Guest-guided hotel insights
Glansit Kyoto Kawaramachi
★★Kyoto
9.0/ 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.
Contribute a stay report06External scores · reference only, not verified
8.98/10FlyerKey composite · 2 sources
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Rooms & Views
3 Capsule Rooms- Male Only
This bed in dormitory has a bathrobe, air conditioning and executive lounge access.
Adjacent Standard Capsule Room In Mixed Dormitory
street view
Rate includes 2 capsule units in a mixed room. A washing machine, flat-screen TV and bathrobe are provided.
Adjacent Standard Capsule Room for Male
Rate includes 2 capsule units in a male-only room. A washing machine, executive lounge access and tumble dryer are provi…
Adjacent Standard Capsule Room for Female
This bed in dormitory features air conditioning, dining area and bathrobe.
Superior Capsule Room in Mixed dormitory
This bed in dormitory has a bathrobe, executive lounge access and air conditioning.
Superior Capsule Room for Female
This bed in dormitory features a flat-screen TV.
Superior Capsule Room for Male
Rooms are 3 square yards.
Standard Capsule Room for Female
Rooms are 2 square yards.
Standard Capsule Room in Mixed dormitory
This bed in dormitory features a executive lounge access, air conditioning and microwave.
Standard Capsule Room for Male
This bed in dormitory has a flat-screen TV.
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Kikunoi Roan★★ Michelin The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo.161m
- Gion Matayoshi★★ Michelin ‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting.472m
- 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 the763m
- Gion Sasaki★★★ Michelin In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.809m
- Sumibi Kappo Ifuki★★ Michelin As an apprentice, while honing his skills in simmering and cooking, the chef discovered a love for grilling. The delicious taste of char-grilled boar impressed him and sparked his curiosity. Placing his grill at the centre of his kitchen, he hung out his shingle as a char-grill kappo. The bounty of mountain and ocean are roasted and slipped into the soup and dressed vegetables. Guests can choose between grilled fish or beef; game is also available in winter. Artful manipulation of the flame wreathes each item in the aroma of charcoal smoke.574m
- VELROSIER★ Michelin The interior’s keynote black bespeaks modern dining; the cuisine, modern Chinese with further innovations, confirms the impression. The concept of Chinese-French fusion cuisine adds uniqueness, exemplified by the foie gras sandwiched between two thin, crisp wafers redolent with Shaoxing wine. Use of decompression cooking and liquid nitrogen ensure that ingredients retain all their flavour. Advanced methods give rise to new directions in cuisine.236m
- TAKAYAMA★ Michelin The prix fixe selection of numerous small dishes borrows an idea from Spanish tapas. Playful presentation and gorgeous arrangements upgrade Italian cuisine to a modern interpretation. The open kitchen is a stage, the semicircular counter the theatre’s front row. White serving-ware matches the white interior and the whole dining room feels like a canvas, a space to be filled by bright and colourful cuisine.237m
- Ryō-shō★★ Michelin The chef has made himself a master of old-school Japanese cuisine to take it to the next level. While respecting orthodoxy in wanmono and side dishes, he refers to French flameworking techniques for his grilled items and snacks. Masu salmon is served mi-cuit; beef is rested multiple times during grilling. The sukiya-style interior in a remodelled wooden townhouse is appointed with both antique and modern dishware. ‘Ryosho’ means ‘aspire to the heavens,’ and the sky’s the limit for the chef’s ambition and desire to better himself.624m
- Gion Maruyama★★ Michelin Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses.631m
- HANA-Kitcho★ Michelin The restaurant is situated behind Minami-za, a theatre that has flourished since the early 17th century. The name HANA-Kitcho combines ‘hana’ from ‘hanamachi’ meaning geisha quarter, where it is situated, with ‘Kitcho’, the name of its celebrated origin. The framed calligraphy was written by Yuki Teiichi, the restaurant’s founder. The interior was crafted by multiple sculptors, the theme being a modern version of the Rimpa School of Painting. In keeping with the founder’s spirit, the chef weaves cultural elements into festive and seasonal decorations, exercising his talents to create kaiseki t333m
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 794–1868580m
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto1.8km
- Yasaka Shrine Shinto shrine in Kyoto, Japan820m
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan531m
- Honnō-ji Temple Buddhist temple in Kyoto, Japan642m
- Chion-in Temple Buddhist temple in Kyoto Prefecture, Japan1.3km
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan1.8km
- Kyoto National Museum art museum in Japan1.7km
Attraction data from Wikidata (CC0) — reference only.
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