茶谷旅馆
Ryoso Chatani
·Ryokans
提供折扣的场外停车费空调家庭房行李寄存保险箱传真/复印全部设施 · 44 +
资料介绍 · Hotelbeds
With a stay at Ryoso Chatani in Kyoto (Sakyo Ward), you'll be 12 minutes by foot from Sanzenin Temple. This ryokan is 6. 2 mi (10 km) from Kyoto International Conference Centre and 7. 8 mi (12. 6 km) from Kyoto University. Take in the views from a terrace and a garden and make use of amenities such as complimentary wireless Internet access. Featured amenities include luggage storage, refrigerator in a common area, and a water dispenser. Free self parking is available onsite. At Ryoso Chatani, enjoy a satisfying meal at the restaurant. Full breakfasts are available daily from 8 AM to 9 AM for a fee. Make yourself at home in one of the 11 air-conditioned rooms featuring flat-screen televisions. Complimentary wireless Internet access is available to keep you connected. Bathrooms with showers are provided. Conveniences include safes, and housekeeping is provided on a limited basis.
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
性价比9.8
清洁9.7
房间9.6
网络9.5
设施9.5
环境9.4
位置9.3
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 · 4
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
日式家庭房（共用浴室）
5 × Futon Mat22 ㎡最多 5 人
此家庭房配备了睡衣、浴衣和暖气，并设有共享浴室。家庭房内设有榻榻米地板、带平面电视的休息区、空调和保险箱，同时可欣赏到山景。房间内提供5个 futon 床垫，舒适休闲是您入住的理想选择。
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日式四人房（共用浴室）
4 × Futon Mat16 ㎡最多 4 人
该四人房间配备了睡衣、浴衣和供暖设施，设有共用浴室。空调四人房内提供平面电视、榻榻米、休息区和保险箱，并可欣赏到美丽的山景。该房型配备了四张床垫。
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和式双床房（共用浴室）
2 × Futon Mat11 ㎡最多 2 人
这间双人/双床房配备了睡衣、浴衣和暖气，设有共用浴室。空调双人/双床房提供平面电视、榻榻米、休息区、保险箱以及迷人的山景。房间内配有两床铺。
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日式单人房（共用浴室）
1 × Twin bed8 ㎡最多 1 人
此单人房配备了睡衣、浴衣和暖气，设有共用浴室。房间内铺设榻榻米地板，设有一个休息区，配备平面电视、空调和保险箱，并可欣赏到山景。该单元配有一张床。
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酒店设施 · 44
酒店提供的全部设施与服务(来自多源资料汇总)。
提供折扣的场外停车费空调家庭房行李寄存保险箱传真/复印热水浴缸/按摩浴缸停车露台公共浴池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使用对冠状病毒有效的清洁化学品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。发票已提供客人在住宿期间可以选择取消任何清洁服务。烟雾报警器客房在清洁后密封餐饮区保持社交距离钥匙访问物业外的闭路电视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，以分隔员工和客人送餐安全封闭酒店为客人提供的温度计互联网接入日本庭园附近钓鱼外部停车场提供折扣费用接待大厅安全停车场自助停车（额外收费）适合骑自行车的酒店公共区域内的电视现场网球课程免费有线互联网无烟房间餐厅全馆禁烟
周
周边与地图
餐厅景点
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la bûche
French · ★ Michelin
¥¥¥
The chef seeks to feel and convey the terroir of Ohara, through its climate, landscape, and produce. Early each morning he visits the market, to listen to the farmers and think about recipes for the vegetables on offer that day. Prix fixe menus interweave wild mountain greens and flowers with game, drawing the diner into the natural milieu of the rural mountain communities. Food is cooked over a wood fire fed by lumber from forest thinning. In the counter kitchen, he tends a brightly burning flame, his attention focused on the food he’s preparing.
355m
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Kenya
Japanese · ★ Michelin
¥¥¥¥
There’s no point in cooking, says Kenya, if it doesn’t make the food tasty. Bringing fun and happiness to guests is important above all. Rice and sake both come from Aomori, where the chef comes from. His character reveals itself in his face when he lifts the lid on a pot of freshly steamed rice. Western music, classical music and Showa-era ballads are chosen to suit the cuisine, expressing the joy of good cooking as if weaving a tale. Flavours are fun here.
7.5km
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Doppo
Japanese · ★★ Michelin
¥¥¥¥
This fare shows equal reverence for the aesthetics and traditions of Japanese cuisine and for classical works of art. The teahouse-style interior that greets guests is appointed with hanging scrolls, vases and other accoutrements accumulated over many years. To harmonise with the serving-ware, cuisine is presented simply, accentuating the beauty of blank spaces. Knowledge of home-brewed sake and fermentation pay tribute to traditional foods. ‘Doppo’, meaning ‘unique’, was a favourite phrase of epicure Rosanjin Kitaoji, a devotee of beauty in all its manifestations.
10.3km
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Kyokaiseki Kichisen
Japanese · ★★ Michelin
¥¥¥¥
Next to Shimogamo Shrine, surrounded by the Tadasu-no-Mori forest, lies Kyokaiseki Kichisen. The chef, a devotee of Japanese cuisine and the performing arts, built a ryotei on this spot. Respectful of Kyoto traditions, menu items are accompanied by charming details. Lids of soup dishes are emblazoned with dew, expressing freshness. Tuna sashimi is arrayed like a sea of clouds, creating a fairytale-like scene. Serving dishes of Kyoyaki ceramics, garnished with fresh-cut flowers, beguile the eyes. A unique interpretation of Kyoto kaiseki, accompanied by the spirit of graceful service.
10.5km
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Sojiki Nakahigashi
Japanese · ★★ Michelin
¥¥¥
The wooden tablet at the entrance expresses the house credo: ‘Garnish rice cooked in the okudo stove with char-grilled snacks and wild grasses and flowers’. To learn more, you’ll have to visit the restaurant yourself. In an age of information exchange, Nakahigashi offers an opportunity to clear one’s mind and experience cuisine of herbs and grasses. In short, be grateful to others and for the bounty of nature, remembering that the truly important things cannot be seen with the eyes. An experience of noticing things awaits.
10.6km
6
Tokuha Motonari
Japanese · ★★ Michelin
¥¥¥¥
Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours.
10.8km
7
Otagi
Japanese · ★★ Michelin
¥¥¥¥
The shop stands in Takagamine, a hilly area in northern Kyoto. Out of affection for the land where he was born and raised, the chef makes a point of using the region’s produce. Vegetables come from a nearby field cultivated by an old friend. The juiciness of freshly harvested foods and the aroma of the good earth leap from every dish. The meal ends with white rice with one of a variety of toppings, such as raw egg and soy sauce, cooked egg, or hashed beef. Enjoyable and satisfying right to the very end.
11.3km
8
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
12.5km
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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。