和风平安白川酒店
Waka Heian Shirakawa Hotel
·Hotels
入住 03:00 PM / 退房 11:00 AM
24小时前台花园行李寄存免费无线网络指定吸烟区日本庭园全部设施 · 18 +
04
住客评分与口碑
基于 — 条住客评论汇总 · 多源覆盖
维度评分 · 跨来源加权
服务9.6
清洁9.6
环境9.6
设施9.2
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客房房型 · 4
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
![豪华双床房带私人花园 [Garden Villa]，禁止吸烟](https://static.cupid.travel/rooms-large-pictures/ex_w2874h2155x6y5-8b8bb471_z.jpg)
豪华双床房带私人花园 [Garden Villa]，禁止吸烟
2 × Double bed22 ㎡最多 6 人
两张单人床 237平方英尺的房间，享有花园景观 网络 - 免费高速WiFi，速度超过50 Mbps 娱乐 - 32英寸平面电视，提供数字频道 餐饮 - 配备冰箱 睡眠 - 配有遮光窗帘和床单 卫生间 - 独立卫生间，配有浴缸或淋浴，电子坐厕，及拖鞋 实用设施 - 办公桌、电话及窗户纱窗 舒适度 - 温控的暖气和空调，提供新鲜床单（应要求），和新鲜毛巾（应要求） 环保 - 提供环保洗漱用品和回收箱 特别提示 - 客房清洁应要求提供 禁烟房间
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豪华双人房
1 × Twin bed / 1 × Sofa bed21 ㎡最多 6 人
两张单人床及一张单人沙发床 226平方英尺的房间，俯瞰城市美景 网络连接 - 免费高速WiFi，速度超过50兆 娱乐设施 - 32英寸平板电视，配有数字频道 餐饮服务 - 冰箱 睡眠环境 - 配备遮光窗帘和床单 卫生间 - 私人浴室，配有浴缸或淋浴，电子坐便器，以及拖鞋 实用设施 - 办公桌、电话及窗户防护网 舒适度 - 可调节的空调和暖气、可按需提供的新床单及毛巾 环保特性 - 环保洗漱用品及垃圾回收箱 注意事项 - 提供按需清洁服务 禁止吸烟
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标准双床房
2 × Twin bed14 ㎡最多 4 人
两张单人床 151平方英尺 网络连接 - 免费WiFi，速度超过50 Mbps 娱乐设施 - 32英寸平面电视，提供数字频道 餐饮服务 - 配备冰箱 睡眠环境 - 配有遮光窗帘和床单 浴室设施 - 私人浴室，配有浴缸或淋浴，电子智能马桶，以及拖鞋 实用设施 - 书桌、电话及窗户纱窗 舒适体验 - 设有温控的暖气和空调，提供新鲜床单（应要求提供），以及新毛巾（应要求提供） 环保设施 - 提供环保洗漱用品和回收箱 温馨提示 - 可应要求提供清洁服务 禁烟房
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标准双人房
1 × Double bed13 ㎡最多 3 人
1 张双人床 面积 149 平方英尺 网络 - 免费 WiFi，速度超过 50 Mbps 娱乐设施 - 32 英寸平面电视，提供数字频道 食品与饮料 - 配备冰箱 睡眠环境 - 配有遮光窗帘和床单 浴室设施 - 独立浴室，配有浴缸或淋浴，电子坐便器和拖鞋 实用配备 - 办公桌、电话及窗户防蚊纱 舒适体验 - 具备空调和暖气控制，提供新鲜床单（可应要求提供），以及新鲜毛巾（可应要求提供） 环保设施 - 提供环保洗漱用品及回收箱 特别说明 - 客房服务可按要求提供 禁止吸烟
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酒店设施 · 18
酒店提供的全部设施与服务(来自多源资料汇总)。
24小时前台花园行李寄存免费无线网络指定吸烟区日本庭园多语种员工电梯环保洗漱用品所有窗户双层玻璃现场投币洗衣机更换毛巾（需提前请求）根据要求更换床单回收利用共用微波炉公共区域内的电视应请求提供客房服务无障碍通道
周
周边与地图
餐厅景点
1
Hyotei
Japanese · ★★★ Michelin
¥¥¥¥
The aesthetic of ‘wabi-sabi’, restraint and impermanence, breathes in the walls of this veteran ryotei. The garden of moss-covered stone lanterns and washbasins, channels flowing with clear streams from Lake Biwa and a still, quiet tea arbour all give it a shadowed atmosphere. Hyotei eggs are a tradition handed down through generations from the founder. Eiichi Takahashi changed the dashi from dried bonito to dried tuna; tomato and soy sauce gracing Akashi sea bream sashimi is a permutation courtesy of the current chef, Yoshihiro Takahashi. Over the years, layers of innovation build up to cater
552m
2
LURRA˚
Innovative · ★ Michelin
¥¥¥¥
The name is a mashup of ‘Luna’ and ‘Terra’, Earth and Moon – a trip around the world that starts here. The theme is a showcase of season and culture. Combining the seasons of Japan with food cultures from countries around the world, the restaurant concocts dishes of exuberant creativity. Uniquely, main dishes are crafted with vegetables from Ohara and Fushimi, and grilled onigiri caps the meal. The many and varied pairings are a source of delight.
23m
3
Higashiyama Tsukasa
Japanese · ★ Michelin
¥¥¥¥
The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways.
117m
4
Mizai
Japanese · ★★★ Michelin
¥¥¥¥
The ambience is still, like a mountain retreat in the heart of the city. The flicker of votive lanterns casts a tenor of rustic simplicity. While he worked to polish his cooking skills, Hitoshi Ishihara also encountered Zen teachings. Inspired by the wabicha spirit of the tea ceremony, Ishihara strives to host each dinner as a single gathering, with guests and host in close communication. Generous portions reinforce the mood of celebration. ‘Mizai’ is a Zen word meaning ‘not yet here’; for Ishihara, tireless self-improvement is a never-ending journey.
802m
5
Kyo Seika
Chinese · ★ Michelin
¥¥¥
The restaurant is temporarily closed. It's planned to reopen in September. Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers; spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. At ‘Kyo Seika,’ graciously hosted by the Miyamoto couple, lively conversation between the veteran chef and his guests imparts joy to the meal.
180m
6
菊乃井 怀石料理
Japanese · ★★★ Michelin
¥¥¥¥
Kikunoi is spreading the word worldwide about the allure of Japanese cuisine. Yoshihiro Murata sets his sights on innovation while evangelising Kyoto’s graceful ryotei culture. Occasionally Western ingredients get added to the mix, infusing a contemporary sensibility. Change accumulates in layers here, as a result of shifting personnel: Chef Murata invites trainees from overseas to pass on to them the true nature of Japanese cuisine and Japanese traditions of service. Fixing his gaze on the future of Japanese cooking, Murata cultivates the next generation of chefs.
959m
7
Higashiyama Ogata
Japanese · ★ Michelin
¥¥¥¥
This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature.
379m
8
衹园丸山
Japanese · ★★ 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.
944m
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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。