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9.2
清洁9.1
网络8.9
房间8.9
设施8.7
性价比8.5
位置8.5
本页不含价格与预订排序,佣金与广告不影响内容。
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客房房型 · 6
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
客房单人房，12点延迟退房 - 吸烟
单人房，12点延迟退房 - 吸烟
1 × Twin bed16 ㎡最多 1 人
单人间配备有私人浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。此单人间为空调房，设有平面电视、衣柜、保险箱和电热水壶。房间内配备一张床。
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单人房，12点延迟退房 - 无烟
1 × Twin bed16 ㎡最多 1 人
单人间配有独立浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。该单人间还提供空调、衣柜、安全保险箱、电热水壶和平板电视。房间内配有一张床。
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单人房 - 吸烟区
1 × Twin bed16 ㎡最多 1 人
此房间配有空调，设有平面电视。您将在房间内找到书桌和电热水壶。为了您的舒适，卫生间配备了浴缸、拖鞋、吹风机以及免费的洗漱用品。此外，还提供免费浴室设施。
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单人房 - 无烟
1 × Twin bed16 ㎡最多 1 人
这间空调房间配备了平板电视。房间内设有书桌和电热水壶，为您的居住增添便利。浴室内配备浴缸、拖鞋、吹风机以及免费洗漱用品，确保您的舒适体验。此外，我们还为您提供免费浴室用品。
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双人间（小双人床 120cm 1张床）- 吸烟区
1 × Twin bed16 ㎡最多 2 人
双人间配备私人浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。该间空调双人房设有平板电视、衣柜、保险箱和电热水壶。房间内设有一张床。
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小型双人床双人房（120cm 1床）- 无烟
1 × Twin bed16 ㎡最多 2 人
双人间配备私人浴室，浴室内设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。双人间还设有空调、衣柜、保险箱、电热水壶以及平板电视。房间内提供一张舒适的大床。
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酒店设施 · 38
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯行李寄存保险箱传真/复印按摩仅限成人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客房和关键区域提供洗手液无现金支付可用灭火器急救包可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。客人在住宿期间可以选择取消任何清洁服务。烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除客房在清洁后密封物业由专业清洁公司进行清洁餐饮区保持社交距离物业外的闭路电视对客人健康进行检查的流程获得医疗专业人员的服务在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人24小时安全服务安全警报酒店为客人提供的温度计钥匙卡访问互联网接入接待大厅公共区域内的电视免费有线互联网前台（有限时间）应请求提供客房服务无烟房间餐厅
周
周边与地图
餐厅景点
1
Oimatsu Hisano
Japanese · ★★ Michelin
¥¥¥¥
The chef interprets the seasons through kaiseki, adding twists and tricks that make the cuisine his own. To express each season, appetisers are accompanied by leaves collected on hill and dale and a slim strip of paper is inscribed with a seasonal phrase. White rice, cooked in clay pots, is specially selected and treated. Rice grown in serpentinite soil, with its rich mineral content, is seasoned with salt and soy sauce to bring out umami and flavour. In a unique touch, scorched rice is served like a rice cracker. The basics of Japanese cuisine are safely guarded, yet imagination has room to r
669m
2
Miyamoto
Japanese · ★★ Michelin
¥¥¥¥
The crockery forms an essential part of the cuisine of Miyamoto. From a collection years in the making, each item is carefully selected to complement the item served on it. The arrangements remain simple to let this harmony shine, and there is a refreshing honesty in the chef’s unstinting use of ingredients. He honours the customs of Japanese cuisine yet cooks unbound by theory; he aspires to run a restaurant where he freely creates what is simply delicious. House-made udon is prepared according to the season. The purity of white rice cleanses the soul.
775m
3
Kamigatachuka SHINTANI
Chinese · ★ Michelin
¥¥¥
Weave Kansai food culture and Chinese tradition together and you get Kamigatachuka. Ingredients from the Kinki region are prepared using Chinese and Japanese techniques; continuing the theme, items are served on Chinese and Japanese plates and bowls. Vegetarian cuisine, dubbed ‘Naniwa’ (‘vegetable garden’), brings to mind the Kawachi Plain’s fame as a vegetable-producing region. The fare is the self-expression of a chef who was born in Osaka and grew up in a family that ran a Chinese restaurant.
417m
4
KAHALA
Innovative · ★★ Michelin
¥¥¥¥
Over half a century since he opened his restaurant, Yoshifumi Mori remains vigorously engaged in food preparation. His passion seems unquenchable: with rice flour and salt, he created a seasoning that melts away like snow. He makes wine and even grows rice. Scouring every region of Japan, the chef seeks out unknown ingredients and introduces them to the world. All this has led to Mori being honoured by the Ministry of Agriculture, Forestry and Fisheries. Like a steel plate polished until gleaming, he continues to sharpen his culinary sensibilities.
851m
5
Numata
Tempura · ★★ Michelin
¥¥¥¥
The tempura fried by the chef as his heart dictates comes out refined. To bring the flavour of carefully selected ingredients, the main oil of choice is Taihaku sesame oil. The coating is infused with bubbles, giving it a light texture. In a distinctive presentation style, seafood and vegetables that work well together are served in alternating pairs. The final dish is the guest’s choice of tendon, tempura over rice; tencha, tendon steeped in roasted green tea; or tenmusu, onigiri filled with shrimp tempura. The chef does not neglect training the next generation, either, entrusting understudie
950m
6
Chi-Fu
Chinese · ★ Michelin
¥¥¥
This restaurant explores the possibilities of Chinese cooking and wine. The name of the shop incorporates the phrases ‘Chinois-Fume’ and ‘Chinese Futurism’, announcing a cuisine that fuses the two. This spirit is reflected in the amuse-bouche arranged on a display shelf for tea utensils, tofu skin and vegetables in Peking Duck style, sauces fragrant with Shaoxing wine. Applying French techniques to Chinese fare, the house experiments with wine pairings. The menu, enigmatic and poetic, lends a playful mood.
608m
7
Oimatsu Kitagawa
Japanese · ★ Michelin
¥¥¥¥
The chef never forgets his connection to his apprentice days. From his two mentors, he learned the basics of Japanese cuisine and the spirit of delighting diners. Years of experience are reflected in skilful work at counter and grill, convivial conversation, and creative food preparation. The restaurant’s name, Kitagawa, includes characters meaning ‘many’ and ‘joy’. We sense a strange connection between things no one man could accomplish alone.
698m
8
Numata Sou
Tempura · ★ Michelin
¥¥¥
Tempura is simple: coat food in batter and deep-fry it. Yet from that very simplicity arises the subtlety and difficulty of the craft. Green asparagus spears are plump with flavoursome moisture; drop the spears into hot oil and their moisture quickly heats up, turns to steam and leaps from the fryer. The role of the coating, and the essence of tempura, is to capture that delicious moisture and concentrate it. Experience cultivated through training turns tempura from good to magnificent.
716m
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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。