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M's 酒店二条城大池

Name: M's 酒店 二条城大池
Address: Nakagyo-ku Sanboomiyacho 134, 京都, JP

M's Hotel Nijojo Oike

★★★·8.6/ 10推荐

·Hotels

📍Nakagyo-ku Sanboomiyacho 134 · 京都 ↗

📞+81753204142

2020 开业· 42 间客房· 入住 04:00 PM / 退房 10:00 AM

空调电梯工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则全部设施 · 24 +

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官方介绍

Experience an abundance of unparalleled facilities and features at M's Hotel NIjojo Oike. Maintain seamless communication using the complimentary Wi-Fi at hotel.At the hotel, utilize the on-site laundromat and laundry service to maintain your beloved travel attire fresh, allowing you to bring fewer clothes. For visitors wishing to smoke, designated smoking zones can be found.At M's Hotel NIjojo Oike, every guestroom is provided with convenient amenities and fittings to ensure a comfortable stay.Enhance your experience at hotel with the knowledge that certain rooms are equipped with linen service and air conditioning for your convenience. In select rooms within the hotel, a refrigerator and instant tea is available to cater to your requirements when desired.It is worth noting that certain guest bathrooms feature a hair dryer and toiletries for your convenience.

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周

周边与地图

餐厅景点

Miyawaki

Japanese · ★ Michelin

¥¥¥¥

One of Miyawaki’s strengths is the menu’s deft sense of rhythm—white fish tsukuri served with salted kombu, for example, or fruit and yuba made into a smooth surinagashi soup. The use of Kagawa wagyu reflects the chef’s wish to support his home region, featuring in heartier dishes such as charcoal-grilled wagyu and cutlets. The generous number of dishes is another pleasure, and the easy banter between the couple helps put guests at ease. Guests leave feeling both full and content.

429m

Nijojo Furuta

Japanese · ★ Michelin

¥¥¥

Generous portions give satisfaction, while ingenious ingredient combinations make simple presentations all the more impressive. To learn about fish, the chef spent time working at a fishmonger’s. Fish is prepared simply—freshly sliced, grilled or deep-fried—yet with clever twists as befits a connoisseur. The meal concludes with white Omi rice grown by the chef’s uncle in Hira, served steaming in Shigaraki clay pots. With his friendly demeanour, the chef is often seen deep in conversation with guests.

500m

Muromachi Yui

Japanese · ★★ Michelin

¥¥¥¥

Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.

892m

Ogawa

Japanese · ★ Michelin

¥¥¥¥

After learning the basics at a ryotei, the chef worked at a kappo, where he discovered how to make dining fun. What he finds compelling about being a chef, he says, is that while the food itself is consumed at once and disappears, the occasion lingers in the memory. His ingenuity comes to the fore in Kyoto cuisine rich in dashi and vegetables. Side dishes such as boiled vegetables and ground soup, skilfully served both cold and warm, make for a treat that is simple yet impressive. Rice cooked in clay pots joins items such as preserves simmered in sweetened soy sauce, dried mullet roe and peppe

582m

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.

999m

Kyoryori Fujimoto

Japanese · ★ Michelin

¥¥¥

Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.

696m

ima

French · ★ Michelin

¥¥¥

Countertop French dining in a merchant’s house with a brick oven. The classic cuisine here is interlaced with woodfire cooking learned in Spain. Shiitake mushroom and shrimp wrapped in pie pastry is a feature menu item. Sauce is thoroughly reduced over the fire, wreathed in smoke from the embers. ‘Ima’ means ‘now’, inviting you to live in the moment. Every dish is imbued with the magic of wood smoke; all focus trained on the moment when the flavour of the ingredients leaps out.

781m

Isshisoden Nakamura

Japanese · ★★★ 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 the

1.5km

点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。

M's 酒店二条城大池

客房房型 · 6

豪华双人房

三人间

双人间

沙发床双人房

附加床的双人房

双人房

酒店设施 · 24

周边与地图

M's 酒店 二条城大池

客房房型 · 6

豪华双人房

三人间

双人间

沙发床双人房

附加床的双人房

双人房

酒店设施 · 24

周边与地图

M's 酒店二条城大池