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·Guest houses
Air conditioningParkingShared lounge/TV areaAdult onlyStaff adhere to local safety protocolsGuest rooms disinfected between staysAll 23 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.6
Value9.5
Cleanliness9.5
Rooms9.4
Facilities9.2
Location8.9
Wi-Fi8.7
No checkout or paid ranking here — commission never drives content.
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Room types · 3
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Bunk Bed in Female Dormitory Room
1 × Bunk bedup to 1
This bed in dormitory features air conditioning and electric kettle.
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Bunk Bed in Male Dormitory Room
1 × Bunk bedup to 1
This bed in dormitory has a electric kettle and air conditioning.
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Twin Room with Bathroom
2 × Twin bedup to 2
This twin room is air-conditioned and features a private bathroom and an electric kettle. The unit offers 2 beds.
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Facilities · 23
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningParkingShared lounge/TV areaAdult onlyStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusHand sanitizer in guest room and key areasFire extinguishersSmoke alarmsKey accessProcess in place to check health of guestsFace masks for guests availableSecurity alarmThermometers for guests provided by propertyKey card accessInternet accessJapanese gardenSelf parking (surcharge)Television in common areasFree wired internetNon-smoking roomsNon-smoking throughout
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
1.1km
2
Sojiki Nakahigashi
Japanese · ★★ Michelin
¥¥¥
The wooden tablet at the entrance expresses the house credo: ‘Garnish rice cooked in the okudo stove with char-grilled snacks and wild grasses and flowers’. To learn more, you’ll have to visit the restaurant yourself. In an age of information exchange, Nakahigashi offers an opportunity to clear one’s mind and experience cuisine of herbs and grasses. In short, be grateful to others and for the bounty of nature, remembering that the truly important things cannot be seen with the eyes. An experience of noticing things awaits.
852m
3
cenci
Italian · ★ Michelin
¥¥¥
Ken Sakamoto exults in expressing Italian cuisine through the bounty of Japanese produce. Putting kombu kelp, bonito stock and fermented ingredients like malted rice miso and sake lees to effective use is how he preaches the gospel of Japanese cuisine. Cured hams and cheeses arrive from producers who share the chef’s passion. Nonstandard vegetables are used in fermented form; pruned citrus fruits garnish lend a sour piquancy as garnish. Food that brings people together in every sense.
1.1km
4
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.
1.2km
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.
1.4km
6
Droit
French · ★ Michelin
¥¥¥
A return to the origins of French cuisine. To sublimate the classics, the chef pores over old cookbooks and interprets their recipes for modern ingredients and environments, giving free rein to his curiosity with wine, butter and sauces pungent with spices. He emphasises herbs picked in the morning in Oharano and ingredients from around Kansai, expressing in food his conversations with producers. ‘Droit’ means ‘straight ahead,’ and that’s the steady course this restaurant charts.
1.4km
7
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.
2.1km
8
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.
1.5km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.