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9.9
位置9.8
清洁9.5
环境9.4
房间9.3
设施9.3
性价比9.2
网络8.5
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客房房型 · 4
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
日式町屋小町
2 × Futon Mat34 ㎡最多 4 人
这套假日住所由1个客厅、2个独立卧室和1个配有浴缸及免费洗浴用品的浴室组成。设施齐全的厨房配备了炉灶、电冰箱、厨房用具和微波炉。这个假日住所设有空调，拥有一个配有平面电视、榻榻米、餐区、电热水壶的休息区，并且配有供暖设施。房间提供4个床垫，确保您拥有舒适的住宿体验。
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日式联排别墅乌控
2 × Twin bed / 2 × Futon Mat34 ㎡最多 4 人
这间度假屋设有1个客厅、1间独立卧室和2间配备浴缸及免费洗浴用品的浴室。设施齐全的厨房配备了灶具、冰箱、厨房用具及微波炉。度假屋内铺有榻榻米地板，提供带平面电视的休息区、空调、电热水壶以及取暖设施。房间内设有2张床和2个传统的床垫，确保您在此度过舒适的时光。
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日式联排别墅静香
4 × Futon Mat34 ㎡最多 4 人
此度假屋设有一个客厅、一个独立卧室和一间带浴缸及免费洗漱用品的浴室。设施齐全的厨房配备了炉灶、冰箱、厨具和微波炉。度假屋内还配有空调、榻榻米、平面电视和阳台，设有四个床垫，舒适实用。
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日本风格客栈 Shikibu
4 × Futon Mat34 ㎡最多 4 人
该度假屋设有1个客厅、1间独立卧室，以及2间配有浴缸和免费洗漱用品的浴室。厨房设备齐全，供客人使用的设施包括炉灶、冰箱、厨具和微波炉。度假屋拥有阳台，配备空调、榻榻米和平面电视。住宿提供4个床垫，适合大家庭或团体入住。
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酒店设施 · 22
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房行李寄存传真/复印停车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无接触登记入住/退房客人在住宿期间可以选择取消任何清洁服务。共享文具，例如印刷菜单、杂志、笔和纸已移除对客人健康进行检查的流程在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人为客人提供面罩酒店为客人提供的温度计互联网接入自助停车（额外收费）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
Hyotei
Japanese · ★★★ Michelin
¥¥¥¥
The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater
938m
2
Mizai
Japanese · ★★★ Michelin
¥¥¥¥
The ambience is still, like a mountain retreat in the heart of the city. The flicker of votive lanterns casts a tenor of rustic simplicity. While he worked to polish his cooking skills, Hitoshi Ishihara also encountered Zen teachings. Inspired by the wabicha spirit of the tea ceremony, Ishihara strives to host each dinner as a single gathering, with guests and host in close communication. Generous portions reinforce the mood of celebration. ‘Mizai’ is a Zen word meaning ‘not yet here’; for Ishihara, tireless self-improvement is a never-ending journey.
1.0km
3
LURRA˚
Innovative · ★ Michelin
¥¥¥¥
The name is a mashup of ‘Luna’ and ‘Terra’, Earth and Moon – a trip around the world that starts here. The theme is a showcase of season and culture. Combining the seasons of Japan with food cultures from countries around the world, the restaurant concocts dishes of exuberant creativity. Uniquely, main dishes are crafted with vegetables from Ohara and Fushimi, and grilled onigiri caps the meal. The many and varied pairings are a source of delight.
387m
4
Kyo Seika
Chinese · ★ Michelin
¥¥¥
The restaurant is temporarily closed. It's planned to reopen in September. Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers; spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. At ‘Kyo Seika,’ graciously hosted by the Miyamoto couple, lively conversation between the veteran chef and his guests imparts joy to the meal.
397m
5
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
1.0km
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.
454m
7
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.
845m
8
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.
506m
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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。