9.1/ 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.
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9.07/10FlyerKey composite
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Rooms & Views
Five-Bedroom House
river view
This spacious holiday home consists of 1 living room, 5 separate bedrooms and 5 bathrooms with a shower and free toiletr…
Superior Twin Room
The spacious twin room offers air conditioning, a washing machine, as well as a private bathroom featuring a shower and…
Superior Double or Twin Room with Mountain View
Mountain view river view
The spacious twin/double room offers air conditioning, a washing machine, as well as a private bathroom featuring a show…
Comfort Triple Room
The triple room provides air conditioning, a washing machine, as well as a private bathroom featuring a shower and a hai…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- à plus★ Michelin The restaurant shares a site occupied by a sake brewery since the days of the shoguns. A black counter reflects the Japanese interior of this refurbished traditional house. Locally grown and raised ingredients are the star of the cuisine, with Nara-style pickled vegetables, Yamato beef and vegetables all expressing the terroir of Nara. Akitsuho rice, used in sake brewing, makes an appearance in prix fixe offerings, transformed into rice dishes such as paella and risotto. Sake pairings from the unique expertise of a sake brewer are another reason to visit.13.4km
- Sushi Kawashima★ Michelin Sushi Kawashima pursues its own way in the sushi world, a route that crosses paths with the food culture of Nara. Sashimi is dressed with hishio, a koji-mould and salt-water mixture said to be the origin of soy sauce. Snacks are served with preserved so, a condensed-milk product enjoyed in ancient Japan. Yamato tachibana pepper is a seasoning made from an ancient citrus fruit. Sushi of gizzard shad with persimmon leaf testifies to the chef’s lively imagination. Nigirizushi is formed without wasabi, to bring out the flavours of the topping and sushi rice. Persimmon-leaf tea is a relaxing treat 18.0km
- Lega'★ Michelin The chef prizes his relations with food producers; the better to express the appeal of each region’s topography. Lega’ means ‘bind’ or ‘connect’: the restaurant binds together the food cultures of Italy and Nara and puts diners in touch with the thoughts of food producers. Sushi of uncured ham and persimmon leaf, venison senbei—a dish resembling Nara’s famous deer crackers—and other unique items overlay one tradition onto another. The chef honed his skills in Italy’s Piemonte region, which is why he devotes himself to making hand-rolled pastas such as tajarin and agnolotti in autumn and winter18.0km
- Da terra★ Michelin A peaceful, traditional rural house surrounded by farmland is home to this restaurant. The shop is an advertisement for the good earth of Asuka, ‘the place where Japan began’, and its bounty. Main ingredients consist of produce cultivated by the chef’s family. One item, a brightly colourful salad, is named “Daichi Kara”, “From the Land”. Wheat is turned into pasta, rice into risotto. Set menus are a journey through the seasons, calculated to inspire gratitude to nature as one proceeds through the meal.18.1km
- SÉN★ Michelin Picture yourself standing in a lush mountain valley, listening to the murmur of a nearby stream. This is SÉN’s ‘watershed cuisine’, a prix fixe experience in which time slowly passes and everyday cares are forgotten. The focus of this fare is on the foods of the Kumano River valley. The bounty of this mountain stream, which flows from the village of Tenkawa to the sea, includes vegetables, fish and game supplied by local farmers and hunters. In tribute to a region that prospered through forestry, the dishes are cooked over firewood.19.0km
- Kaiseki Morimoto★ Michelin The interior of the old traditional house is refurbished, yet the Showa-era ambience is unmistakable. The chef cooks alone, dedicated to his credo of serving everything straight from the kitchen to the table. What impresses most are the vegetables. Each plate features leaf and root vegetables grown under the personal care of the chef’s father, a landscape architect. The chef uses restrained seasoning to bring out the flavours of the ingredients. Takikomi-gohan made with vegetables picked that morning is served with house-made pickles. Simple, honest cooking, done as only Morimoto can.20.3km
- Ajinokaze Nishimura★ Michelin Hearty deliciousness is the order of the day here. Simple arrangements convey the sincerity of the chef’s commitment to his craft. Hinohikari rice from Nara Prefecture is cooked in clay pots and seasoned with chirimen sansho (small fish cooked with peppers). The meal concludes with handmade confections served with matcha, to send you on your way feeling relaxed and calm. This Japanese cuisine is woven together with ingredients and crockery from Sakurai. The ‘aji no kaze’ or ‘winds of flavour’ blow gently amid the beauty of nature.23.6km
- Tori YamaguchiBib The chef fell in love with the delicious taste and texture of locally raised Nara chicken and pours his heart and soul into its preparation. To ensure his guests experience the full spectrum of flavours, his skewers feature a wide range of cuts, from the familiar to the rare. Seasoning is carefully chosen: salt or dipping sauce for some, sake or chicken fat for others. Chicken tenderloin, for example, is ingeniously showered with Yamato tachibana pepper, a condiment made from an ancient citrus fruit. Items served to wrap up the meal are prepared with the same attention to detail: yakitori on r17.8km
- PIZZERIA TRATTORIA MAGAZZINOBib The pizza here is prepared true to how it’s done in Naples, with chef Hironori Noda reproducing those authentic flavours. What Naples has that Nara doesn’t is an ocean so, in response, he came up with the idea of a restaurant that’s all about the fields. He grows the vegetables himself and makes them the main ingredients. The garden is his mother’s, and he harvests the vegetables himself, meaning that the bounty of Kashiba proffered here truly springs from ‘Mother Earth’.19.3km
- Taian★★★ Michelin ‘Taian’ means ‘big hut’, and indeed this little place has a huge spirit. Recalling the apparent paradox of the tea ceremony, in which a small, spare space is made to feel boundless, the cosy and clean décor is exceptional in its modesty. The cuisine crystallises the skill and passion of Hitoshi Takahata, while the contrast between outward appearance and inner content is a reflection of his philosophy. Cuisine with depths of flavour satisfies the soul.40.0km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Hōryū-ji Temple Buddhist temple in Nara Prefecture, Japan30.0km
- Yanmar Stadium Nagai building in Higashisumiyoshi-ku, Osaka Prefecture, Japan33.6km
- Buddhist Monuments in the Hōryū-ji Area World Heritage Site in Nara Prefecture, Japan29.9km
- Osaka Castle Japanese castle in Chūō-ku, Osaka, Japan40.7km
- Tōdai-ji Temple Japanese Buddhist temple in Nara40.4km
- Yakushi-ji Temple Buddhist temple in Nara Prefecture, Japan36.7km
- Shitennō-ji Temple Built in 593 A.D., this famous Buddhist temple features a five-story pagoda, statues and turtle ponds37.7km
- Heijō-kyō capital city of Japan during the Nara period, 710–740 and 745–78439.4km
Attraction data from Wikidata (CC0) — reference only.
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