旅行之桥酒店 二条城
Hotel Traveling Bridge Nijojo
·Hotels
空调家庭房行李寄存快速入住/退房熨烫服务共享休息室/电视区全部设施 · 35 +
04
住客评分与口碑
基于 75 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-22
住客普遍称赞房间宽敞、设施新且位置便利，周边安静。主要抱怨包括：实际为自助入住的公寓而非传统酒店，现场无员工；部分房间有霉味或潮湿感；存在宣传误导（如房型、花园景观不符）及清洁维护问题。
维度评分 · 跨来源加权
网络9.2
性价比8.2
清洁8.2
设施8.1
房间8.0
位置8.0
服务7.2
＋ 住客称赞房间宽敞舒适 · 位置交通便利 · 设施现代干净 · 位置便利
－ 住客抱怨存在霉味/卫生问题 · 无前台/自助入住不便 · 宣传图片误导 · 空调噪音大
KEY适合喜欢宽敞空间、能接受自助入住且对酒店服务无高要求的旅客。建议提前确认房型细节，检查房间是否有异味，并自备吹风机等用品。
住客记录反映当次入住经历；重要设施、权益和入住安排请向酒店确认。
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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)。
四人间带私人浴室
2 × Double bed40 ㎡最多 3 人
四人房间设有独立浴室，配备浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间内有一间设施完善的小厨房，包含冰箱、厨具和微波炉。此四人房间配备空调，并提供一台带流媒体服务的平板电视、一台咖啡机、一张沙发以及地毯装饰的地面。该单元提供两张床。
在 FlyerTrip 查价 / 预订 →
四人间带私人浴室
2 × Double bed35 ㎡最多 2 人
四人房设有私人浴室，配备了浴缸、淋浴、坐浴盆、吹风机和拖鞋。客人可以在配有冰箱、厨房用具和微波炉的小厨房中自行烹饪。房间内设施齐全，配备了空调、咖啡机、沙发、地毯以及带有流媒体服务的平板电视。此单元设有两张床。
在 FlyerTrip 查价 / 预订 →
带独立浴室的双人房
1 × Double bed24 ㎡最多 2 人
双人间配备私人浴室，设施齐全，包括浴缸、淋浴、坐便器、吹风机和拖鞋。客房内设有小厨房，配有冰箱、餐具和微波炉，方便烹饪和储存食物。双人间配备空调，配有平面电视（支持流媒体服务）、咖啡机、沙发和地毯，窗外可欣赏到城市美景。此房间设有一张床。
在 FlyerTrip 查价 / 预订 →设
酒店设施 · 35
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房行李寄存快速入住/退房熨烫服务共享休息室/电视区桌游/拼图公共交通票件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无接触登记入住/退房发票已提供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，以分隔员工和客人安全警报互联网接入日本庭园快速入住提供素食菜单选项免费有线互联网无烟房间旅游咨询台全馆禁烟
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
420m
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.
463m
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.
900m
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.
604m
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.
639m
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.
738m
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.
771m
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
1.5km
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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。