination goes above and beyond Japanese, Chinese, and Western traditions. The all-wood interior and vaulted ceiling exude warmth, evoking a houseboat. With Maekawa as skipper and his chefs as the crew, this ‘ship’ keeps passengers smiling and rides a wave of popularity.

309m

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.

963m

Godan Miyazawa

Japanese · ★ Michelin

¥¥¥

The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season.

336m

Kikunoi Roan

Japanese · ★★ Michelin

¥¥¥

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.

762m

Wagokoro Izumi

Japanese · ★ Michelin

¥¥¥

The name ‘Wagokoro’ was chosen as the chef aims for cuisine that calms the soul. Rather than pursue beautiful presentation for its own sake, the chef seeks a natural appearance that delights the hearts of diners. This commitment shines in grilled items such as rolled omelette and sweetfish, as well as in bowls of stewed items. Handmade thick-fried tofu and fish cake are the perfect companions to their broth. Flavours as only a chef who has toiled earnestly in the fields of Kyoto cooking can produce.

434m

Manjuji Hakuran

Japanese · ★ Michelin

¥¥¥

The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.

501m

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

First Stay At Kyoto Kawaramachi

Guest scores & sentiment

Room types · 4

Twin Room with Bath

Twin Room

Triple Room

Deluxe Room, Non Smoking

Facilities · 17

Nearby & map