京都AB商务酒店
KyotoABizhotel
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行李寄存免费无线网络礼宾服务没有无障碍班车电梯无烟物业全部设施 · 10 +
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客房房型 · 2
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
Basic Double Room, Non Smoking
1 × Double bed11 ㎡最多 2 人
<p><strong>1 Double Bed</strong></p><p>118.4 sq feet </p><br/><p><b>Internet</b> - Free WiFi </p><p><b>Food & Drink</b> - Free bottled water</p><p><b>Sleep</b> - Blackout drapes/curtains and bed sheets </p><p><b>Bathroom</b> - Private bathroom, shower/tub combination, slippers, and a hair dryer</p><p><b>Practical</b> - Desk and iron/ironing board (on request)</p><p><b>Comfort</b> - Daily housekeeping and heating</p><p>Non-Smoking</p>
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Japanese-style Double Room, Non Smoking
1 × Double bed11 ㎡最多 2 人
<p><strong>1 Double Bed</strong></p><p>118.4 sq feet </p><br/><p><b>Internet</b> - Free WiFi </p><p><b>Food & Drink</b> - Free bottled water</p><p><b>Sleep</b> - Blackout drapes/curtains and bed sheets </p><p><b>Bathroom</b> - Private bathroom, shower/tub combination, slippers, and a hair dryer</p><p><b>Practical</b> - Desk and iron/ironing board (on request)</p><p><b>Comfort</b> - Daily housekeeping and heating</p><p>Non-Smoking</p>
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酒店设施 · 10
酒店提供的全部设施与服务(来自多源资料汇总)。
行李寄存免费无线网络礼宾服务没有无障碍班车电梯无烟物业无障碍通道到入口走廊中的视觉警报无障碍接驳车前台（有限时间）
周
周边与地图
餐厅景点
1
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
571m
2
露庵 菊乃井（木屋町店）
Japanese · ★★ Michelin
¥¥¥
The name ‘Roan’ derives from a Zen expression meaning ‘clear and unambiguous, hiding nothing’. To ensure the complete transparency of his work at Kikunoi, Yoshiharu Murata does all his food preparation in front of guests, at the counter. The opportunity to take in the dynamic activity in the kitchen while dining sets Roan apart from the flagship restaurant, a ryotei. Chatting with chefs as you enjoy dishes fresh from the kitchen is one of the pleasures of the kappo.
506m
3
Gion Matayoshi
Japanese · ★★ Michelin
¥¥¥¥
‘Strive for simplicity, elevated by technique’ is the chef’s credo. Prizing seasonal flavours above all, he visits production areas the length and breadth of Japan. At first glance, the food arrangements and serving-ware appear ordinary, but each detail reveals the meaning of Japanese cuisine and patiently cultivated skill. Experience the graceful culture and hospitality of the tea ceremony, learned at a long-established ryokan, in a counter dining setting.
629m
4
Sumibi Kappo Ifuki
Japanese · ★★ Michelin
¥¥¥¥
As an apprentice, while honing his skills in simmering and cooking, the chef discovered a love for grilling. The delicious taste of char-grilled boar impressed him and sparked his curiosity. Placing his grill at the centre of his kitchen, he hung out his shingle as a char-grill kappo. The bounty of mountain and ocean are roasted and slipped into the soup and dressed vegetables. Guests can choose between grilled fish or beef; game is also available in winter. Artful manipulation of the flame wreathes each item in the aroma of charcoal smoke.
758m
5
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.
780m
6
Ryō-shō
Japanese · ★★ Michelin
¥¥¥¥
The chef has made himself a master of old-school Japanese cuisine to take it to the next level. While respecting orthodoxy in wanmono and side dishes, he refers to French flameworking techniques for his grilled items and snacks. Masu salmon is served mi-cuit; beef is rested multiple times during grilling. The sukiya-style interior in a remodelled wooden townhouse is appointed with both antique and modern dishware. ‘Ryosho’ means ‘aspire to the heavens,’ and the sky’s the limit for the chef’s ambition and desire to better himself.
788m
7
Jean-Georges at The Shinmonzen
French, Contemporary · ★ Michelin
¥¥¥
Contemporary French cuisine that welcomes influences from other culinary cultures. The chef, Jean-Georges Vongerichten, proclaims to the world a borderless cuisine born of his experience living in Asia. Recipes come straight from the flagship restaurant in New York. Spices and herbs accentuate the aroma; the tartness of citrus brings a light note. In the warmer months when the terrace is open, the tables beside the Shirakawa River, with their views of Kyoto scenery, fill up fast.
415m
8
Kappo Hassun
Japanese · ★ Michelin
¥¥¥
Behind a counter oozing Showa-era ambience, the chef plies his trade in his white smock and wooden clogs. As the second-generation chef of Kappo Hassun, he cherishes the history of Kyoto cuisine, populating his menu with dishes inherited from his father and foods associated with seasonal celebrations. Examples include assortments of sweet, steamed and layered egg cakes and burdock-root rolls, deep-fried tofu with thinly sliced veggies held together with hamo meat, and seasoned grilled fish. Gaining ideas from recipes he finds in literature, he brings old-style work to a new generation.
452m
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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。