乐乐旅馆 雅比
Rakuraku Inn Miyabi
·Apartments
免费无线网络无烟物业前台（有限时间）
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)。
三人标准间
1 × Double bed / 1 × Twin bed最多 3 人
1 张双人床和 1 张大单人床 网络 - 免费 WiFi 娱乐设施 - 平面电视 餐饮 - 配备冰箱、炉灶、微波炉及炊具/餐具的小厨房 浴室 - 私人浴室，独立浴缸与淋浴间，配备电子坐浴盆的卫生间及拖鞋 实用设施 - 洗衣机 舒适度 - 温控供暖和空调 温馨提示 - 不提供婴儿床或折叠/加床 禁止吸烟
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三人间
3 × Futon Mat最多 3 人
三张单人榻榻米 网络 - 免费WiFi 娱乐设施 - 平板电视 餐饮 - 带冰箱、炉灶、微波炉及厨具的简易厨房 浴室 - 私人浴室，带独立浴缸和淋浴间，配备电子坐便器及拖鞋 实用设施 - 洗衣机 舒适度 - 气候控制的暖气和空调 注意事项 - 不提供婴儿床或折叠床/加床 无烟环境
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经济房 可容纳3位客人
1 × Double bed / 1 × Sofa bed最多 3 人
一张双人床和一张双人沙发床 网络 - 免费WiFi 娱乐设施 - 液晶电视 饮食 - 配备冰箱、炉灶、微波炉以及炊具/餐具的小厨房 卫生间 - 配有私人浴室，独立的浴缸和淋浴间，带电子洁身器的马桶，以及拖鞋 实用设施 - 洗衣机 舒适体验 - 配有温控式供暖和空调系统 重要提示 - 无法提供婴儿床或加床 无烟房
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酒店设施 · 3
酒店提供的全部设施与服务(来自多源资料汇总)。
免费无线网络无烟物业前台（有限时间）
周
周边与地图
餐厅景点
1
en
Japanese
¥¥¥
His father was an artist specialising in maki-e, gold and silver decorations on lacquer; his mother the latest in a long line of tea-ceremony instructors. Overseas, he spread the word about the virtues of shojin-ryori. ‘En’ means ‘swallow’; the chef named his restaurant for this migratory bird in reference to himself, a man who had lived away from Japan but had come home to Kyoto. The menu is broad in scope and includes some dishes incorporating Western elements. The swallow is said to bring good fortune, and the chef’s personality and the reputation of his cooking bring customers flocking to
427m
2
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.
1.1km
3
Higashiyama Yoshihisa
Japanese · ★★ Michelin
¥¥¥¥
The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy.
1.8km
4
衹园Sasaki
Japanese · ★★★ Michelin
¥¥¥¥
In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.
2.5km
5
SEN
Japanese · ★ Michelin
¥¥¥¥
Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.
1.9km
6
Kako Okamoto
Japanese · ★ Michelin
¥¥¥
The proprietor loves sake above all other beverages and caters to his guests by pairing sakes of every region with compatible dishes. ‘Delicious sake and prized delicacies’ are the stars of the menu, a tapestry of kaiseki offerings interwoven with the chef’s imagination. One such creation features sashimi served as aemono—veggies or seafood, dressed with various seasonings. Appetisers arrive not on a platter, but one by one, freshly cooked. The meal concludes with chub mackerel sushi and somen noodle soup instead of the traditional rice and soup. Dishes designed to go well with sake keep the r
1.9km
7
YOKOI
Japanese · ★ Michelin
¥¥¥¥
Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for
2.0km
8
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.
2.0km
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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。