田屋旅馆
Ryokan Tanoya
·Ryokans
空调行李寄存传真/复印现场咖啡厅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全部设施 · 32 +
04
住客评分与口碑
基于 135 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-23
住客高度认可酒店位置（近京都站）、房间宽敞及日式传统氛围。餐饮评价两极：Kaiseki和早餐广受好评，部分人觉得口味独特或需适应。服务普遍热情。主要槽点为隔音差、部分设施陈旧、Futon睡感不适及个别分店位置偏远。
维度评分 · 跨来源加权
房间9.7
清洁9.7
设施9.5
环境9.4
服务9.3
网络9.0
位置8.7
性价比8.5
＋ 住客称赞环境宁静雅致 · 主人热情周到 · 卫生清洁度高 · 传统日式风格独特
－ 住客抱怨位置偏僻交通不便 · 部分房型设施简陋 · 床垫过硬 · 晚间餐饮选择少
KEY适合追求交通便利和日式体验者。注意隔音较差，习惯软床者慎选Futon，部分分店位置偏远需确认。
本页不含价格与预订排序,佣金与广告不影响内容。
去 FlyerTrip 预订 →房
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)。
日式四人间
2 × Sofa bed / 2 × Futon Mat48 ㎡最多 4 人
宽敞的四人间配备空调、榻榻米床垫和独立卫生间，卫生间内设有浴缸和淋浴设施。房间内的设施包括一个用餐区、衣柜和电热水壶，同时还可欣赏到花园的美丽景致。该房型设有两张床和两副床垫，旨在为您提供舒适的住宿体验。
在 FlyerTrip 查价 / 预订 →
花园景观双人房
2 × Twin bed / 1 × Sofa bed25 ㎡最多 3 人
双床客房设有私人浴室，配备完善，包括浴缸、淋浴、坐浴桶、吹风机和拖鞋。此客房配有空调，内设电热水壶、沙发，并可欣赏到花园的美景。此房间可容纳3张床。
在 FlyerTrip 查价 / 预订 →
双人房
1 × Double bed15 ㎡最多 2 人
双人房配备独立浴室，设施齐全，设有步入式淋浴、浴缸、坐浴盆、吹风机和拖鞋。该双人房为空调房，配有衣柜、电热水壶以及安静的街景。房间内设有一张床。
在 FlyerTrip 查价 / 预订 →设
酒店设施 · 32
酒店提供的全部设施与服务(来自多源资料汇总)。
空调行李寄存传真/复印现场咖啡厅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所有的盘子、餐具、玻璃杯和其他餐具已经消毒。发票已提供客人在住宿期间可以选择取消任何清洁服务。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钥匙访问对客人健康进行检查的流程获得医疗专业人员的服务为客人提供面罩酒店为客人提供的温度计互联网接入日本庭园提供素食菜单选项免费有线互联网应请求提供客房服务无烟房间全馆禁烟
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
487m
2
KOGA
French · ★ Michelin
¥¥¥
The chef prizes ‘combinations of flavours and aromas’. His mentor in Paris, Christian Le Squer, taught him to seek out new flavours by developing the sensibility of a perfumer. Experience and ideas come together in the ‘Warm Salad’. Vegetables picked in the Takagamine district of Kyoto’s Kita Ward are cooked in a variety of ways, drawing the flavour of each to the fore. Interplay of aromas between char-grilled meat dishes and their sauces express this fare’s unique character.
725m
3
La Biographie···
French · ★ Michelin
¥¥¥¥
Light dining is the chef’s approach. For the amuse-bouche, the theme is ‘five flavours’. A medley of finger foods adds a playful touch; roast wagyu comes in a clear sauce of beef juices. The meal concludes on a Japanese note, with soba. A soup of vegetable cut ends is poured into the bowl, adding value while ensuring nothing is wasted. The meal weaves abundant experience and creative evolution, unfolding as a biography in food.
806m
4
Tenjaku
Tempura, Japanese · ★ Michelin
¥¥¥
Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots.
822m
5
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.
1.3km
6
Tokuha Motonari
Japanese · ★★ Michelin
¥¥¥¥
Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours.
1.8km
7
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.
1.8km
8
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.
1.4km
1
2
3
4
5
6
7
8
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。