梅尔迪亚京都四条大宫酒店
HOTEL MELDIA KYOTO SHIJO OMIYA
·Hotels
入住 03:00 PM / 退房 —
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客房房型 · 2
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标准三人间
3 × Twin bed22 ㎡最多 3 人
三张单人床 237平方英尺 网络 - 免费WiFi,速度超过25Mbps 娱乐设施 - 40英寸液晶电视,提供数字频道 睡眠环境 - 拥有遮光窗帘和床单 浴室设施 - 私人浴室,配有浴缸或淋浴,拖鞋及免费洗漱用品 实用配置 - 笔记本电脑工作区及电源适配器/充电器 舒适度 - 日常清洁服务以及温控供暖和空调 须知 - 房间无窗,未提供牙刷和牙膏 禁烟房 房型/床型根据入住时的可用情况而定
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标准双床房
2 × Twin bed最多 2 人
两张单人床 互联网 - 免费WiFi,速度超过25 Mbps 娱乐设施 - 40英寸液晶电视,提供数字频道 睡眠环境 - 配有遮光窗帘和舒适的床单 浴室设施 - 私人浴室,配有浴缸或淋浴,拖鞋和免费洗漱用品 实用设施 - 笔记本电脑工作区及电源适配器和充电器 舒适度 - 每日清洁服务,设有温控供暖和空调 温馨提示 - 不提供牙刷和牙膏 禁烟房
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酒店设施 · 11
酒店提供的全部设施与服务(来自多源资料汇总)。
行李寄存快速入住/退房免费无线网络多语种员工快速入住共用微波炉无烟物业公共区域内的电视饮水机前台(有限时间)无障碍通道
周
周边与地图
餐厅景点
1
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.
694m
2
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.
572m
3
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.
640m
4
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.
728m
5
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.
856m
6
Kentan Horibe
Japanese · ★ Michelin
¥¥¥
The first feature to catch your eye in the tasteful tea-house style interior is the lacquer counter, which the chef polished and coated himself. ‘Kentan’ means ‘the deep pursuit of self-improvement’. The seasonal interior decoration, serving ware and cuisine combine harmoniously to celebrate the history and food culture of Kyoto. Modern cooking techniques are also adopted here, such as grilling over low flame. A place to appreciate Japanese cuisine in a broader context.
858m
7
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
1.0km
8
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.
1.1km
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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。