夯桜酒店 京都禅
Stay SAKURA Kyoto Zen
·Apartments
Non-smoking roomsAir conditioningFamily roomsNon-smoking throughoutPrivate check-in/check-outStaff adhere to local safety protocols全部设施 · 22 +
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客房房型 · 2
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。

Superior Triple Room
3 × Twin bed28 ㎡最多 6 人
The triple room offers air conditioning, a washing machine, as well as a private bathroom featuring a bath and a shower. In the well-equipped kitchenette, guests will find a stovetop, a refrigerator, kitchenware and a microwave. The triple room features an electric kettle, a carpeted floor, heating, as well as a flat-screen TV. The unit offers 3 beds.
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Studio with Sofa Bed
2 × Twin bed / 1 × Sofa bed26 ㎡最多 5 人
The well-equipped kitchenette features a stovetop, a refrigerator, kitchenware and a microwave. The studio offers air conditioning, a washing machine, as well as a private bathroom featuring a bath and a shower. The unit offers 3 beds.
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酒店设施 · 22
酒店提供的全部设施与服务(来自多源资料汇总)。
Non-smoking roomsAir conditioningFamily roomsNon-smoking throughoutPrivate check-in/check-outStaff adhere to local safety protocolsHand sanitizer in guest room and key areasCashless payment availableFire extinguishersSanitized tableware & silverwareInvoice providedSmoke alarmsProperty cleaned by professional cleaning companiesKey accessFood delivered to guest roomProcess in place to check health of guests24-hour securitySecurity alarmThermometers for guests provided by propertyTelevision in common areasFree wired internetInternet access
周
周边与地图
餐厅景点
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Korean Restaurant Byeoleeya
Korean · ★ Michelin
¥¥¥
Meika Hoshino breathes her own creativity into Korean royal court cuisine, which she studied in Seoul. Prix fixe offerings follow ‘yakushoku-dogen’, the idea that diet has an essential role in maintaining good health. The double-tiered food box filled with multi-coloured items is an inspiration drawn from Korea’s courtly dining tables. Namul and kimchi are prepared with Kyoto vegetables; cuisine from the early Joseon dynasty comes from a time before chilli peppers were introduced. A dialogue between traditional cooking and modern sensibility brings Korean culinary culture to a wider audience.
903m
2
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.
1.3km
3
Germoglio
Italian · ★ Michelin
¥¥¥
The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.
952m
4
Manjuji Hakuran
Japanese · ★ Michelin
¥¥¥
The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.
1.1km
5
Kinobu
Japanese · ★ Michelin
¥¥¥
Flexible and creative while revering the classics, Kinobu adds new twists to the way Kyoto cuisine reflects yearly events and the changing of the seasons. At the heart of the chef’s approach is a restless curiosity. He corresponds regularly with overseas chefs to deepen his store of knowledge. His ‘wine menu’ of dishes that pair well with wine is an innovation that broadens the scope of kaiseki. Kinobu began as a caterer and transformed itself into a ryotei. Treading a contemporary path, Kinobu keeps its eye on the future.
1.2km
6
Ayanokoji Karatsu
Japanese · ★ Michelin
¥¥¥
An amiable couple from Nagasaki run this restaurant. The husband, an admirer of Kyoto cuisine, left his family’s kappo restaurant to gain experience in Kyoto. As he studied ways to present food, he fell in love with the bounty of ingredients available and decided to go independent. His habit is to visit producing regions, securing fresh ingredients in season, such as picking wild edible plants and mushrooms in Miyama and angling for sweetfish in Shiga. Under the tutelage of a potter, he makes his own ceramics, on which the couple serve their culinary creations.
1.2km
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.
1.2km
8
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
1.3km
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。