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Vessel Inn Shigamoriyama Station
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Rooms & Views
The hot tub is the standout feature of this twin room. The twin room includes a private bathroom, well-fitted with a bat…
Guests will have a special experience as the twin room offers a hot tub. The twin room includes a private bathroom, well…
Guests will have a special experience as the double room features a hot tub. The double room includes a private bathroom…
This twin room features a hot tub. The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet…
The hot tub is the standout feature of this triple room. The triple room includes a private bathroom, well-fitted with a…
This double room features a hot tub. The double room includes a private bathroom, well-fitted with a bath, a shower, a b…
Guests will have a special experience as the double room offers a hot tub. The double room includes a private bathroom,…
This triple room offers a hot tub. The triple room includes a private bathroom, well-fitted with a bath, a shower, a bid…
The hot tub is the standout feature of this double room. The double room includes a private bathroom, well-fitted with a…
The hot tub is the standout feature of this double room. The double room includes a private bathroom, well-fitted with a…
The hot tub is the standout feature of this double room. The double room includes a private bathroom, well-fitted with a…
Guests will have a special experience as this double room offers a hot tub. The double room includes a private bathroom,…
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.16.9km
- 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 cater19.4km
- 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.18.6km
- 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.18.5km
- Higashiyama Ogata★ Michelin This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature.19.6km
- 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.19.9km
- 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
- Higashiyama Tsukasa★ Michelin The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways.19.9km
- Kyo Seika★ Michelin The restaurant is temporarily closed. It's planned to reopen in September. Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers; spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. At ‘Kyo Seika,’ graciously hosted by the Miyamoto couple, lively conversation between the veteran chef and his guests imparts joy to the meal.20.0km
- Jukuseibuta KawamuraBib The nation’s finest pork brands cascade across the menu, so you can choose the type and grade of pork that suits you best. The best is the ‘jukusei-buta’ aged pork that gives the shop its name. Sourced from a butcher in Fushimi, the pork this restaurant handles is rested to enhance its flavour. The plaque on the wall says, ‘Timing is everything’; the pork is deep-fried twice in low-temperature oil, the cooking time expertly judged. Pork katsu curry, seasoned with ginger and spices, is also tempting.17.7km
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, Japan14.3km
- Enryaku-ji Temple Buddhist temple in Shiga Prefecture, Japan14.1km
- Mii-dera Temple Buddhist temple in Shiga Prefecture, Japan13.6km
- Ginkaku-ji Temple temple in Sakyo ward of Kyoto, Japan18.1km
- Azuchi Castle one of the primary castles of Oda Nobunaga17.7km
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan19.7km
- Nanzen-ji Temple building in Kyoto Prefecture, Japan18.8km
- Daigo-ji Temple Shingon Buddhist temple in Fushimi-ku, Kyoto, Japan19.4km
Attraction data from Wikidata (CC0) — reference only.
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