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Tabist kiki HOTEL KYOTO Sanjo Takakura

Name: Tabist kiki HOTEL KYOTO Sanjo Takakura
Address: Nakagyo-ku Higashikatamachi 618, Kyoto, JP

★★★·8.8/ 10Recommended

·Hotels

📍Nakagyo-ku Higashikatamachi 618 · Kyoto ↗

17 rooms

Air conditioningFamily roomsLift / ElevatorLuggage storageSafety deposit boxPublic transport ticketsAll 31 facilities +

Review

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service9.0

Facilities9.0

Cleanliness9.0

Surroundings9.0

Guest reports describe individual stays. Confirm important facilities, benefits and arrival arrangements with the hotel.

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DiningSights

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

256m

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.

116m

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.

509m

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.

275m

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.

348m

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.

405m

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.

519m

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.

907m

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

Tabist kiki HOTEL KYOTO Sanjo Takakura

Guest scores & sentiment

Room types · 5

Deluxe Family Room

Standard Twin Room

Twin Room - First Floor - Non-Smoking

Twin Room

Deluxe Twin Room, Non Smoking

Facilities · 31

Nearby & map