京都三条旅馆
KYOTO SANJO Inn
·Apartments
免费无线网络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
网络10.0
房间10.0
性价比10.0
服务10.0
位置10.0
设施10.0
清洁10.0
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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无障碍通道
周
周边与地图
餐厅景点
1
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
698m
2
Nijo Minami
Japanese · ★ Michelin
¥¥¥
The counter was lacquered by the couple who run the restaurant as a wish for its enduring prosperity. The sign is a memento handwritten for them by the monk of Daitokuji Temple, to which the couple regularly journey to draw water. To impart the flavour of each ingredient, the chef follows a creed of simple, honest preparation. His talents are on full display in the Kyoto cuisine he studied so diligently. The meal closes with handmade Japanese confectioneries. As a devotee of the Omote Senke school of tea ceremony, the chef serves thin tea, which he prepares himself as a token of gratitude.
478m
3
露庵 菊乃井（木屋町店）
Japanese · ★★ Michelin
¥¥¥
The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo.
864m
4
Gion Matayoshi
Japanese · ★★ Michelin
¥¥¥¥
‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting.
871m
5
Jean-Georges at The Shinmonzen
French, Contemporary · ★ Michelin
¥¥¥
Contemporary French cuisine that welcomes influences from other culinary cultures. The chef, Jean-Georges Vongerichten, proclaims to the world a borderless cuisine born of his experience living in Asia. Recipes come straight from the flagship restaurant in New York. Spices and herbs accentuate the aroma; the tartness of citrus brings a light note. In the warmer months when the terrace is open, the tables beside the Shirakawa River, with their views of Kyoto scenery, fill up fast.
559m
6
Sushi Rakumi
Sushi · ★ Michelin
¥¥¥¥
A sushi restaurant produced by Gion Sasaki . Chefs who honed their skills in Japanese cuisine under their master now stand at the counter. The two types of sushi rice are selected according to the topping, and steamed or grilled dishes are interwoven between the nigiri in a unique touch. Fresh-cooked rice is seasoned with red vinegar; conger eel delights the eyes as it cooks over bamboo grass on an earthen brazier. The chefs work together with well-oiled precision, calculating their moves to deliver each morsel at the moment of peak flavour.
569m
7
Mizuno
Japanese · ★ Michelin
¥¥¥
Food that makes you appreciate the goodness of Japanese cuisine all over again; nothing pretentious, just a reminder of how delicious familiar flavours can be. One novel touch is that rice is cooked in a Nanbu iron pot, for results different from the usual clay one. The house aims for simple preparations that treasure the culture and techniques cultivated by previous generations. The cuisine, plated on antique tableware, evokes the idea of ‘onko-chishin’ — learning from the old to create something new.
594m
8
衹园丸山
Japanese · ★★ Michelin
¥¥¥¥
Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses.
989m
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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。