琴音町屋旅馆
Kotone Machiya Inn
·Guest houses
入住 03:00 PM / 退房 11:00 AM
花园行李寄存免费无线网络共用微波炉共用冰箱无烟物业全部设施 · 8 +
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10.0
设施10.0
清洁10.0
环境10.0
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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)。
日式客房3 -SHIGURE
4 × Futon Mat13 ㎡最多 4 人
4张双人榻榻米 140平方英尺 网络 - 提供免费WiFi 饮食 - 微波炉 睡眠 - 包括床上用品 浴室 - 配有两个浴室、拖鞋、吹风机和卫生洁具 实用设施 - 提供熨斗/熨衣板（应要求提供）、本地地图和指南书 舒适度 - 配备空调、每日清洁服务和暖气 须知 - 不提供婴儿床或加床 禁止吸烟
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日式客房2 - YOIYAMA
3 × Futon Mat11 ㎡最多 3 人
三张单人榻榻米 118平方英尺 网络 - 免费WiFi 餐饮 - 微波炉 睡眠 - 床单 卫生间 - 设有两个卫生间、拖鞋、吹风机及坐浴盆 实用设施 - 提供熨斗和熨衣板（需提前要求）、当地地图和旅游指南 舒适体验 - 空调、每日清洁服务及暖气 需知事项 - 不提供婴儿床或加床 禁止吸烟
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和式房1 -MACHI
2 × Futon Mat8 ㎡最多 2 人
双人榻榻米床 面积：86平方英尺 互联网 - 免费WiFi 饮食 - 微波炉 睡眠 - 床单 浴室 - 设有2间浴室、拖鞋、吹风机和坐浴盆 实用设施 - 提供熨斗/熨衣板（应要求提供）、本地地图和旅游指南 舒适度 - 空调、日常清洁和暖气 注意事项 - 不提供婴儿床或折叠/加床 禁止吸烟
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酒店设施 · 8
酒店提供的全部设施与服务(来自多源资料汇总)。
花园行李寄存免费无线网络共用微波炉共用冰箱无烟物业旅游/票务协助前台（有限时间）
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
478m
2
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.
382m
3
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.
839m
4
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.
523m
5
Vena
Italian · ★ Michelin
¥¥¥
The chef brings out the best in seasonal ingredients to conjure simple, tasty fare. Early morning market visits, part of his daily routine, furnish the ingredients that inspire ideas for his kitchen. Pasta of sweetfish and crab, simmered in their own broth, express the candid flavours of the season. Wines that bring out the flavours of each dish are part of the appeal of Vena. Ask the sommelier about the house’s range of finely aged wines.
565m
6
Bini
Italian · ★ Michelin
¥¥¥
The chef experienced the profundity of local cooking in Italy and learned about fermented cuisine in Switzerland. In Kyoto, he happened upon the charm of Ohara’s agricultural produce. He then set about creating cuisine as only this terroir could make possible, accented by the sourness and bitterness of fermented vegetables. ‘Bini’ is named after his Italian mentor—his dearly-missed father figure in Italy. The name expresses gratitude for teaching him the joy of cooking and guiding his early career.
686m
7
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.
713m
8
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
1.4km
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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。