8.9/ 10Very good
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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Rooms & Views
[Irori-An:101] Superior Studio: Single bed/Futon/Semi-single sofa bed w/Shower booth, Smoking
1 Twin Bed 222 sq feet, located on the ground floor Layout - Separate office Internet - Free WiFi 500+ Mbps (g…
[BeniAka-Ma:201] Studio Design: Single loft bed/Futon w/Shower booth, Non Smoking
1 Twin Bed and 1 Twin Futon 155 sq feet Layout - Separate office Internet - Free WiFi 500+ Mbps (good for 6+ p…
[Shikkoku-Ma:203] Studio Comfort: Double bed/Futon w/Shower booth, Non Smoking
Garden view
1 Double Trundle Bed and 1 Twin Futon 160-sq-foot individually decorated room, lanai with garden views Layout - S…
[Ruri-Ma:202] Studio Basic: Single bed/Futon w/Shower booth, Non-Smoking
1 Twin Bed and 1 Twin Futon 134 sq feet Layout - Separate office Internet - Free WiFi 500+ Mbps (good for 6+ p…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Hyotei★★★ Michelin The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater9.5km
- 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.9.9km
- Kikunoi Honten★★★ Michelin Kikunoi is spreading the word worldwide about the allure of Japanese cuisine. Yoshihiro Murata sets his sights on innovation while evangelising Kyoto’s graceful ryotei culture. Occasionally Western ingredients get added to the mix, infusing a contemporary sensibility. Change accumulates in layers here, as a result of shifting personnel: Chef Murata invites trainees from overseas to pass on to them the true nature of Japanese cuisine and Japanese traditions of service. Fixing his gaze on the future of Japanese cooking, Murata cultivates the next generation of chefs.9.9km
- Sojiki Nakahigashi★★ Michelin The wooden tablet at the entrance expresses the house credo: ‘Garnish rice cooked in the okudo stove with char-grilled snacks and wild grasses and flowers’. To learn more, you’ll have to visit the restaurant yourself. In an age of information exchange, Nakahigashi offers an opportunity to clear one’s mind and experience cuisine of herbs and grasses. In short, be grateful to others and for the bounty of nature, remembering that the truly important things cannot be seen with the eyes. An experience of noticing things awaits.9.4km
- Kodaiji Jugyuan★★ Michelin The ryotei sits on a sprawling 6,600 sqm property. The aesthetic of old Japan pulses through the veins of this establishment, from the impressive gate and garden sculpted by a gardener of rare talent to the house crafted by a master of sukiya-style construction. The interior includes private rooms, some complete with counters-style setups reflecting modern preferences. Ingredients are carefully selected from producers throughout Japan. The restaurant tries to be subtly ahead of the times by, for example, applying Western flame techniques to meat dishes and serving them as accompaniments to sak9.9km
- Sanso Kyoyamato★★ Michelin During the short walk from the front gate to the main buildings, guests can appreciate the history of the buildings while feeling the presence of nature. Classic aesthetics pervade the entire site, from the sukiya design of the buildings to the space reflecting seasonal ceremonies and views of the garden. The chef wants every aspect of Sanso Kyoyamato to be beautiful, so he takes special care with the refinement of his food arrangements and their elegant flavours. The painstaking service of the proprietress and hostess is an agreeable presence. Diners will sense a complete work of Japanese art10.0km
- Jukuseibuta KawamuraBib The nation’s finest pork brands cascade across the menu, so you can choose the type and grade of pork that suits you best. The best is the ‘jukusei-buta’ aged pork that gives the shop its name. Sourced from a butcher in Fushimi, the pork this restaurant handles is rested to enhance its flavour. The plaque on the wall says, ‘Timing is everything’; the pork is deep-fried twice in low-temperature oil, the cooking time expertly judged. Pork katsu curry, seasoned with ginger and spices, is also tempting.7.0km
- Higashiyama Ogata★ Michelin This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature.9.7km
- Restaurant Hiramatsu Kodaiji★ Michelin Elegant dining with a view of Yasaka Pagoda. The cuisine is authentic French, crafted with classic techniques and sauces. Emphasis is on ingredients from Kyoto, hewing close to the producers and topography of that township. Herbs plucked from the family garden add grace notes to flavours; French ingredients such as caviar and truffles bring refinement to the mix. Arrangements are as pretty as oil paintings, making the cuisine truly bright and beautiful.9.9km
- Higashiyama Tsukasa★ Michelin The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways.10.0km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Mii-dera Temple Buddhist temple in Shiga Prefecture, Japan3.7km
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto9.7km
- Mount Hiei mountain in Kyōto, Kyōto prefefecture and Ōtsu, Shiga Prefectures, Japan8.7km
- Ginkaku-ji Temple temple in Sakyo ward of Kyoto, Japan8.9km
- Enryaku-ji Temple Buddhist temple in Shiga Prefecture, Japan8.9km
- Daigo-ji Temple Shingon Buddhist temple in Fushimi-ku, Kyoto, Japan8.6km
- Nanzen-ji Temple building in Kyoto Prefecture, Japan8.9km
- Chion-in Temple Buddhist temple in Kyoto Prefecture, Japan9.8km
Attraction data from Wikidata (CC0) — reference only.
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