9.8/ 10Excellent
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.
Contribute a stay report06External scores · reference only, not verified
9.8/10FlyerKey composite
External aggregates never count as verified, and this page never shows a price.
Rooms & Views
Deluxe Twin Room, Non Smoking (Premier)
City view
2 Large Twin Beds and 1 Twin Sofa Bed 538-sq-foot room with city views Internet - Free WiFi Entertainment - 4…
Deluxe Twin Room
This twin room features a kitchenware, kitchenette and microwave.
Deluxe Double Room, Non Smoking (Premier)
City view
1 King Bed and 1 Twin Sofa Bed 538-sq-foot room with city views Internet - Free WiFi Entertainment - 40-inch…
Deluxe Double Room
This double room has a microwave, kitchenware and air conditioning.
Premier Deluxe Twin Room
This twin room has a electric kettle, sofa and air conditioning.
Premier Deluxe Double Room
This double room features a electric kettle, kitchenette and air conditioning.
Superior King Room
This double room has air conditioning, microwave and flat-screen TV.
Superior Room, Non Smoking (King Room)
1 King Bed 366 sq feet Internet - Free WiFi Entertainment - 40-inch flat-screen TV with digital channels Fo…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.40m
- 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.463m
- Ogawa★ Michelin After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppe160m
- Kyoryori Fujimoto★ Michelin Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.229m
- 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.246m
- 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 the996m
- 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.776m
- 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.454m
- 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.460m
- ima★ Michelin Countertop French dining in a merchant’s house with a brick oven. The classic cuisine here is interlaced with woodfire cooking learned in Spain. Shiitake mushroom and shrimp wrapped in pie pastry is a feature menu item. Sauce is thoroughly reduced over the fire, wreathed in smoke from the embers. ‘Ima’ means ‘now’, inviting you to live in the moment. Every dish is imbued with the magic of wood smoke; all focus trained on the moment when the flavour of the ingredients leaps out.461m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Nijō Castle castle in Kyoto, Japan763m
- Heian-kyō former name of Kyoto, capital of Japan 794–18681.6km
- Honnō-ji Temple Buddhist temple in Kyoto, Japan1.3km
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto3.3km
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan1.6km
- Yasaka Shrine Shinto shrine in Kyoto, Japan2.3km
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan2.7km
- Kyoto Tower observation tower in Kyoto, Japan2.5km
Attraction data from Wikidata (CC0) — reference only.
Related community discussion
Start a discussionCommunity posts are member discussion. They are not used as verified records until separately reviewed.
No related posts yet
Start the first public discussion for this hotel or its program.
Want to know?
Ask about RESI STAY Mayu Grace Hotel's benefits, facilities or check-in — guests who stayed will answer.This page carries no prices or booking. Ranking is not for sale. Guest content and money are separated by design — this page never holds a price, commission, or booking rank.
Book on FlyerTrip →