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
设施9.7
清洁9.6
房间9.5
服务9.5
位置9.5
环境9.4
性价比9.2
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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)。
日式 townhouse - West
2 × Double bed / 8 × Futon Mat100 ㎡最多 10 人
设施齐全的厨房配备了冰箱、厨具、微波炉和电热水壶。宽敞的家庭房提供空调、榻榻米，并配有一个私人浴室，设有浴缸和淋浴。该单元配置了2张床和4个床垫。
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日式町屋 - 东
2 × Double bed / 7 × Futon Mat100 ㎡最多 9 人
宽敞的家庭房配备了空调和榻榻米，此外还设有一个配有浴缸和淋浴的私密浴室。客人可以在配备有冰箱、厨房用具、微波炉和电热水壶的厨房中自行准备餐饮。家庭房还提供了平面电视、私人入口、休息区和保险箱，以及城市美景。房间内设有2张床和4个榻榻米垫。
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酒店设施 · 39
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保险箱桌游/拼图儿童餐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。无接触登记入住/退房发票已提供客人在住宿期间可以选择取消任何清洁服务。烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除客房在清洁后密封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获得医疗专业人员的服务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互联网接入日本庭园免费有线互联网前台（有限时间）应请求提供客房服务无烟房间全馆禁烟
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
279m
2
DODICI
Italian · ★ Michelin
¥¥¥
Prix fixe menus combine Italian gastronomic experience with Japanese ingredients, as showcased by the risotto of Japanese rice. Raw tofu lees and Daitokuji natto are uniquely Kyoto. The chef strives for a light palate, making eating a relaxed experience. Salt-pickled vegetables are made into sauces, and utilising the tartness of fermentation brings to mind Japanese cuisine. The open kitchen and the spacious, blue-walled dining room feel bright and fresh.
140m
3
Muromachi Yui
Japanese · ★★ Michelin
¥¥¥¥
Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.
588m
4
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.
262m
5
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.
272m
6
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.
298m
7
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
318m
8
Muromachi Wakuden
Japanese · ★ Michelin
¥¥¥
The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature.
339m
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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。