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Minn Gion Kamogawa
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Rooms & Views
2 Twin Beds, 2 Twin Sofa Beds and 2 Twin Futons 572 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-…
3 Twin Beds and 3 Twin Sofa Beds 502 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-inch LCD TV wit…
2 Twin Beds and 3 Twin Sofa Beds 499 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-inch LCD TV wit…
2 Twin Beds, 2 Twin Sofa Beds and 1 Twin Futon 493 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-i…
2 Twin Beds and 1 Twin Sofa Bed 315 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-inch LCD TV with…
2 Twin Beds and 1 Twin Sofa Bed 283 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-inch LCD TV with…
2 Twin Beds and 2 Twin Sofa Beds 271 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-inch LCD TV wit…
2 Twin Beds and 1 Twin Sofa Bed 247 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-inch LCD TV with…
2 Twin Beds 228 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-inch LCD TV with cable channels Fo…
2 Twin Beds and 1 Twin Sofa Bed 220 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 46-inch LCD TV with…
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Restaurants nearby
- Isshisoden Nakamura★★★ 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 the913m
- Gion Matayoshi★★ Michelin ‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting.688m
- Sushi Rakumi★ Michelin A sushi restaurant produced by Gion Sasaki . Chefs who honed their skills in Japanese cuisine under their master now stand at the counter. The two types of sushi rice are selected according to the topping, and steamed or grilled dishes are interwoven between the nigiri in a unique touch. Fresh-cooked rice is seasoned with red vinegar; conger eel delights the eyes as it cooks over bamboo grass on an earthen brazier. The chefs work together with well-oiled precision, calculating their moves to deliver each morsel at the moment of peak flavour.325m
- Mizai★★★ 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.987m
- Jean-Georges at The Shinmonzen★ Michelin Contemporary French cuisine that welcomes influences from other culinary cultures. The chef, Jean-Georges Vongerichten, proclaims to the world a borderless cuisine born of his experience living in Asia. Recipes come straight from the flagship restaurant in New York. Spices and herbs accentuate the aroma; the tartness of citrus brings a light note. In the warmer months when the terrace is open, the tables beside the Shirakawa River, with their views of Kyoto scenery, fill up fast.363m
- Mizuno★ Michelin Food that makes you appreciate the goodness of Japanese cuisine all over again; nothing pretentious, just a reminder of how delicious familiar flavours can be. One novel touch is that rice is cooked in a Nanbu iron pot, for results different from the usual clay one. The house aims for simple preparations that treasure the culture and techniques cultivated by previous generations. The cuisine, plated on antique tableware, evokes the idea of ‘onko-chishin’ — learning from the old to create something new.365m
- Gion Maruyama★★ Michelin Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses.777m
- Shimmonzen Yonemura★ Michelin Freewheeling cuisine by a chef with Japanese spirit and Western learning. Gratin of truffles and clams is reminiscent of scallop coquilles served at Western restaurants. Use of serving dishes irrespective of cuisine shows a blending of Western and Japanese styles. Lacquered wooden trays, however, change with each dish, professing a sensitivity to beauty that pervades every aspect of Shimmonzen Yonemura. Supported by a team of young workers, the cuisine of Chef Masayasu Yonemura evolves with each restaurant he opens, from Kiyacho to Yasaka to Shimmonzen.396m
- Kikunoi Roan★★ Michelin The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo.785m
- Sumibi Kappo Ifuki★★ Michelin As an apprentice, while honing his skills in simmering and cooking, the chef discovered a love for grilling. The delicious taste of char-grilled boar impressed him and sparked his curiosity. Placing his grill at the centre of his kitchen, he hung out his shingle as a char-grill kappo. The bounty of mountain and ocean are roasted and slipped into the soup and dressed vegetables. Guests can choose between grilled fish or beef; game is also available in winter. Artful manipulation of the flame wreathes each item in the aroma of charcoal smoke.799m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto1.9km
- Heian-kyō former name of Kyoto, capital of Japan 794–18681.3km
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan305m
- Yasaka Shrine Shinto shrine in Kyoto, Japan727m
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan1.0km
- Honnō-ji Temple Buddhist temple in Kyoto, Japan622m
- Chion-in Temple Buddhist temple in Kyoto Prefecture, Japan901m
- Nanzen-ji Temple building in Kyoto Prefecture, Japan1.8km
Attraction data from Wikidata (CC0) — reference only.
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