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THE HIRAMATSU KYOTO

★★★★★·94.0/ 10顶级
·Hotels
29 间客房· 入住 03:00 PM / 退房 11:00 AM
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官方介绍

At THE HIRAMATSU KYOTO, exceptional service and top-notch amenities create a memorable experience for guests. Complimentary internet access is available in the hotel to ensure you stay connected during your visit.Amenities at taxi offered by THE HIRAMATSU KYOTO simplify the organization of your excursions, tourist activities, and other adventures in Kyoto. Continuously receive the support you require through front desk amenities such as luggage storage and safety deposit boxes.Always look your best in your preferred attire with the dry cleaning service and laundry service provided at THE HIRAMATSU KYOTO. Craving relaxation? In-room amenities such as room service and daily housekeeping allow you to maximize your time spent inside the room. Due to health concerns, smoking is strictly prohibited within the entire premises of hotel. Accommodations come equipped with all the conveniences required for a restful night's slumber.A selection of rooms feature linen service and air conditioning to ensure your comfort and convenience.A few accommodations at THE HIRAMATSU KYOTO also include unique design elements like a separate living room. A few chosen rooms are equipped with television and cable TV to ensure guest amusement.In certain rooms, the hotel offers visitors access to a refrigerator, a coffee or tea maker, bottled water, instant coffee and mini bar.In the hotel, certain guest bathrooms come equipped with essential bathroom amenities, such as a hair dryer, toiletries and bathrobes, ensuring a comfortable stay for guests. Allow your journey to be free from the pangs of hunger! On-site eateries offer delicious and accessible meal choices. An evening spent at hotel's bar can offer as much enjoyment as venturing out with your fellow travelers.

04

住客评分与口碑

基于 — 条住客评论汇总 · 多源覆盖

维度评分 · 跨来源加权

清洁9.8
环境9.8
服务9.6
设施9.3
性价比9.1
位置9.1
05

周边与交通

餐厅景点
1
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.
316m
2
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
661m
3
Kyoryori Fujimoto
Japanese · ★ Michelin
¥¥¥
Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.
160m
4
Ogawa
Japanese · ★ Michelin
¥¥¥¥
After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppe
256m
5
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.
324m
6
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.
715m
7
KOKE
Innovative · ★ Michelin
¥¥¥¥
This creative cuisine reflects the chef’s gastronomic journey. Spanish and French techniques find application in recipes from Okinawa, where the chef was born and raised. A tapa named ‘Ryukyubon’ is one example. This version of a dish from the Ryukyu royal court is arranged on Yachimun pottery and served on a Ryukyu lacquer tray. Purees and sauces form tracks drizzled atop asado grilled over wood or charcoal in a stone oven.
344m
8
shiro
Contemporary, Italian and Japanese · ★ Michelin
¥¥¥
The colour scheme speaks of immaculate purity. The white interior is refreshing; the blank spaces left in the arrangements bring clarity of focus. Eager to share the attractions of his hometown with the world, the chef largely gets his ingredients from Shimane Prefecture. Seafood arrives from former classmates; fruit from farmers for his desserts. The style is Italian-based cuisine made with Japanese foodstuffs, bringing the delicious taste of quality ingredients to the fore.
348m
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