加贺屋京都
Kanesuke Kyoto
·Holiday homes
空调家庭房共享厨房客人在住宿期间可以选择取消任何清洁服务。互联网接入免费有线互联网全部设施 · 7 +
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
网络10.0
服务10.0
清洁9.9
房间9.8
设施9.7
性价比9.6
环境9.6
位置9.1
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客房房型 · 1
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
度假屋
2 × Twin bed / 3 × Futon Mat66 ㎡最多 5 人
此家庭房的亮点是热水浴缸。房内配备免费洗漱用品，包括一个带浴缸、淋浴和吹风机的私人浴室。设施齐全的厨房配有炉灶、冰箱、厨具和微波炉。空调家庭房设有一台配有流媒体服务的平面电视、一台洗衣机、一个用餐区、衣柜以及安静的街景。房间配有两张床和三张蒲团，适合家庭入住。
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酒店设施 · 7
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房共享厨房客人在住宿期间可以选择取消任何清洁服务。互联网接入免费有线互联网全馆禁烟
周
周边与地图
餐厅景点
1
Korean Restaurant Byeoleeya
Korean · ★ Michelin
¥¥¥
Meika Hoshino breathes her own creativity into Korean royal court cuisine, which she studied in Seoul. Prix fixe offerings follow ‘yakushoku-dogen’, the idea that diet has an essential role in maintaining good health. The double-tiered food box filled with multi-coloured items is an inspiration drawn from Korea’s courtly dining tables. Namul and kimchi are prepared with Kyoto vegetables; cuisine from the early Joseon dynasty comes from a time before chilli peppers were introduced. A dialogue between traditional cooking and modern sensibility brings Korean culinary culture to a wider audience.
355m
2
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.
911m
3
Ayanokoji Karatsu
Japanese · ★ Michelin
¥¥¥
An amiable couple from Nagasaki run this restaurant. The husband, an admirer of Kyoto cuisine, left his family’s kappo restaurant to gain experience in Kyoto. As he studied ways to present food, he fell in love with the bounty of ingredients available and decided to go independent. His habit is to visit producing regions, securing fresh ingredients in season, such as picking wild edible plants and mushrooms in Miyama and angling for sweetfish in Shiga. Under the tutelage of a potter, he makes his own ceramics, on which the couple serve their culinary creations.
847m
4
木乃妇
Japanese · ★ Michelin
¥¥¥
Flexible and creative while revering the classics, Kinobu adds new twists to the way Kyoto cuisine reflects yearly events and the changing of the seasons. At the heart of the chef’s approach is a restless curiosity. He corresponds regularly with overseas chefs to deepen his store of knowledge. His ‘wine menu’ of dishes that pair well with wine is an innovation that broadens the scope of kaiseki. Kinobu began as a caterer and transformed itself into a ryotei. Treading a contemporary path, Kinobu keeps its eye on the future.
904m
5
Uozuya
Japanese · ★ Michelin
¥¥¥¥
A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.
984m
6
Kentan Horibe
Japanese · ★ Michelin
¥¥¥
The first feature to catch your eye in the tasteful tea-house style interior is the lacquer counter, which the chef polished and coated himself. ‘Kentan’ means ‘the deep pursuit of self-improvement’. The seasonal interior decoration, serving ware and cuisine combine harmoniously to celebrate the history and food culture of Kyoto. Modern cooking techniques are also adopted here, such as grilling over low flame. A place to appreciate Japanese cuisine in a broader context.
1.1km
7
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.
1.1km
8
Manjuji Hakuran
Japanese · ★ Michelin
¥¥¥
The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.
1.2km
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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。