东屋旅馆
Azumaya Ryokan
·Ryokans
空调家庭房电梯行李寄存保险箱私人登记入住/退房全部设施 · 14 +
官方介绍
Ideally located in the prime touristic area of Kyoto Station, Ryokan Azumaya promises a relaxing and wonderful visit. The hotel offers a wide range of amenities and perks to ensure you have a great time. To be found at the hotel are free Wi-Fi in all rooms, daily housekeeping, Wi-Fi in public areas, coffee shop, concierge. Some of the well-appointed guestrooms feature television LCD/plasma screen, clothes rack, linens, mirror, slippers. The hotel offers various recreational opportunities. Friendly staff, great facilities and close proximity to all that Kyoto has to offer are three great reasons you should stay at Ryokan Azumaya.
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
服务9.0
环境9.0
清洁8.9
性价比8.7
位置8.6
房间8.4
设施8.4
网络6.7
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客房房型 · 8
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
豪华日式客房
6 × Futon Mat26 ㎡最多 7 人
家庭房配备空调和榻榻米，并设有带吹风机和拖鞋的私人浴室。房间内还配有衣柜、保险箱和暖气设施。此单位提供6床蒲团，为您和家人提供舒适的住宿体验。
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豪华日式房间（共享浴室）
7 × Futon Mat26 ㎡最多 7 人
家庭房配备空调和榻榻米，此外还设有一个共用浴室，内含吹风机和拖鞋。该房间可提供7条被褥，适合家庭入住。
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优质日式客房
4 × Futon Mat18 ㎡最多 4 人
家庭房配备空调、榻榻米和独立浴室，浴室内设有吹风机和拖鞋。房间内还提供衣柜、保险箱和供暖设施。这间家庭房可容纳4个床垫。
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优越的日式房间，带共用浴室
4 × Futon Mat18 ㎡最多 4 人
家庭房配备空调和榻榻米，此外还设有共用卫生间，内含吹风机和拖鞋。房间内提供衣柜、保险箱和暖气设备。该单元配备四副蒲团，方便您的使用。
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标准日式客房（共享浴室）
3 × Futon Mat15 ㎡最多 3 人
三人间配备空调和榻榻米，同时拥有一个共有浴室，内设吹风机和拖鞋。房间内提供三张榻榻米床垫。
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标准日式房间
3 × Futon Mat15 ㎡最多 3 人
三人间设有空调、榻榻米，以及配备了吹风机和拖鞋的私人浴室。房间内还配备了衣柜、保险箱和暖气，提供三张蒲团，确保您在入住期间的舒适与便利。
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经济日式房间（共用浴室）
2 × Futon Mat11 ㎡最多 2 人
双人/双床间配备空调、榻榻米，同时设有一个共享卫生间，内含吹风机和拖鞋。房间提供2个 futon。
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设
酒店设施 · 14
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房电梯行李寄存保险箱私人登记入住/退房共享休息室/电视区礼宾服务公共浴池互联网接入免费有线互联网应请求提供客房服务无烟房间全馆禁烟
周
周边与地图
餐厅景点
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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.
488m
2
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.
945m
3
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.
1.4km
4
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.
1.1km
5
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
1.1km
6
SEN
Japanese · ★ Michelin
¥¥¥¥
Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.
1.2km
7
木乃妇
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
8
Wagokoro Izumi
Japanese · ★ Michelin
¥¥¥
The name ‘Wagokoro’ was chosen as the chef aims for cuisine that calms the soul. Rather than pursue beautiful presentation for its own sake, the chef seeks a natural appearance that delights the hearts of diners. This commitment shines in grilled items such as rolled omelette and sweetfish, as well as in bowls of stewed items. Handmade thick-fried tofu and fish cake are the perfect companions to their broth. Flavours as only a chef who has toiled earnestly in the fields of Kyoto cooking can produce.
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。