資料介紹 · Hotelbeds
Ryokan Itaniya is perfectly located for both business and leisure guests in Nara. The hotel offers a wide range of amenities and perks to ensure you have a great time. Car park, shops, shuttle service, car park onsite, car park free of charge are there for guest's enjoyment. Designed for comfort, selected guestrooms offer television LCD/plasma screen, linens, slippers, towels, air conditioning to ensure a restful night. The hotel's peaceful atmosphere extends to its recreational facilities which include hot spring bath, table tennis. Friendly staff, great facilities and close proximity to all that Nara has to offer are three great reasons you should stay at Ryokan Itaniya.
04
住客評分與口碑
基於 — 條住客評論彙總 · 多源覆蓋
維度評分 · 跨來源加權
服务9.6
位置9.5
环境9.2
清洁9.0
性价比8.7
房间8.6
设施8.1
网络2.5
住客記錄反映當次入住經歷；重要設施、權益和入住安排請向酒店確認。
去 FlyerTrip 預訂 →房
客房房型 · 3
房型照片、牀型與描述;實時房價與預訂在 FlyerTrip(本頁不交易)。
日式房间（共用厕所和浴室）
5 × Futon Mat13 ㎡最多 5 人
客房配备空调，地板采用榻榻米（编织稻草）设计，搭配传统的被褥床垫。房间内设有平板电视和冰箱，确保您的入住舒适便捷。所有房间均配备保险箱、电热水壶及绿茶套装，提供独特的日本风味体验。浴室和卫生间为与其他客人共同使用。
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設
酒店設施 · 18
酒店提供的全部設施與服務(來自多源資料彙總)。
提供折扣的场外停车费免费海滩班车空调家庭房行李寄存保险箱停车乒乓球公共浴池互联网接入日本庭园免费海滩接驳车没有无障碍班车外部停车场提供折扣费用接待大厅自助停车（额外收费）无障碍接驳车免费有线互联网
周
周邊與地圖
餐廳景點
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Ajinokaze Nishimura
Japanese · ★ Michelin
¥¥¥
Hearty deliciousness is the order of the day here. Simple arrangements convey the sincerity of the chef’s commitment to his craft. Hinohikari rice from Nara Prefecture is cooked in clay pots and seasoned with chirimen sansho (small fish cooked with peppers). The meal concludes with handmade confections served with matcha, to send you on your way feeling relaxed and calm. This Japanese cuisine is woven together with ingredients and crockery from Sakurai. The ‘aji no kaze’ or ‘winds of flavour’ blow gently amid the beauty of nature.
6.0km
2
Da terra
Italian · ★ Michelin
¥¥¥
A peaceful, traditional rural house surrounded by farmland is home to this restaurant. The shop is an advertisement for the good earth of Asuka, ‘the place where Japan began’, and its bounty. Main ingredients consist of produce cultivated by the chef’s family. One item, a brightly colourful salad, is named “Daichi Kara”, “From the Land”. Wheat is turned into pasta, rice into risotto. Set menus are a journey through the seasons, calculated to inspire gratitude to nature as one proceeds through the meal.
10.7km
3
Kaiseki Morimoto
Japanese · ★ Michelin
¥¥¥
The interior of the old traditional house is refurbished, yet the Showa-era ambience is unmistakable. The chef cooks alone, dedicated to his credo of serving everything straight from the kitchen to the table. What impresses most are the vegetables. Each plate features leaf and root vegetables grown under the personal care of the chef’s father, a landscape architect. The chef uses restrained seasoning to bring out the flavours of the ingredients. Takikomi-gohan made with vegetables picked that morning is served with house-made pickles. Simple, honest cooking, done as only Morimoto can.
10.8km
4
Sushi Kawashima
Sushi · ★ Michelin
¥¥¥
Sushi Kawashima pursues its own way in the sushi world, a route that crosses paths with the food culture of Nara. Sashimi is dressed with hishio, a koji-mould and salt-water mixture said to be the origin of soy sauce. Snacks are served with preserved so, a condensed-milk product enjoyed in ancient Japan. Yamato tachibana pepper is a seasoning made from an ancient citrus fruit. Sushi of gizzard shad with persimmon leaf testifies to the chef’s lively imagination. Nigirizushi is formed without wasabi, to bring out the flavours of the topping and sushi rice. Persimmon-leaf tea is a relaxing treat
11.4km
5
Tsukumo
Japanese · ★★ Michelin
¥¥¥¥
Falling in love with the cultural landscapes of Nara, the chef opened his restaurant in Naramachi, where he weaves the history and customs of the Yamato region into his menu like a story. The source of his originality lies in the imaginative and creative skills he cultivated overseas. When combined with the skills he honed along the way, the result is a cuisine of refreshing novelty. Ingredients from Buddhist vegetarian dishes and Western cuisine are incorporated, telling the tale of his gastronomic journey. Passion for his craft drives the chef to take Japanese cuisine to new levels.
17.4km
6
akordu
Innovative · ★★ Michelin
¥¥¥
‘Akordu’ is Basque for ‘memories’. Chef Hiroshi Kawashima invokes memories from his ingredients, encapsulating messages in his cooking. Each course in the prix fixe meal comes with a card; menu names are akin to story titles. Kawashima interprets the history and cultural topography of Nara through a modern Spanish sensibility cultivated in Basque country. Cuisine bursting with creativity, beautifully prepared and arranged.
18.4km
7
NARA NIKON
Japanese · ★★ Michelin
¥¥¥
‘Nikon’, meaning ‘live to the full in this moment’, was the principle advocated by Zen master Dogen Zenji (1200–1253). Every day in his kitchen the chef displays the sincere devotion to Japanese cuisine he has had ever since he began at the bottom of the ladder. He focuses above all on the right timing for handling his ingredients: when to prep, when to slice, and so on. Serving at just the right temperature is vital as well. This craftsman’s spirit of applying every ounce of effort in the present moment is reflected in the name of the restaurant.
18.7km
8
Ike Edoyakiunagi Asahitei
Unagi / Freshwater Eel · 必比登
¥¥
There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it.
4.0km
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點擊列表項在地圖上定位 · 距離與時間僅供參考。數據來自 Overture / Michelin / Wikidata。