赫迪斯塔酒店 京都二条 漫画书籍
The Hedistar Hotel Kyoto Nijo Comic & Books
·Hotels
空调电梯行李寄存传真/复印隔音房间残疾人士设施全部设施 · 43 +
官方介绍
Enjoy stunning views from the rooftop terrace at The Hedistar Hotel Kyoto Nijo Comic&Books. Make use of complimentary Wi-Fi and a vending machine. The hotel's restaurant offers a satisfying meal, and local cuisine breakfasts are available daily (fee applies). Featured amenities include a 24-hour front desk, multilingual staff, and luggage storage. The 85 air-conditioned rooms provide the comforts of home with refrigerators and flat-screen televisions, along with complimentary Wi-Fi. Bathrooms feature shower/tub combinations, deep soaking bathtubs, and complimentary toiletries. Located in Kyoto's Karasuma district, the hotel is within a 5-minute drive of Nijō Castle and Higashi Honganji Temple, and conveniently close to other attractions.
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
网络9.1
服务9.1
设施8.9
清洁8.9
房间8.8
性价比8.8
位置8.8
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客房房型 · 4
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
双人间
2 × Twin bed15 ㎡最多 3 人
双床房配备独立卫浴设施，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间设有空调、隔音墙、衣柜、电热水壶和高清平板电视。房间内配有两张床，提供舒适的休息空间。
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无障碍单人房
1 × Twin bed15 ㎡最多 1 人
单人间配有私密浴室，设施齐备，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间内提供空调、隔音墙、衣柜、电热水壶和平板电视。该单位设有一张床。
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单人间
1 × Twin bed11 ㎡最多 1 人
单人间设有独立的浴室，配备了浴缸、淋浴、马桶冲洗器、吹风机和拖鞋。客房配有空调、隔音墙、衣柜、电热水壶和平面电视。房间内只有一张床。
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拐角单人房
1 × Twin bed11 ㎡最多 1 人
单人间设有私人浴室，配备了浴缸、淋浴、坐浴盆、吹风机及拖鞋，设施完善。这个空调单人间提供了平板电视、隔音墙、衣柜、电热水壶以及城市美景。房间内配有1张床。
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酒店设施 · 43
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯行李寄存传真/复印隔音房间残疾人士设施露台仅限成人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物业外的闭路电视对客人健康进行检查的流程获得医疗专业人员的服务在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人为客人提供面罩24小时安全服务安全警报酒店为客人提供的温度计钥匙卡访问互联网接入洗漱用品散装分配器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餐厅全馆禁烟无障碍通道
周
周边与地图
餐厅景点
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Miyawaki
Japanese · ★ Michelin
¥¥¥¥
One of Miyawaki’s strengths is the menu’s deft sense of rhythm—white fish tsukuri served with salted kombu, for example, or fruit and yuba made into a smooth surinagashi soup. The use of Kagawa wagyu reflects the chef’s wish to support his home region, featuring in heartier dishes such as charcoal-grilled wagyu and cutlets. The generous number of dishes is another pleasure, and the easy banter between the couple helps put guests at ease. Guests leave feeling both full and content.
218m
2
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.
713m
3
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
342m
4
Nijojo Furuta
Japanese · ★ Michelin
¥¥¥
Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests.
389m
5
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.
793m
6
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.
484m
7
ima
French · ★ Michelin
¥¥¥
Countertop French dining in a merchant’s house with a brick oven. The classic cuisine here is interlaced with woodfire cooking learned in Spain. Shiitake mushroom and shrimp wrapped in pie pastry is a feature menu item. Sauce is thoroughly reduced over the fire, wreathed in smoke from the embers. ‘Ima’ means ‘now’, inviting you to live in the moment. Every dish is imbued with the magic of wood smoke; all focus trained on the moment when the flavour of the ingredients leaps out.
545m
8
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
1.2km
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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。