Fufu Kyoto
·Hotels
Check-in 03:00 PM / out 11:00 AM
Offsite parking discounted rates availableAir conditioningParkingInternet accessOffsite parking discounted rates availableSelf parking (surcharge)All 10 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Cleanliness9.2
Facilities9.0
Surroundings9.0
Location8.9
Value8.8
Service8.7
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →R
Room types · 7
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Fufu Luxury Premium Suite with Hot Spring Bath
2 × Double bed / 2 × Sofa bed91 ㎡up to 4
The unit offers 4 beds.
Rates / book on FlyerTrip →
Fufu Luxury Corner Suite with Hot Spring Bath
2 × Double bed / 1 × Sofa bed73 ㎡up to 3
The unit offers 3 beds.
Rates / book on FlyerTrip →
Precious Suite with Hot Spring Bath
2 × Twin bed53 ㎡up to 2
The unit offers 2 beds.
Rates / book on FlyerTrip →
Premium Suite with Hot Spring Bath
2 × Double bed / 1 × Sofa bed52 ㎡up to 3
The unit offers 3 beds.
Rates / book on FlyerTrip →
Twin Room with Private Bathroom
2 × Double bed48 ㎡up to 3
The unit offers 2 beds.
Rates / book on FlyerTrip →
Stylish King Room with Hot Spring Bath
1 × Extra-large double bed (Super-king size)45 ㎡up to 2
This double room features air conditioning, an electric kettle and a flat-screen TV. The unit offers 1 bed.
Rates / book on FlyerTrip →
Comfort Twin Room with Hot Spring Bath
2 × Double bed42 ㎡up to 2
The unit has 2 beds.
Rates / book on FlyerTrip →F
Facilities · 10
All facilities & services listed by the hotel (aggregated across sources).
Offsite parking discounted rates availableAir conditioningParkingInternet accessOffsite parking discounted rates availableSelf parking (surcharge)Free wired internetFront desk (limited hours)Non-smoking roomsRestaurant
N
Nearby & map
DiningSights
1
Hyotei
Japanese · ★★★ Michelin
¥¥¥¥
The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater
115m
2
Higashiyama Ogata
Japanese · ★ Michelin
¥¥¥¥
This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature.
78m
3
Mizai
Japanese · ★★★ Michelin
¥¥¥¥
The ambience is still, like a mountain retreat in the heart of the city. The flicker of votive lanterns casts a tenor of rustic simplicity. While he worked to polish his cooking skills, Hitoshi Ishihara also encountered Zen teachings. Inspired by the wabicha spirit of the tea ceremony, Ishihara strives to host each dinner as a single gathering, with guests and host in close communication. Generous portions reinforce the mood of celebration. ‘Mizai’ is a Zen word meaning ‘not yet here’; for Ishihara, tireless self-improvement is a never-ending journey.
947m
4
Higashiyama Tsukasa
Japanese · ★ Michelin
¥¥¥¥
The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways.
385m
5
Kyo Seika
Chinese · ★ Michelin
¥¥¥
The restaurant is temporarily closed. It's planned to reopen in September. Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers; spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. At ‘Kyo Seika,’ graciously hosted by the Miyamoto couple, lively conversation between the veteran chef and his guests imparts joy to the meal.
445m
6
LURRA˚
Innovative · ★ Michelin
¥¥¥¥
The name is a mashup of ‘Luna’ and ‘Terra’, Earth and Moon – a trip around the world that starts here. The theme is a showcase of season and culture. Combining the seasons of Japan with food cultures from countries around the world, the restaurant concocts dishes of exuberant creativity. Uniquely, main dishes are crafted with vegetables from Ohara and Fushimi, and grilled onigiri caps the meal. The many and varied pairings are a source of delight.
459m
7
Kikunoi Honten
Japanese · ★★★ Michelin
¥¥¥¥
Kikunoi is spreading the word worldwide about the allure of Japanese cuisine. Yoshihiro Murata sets his sights on innovation while evangelising Kyoto’s graceful ryotei culture. Occasionally Western ingredients get added to the mix, infusing a contemporary sensibility. Change accumulates in layers here, as a result of shifting personnel: Chef Murata invites trainees from overseas to pass on to them the true nature of Japanese cuisine and Japanese traditions of service. Fixing his gaze on the future of Japanese cooking, Murata cultivates the next generation of chefs.
1.1km
8
Kodaiji Wakuden
Japanese · ★★ Michelin
¥¥¥¥
This ryotei began life as a restaurant and ryokan in Kyotango. With the rustic beauty of the Tango countryside and the refinement of Kyoto as its themes, Kodaiji Wakuden is opening a new era in ryotei culture. Crab, a speciality of the restaurant’s birthplace, is cooked in a sunken hearth, a hole strikingly carved in the middle of tatami seating. Also remarkable is the tradition of this establishment, the flagship of the Wakuden group of restaurants, of appointing carefully selected young chefs to run it, to invite the fresh breeze of new ideas, guided by a philosophy of constant innovation.
1.2km
1
2
3
4
5
6
7
8
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.