京都御苑东住宿樱花酒店
Stay SAKURA Kyoto Gyoen East
·Hotels
空调家庭房工作人员按照当地当局的指示遵循所有安全协议客房和关键区域提供洗手液无现金支付可用灭火器全部设施 · 24 +
官方介绍
This modern Japanese-style aparthotel, opened in 2018, offers 21 well-appointed units. Each room features a kitchen, microwave, refrigerator, washing machine, bathroom dryer, and free Wi-Fi. Complimentary amenities include a toothbrush, razor, and hairbrush. A 24-hour call center is available for guest assistance. Check-in is from 3 PM to 9 PM, and check-out is by 11 AM. A one-way ride from our Guest Center near Kyoto Station to the property is also provided. Located just a minute's walk from the Kyoto City Bus Kojinguchi Bus Stop, and within walking distance of several subway and train stations. Guests can enjoy easy access to nearby attractions like the Kyoto Imperial Palace (5-minute walk) and the Kamo River (2-minute walk).
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
房间9.1
服务9.0
清洁9.0
性价比8.9
设施8.9
位置8.7
环境8.4
网络8.3
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客房房型 · 5
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
家庭工作室
2 × Twin bed / 2 × Sofa bed27 ㎡最多 6 人
设备齐全的小厨房配备了炉灶、冰箱、厨具和微波炉。家庭房提供空调、洗衣机，以及配有浴缸和淋浴的私人浴室。此单元可容纳四张床。
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豪华公寓
2 × Twin bed / 1 × Sofa bed24 ㎡最多 5 人
这间空调公寓设有1间卧室和1间浴室，配备了浴缸和淋浴。设施齐全的小厨房配有炉灶、冰箱、厨房用具和微波炉。公寓内还配备了洗衣机、电水壶、沙发、地毯以及平板电视。该单元提供3张床位，为您提供舒适的居住体验。
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设
酒店设施 · 24
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房工作人员按照当地当局的指示遵循所有安全协议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。发票已提供烟雾报警器物业由专业清洁公司进行清洁餐饮区保持社交距离可以将食物送到客房。对客人健康进行检查的流程24小时安全服务送餐安全封闭安全警报酒店为客人提供的温度计钥匙卡访问互联网接入公共区域内的电视免费有线互联网无烟房间全馆禁烟
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
1.2km
2
Sokkon Fujimoto
Japanese · ★ Michelin
¥¥¥¥
To improve himself, the chef strives to master the arts of tea ceremony, flower arrangement and calligraphy. Those traditional arts and forms are represented by the ideal of ‘shin-gyo-so’—formal, semi-cursive and cursive forms of writing, the first being the most orthodox and the last being the freest, with semi-cursive in between. The principle of shin-gyo-so is to preserve the essentials while giving rein to imagination. The chef follows another credo, the Zen principle of ‘sokkon’, or savouring the moment and banishing worldly thoughts. The chef pays attention to every detail, from cuisine
682m
3
Gokomachi Tagawa
Japanese · ★ Michelin
¥¥¥¥
The chef is dedicated to bringing the natural flavours of his ingredients to life, and his char-grilling technique embodies that approach. Fresh from the kitchen brazier wafts aromas of wagyu beef and eel patiently grilled over bincho charcoal, bearing witness to the chef’s finesse. The meal concludes with a remarkable trio of clay-pot rices—plain, mountain delicacies, and seafood. Enjoy flavours of the season to your heart’s content.
725m
4
Kiyama
Japanese · ★ Michelin
¥¥¥¥
Water drawn from a well on the premises is where everything starts for Kiyama. Prix fixe dining begins with the service of plain hot water. The first infusion of dashi is prepared before the guests’ eyes, its aromatic fragrance and clear, refined flavour enlivening each simmered bowl. As the meal draws to a close, the proprietor himself prepares and serves thin tea, a weak matcha. The menu is a hymn of thanks for the pure groundwater of Kyoto that brings out the best in each dish.
815m
5
Gosho Iwasaki
Japanese · ★ Michelin
¥¥¥
As a ryotei cook, the chef learned never to forget the basics of Kyoto cuisine. In a mark of respect, the meal begins with a cup of sake. The chef expresses his commitment to gracious service through the passion he devotes to his cooking. Tilefish sashimi is lightly salted, enhancing flavour. Instead of simmered vegetables, hot-pot cooking is offered. Prizing engagement with his guests, the chef works his magic right before their eyes. The surest sign of a sincere craftsman is earnest devotion to his craft.
836m
6
Tsujifusa
Japanese · ★ Michelin
¥¥¥
Fusa means ‘linen’ or ‘hemp cloth’, which is used in Shinto rituals to symbolise cleanliness. The word was chosen for the restaurant’s name because, like Japanese cuisine, it developed from an origin as a sacred offering, and indeed the shop curtain hanging at the shop’s entrance is woven of pure linen. As part of his daily duties, the owner-chef prays at Ujiko Shrine and draws pure votive water from there. The proprietress, a qualified sommelier, suggests pairings of sake and wine.
861m
7
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.
889m
8
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.
905m
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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。