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Hotel Forza Kyoto Shijo Kawaramachi
Based on public data
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Rooms & Views
3 Twin Beds 339 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
3 Twin Beds 285 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
3 Twin Beds 285 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
3 Twin Beds 285 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
2 Twin Beds and 1 Twin Sofa Bed 274 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps…
2 Large Twin Beds 269 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment…
2 Twin Beds 274 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
2 Large Twin Beds 269 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment…
2 Twin Beds 274 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
2 Twin Beds 248 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
2 Twin Beds 248 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
2 Twin Beds 215 sq feet Relax - In-room massage available Internet - Free WiFi 50+ Mbps Entertainment - 50…
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.468m
- 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 the771m
- 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.348m
- 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.348m
- Kanamean Nishitomiya★ Michelin The ‘kaname’ is the crucial pivot pin of a folding fan. Taking that pivotal role, the husband-and-wife proprietors tour the famous restaurants and wineries of the world, blending the thoughtfulness and passion they find there with Kyoto’s spirit of graceful hospitality. Cooks and service staff are united in their shared mission. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas, like a folding fan produced by numerous artisans.356m
- 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.1.0km
- 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.824m
- 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.870m
- 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.897m
- Wagokoro Izumi★ Michelin The name ‘Wagokoro’ was chosen as the chef aims for cuisine that calms the soul. Rather than pursue beautiful presentation for its own sake, the chef seeks a natural appearance that delights the hearts of diners. This commitment shines in grilled items such as rolled omelette and sweetfish, as well as in bowls of stewed items. Handmade thick-fried tofu and fish cake are the perfect companions to their broth. Flavours as only a chef who has toiled earnestly in the fields of Kyoto cooking can produce.540m
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 794–1868401m
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto2.0km
- Honnō-ji Temple Buddhist temple in Kyoto, Japan800m
- Yasaka Shrine Shinto shrine in Kyoto, Japan1.2km
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan843m
- Kyoto National Museum art museum in Japan1.7km
- Nijō Castle castle in Kyoto, Japan2.0km
- Chion-in Temple Buddhist temple in Kyoto Prefecture, Japan1.6km
Attraction data from Wikidata (CC0) — reference only.
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