东急假日酒店 京都
Tokyu Vacations Kyoto
·Hotels
入住 03:00 PM / 退房 11:00 AM
空调电梯保险箱无现金支付可用灭火器发票已提供全部设施 · 12 +
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
位置10.0
性价比9.0
设施9.0
清洁9.0
环境9.0
服务7.5
住客记录反映当次入住经历；重要设施、权益和入住安排请向酒店确认。
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客房房型 · 2
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
双人房（榻榻米区）- 禁烟
2 × Twin bed / 1 × Sofa bed / 3 × Futon Mat70 ㎡最多 6 人
家庭房配有独立浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。在设备齐全的厨房中，客人将找到电炉、冰箱、洗碗机以及厨房用具。宽敞的家庭房设有空调、洗衣机、榻榻米、咖啡机以及配有卫星频道的平板电视。该房间配备了2张床和4个蒲团，能满足家庭成员的住宿需求。
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带榻榻米区域的双人房 公寓 - 禁烟 - 上层
2 × Twin bed / 1 × Sofa bed / 3 × Futon Mat70 ㎡最多 6 人
家庭客房设有独立浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。完全配备的厨房内，客人将找到炉灶、冰箱、洗碗机和厨具。宽敞的家庭客房配备空调、洗衣机、榻榻米、咖啡机以及带卫星频道的平板电视。房间内提供2张床和4个床垫。
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酒店设施 · 12
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯保险箱无现金支付可用灭火器发票已提供烟雾报警器安全警报钥匙卡访问互联网接入免费有线互联网无烟房间
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
602m
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.
711m
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.
90m
4
Higashiyama Tsukasa
Japanese · ★ Michelin
¥¥¥¥
The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways.
107m
5
菊乃井 怀石料理
Japanese · ★★★ Michelin
¥¥¥¥
Kikunoi is spreading the word worldwide about the allure of Japanese cuisine. Yoshihiro Murata sets his sights on innovation while evangelising Kyoto’s graceful ryotei culture. Occasionally Western ingredients get added to the mix, infusing a contemporary sensibility. Change accumulates in layers here, as a result of shifting personnel: Chef Murata invites trainees from overseas to pass on to them the true nature of Japanese cuisine and Japanese traditions of service. Fixing his gaze on the future of Japanese cooking, Murata cultivates the next generation of chefs.
866m
6
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.
276m
7
Higashiyama Ogata
Japanese · ★ Michelin
¥¥¥¥
This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature.
442m
8
Kodaiji Wakuden
Japanese · ★★ Michelin
¥¥¥¥
This ryotei began life as a restaurant and ryokan in Kyotango. With the rustic beauty of the Tango countryside and the refinement of Kyoto as its themes, Kodaiji Wakuden is opening a new era in ryotei culture. Crab, a speciality of the restaurant’s birthplace, is cooked in a sunken hearth, a hole strikingly carved in the middle of tatami seating. Also remarkable is the tradition of this establishment, the flagship of the Wakuden group of restaurants, of appointing carefully selected young chefs to run it, to invite the fresh breeze of new ideas, guided by a philosophy of constant innovation.
849m
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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。