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Rooms & Views
2 Twin Beds 710 sq feet Layout - Separate dining area Relax - In-room massage available Internet - Free WiF…
This spacious suite consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The ai…
This spacious suite consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The ai…
1 King Bed 678 sq feet Layout - Bedroom, living room, and dining area Relax - In-room massage available Inte…
2 Double Beds 678 sq feet Layout - Bedroom, living room, and dining area Relax - In-room massage available I…
The spacious suite offers air conditioning, a tea and coffee maker, as well as a private bathroom featuring a bath and a…
The spacious suite offers air conditioning, a tea and coffee maker, as well as a private bathroom boasting a bath and a…
The spacious double room features air conditioning, a tea and coffee maker, as well as a private bathroom boasting a bat…
The spacious twin room offers air conditioning, a tea and coffee maker, as well as a private bathroom featuring a bath a…
The spacious twin room provides air conditioning, a tea and coffee maker, as well as a private bathroom featuring a bath…
The spacious twin room provides air conditioning, a tea and coffee maker, as well as a private bathroom featuring a bath…
1 King Bed 420 sq feet Relax - In-room massage available Internet - Free WiFi and wired internet access Ente…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.281m
- 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 the689m
- 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.479m
- 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.600m
- Gion Sasaki★★★ Michelin In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.897m
- 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.641m
- Ryō-shō★★ Michelin The chef has made himself a master of old-school Japanese cuisine to take it to the next level. While respecting orthodoxy in wanmono and side dishes, he refers to French flameworking techniques for his grilled items and snacks. Masu salmon is served mi-cuit; beef is rested multiple times during grilling. The sukiya-style interior in a remodelled wooden townhouse is appointed with both antique and modern dishware. ‘Ryosho’ means ‘aspire to the heavens,’ and the sky’s the limit for the chef’s ambition and desire to better himself.641m
- Kappo Hassun★ Michelin Behind a counter oozing Showa-era ambience, the chef plies his trade in his white smock and wooden clogs. As the second-generation chef of Kappo Hassun, he cherishes the history of Kyoto cuisine, populating his menu with dishes inherited from his father and foods associated with seasonal celebrations. Examples include assortments of sweet, steamed and layered egg cakes and burdock-root rolls, deep-fried tofu with thinly sliced veggies held together with hamo meat, and seasoned grilled fish. Gaining ideas from recipes he finds in literature, he brings old-style work to a new generation.333m
- HANA-Kitcho★ Michelin The restaurant is situated behind Minami-za, a theatre that has flourished since the early 17th century. The name HANA-Kitcho combines ‘hana’ from ‘hanamachi’ meaning geisha quarter, where it is situated, with ‘Kitcho’, the name of its celebrated origin. The framed calligraphy was written by Yuki Teiichi, the restaurant’s founder. The interior was crafted by multiple sculptors, the theme being a modern version of the Rimpa School of Painting. In keeping with the founder’s spirit, the chef weaves cultural elements into festive and seasonal decorations, exercising his talents to create kaiseki t370m
- Noguchi Tsunagu★ Michelin The menu alternates between omakase set menus and à la carte options. The evening begins with a procession of seasonal dishes, accompanied by wagyu stew rather than soup. Choose additional items from the menu or ask for a presentation of the ingredients of the day. White rice and miso soup wrap up the meal. We recommend the deliciousness of freshly cooked rice with accompaniments such as fried fish, fried chicken or braised pork.379m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Heian-kyō former name of Kyoto, capital of Japan 794–1868745m
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto1.8km
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan366m
- Yasaka Shrine Shinto shrine in Kyoto, Japan787m
- Honnō-ji Temple Buddhist temple in Kyoto, Japan517m
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan1.6km
- Chion-in Temple Buddhist temple in Kyoto Prefecture, Japan1.2km
- Kyoto National Museum art museum in Japan1.8km
Attraction data from Wikidata (CC0) — reference only.
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