8.8/ 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
Suite Twin with Private Semi Outdoor Bath C, Non Smoking (Ages 13+ only, Stairs to access guestroom)
Garden view
2 Large Twin Beds and 2 Twin Futons 969-sq-foot room with garden views Layout - 2 bedrooms, living room, and sitt…
Luxury Suite (65sqm) with open-air bath, Non Smoking (Ages 13+ only, Stairs inside guestroom)
Garden view
2 Large Twin Beds and 2 Twin Futons 700-sq-foot individually decorated room, balcony with garden views Layout - 2…
Luxury Suite (60sqm) with open-air bath, Non Smoking (Ages 13+ only, Stairs to access guestroom)
2 Large Twin Beds and 2 Twin Futons 646-sq-foot individually decorated room with a balcony Layout - 2 bedrooms, l…
Luxury Suite (60sqm) with open-air bath A, Garden View, Non Smoking (Ages 13+ only, No Stairs)
Garden view
2 Large Twin Beds and 2 Twin Futons 646-sq-foot individually decorated room, lanai with garden views Layout - 2 b…
Luxury Kyoto Townhouse with open-air bath, Non Smoking (Ages 13+ only, Stairs inside guestroom)
2 Large Twin Beds and 1 Twin Futon 635-sq-foot individually decorated room with a balcony Club/Executive Level -…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Muromachi Yui★★ Michelin Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.532m
- Nijojo Furuta★ Michelin Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests.275m
- MOKO★ Michelin Alexis Moko polished his skills in Paris and London before decamping to Kyoto. Encountering an old merchant’s house that had once served as a dietary school, he opened a restaurant where he could express his knowledge of French cuisine through Japanese ingredients. Moko makes the most of the freshness of vegetables from nearby Ohara while ageing fish and meat in a curing warehouse to amplify umami. Dishes inspired by classic cuisine are dressed generously in sauces to create a light, refreshing touch.418m
- Vena★ Michelin The chef brings out the best in seasonal ingredients to conjure simple, tasty fare. Early morning market visits, part of his daily routine, furnish the ingredients that inspire ideas for his kitchen. Pasta of sweetfish and crab, simmered in their own broth, express the candid flavours of the season. Wines that bring out the flavours of each dish are part of the appeal of Vena. Ask the sommelier about the house’s range of finely aged wines.430m
- KOKE★ Michelin This creative cuisine reflects the chef’s gastronomic journey. Spanish and French techniques find application in recipes from Okinawa, where the chef was born and raised. A tapa named ‘Ryukyubon’ is one example. This version of a dish from the Ryukyu royal court is arranged on Yachimun pottery and served on a Ryukyu lacquer tray. Purees and sauces form tracks drizzled atop asado grilled over wood or charcoal in a stone oven.488m
- 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 871m
- shiro★ Michelin The colour scheme speaks of immaculate purity. The white interior is refreshing; the blank spaces left in the arrangements bring clarity of focus. Eager to share the attractions of his hometown with the world, the chef largely gets his ingredients from Shimane Prefecture. Seafood arrives from former classmates; fruit from farmers for his desserts. The style is Italian-based cuisine made with Japanese foodstuffs, bringing the delicious taste of quality ingredients to the fore.491m
- Mirei★ Michelin The owner and chef are a picture of brisk motion behind the counter. Offerings range from simple fare to more elaborate dishes, so everyone can choose something they fancy. Soups of ground vegetables and fruit mark each season. Potato salad is served Mirei-style: adding cucumber pickled in rice bran. Nama-fu (a steamed mixture of wheat gluten and rice flour) baked with blue cheese shows the house’s playful side. When a single dish is prepared, the owner asks if we’d like him to split it for us—a considerate touch.492m
- Miyawaki★ Michelin One of Miyawaki’s strengths is the menu’s deft sense of rhythm—white fish tsukuri served with salted kombu, for example, or fruit and yuba made into a smooth surinagashi soup. The use of Kagawa wagyu reflects the chef’s wish to support his home region, featuring in heartier dishes such as charcoal-grilled wagyu and cutlets. The generous number of dishes is another pleasure, and the easy banter between the couple helps put guests at ease. Guests leave feeling both full and content.515m
- Torisaki★ Michelin The name is short for ‘yakitori no saki’, meaning ‘the future of yakitori’, and a harbinger of things to come in the yakitori world is just what Torisaki aims to be. Using brand-name chicken from Fukushima, the chef and his team grill skewers of chicken over a high flame. A chicken skewer combining liver with chochin has become a signature item thanks to the affinity between the cuts used. The atmosphere of the machiya interior is nostalgic; the sight of the cooks in their twisted headbands a cheerful welcome.522m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Nijō Castle castle in Kyoto, Japan542m
- Heian-kyō former name of Kyoto, capital of Japan 794–18682.0km
- Honnō-ji Temple Buddhist temple in Kyoto, Japan1.4km
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto3.6km
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan1.8km
- Kinkaku-ji Temple Zen Buddhist temple in Kyoto, Japan3.6km
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan2.6km
- Kitano Tenmangū Shinto shrine in Kyoto, Japan2.3km
Attraction data from Wikidata (CC0) — reference only.
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