京都旅行者旅馆
Kyoto Travellers Inn
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空调家庭房行李寄存保险箱传真/复印残疾人士设施全部设施 · 47 +
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客房房型 · 6
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
三人间 - 无烟
3 × Twin bed20 ㎡最多 3 人
三人房包含一个私人浴室，配备齐全，设有浴缸、淋浴、坐浴盆、吹风机和拖鞋。该空调三人房配备平面电视、卫星频道、电热水壶、沙发以及浴衣。房间内提供三张床。
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日式家庭房 - 非吸烟区
5 × Futon Mat20 ㎡最多 6 人
家庭房配备了私人浴室，设施齐全，包括浴缸、淋浴、马桶座、吹风机和拖鞋。家庭房采用榻榻米地板，设有一个休息区，配备了带卫星频道的平板电视、空调、电热水壶以及浴衣。房间内提供5个布団，舒适而温馨。
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高级双床房 - 非吸烟
2 × Twin bed20 ㎡最多 2 人
这间双床房提供免费洗漱用品，配有独立浴室，内设淋浴、坐浴盆和吹风机。房间配备空调、安全保险箱、 电热水壶、浴衣，还设有带卫星频道的平面电视。房间内提供两床。
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标准双床房 - 无烟
2 × Twin bed17 ㎡最多 2 人
双人间配备独立浴室，设施齐全，包括浴缸、淋浴、卫生间、吹风机和拖鞋。双人间设有空调、电热水壶、沙发、浴衣以及带卫星频道的平板电视。此房型提供两张床。
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豪华日式双人间 - 无烟
2 × Twin bed14 ㎡最多 2 人
双床房配有私人浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间内提供空调、榻榻米、电热水壶、浴衣以及带卫星频道的平面电视。房间内设有两张床。
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标准日式双人间 - 无烟
2 × Futon Mat12 ㎡最多 2 人
双人间设有私人浴室，配备了浴缸、淋浴、坐便器、吹风机和拖鞋。房间内铺有榻榻米地板，设有休息区，配备有卫星频道的平面电视、空调、电热水壶以及浴衣。该单元内配有两床和式床垫。
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酒店设施 · 47
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房行李寄存保险箱传真/复印残疾人士设施熨烫服务按摩停车露台货币兑换共享休息室/电视区公共交通票件公共浴池现场咖啡厅工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则客房和关键区域提供洗手液无现金支付可用灭火器急救包可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。发票已提供客人在住宿期间可以选择取消任何清洁服务。烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除客房在清洁后密封物业由专业清洁公司进行清洁餐饮区保持社交距离钥匙访问物业外的闭路电视对客人健康进行检查的流程在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人24小时安全服务酒店为客人提供的温度计互联网接入接待大厅自助停车（额外收费）公共区域内的电视免费有线互联网前台（有限时间）应请求提供客房服务无烟房间全馆禁烟无障碍通道
周
周边与地图
餐厅景点
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
250m
2
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.
73m
3
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.
305m
4
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.
329m
5
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.
984m
6
LURRA˚
Innovative · ★ Michelin
¥¥¥¥
The name is a mashup of ‘Luna’ and ‘Terra’, Earth and Moon – a trip around the world that starts here. The theme is a showcase of season and culture. Combining the seasons of Japan with food cultures from countries around the world, the restaurant concocts dishes of exuberant creativity. Uniquely, main dishes are crafted with vegetables from Ohara and Fushimi, and grilled onigiri caps the meal. The many and varied pairings are a source of delight.
361m
7
菊乃井 怀石料理
Japanese · ★★★ Michelin
¥¥¥¥
Kikunoi is spreading the word worldwide about the allure of Japanese cuisine. Yoshihiro Murata sets his sights on innovation while evangelising Kyoto’s graceful ryotei culture. Occasionally Western ingredients get added to the mix, infusing a contemporary sensibility. Change accumulates in layers here, as a result of shifting personnel: Chef Murata invites trainees from overseas to pass on to them the true nature of Japanese cuisine and Japanese traditions of service. Fixing his gaze on the future of Japanese cooking, Murata cultivates the next generation of chefs.
1.1km
8
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.
686m
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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。