TSUBOMI luxury Inn Shimabara Bettei 3
·Holiday homes
Air conditioningFamily roomsPrivate check-in/check-outStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusAll 27 facilities +
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Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Surroundings9.2
Cleanliness8.3
Service7.9
Facilities7.9
Value7.5
Rooms7.4
Location6.8
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Luxury Villa, Garden View
1 × Double bed / 1 × Futon Mat / 1 × Futon Mat43 ㎡up to 5
<p><strong>1 Double Bed, 1 Twin Futon and 1 Double Futon</strong></p><p>464-sq-foot room, patio with garden views </p><br/><p><b>Layout</b> - Bedroom, living room, and dining area</p><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - 32-inch flat-screen TV with digital channels</p><p><b>Food & Drink</b> - Kitchen with refrigerator, stovetop, microwave, and cookware/dishware</p><p><b>Sleep</b> - Bed sheets </p><p><b>Bathroom</b> - Private bathroom, separate bathtub and shower, free toiletries, and a hair dryer</p><p><b>Practical</b> - Washer/dryer and yard</p><p><b>Comfort</b> - Air conditioning and heating</p><p>Non-Smoking</p>
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Villa with Garden View - No Cleaning for Consecutive Night Stays
1 × Double bed / 2 × Futon Mat43 ㎡up to 5
Featuring a private entrance, this air-conditioned villa consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath and a shower. Meals can be prepared in the well-fitted kitchen, which is equipped with a stovetop, a refrigerator, kitchenware and a microwave. The villa features tatami floors, a seating area with a flat-screen TV, a washing machine, a dining area as well as garden views. The unit offers 1 bed and 2 futons.
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Facilities · 27
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsPrivate check-in/check-outStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedCashless payment availableFire extinguishersSanitized tableware & silverwareContactless check-in/check-outInvoice providedGuests can opt-out any cleaning services during staySmoke alarmsGuest room sealed after cleaningProperty cleaned by professional cleaning companiesProcess in place to check health of guestsScreens / Barriers between staff and guests for safety24-hour securitySecurity alarmThermometers for guests provided by propertyInternet accessJapanese gardenFree wired internetFront desk (limited hours)Non-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
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Korean Restaurant Byeoleeya
Korean · ★ Michelin
¥¥¥
Meika Hoshino breathes her own creativity into Korean royal court cuisine, which she studied in Seoul. Prix fixe offerings follow ‘yakushoku-dogen’, the idea that diet has an essential role in maintaining good health. The double-tiered food box filled with multi-coloured items is an inspiration drawn from Korea’s courtly dining tables. Namul and kimchi are prepared with Kyoto vegetables; cuisine from the early Joseon dynasty comes from a time before chilli peppers were introduced. A dialogue between traditional cooking and modern sensibility brings Korean culinary culture to a wider audience.
679m
2
Ogata
Japanese · ★★ Michelin
¥¥¥¥
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.
1.4km
3
Uozuya
Japanese · ★ Michelin
¥¥¥¥
A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.
1.1km
4
Germoglio
Italian · ★ Michelin
¥¥¥
The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.
1.3km
5
Kinobu
Japanese · ★ Michelin
¥¥¥
Flexible and creative while revering the classics, Kinobu adds new twists to the way Kyoto cuisine reflects yearly events and the changing of the seasons. At the heart of the chef’s approach is a restless curiosity. He corresponds regularly with overseas chefs to deepen his store of knowledge. His ‘wine menu’ of dishes that pair well with wine is an innovation that broadens the scope of kaiseki. Kinobu began as a caterer and transformed itself into a ryotei. Treading a contemporary path, Kinobu keeps its eye on the future.
1.3km
6
Manjuji Hakuran
Japanese · ★ 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.
1.3km
7
Ayanokoji Karatsu
Japanese · ★ Michelin
¥¥¥
An amiable couple from Nagasaki run this restaurant. The husband, an admirer of Kyoto cuisine, left his family’s kappo restaurant to gain experience in Kyoto. As he studied ways to present food, he fell in love with the bounty of ingredients available and decided to go independent. His habit is to visit producing regions, securing fresh ingredients in season, such as picking wild edible plants and mushrooms in Miyama and angling for sweetfish in Shiga. Under the tutelage of a potter, he makes his own ceramics, on which the couple serve their culinary creations.
1.3km
8
Godan Miyazawa
Japanese · ★ 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.
1.5km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.