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汉姆住宿凪三条京都溪阁集团

Name: 汉姆住宿凪三条京都溪阁集团
Address: Nakagyo-ku Nishinotoindori Anenishinotoincho 524, 京都, JP

Homm Stay Nagi Sanjo Kyoto By Banyan Group

★★★★·9.4/ 10顶级

·Hotels

📍Nakagyo-ku Nishinotoindori Anenishinotoincho 524 · 京都 ↗

📞+81752127707

2019 开业· 28 间客房· 入住 03:00 PM / 退房 11:00 AM

空调电梯行李寄存传真/复印隔音房间礼宾服务全部设施 · 18 +

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官方介绍

Located in central Kyoto, the Nagi Kyoto Sanjo Hotel is within a 15-minute walk of NijÅ Castle and Nishiki Market, and close to Shijo and Kawaramachi Streets. This hotel offers 28 guestrooms featuring pillowtop beds with premium bedding, private bathrooms with rainfall showerheads and complimentary toiletries, and digital programming. Guests can enjoy complimentary Wi-Fi and convenient amenities such as concierge services and dry cleaning/laundry services. A 24-hour front desk with multilingual staff is also available.

住客评分与口碑

基于 215 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-12

住客高度赞赏房间宽敞、设施现代且清洁度高，员工服务热情细致。主要不足为位置稍偏，距车站需步行10-20分钟，部分设施如感应灯过亮或沙发床舒适度欠佳，偶尔出现卫生细节疏忽。

维度评分 · 跨来源加权

清洁9.5

环境9.4

服务9.3

性价比9.2

设施9.2

位置8.4

＋住客称赞房间宽敞干净 · 卫浴分离设计 · 服务态度热情 · 设施品质优良

－住客抱怨距车站较远 · 提前入住政策混乱 · 前台人手不足 · 隔音效果一般

KEY适合追求宽敞住宿体验、能接受步行至交通点的游客。建议携带轻便行李，对睡眠环境敏感者需注意感应灯光及沙发床舒适度。

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房

客房房型 · 7

房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。

国王房

1 × Extra-large double bed (Super-king size)52 ㎡最多 2 人

宽敞的双人房配备了空调和隔音墙，为您提供宁静的休息环境。房间内设有私人浴室，配备浴缸和淋浴装置。双人房还配有衣柜、保险箱、电热 kettle、沙发以及平面电视。房间内设有一张床，适合您的舒适需求。

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私人浴室双人房

2 × Queen bed52 ㎡最多 5 人

宽敞的双床房配备空调和隔音墙，设有私人浴室，里面配有浴缸和淋浴。房间内还配备了衣柜、保险箱、电热水壶、沙发和平板电视。该房型包含2张床。

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女王房

1 × Queen bed48 ㎡最多 2 人

宽敞的双人房配备空调、隔音墙，以及一个带浴缸和淋浴的私人浴室。房间内设有衣柜、保险箱、电热水壶、沙发和液晶电视。该单元提供一张床。

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带浴室的双人房

2 × Queen bed48 ㎡最多 5 人

宽敞的双床房配有空调、隔音墙以及一个私人浴室，浴室内设有浴缸和淋浴设施。房间内配有衣柜、保险箱、电热水壶、沙发和平板电视。该单元设有两张床。

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豪华双床房

2 × Queen bed45 ㎡最多 4 人

宽敞的双床房配备了空调和隔音墙，同时设有独立的浴室，内含浴缸和淋浴设施。房间内提供衣柜、保险箱、电热水壶、沙发以及平面电视。该房型配备两张床。

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豪华双人房

2 × Queen bed43 ㎡最多 4 人

宽敞的双床房设有空调和隔音墙，还配备了一个私人浴室，浴室内设有浴缸和淋浴设施。房间内配有衣柜、保险箱、电热水壶、沙发及平板电视。该房间提供两张床，让您享受舒适的住宿体验。

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标准双床房

2 × Twin bed33 ㎡最多 2 人

宽敞的双人房配备空气调节系统和隔音墙，确保为您提供宁静的居住环境。房间设有独立浴室，配备浴缸和淋浴设施。该单元提供两张床，适合与朋友或家人共享。

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周

周边与地图

餐厅景点

Ogawa

Japanese · ★ Michelin

¥¥¥¥

After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppe

43m

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.

443m

Miyawaki

Japanese · ★ Michelin

¥¥¥¥

One of Miyawaki’s strengths is the menu’s deft sense of rhythm—white fish tsukuri served with salted kombu, for example, or fruit and yuba made into a smooth surinagashi soup. The use of Kagawa wagyu reflects the chef’s wish to support his home region, featuring in heartier dishes such as charcoal-grilled wagyu and cutlets. The generous number of dishes is another pleasure, and the easy banter between the couple helps put guests at ease. Guests leave feeling both full and content.

167m

Kyoryori Fujimoto

Japanese · ★ Michelin

¥¥¥

Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.

180m

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

904m

Ogata

Japanese · ★★ Michelin

¥¥¥¥

Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.

675m

ima

French · ★ Michelin

¥¥¥

Countertop French dining in a merchant’s house with a brick oven. The classic cuisine here is interlaced with woodfire cooking learned in Spain. Shiitake mushroom and shrimp wrapped in pie pastry is a feature menu item. Sauce is thoroughly reduced over the fire, wreathed in smoke from the embers. ‘Ima’ means ‘now’, inviting you to live in the moment. Every dish is imbued with the magic of wood smoke; all focus trained on the moment when the flavour of the ingredients leaps out.

347m

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.

355m

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。

汉姆住宿凪三条京都溪阁集团

住客评分与口碑

客房房型 · 7

国王房

私人浴室双人房

女王房

带浴室的双人房

豪华双床房

豪华双人房

标准双床房

酒店设施 · 18

周边与地图