池酒店
Ikoi Hotel
·Hotels
24小时前台行李寄存免费无线网络电梯无烟物业无障碍通道
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7.4
设施7.4
清洁7.4
环境7.4
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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)。
标准双床间，非吸烟房
2 × Twin bed最多 2 人
两张单人床 经过隔音处理的客房 互联网 - 免费无线网络 娱乐设施 - 平板电视 餐饮 - 电热水壶及免费茶包/速溶咖啡 睡眠环境 - 具有遮光功能的窗帘和床单 卫浴设施 - 独立浴室，配有浴缸和淋浴间，电子洁身器厕所，以及拖鞋 实用设施 - 保险箱和熨斗/熨衣板 舒适度 - 每日清洁服务，空调与暖气可调节 注意事项 - 不提供婴儿床或折叠床 禁烟
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豪华双床房，禁烟
2 × Twin bed最多 2 人
两张单人床 隔音房间 网络 - 免费WiFi 娱乐设施 - 平板电视 餐饮服务 - 电热水壶及免费茶包/速溶咖啡 睡眠环境 - 遮光窗帘及柔软床品 浴室设施 - 独立私人浴室，配有独立浴缸和淋浴间，电子Bidet马桶，及拖鞋 实用设施 - 保险箱及熨斗/熨衣板 舒适体验 - 每日客房清洁及温控暖气和空调 特别提示 - 不提供婴儿床或加床服务 无烟房
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酒店设施 · 6
酒店提供的全部设施与服务(来自多源资料汇总)。
24小时前台行李寄存免费无线网络电梯无烟物业无障碍通道
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
632m
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.
1.3km
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.
2.1km
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.
2.8km
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.
2.2km
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
2.2km
7
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.
2.3km
8
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
2.3km
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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。