8.9/ 10Very good
Based on public data
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Rooms & Views
Deluxe Twin Room, Non Smoking, Mountain View
Mountain view
2 Large Twin Beds 431-sq-foot room with mountain views Internet - Free WiFi 250+ Mbps (good for 3–5 people or up…
Deluxe Twin Room, Non Smoking
2 Large Twin Beds Internet - Free WiFi 250+ Mbps (good for 3–5 people or up to 10 devices) Entertainment - LCD t…
Standard Twin Room, Non Smoking
2 Large Twin Beds Internet - Free WiFi 250+ Mbps (good for 3–5 people or up to 10 devices) Entertainment - LCD t…
Business Single Room, Non Smoking
1 Twin Bed Internet - Free WiFi 250+ Mbps (good for 3–5 people or up to 10 devices) Entertainment - LCD televisi…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.2.8km
- 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.3.3km
- 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 3.9km
- 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.4.9km
- 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 r4.2km
- 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.10.0km
- 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 winter11.5km
- AUBERGE de SENVIE An auberge perched high on a tranquil plateau. The name is a mashup of ‘sens’ and ‘vie’, ‘sense’ and ‘life’, intended to convey the bounty of Nara’s land and the richness of its culture. Beautifully presented, modern cooking crystallises ideas born of dialogue with the food producers, potters and woodworkers of Nara who work with the restaurant. Sensibility thriving amidst the refreshing, lush natural beauty of the Yamato plain.132m
- Ike Edoyakiunagi AsahiteiBib There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it.11.1km
- 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’.12.3km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Mount Miwa mountain in Nara Prefecture, Japan5.7km
- Hōryū-ji Temple Buddhist temple in Nara Prefecture, Japan17.1km
- Hase-dera Temple Buddhist temple in Nara Prefecture, Japan8.1km
- Buddhist Monuments in the Hōryū-ji Area World Heritage Site in Nara Prefecture, Japan17.0km
- Ōyamato Shrine Shinto shrine in Nara Prefecture, Japan9.2km
- Isonokami Jingū Shinto shrine in Nara Prefecture, Japan12.2km
- Hokki-ji Temple Buddhist temple in Nara Prefecture, Japan17.3km
- Hirose Shrine Shinto shrine in Nara Prefecture, Japan14.2km
Attraction data from Wikidata (CC0) — reference only.
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