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Rooms & Views
This spacious suite consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The ai…
2 Large Twin Beds and 2 Twin Futons 1001-sq-foot room with city views Layout - Bedroom and living room Internet…
The spacious twin room features air conditioning, a mini-bar, as well as a private bathroom boasting a bath and a shower…
2 Large Twin Beds and 1 Twin Futon 657-sq-foot room with garden views Layout - Bedroom Internet - Free WiFi…
The spacious twin room provides air conditioning, a mini-bar, as well as a private bathroom featuring a bath and a showe…
2 Large Twin Beds 570-sq-foot room with garden views Layout - Bedroom Internet - Free WiFi Food & Drink -…
The spacious twin room provides air conditioning, a mini-bar, as well as a private bathroom featuring a bath and a showe…
2 Large Twin Beds and 2 Twin Futons 441-sq-foot room with city views Layout - Bedroom Internet - Free WiFi…
2 Large Twin Beds 323-sq-foot room with city views Layout - Bedroom Internet - Free WiFi Food & Drink - R…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The twi…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Ichiju Nisai Ueno Minoten★ Michelin A Japanese restaurant at the foot of the Minoh mountains. The head chef weaves the turning of the seasons into his menu. Hassun platters are arranged on large plates using several small dishes, then garnished with leaves gathered on the mountainside. Tempura, prepared with rice oil, is light in texture. If you reserve a seat on the ground floor, the tempura master will fry each piece right before your eyes. Dine with relish on the bounty of nature, serenaded by the murmuring Minoh River.35.3km
- Kashiwaya Osaka Senriyama★★★ Michelin Hideaki Matsuo expresses traditional Japanese culture, guided by the traditional cycle of twenty-four seasons. The chef’s messages on the menu are designed to conjure up scenes of nature in front of guests’ eyes, while seasonal flavours and annual events are woven into the cuisine in truly elegant ways. At an Expo 2025 Osaka, Kansai, Japan event, Matsuo showcased Osaka food culture to the world. He warmly welcomes trainees from overseas, dedicating himself to the development and progress of the industry.43.0km
- Shunsaiten Tsuchiya★★ Michelin Techniques from every genre of Japanese cuisine are used for tempura; items may be pre-cooked or lightly scored and seasoned to bring out their natural flavour before frying. Keen to highlight Kansai ingredients, the chef stocks octopus, pike conger and tilefish. Osaka flourished as a centre of cotton production, so the chef cooks with a unique cottonseed oil in solidarity with producers. A beacon of Naniwa food culture to the world, with imaginative twists.43.3km
- Okina★ Michelin The father-and-son team, along with their wives, offer a warm welcome to this kappo with deep roots in Saga. You can order à la carte or omakase style. Fish dishes are the stars of the menu, prepared in a number of ways: steamed with salt and sake, grilled, or however you like. Eel are prepared both unseasoned and dipped in soy-based sauce for you to taste and compare. At lunch the menu of boiled tofu and hiryuzu (deep-fried tofu mixed with thinly sliced vegetable) is the attraction. Treasuring its links with the region it calls home, Okina gets its tofu from Saga.42.6km
- Otagi★★ 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.47.6km
- Tenjimbashi Aoki★★ Michelin Scrupulous attention is paid to the ceremonial space, cuisine, serving vessels and sense of the seasons. The chef learned his guiding principles at a restaurant in Hozenji Alley. Entrusted with preparing the appetiser platters, he became schooled in the knowledge and aesthetics of Japanese cuisine. Aiming for artistic beauty in all aspects, he grows his own flowers to decorate the sukiya interior and collects seasonal serving vessels to delight guests. Technique, experience and sensibility all merge to create assortments of dishes that celebrate the seasons and their festivals.48.6km
- Yusokuryori Mankamero★★ Michelin This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving 49.3km
- Numata★★ Michelin The tempura fried by the chef as his heart dictates comes out refined. To bring the flavour of carefully selected ingredients, the main oil of choice is Taihaku sesame oil. The coating is infused with bubbles, giving it a light texture. In a distinctive presentation style, seafood and vegetables that work well together are served in alternating pairs. The final dish is the guest’s choice of tendon, tempura over rice; tencha, tendon steeped in roasted green tea; or tenmusu, onigiri filled with shrimp tempura. The chef does not neglect training the next generation, either, entrusting understudie49.4km
- KAHALA★★ Michelin Over half a century since he opened his restaurant, Yoshifumi Mori remains vigorously engaged in food preparation. His passion seems unquenchable: with rice flour and salt, he created a seasoning that melts away like snow. He makes wine and even grows rice. Scouring every region of Japan, the chef seeks out unknown ingredients and introduces them to the world. All this has led to Mori being honoured by the Ministry of Agriculture, Forestry and Fisheries. Like a steel plate polished until gleaming, he continues to sharpen his culinary sensibilities.49.6km
- Oimatsu Hisano★★ Michelin The chef interprets the seasons through kaiseki, adding twists and tricks that make the cuisine his own. To express each season, appetisers are accompanied by leaves collected on hill and dale and a slim strip of paper is inscribed with a seasonal phrase. White rice, cooked in clay pots, is specially selected and treated. Rice grown in serpentinite soil, with its rich mineral content, is seasoned with salt and soy sauce to bring out umami and flavour. In a unique touch, scorched rice is served like a rice cracker. The basics of Japanese cuisine are safely guarded, yet imagination has room to r49.8km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Kinkaku-ji Temple Zen Buddhist temple in Kyoto, Japan47.1km
- Arashiyama human settlement in Japan42.0km
- Mount Rokkō mountain in Hyōgo Prefecture, Japan33.5km
- Kobe Mosque mosque in Japan42.3km
- Ryōan-ji Temple temple in Kyoto, Japan46.3km
- Arima Onsen hot springs in Japan31.0km
- Suita Stadium building in Suita, Osaka Prefecture, Japan42.5km
- Mount Haku (Hyōgo) mountain in Japan17.7km
Attraction data from Wikidata (CC0) — reference only.
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