塔宾斯酒店 京都 おこしやす
Tabist GROOVE KYOTO OKOSHIYASU
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入住 04:00 PM / 退房 10:00 AM
空调家庭房电梯行李寄存保险箱工作人员按照当地当局的指示遵循所有安全协议全部设施 · 20 +
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8.8
设施8.8
清洁8.8
环境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)。
高级四人间
2 × Twin bed / 2 × Futon Mat37 ㎡最多 4 人
此四人间配备免费洗漱用品和浴袍，设有私人浴室，配备浴缸、淋浴和坐浴盆。房间提供空调、榻榻米、茶和咖啡机、安全保险箱，以及平板电视。该单元设有两张床和两张床垫，旨在为您提供舒适的居住体验。
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高级三人房
2 × Twin bed / 1 × Futon Mat32 ㎡最多 3 人
宽敞的三人房配备了空调和榻榻米，并设有一个私密的浴室，内含浴缸和淋浴设施。这间三人房提供茶和咖啡机、保险箱、睡衣、暖气以及平板电视。房间内有两张床和一个床垫，为您带来舒适的住宿体验。
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豪华双人房
2 × Twin bed29 ㎡最多 2 人
这间双床房提供免费洗漱用品和浴袍，配备私人浴室，内设浴缸、淋浴和坐浴盆。房间配有空调、榻榻米、茶咖冲泡机、保险箱和平面电视。此单元配备两张床。
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标准双床房
2 × Twin bed17 ㎡最多 2 人
本双人房提供免费洗漱用品和浴袍，配有私密的浴室，内设浴缸、淋浴和坐浴盆。房间内配备空调、茶咖啡设施、保险箱、睡衣以及平板电视。该房型设有两张床。
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酒店设施 · 20
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遵循社交距离规则无现金支付可用灭火器发票已提供烟雾报警器物业由专业清洁公司进行清洁钥匙访问对客人健康进行检查的流程安全警报互联网接入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
Korean Restaurant Byeoleeya
Korean · ★ Michelin
¥¥¥
Meika Hoshino breathes her own creativity into Korean royal court cuisine, which she studied in Seoul. Prix fixe offerings follow ‘yakushoku-dogen’, the idea that diet has an essential role in maintaining good health. The double-tiered food box filled with multi-coloured items is an inspiration drawn from Korea’s courtly dining tables. Namul and kimchi are prepared with Kyoto vegetables; cuisine from the early Joseon dynasty comes from a time before chilli peppers were introduced. A dialogue between traditional cooking and modern sensibility brings Korean culinary culture to a wider audience.
873m
2
Uozuya
Japanese · ★ Michelin
¥¥¥¥
A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.
1.2km
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.
1.7km
4
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.
1.3km
5
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.
1.5km
6
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.
1.6km
7
Ayanokoji Karatsu
Japanese · ★ Michelin
¥¥¥
An amiable couple from Nagasaki run this restaurant. The husband, an admirer of Kyoto cuisine, left his family’s kappo restaurant to gain experience in Kyoto. As he studied ways to present food, he fell in love with the bounty of ingredients available and decided to go independent. His habit is to visit producing regions, securing fresh ingredients in season, such as picking wild edible plants and mushrooms in Miyama and angling for sweetfish in Shiga. Under the tutelage of a potter, he makes his own ceramics, on which the couple serve their culinary creations.
1.6km
8
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.
1.7km
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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。