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Lake Biwa Marriott Hotel
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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Member Tier Benefits
Marriott Bonvoy · Official published benefits
Earn 25 to 49 Qualifying Nights between January 1 and December 31 of a given year through stays at Participating Properties or Marriott Bonvoy Events.
Official published benefits. Actual delivery varies by property. Community data from FlyerTea reports.
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Rooms & Views
Providing free toiletries and bathrobes, this double room includes a private bathroom with a bath, a shower and a bidet.…
The spacious twin room provides air conditioning, a tea and coffee maker, as well as a private bathroom featuring a bath…
The spacious double room provides air conditioning, a tea and coffee maker, as well as a private bathroom featuring a ba…
The spacious twin room features air conditioning, a tea and coffee maker, as well as a private bathroom boasting a bath…
The spacious double room features air conditioning, a tea and coffee maker, as well as a private bathroom boasting a bat…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The s…
The spacious double room offers air conditioning, a tea and coffee maker, as well as a private bathroom featuring a bath…
The spacious double room offers air conditioning, a tea and coffee maker, as well as a private bathroom featuring a bath…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The air…
The spacious double room provides air conditioning, a tea and coffee maker, as well as a private bathroom featuring a ba…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- la bûche★ Michelin The chef seeks to feel and convey the terroir of Ohara, through its climate, landscape, and produce. Early each morning he visits the market, to listen to the farmers and think about recipes for the vegetables on offer that day. Prix fixe menus interweave wild mountain greens and flowers with game, drawing the diner into the natural milieu of the rural mountain communities. Food is cooked over a wood fire fed by lumber from forest thinning. In the counter kitchen, he tends a brightly burning flame, his attention focused on the food he’s preparing.11.4km
- Miyamaso★★★ Michelin Built originally as pilgrims’ lodgings for Bujoji Temple, this dining inn is nestled amid swaying trees, a murmuring river and singing birds. Time passes gently here, surrounded by the majestic beauty of nature. Hisato Nakahigashi reflects the turning of the seasons. Budding wild grasses of Hanase and plants complement the vitality of river fish and game. Scenes of natural beauty dance before your eyes. Feast on the bounty of rural hills and streams.19.1km
- Kenya★ Michelin There’s no point in cooking, says Kenya, if it doesn’t make the food tasty. Bringing fun and happiness to guests is important above all. Rice and sake both come from Aomori, where the chef comes from. His character reveals itself in his face when he lifts the lid on a pot of freshly steamed rice. Western music, classical music and Showa-era ballads are chosen to suit the cuisine, expressing the joy of good cooking as if weaving a tale. Flavours are fun here.16.7km
- 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.18.3km
- 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 cater19.9km
- Kyokaiseki Kichisen★★ Michelin Next to Shimogamo Shrine, surrounded by the Tadasu-no-Mori forest, lies Kyokaiseki Kichisen. The chef, a devotee of Japanese cuisine and the performing arts, built a ryotei on this spot. Respectful of Kyoto traditions, menu items are accompanied by charming details. Lids of soup dishes are emblazoned with dew, expressing freshness. Tuna sashimi is arrayed like a sea of clouds, creating a fairytale-like scene. Serving dishes of Kyoyaki ceramics, garnished with fresh-cut flowers, beguile the eyes. A unique interpretation of Kyoto kaiseki, accompanied by the spirit of graceful service.19.5km
- Doppo★★ Michelin This fare shows equal reverence for the aesthetics and traditions of Japanese cuisine and for classical works of art. The teahouse-style interior that greets guests is appointed with hanging scrolls, vases and other accoutrements accumulated over many years. To harmonise with the serving-ware, cuisine is presented simply, accentuating the beauty of blank spaces. Knowledge of home-brewed sake and fermentation pay tribute to traditional foods. ‘Doppo’, meaning ‘unique’, was a favourite phrase of epicure Rosanjin Kitaoji, a devotee of beauty in all its manifestations.19.8km
- Droit★ Michelin A return to the origins of French cuisine. To sublimate the classics, the chef pores over old cookbooks and interprets their recipes for modern ingredients and environments, giving free rein to his curiosity with wine, butter and sauces pungent with spices. He emphasises herbs picked in the morning in Oharano and ingredients from around Kansai, expressing in food his conversations with producers. ‘Droit’ means ‘straight ahead,’ and that’s the steady course this restaurant charts.19.5km
- Kokyu★ Michelin The menu evokes the changing seasons and traditional culture of Japan. The proprietor is an accomplished gourmet whose deep knowledge comes from experience as a fishmonger and attentive reading of literature. Hassun platters, garnished with flowers as if to paint a picture of nature, showcase the ideas and origins found in the foods of traditional festivals. Behind each meticulously crafted dish breathes the living aesthetic and customs of Japanese cuisine.19.9km
- cenci★ Michelin Ken Sakamoto exults in expressing Italian cuisine through the bounty of Japanese produce. Putting kombu kelp, bonito stock and fermented ingredients like malted rice miso and sake lees to effective use is how he preaches the gospel of Japanese cuisine. Cured hams and cheeses arrive from producers who share the chef’s passion. Nonstandard vegetables are used in fermented form; pruned citrus fruits garnish lend a sour piquancy as garnish. Food that brings people together in every sense.19.9km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Mount Hiei mountain in Kyōto, Kyōto prefefecture and Ōtsu, Shiga Prefectures, Japan12.4km
- Enryaku-ji Temple Buddhist temple in Shiga Prefecture, Japan12.0km
- Lake Biwa freshwater lake in Japan18.4km
- Azuchi Castle one of the primary castles of Oda Nobunaga17.1km
- Ginkaku-ji Temple temple in Sakyo ward of Kyoto, Japan18.0km
- Mii-dera Temple Buddhist temple in Shiga Prefecture, Japan15.5km
- Kamigamo Shrine Shinto shrine in Kita-ku, Kyōto, Japan19.8km
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan19.8km
Attraction data from Wikidata (CC0) — reference only.
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