Backyard Fox
·Hotels
1 rooms· Check-in 04:00 PM / out 10:00 AM
Family roomsParkingFire extinguishersInvoice providedSmoke alarms24-hour securityAll 8 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service8.8
Facilities8.8
Cleanliness8.8
Surroundings8.8
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
House, 2 Bedrooms
4 × Futon Mat / 3 × Futon Mat67 ㎡up to 8
<p><strong>4 Double Futons and 3 Twin Futons</strong></p><p>721 sq feet </p><br/><p><b>Layout</b> - 2 bedrooms, living room, and dining area</p><p><b>Internet</b> - Free WiFi </p><p><b>Food & Drink</b> - Kitchenette with refrigerator, stovetop, microwave, and cookware/dishware</p><p><b>Sleep</b> - Blackout drapes/curtains and bed sheets </p><p><b>Bathroom</b> - Private bathroom, separate bathtub and shower, free toiletries, and a hair dryer</p><p><b>Practical</b> - Washing machine, laptop workspace, and window screens</p><p><b>Comfort</b> - Climate-controlled heating and air conditioning</p><p>Non-Smoking</p><p>Room/bed type depends on availability at check-in </p>
Rates / book on FlyerTrip →F
Facilities · 8
All facilities & services listed by the hotel (aggregated across sources).
Family roomsParkingFire extinguishersInvoice providedSmoke alarms24-hour securityNon-smoking roomsNon-smoking throughout
N
Nearby & map
DiningSights
1
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.
662m
2
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
947m
3
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.
309m
4
Ogata
Japanese · ★★ Michelin
¥¥¥¥
Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.
710m
5
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
6
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
495m
7
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.
506m
8
TAKAYAMA
Italian · ★ Michelin
¥¥¥¥
The prix fixe selection of numerous small dishes borrows an idea from Spanish tapas. Playful presentation and gorgeous arrangements upgrade Italian cuisine to a modern interpretation. The open kitchen is a stage, the semicircular counter the theatre’s front row. White serving-ware matches the white interior and the whole dining room feels like a canvas, a space to be filled by bright and colourful cuisine.
508m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.