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Kyohotel Kishotei Goshominami
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Rooms & Views
The spacious family room offers air conditioning, a washing machine, as well as a private bathroom featuring a bath and…
2 Twin Beds 538 sq feet Internet - Free WiFi Food & Drink - Kitchenette with microwave and cookware/dishware…
4 Twin Beds 538 sq feet Internet - Free WiFi Entertainment - 40-inch LCD TV with digital channels Food & Dr…
The spacious family room features air conditioning, a washing machine, as well as a private bathroom boasting a bath and…
This suite features 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The suite features…
This suite consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. This suite is a…
This suite includes 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The air-conditione…
The spacious family room provides air conditioning, a washing machine, as well as a private bathroom featuring a bath an…
4 Twin Beds 474 sq feet Internet - Free WiFi Entertainment - 40-inch LCD TV with digital channels Food & Dr…
The spacious twin room provides air conditioning, a washing machine, as well as a private bathroom featuring a bath and…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The twi…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The twi…
T2 · Official booking system. Actual features may vary.
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 the458m
- 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.246m
- 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.250m
- Nakamitsu★ Michelin The chef is an earnest devotee of everything that makes a restaurant great, thanks to careful study of ingredients, culinary technique and attention to every customer. Recipes are tested over and over to get the flavour just right. Knowing that the taste of dashi soup stock changes over time, the chef patiently rests his stock to draw out the flavour. While known to refer to traditional methods, alternations between new and old are a signature of Nakamitsu’s menus.255m
- 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.267m
- 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.271m
- Tsujifusa★ Michelin Fusa means ‘linen’ or ‘hemp cloth’, which is used in Shinto rituals to symbolise cleanliness. The word was chosen for the restaurant’s name because, like Japanese cuisine, it developed from an origin as a sacred offering, and indeed the shop curtain hanging at the shop’s entrance is woven of pure linen. As part of his daily duties, the owner-chef prays at Ujiko Shrine and draws pure votive water from there. The proprietress, a qualified sommelier, suggests pairings of sake and wine.321m
- Muromachi Wakuden★ Michelin The kitchen comes alive with the spirited motion of the chefs. Guided by the philosophy of ‘rustic beauty and cultured refinement’, they plate ingredients in their natural form, giving true expression to their flavour. Flame-broiled or stewed dishes prepared on earthen charcoal braziers before guests’ eyes are to be enjoyed along with their aromas. Steaming in clay pots brings the goodness of rice grown in Kyotango to the fore. Cuisine imbued with the seasons and respect for nature.362m
- 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.371m
- Kiyama★ Michelin Water drawn from a well on the premises is where everything starts for Kiyama. Prix fixe dining begins with the service of plain hot water. The first infusion of dashi is prepared before the guests’ eyes, its aromatic fragrance and clear, refined flavour enlivening each simmered bowl. As the meal draws to a close, the proprietor himself prepares and serves thin tea, a weak matcha. The menu is a hymn of thanks for the pure groundwater of Kyoto that brings out the best in each dish.374m
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 794–18681.5km
- Nijō Castle castle in Kyoto, Japan1.2km
- Honnō-ji Temple Buddhist temple in Kyoto, Japan718m
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto3.0km
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan1.1km
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan2.0km
- Yasaka Shrine Shinto shrine in Kyoto, Japan1.9km
- Chion-in Temple Buddhist temple in Kyoto Prefecture, Japan2.2km
Attraction data from Wikidata (CC0) — reference only.
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