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MIMARU Kyoto Kawaramachi Gojo
Based on public data
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Rooms & Views
The fully equipped kitchen features a stovetop, a refrigerator, kitchenware and a microwave. The spacious family room pr…
The spacious family room provides air conditioning, Smartphone, as well as a private bathroom featuring a bath and a sho…
Guests can make meals in the kitchen that comes with a stovetop, a refrigerator, kitchenware and a microwave. The spacio…
This air-conditioned apartment is consisted of of 1 living room, 1 separate bedroom and 1 bathroom with a bath. The well…
The spacious family room features air conditioning, Smartphone, as well as a private bathroom boasting a bath and a show…
The spacious family room features air conditioning, Smartphone, as well as a private bathroom boasting a bath and a show…
Guests can make meals in the kitchen that features a stovetop, a refrigerator, kitchenware and a microwave. The spacious…
The spacious family room features air conditioning, Smartphone, as well as a private bathroom boasting a bath and a show…
Guests can make meals in the kitchen that is fitted with a stovetop, a refrigerator, kitchenware and a microwave. The fa…
The family room provides air conditioning, Smartphone, as well as a private bathroom featuring a bath and a shower. In t…
The family room offers air conditioning, Smartphone, as well as a private bathroom featuring a bath and a shower. Meals…
The fully equipped kitchen has a stovetop, a refrigerator, kitchenware and a microwave. The family room features air con…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.889m
- SEN★ Michelin Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.253m
- Higashiyama Yoshihisa★★ Michelin The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy.774m
- Ryoriya Maekawa★ Michelin Playful-hearted fare and amiable service keep the establishment packed evening after evening. In the spirit of blending Western and Japanese styles, Koichi Maekawa dons chef’s whites and pipes light jazz over speakers. His credo is that food should be fun, so his roving imagination goes above and beyond Japanese, Chinese, and Western traditions. The all-wood interior and vaulted ceiling exude warmth, evoking a houseboat. With Maekawa as skipper and his chefs as the crew, this ‘ship’ keeps passengers smiling and rides a wave of popularity.406m
- YOKOI★ Michelin Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for451m
- Kenninji Gion Maruyama★★ Michelin Situated on the south side of Kennin-ji Temple, the restaurant looks out on Yasaka Pagoda. Pass through the elegant gate, have a seat in the waiting area, and relax in the courtyard cooled with sprinkled water. The proprietor welcomes guests with the four-fold etiquette of the wabi-cha school of tea ceremony: harmony, respect, purity and tranquillity. In cuisine, he prizes the five unseen senses, with care paid to light, sound, temperature, fragrance and taste. Even the water is steeped in history, tradition and the four seasons. Unseen yet deep and strong are the roots of Kyoto culture here.847m
- Miyagawacho Hotta★ Michelin The cobblestone street where the Kaburenjo Theatre of traditional dance is located is lined with teahouses and geisha houses, lending the quarter a distinctive air of elegance. Here in the crossroads of performing art and that is Miyagawacho, the restaurant seems at first glance to break the mould. Yet the inclusion of familiar beef cutlet in the procession of less conventional fare feels somehow nostalgic. Cuisine unbound by convention and the handiwork of the reliable chef delight the spirit.488m
- Godan Miyazawa★ Michelin The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season.578m
- 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.992m
- Manjuji Hakuran★ Michelin The chef, a native of the Goto Islands, weaves the flavours of Nagasaki into his prix fixe menus. He beguiles his guests with the fish of his native region, served as sashimi and wanmono. ‘Hatoshi’ is minced shrimp between two slices of crispy fried toast; Goto udon is a beloved local old favourite. With cultivated kappo technique, the chef turns common dishes into pictures of elegance. ‘Hakuran’ is an amalgam of his parents’ names. Sharing the charms of Nagasaki with the diners of Kyoto is an act of gratitude to his hometown.705m
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 794–1868528m
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto1.7km
- Kyoto National Museum art museum in Japan850m
- Sanjūsangen-dō Temple Buddhist temple in Kyoto, Japan954m
- Kyoto Tower observation tower in Kyoto, Japan1.1km
- Yasaka Shrine Shinto shrine in Kyoto, Japan1.4km
- Tō-ji Temple building in Kyoto Prefecture, Japan2.4km
- Honnō-ji Temple Buddhist temple in Kyoto, Japan1.7km
Attraction data from Wikidata (CC0) — reference only.
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