MATERIAL 富町酒店
MATERIAL Fuchomae
·Hotels
7 间客房· 入住 03:00 PM / 退房 10:00 AM
免费无线网络街道停车多语种员工电梯需要提前预订场外停车位共用微波炉全部设施 · 9 +
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客房房型 · 3
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
行政顶层套房, 无烟
4 × Double bed81 ㎡最多 8 人
四张双人床 877平方英尺的房间，位于顶层，俯瞰城市美景 房型布局 - 包含2间卧室和2个客厅 网络服务 - 免费无线网络 娱乐设施 - 配备22英寸液晶电视，提供数字频道及Netflix服务 饮食设施 - 小厨房，配有冰箱、微波炉、炊具/餐具及电热水壶 睡眠体验 - 优质床上用品，抗光窗帘以及洁净床单 浴室设施 - 设有2个浴室，淋浴/浴缸组合，拖鞋及免费洗漱用品 实用配置 - 洗衣机、笔记本电脑工作区及窗户纱窗 舒适体验 - 温控供暖和空调系统 禁烟房
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家庭套房，禁烟
2 × Twin bed / 2 × Double bed37 ㎡最多 6 人
两张单人床和两张双人床 房间面积：408 平方英尺 格局 - 包括两个卧室和一个客厅 网络 - 免费无线网络 娱乐设施 - 22英寸液晶电视，配有数字频道和Netflix 餐饮设施 - 小冰箱、微波炉、电热水壶和免费瓶装水 睡眠环境 - 高品质床品，遮光窗帘和床单 浴室设施 - 私人卫浴，淋浴/浴缸组合，拖鞋和免费洗漱用品 实用设施 - 笔记本电脑工作区，窗户纱窗和旅游指南 舒适性 - 配备恒温供暖和空调系统 禁烟房间
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舒适双人或双床间，非吸烟区
1 × Twin bed / 1 × Double bed17 ㎡最多 3 人
1 单人床与 1 双人床 面积：184 平方尺 互联网 - 免费 WiFi 娱乐设施 - 22 英寸 LCD 电视，提供数字频道及 Netflix 餐饮 - 迷你冰箱、电热水壶及免费瓶装水 睡眠 - 高档床品、遮光窗帘及床单 浴室 - 独立浴室，淋浴/浴缸组合，拖鞋及免费洗护用品 实用设施 - 笔记本电脑工作区、窗户纱网及旅游指南 舒适度 - 可调节的暖气和空调 禁烟房
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酒店设施 · 9
酒店提供的全部设施与服务(来自多源资料汇总)。
免费无线网络街道停车多语种员工电梯需要提前预订场外停车位共用微波炉无烟物业前台（有限时间）无障碍通道
周
周边与地图
餐厅景点
1
Yusokuryori Mankamero
Japanese · ★★ Michelin
¥¥¥¥
This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving
621m
2
MOKO
French · ★ Michelin
¥¥¥
Alexis Moko polished his skills in Paris and London before decamping to Kyoto. Encountering an old merchant’s house that had once served as a dietary school, he opened a restaurant where he could express his knowledge of French cuisine through Japanese ingredients. Moko makes the most of the freshness of vegetables from nearby Ohara while ageing fish and meat in a curing warehouse to amplify umami. Dishes inspired by classic cuisine are dressed generously in sauces to create a light, refreshing touch.
298m
3
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.
697m
4
Mirei
Japanese · ★ Michelin
¥¥¥
The owner and chef are a picture of brisk motion behind the counter. Offerings range from simple fare to more elaborate dishes, so everyone can choose something they fancy. Soups of ground vegetables and fruit mark each season. Potato salad is served Mirei-style: adding cucumber pickled in rice bran. Nama-fu (a steamed mixture of wheat gluten and rice flour) baked with blue cheese shows the house’s playful side. When a single dish is prepared, the owner asks if we’d like him to split it for us—a considerate touch.
433m
5
Vena
Italian · ★ Michelin
¥¥¥
The chef brings out the best in seasonal ingredients to conjure simple, tasty fare. Early morning market visits, part of his daily routine, furnish the ingredients that inspire ideas for his kitchen. Pasta of sweetfish and crab, simmered in their own broth, express the candid flavours of the season. Wines that bring out the flavours of each dish are part of the appeal of Vena. Ask the sommelier about the house’s range of finely aged wines.
448m
6
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.
564m
7
Bini
Italian · ★ Michelin
¥¥¥
The chef experienced the profundity of local cooking in Italy and learned about fermented cuisine in Switzerland. In Kyoto, he happened upon the charm of Ohara’s agricultural produce. He then set about creating cuisine as only this terroir could make possible, accented by the sourness and bitterness of fermented vegetables. ‘Bini’ is named after his Italian mentor—his dearly-missed father figure in Italy. The name expresses gratitude for teaching him the joy of cooking and guiding his early career.
627m
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
1.3km
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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。