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Hotel Musse Kyoto Shijo Kawaramachi Meitetsu
Based on public data
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Rooms & Views
The spacious family room offers air conditioning, a safe deposit box, as well as a private bathroom featuring a bath and…
The spacious family room provides air conditioning, a safe deposit box, as well as a private bathroom featuring a bath a…
The triple room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The t…
The triple room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The twi…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This tw…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The twi…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This tw…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The d…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The d…
2 Twin Beds Internet - Free WiFi Entertainment - Flat-screen TV with cable channels Food & Drink - Refrigerat…
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.325m
- 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 the602m
- 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.585m
- 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.701m
- 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.968m
- Ryō-shō★★ Michelin The chef has made himself a master of old-school Japanese cuisine to take it to the next level. While respecting orthodoxy in wanmono and side dishes, he refers to French flameworking techniques for his grilled items and snacks. Masu salmon is served mi-cuit; beef is rested multiple times during grilling. The sukiya-style interior in a remodelled wooden townhouse is appointed with both antique and modern dishware. ‘Ryosho’ means ‘aspire to the heavens,’ and the sky’s the limit for the chef’s ambition and desire to better himself.745m
- Gion Maruyama★★ Michelin Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses.747m
- 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.392m
- 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.392m
- 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.393m
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 794–1868709m
- Kiyomizu-dera Temple Buddhist temple in Higashiyama, Kyoto1.9km
- Honnō-ji Temple Buddhist temple in Kyoto, Japan476m
- Sanjō Ōhashi Bridge bridge in Kyoto, Japan414m
- Yasaka Shrine Shinto shrine in Kyoto, Japan905m
- Heian Jingū Shinto shrine in Kyoto Prefecture, Japan1.7km
- Chion-in Temple Buddhist temple in Kyoto Prefecture, Japan1.3km
- Kyoto National Museum art museum in Japan1.8km
Attraction data from Wikidata (CC0) — reference only.
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