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Ryokan Shimizu
Based on public data
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Rooms & Views
Features tatami (woven-straw) flooring and Japanese futon bedding. Includes a TV, a fridge and a tea maker. The en suite…
This single room has a bathrobe, microwave and air conditioning. Features tatami (woven-straw) flooring and Japanese fut…
Features tatami (woven-straw) flooring and Japanese futon bedding. Includes a TV, a fridge and a tea maker. The en suite…
Features tatami (woven-straw) flooring and Japanese futon bedding. Includes a TV, a fridge and a tea maker. The en suite…
Featuring free toiletries and bathrobes, this double room includes a private bathroom with a bath, a shower and a hairdr…
1 Twin Futon Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator Bathroom - P…
3 Twin Futons Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator Bathroom -…
2 Twin Futons Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator Bathroom -…
4 Twin Futons Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator Bathroom -…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Germoglio★ Michelin The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.261m
- Manjuji Hakuran★ Michelin The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.827m
- Godan Miyazawa★ Michelin The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season.930m
- YOKOI★ Michelin Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for968m
- SEN★ Michelin Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.971m
- Ogata★★ MichelinTabelog Silver Bold, elegant cuisine, stripped down and pure, sets off works by Rosanjin and other artists. Avoiding piling element upon element, Ogata finds creativity in deceptively unsophisticated appearances. Technique is guided by intuition gained from each ingredient or inspired by seasonal expressions. Seasonal aesthetics are manifested through the choice of ingredients, revealing the natural vitality of each.1.4km
- Kinobu★ Michelin Flexible and creative while revering the classics, Kinobu adds new twists to the way Kyoto cuisine reflects yearly events and the changing of the seasons. At the heart of the chef’s approach is a restless curiosity. He corresponds regularly with overseas chefs to deepen his store of knowledge. His ‘wine menu’ of dishes that pair well with wine is an innovation that broadens the scope of kaiseki. Kinobu began as a caterer and transformed itself into a ryotei. Treading a contemporary path, Kinobu keeps its eye on the future.1.1km
- Wagokoro Izumi★ Michelin The name ‘Wagokoro’ was chosen as the chef aims for cuisine that calms the soul. Rather than pursue beautiful presentation for its own sake, the chef seeks a natural appearance that delights the hearts of diners. This commitment shines in grilled items such as rolled omelette and sweetfish, as well as in bowls of stewed items. Handmade thick-fried tofu and fish cake are the perfect companions to their broth. Flavours as only a chef who has toiled earnestly in the fields of Kyoto cooking can produce.1.2km
- Higashiyama Yoshihisa★★ Michelin The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy.1.6km
- enWorld's 50 Best #47Tabelog SilverLa Liste 96.5 His father was an artist specialising in maki-e, gold and silver decorations on lacquer; his mother the latest in a long line of tea-ceremony instructors. Overseas, he spread the word about the virtues of shojin-ryori. ‘En’ means ‘swallow’; the chef named his restaurant for this migratory bird in reference to himself, a man who had lived away from Japan but had come home to Kyoto. The menu is broad in scope and includes some dishes incorporating Western elements. The swallow is said to bring good fortune, and the chef’s personality and the reputation of his cooking bring customers flocking to 924m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Kyoto Tower observation tower in Kyoto, Japan455m
- Heian-kyō former name of Kyoto, capital of Japan 794–18681.4km
- Tō-ji Temple building in Kyoto Prefecture, Japan1.4km
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto2.7km
- Kyoto National Museum art museum in Japan1.6km
- Sanjūsangen-dō Temple Buddhist temple in Kyoto, Japan1.5km
- Fushimi Inari-taisha Shinto shrines in Kyoto, Japan3.1km
- Tōfuku-ji Temple Buddhist temple in Kyoto Prefecture, Japan2.3km
Attraction data from Wikidata (CC0) — reference only.
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