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
房间9.1
清洁9.1
性价比9.0
设施8.9
位置8.7
网络8.4
服务8.2
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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)。
豪华公寓
4 × Twin bed50 ㎡最多 4 人
客人将享受到独特的体验，因为公寓配备了热水浴缸。该空调公寓设有独立入口，包括一个厨房、一个卧室和一个配备浴缸和淋浴的浴室。设备齐全的厨房配有炉灶、冰箱、厨具和微波炉。公寓内还提供平板电视、洗衣机、隔音墙、衣柜以及城市美景。房间可容纳四张床位，适合家庭或朋友聚会的完美选择。
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豪华套房
1 × Twin bed / 2 × Double bed38 ㎡最多 5 人
该套房的热水浴缸是一大亮点。拥有独立的入口，这间空调套房设有1间卧室和1间配备浴缸和淋浴的浴室。套房内配备洗衣机、隔音墙衣橱、平板电视，并可欣赏到城市美景。房间内设有3张床位。
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酒店设施 · 33
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯快速入住/退房隔音房间残疾人士设施私人登记入住/退房无过敏房间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无现金支付可用灭火器无接触登记入住/退房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24小时安全服务安全警报互联网接入快速入住洗漱用品散装分配器公共区域内的电视免费有线互联网无烟房间全馆禁烟
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
809m
2
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.
255m
3
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.
318m
4
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.
1.1km
5
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.
450m
6
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
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.
1.2km
8
Sushi Rakumi
Sushi · ★ Michelin
¥¥¥¥
A sushi restaurant produced by Gion Sasaki . Chefs who honed their skills in Japanese cuisine under their master now stand at the counter. The two types of sushi rice are selected according to the topping, and steamed or grilled dishes are interwoven between the nigiri in a unique touch. Fresh-cooked rice is seasoned with red vinegar; conger eel delights the eyes as it cooks over bamboo grass on an earthen brazier. The chefs work together with well-oiled precision, calculating their moves to deliver each morsel at the moment of peak flavour.
591m
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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。