9.3/ 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
9.35/10FlyerKey composite · 2 sources
External aggregates never count as verified, and this page never shows a price.
Rooms & Views
2 Bedroom Executive Suite
1 Queen Bed 861 sq feet Layout - 2 bedrooms and living room Internet - Free WiFi Entertainment - Flat-scre…
2 Bedroom Executive Suite with Kitchenette
This suite features washing machine, cloth dryer and microwave. An extra futon mattress in Japanese room will be prepare…
Twin One Bedroom Suite with Kitchenette and Garden view – Ground Floor
2 Large Twin Beds 592 sq feet, located on the ground floor Layout - Bedroom and living room Internet - Free Wi…
Twin One Bedroom Suite with Kitchenette
2 Large Twin Beds 592 sq feet Layout - Bedroom and living room Internet - Free WiFi Entertainment - Flat-s…
Double One Bedroom Suite with Kitchenette and Garden view – Ground Floor
1 Queen Bed 592 sq feet Layout - Bedroom and living room Internet - Free WiFi Entertainment - Flat-screen…
Deluxe Twin Room with Living Area
2 Large Twin Beds 484 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refriger…
Deluxe Double Room with Living Area
1 Queen Bed 484 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator,…
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 the461m
- 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.374m
- 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.182m
- 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.189m
- 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.241m
- Gosho Iwasaki★ Michelin As a ryotei cook, the chef learned never to forget the basics of Kyoto cuisine. In a mark of respect, the meal begins with a cup of sake. The chef expresses his commitment to gracious service through the passion he devotes to his cooking. Tilefish sashimi is lightly salted, enhancing flavour. Instead of simmered vegetables, hot-pot cooking is offered. Prizing engagement with his guests, the chef works his magic right before their eyes. The surest sign of a sincere craftsman is earnest devotion to his craft.350m
- Bini★ Michelin The chef experienced the profundity of local cooking in Italy and learned about fermented cuisine in Switzerland. In Kyoto, he happened upon the charm of Ohara’s agricultural produce. He then set about creating cuisine as only this terroir could make possible, accented by the sourness and bitterness of fermented vegetables. ‘Bini’ is named after his Italian mentor—his dearly-missed father figure in Italy. The name expresses gratitude for teaching him the joy of cooking and guiding his early career.365m
- 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.375m
- 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.385m
- DODICI★ Michelin Prix fixe menus combine Italian gastronomic experience with Japanese ingredients, as showcased by the risotto of Japanese rice. Raw tofu lees and Daitokuji natto are uniquely Kyoto. The chef strives for a light palate, making eating a relaxed experience. Salt-pickled vegetables are made into sauces, and utilising the tartness of fermentation brings to mind Japanese cuisine. The open kitchen and the spacious, blue-walled dining room feel bright and fresh.390m
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 794–18681.6km
- Honnō-ji Temple Buddhist temple in Kyoto, Japan681m
- Nijō Castle castle in Kyoto, Japan1.3km
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto3.0km
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan1.0km
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan1.9km
- 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.
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 Tomoya Residence Hotel Kyoto Nijo Takakura'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 →