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客房房型 · 1
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
Standard Double Room
1 × Queen Bed最多 2 人
<p><strong>1 Queen Bed</strong></p><p><b>Internet</b> - Free WiFi 25+ Mbps </p><p><b>Entertainment</b> - Flat-screen TV </p><p><b>Bathroom</b> - Private bathroom, bathtub or shower, slippers, and free toiletries</p><p><b>Comfort</b> - Fresh bed sheets (on request), fresh towels (on request), and air conditioning</p><p><b>Need to Know</b> - No cribs (infant beds) or rollaway/extra beds available</p><p>Smoking</p>
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酒店设施 · 9
酒店提供的全部设施与服务(来自多源资料汇总)。
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周
周边与地图
餐厅景点
1
Tozentei
Japanese · ★ Michelin
¥¥¥
Tozentei takes its name from a fictitious restaurant in a novel. ‘Tozen’ means ‘tipsy,’ a state of being slightly and comfortably under the influence; the name invites guests to find pleasure in both tucker and tipple. The fabric of human relations in this family-run restaurant exudes a feel of immersion in a cheerful TV drama or story. Tilefish steamed with plums and kombu consummately combines the flavour of the fish flesh with the tartness of dried plums. Tozentei is located close to Tenmangu, a shrine famous for the plum trees beloved by the poet and statesman Sugawara no Michizane. The co
277m
2
Tenjaku
Tempura, Japanese · ★ Michelin
¥¥¥
Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots.
987m
3
La Biographie···
French · ★ Michelin
¥¥¥¥
Light dining is the chef’s approach. For the amuse-bouche, the theme is ‘five flavours’. A medley of finger foods adds a playful touch; roast wagyu comes in a clear sauce of beef juices. The meal concludes on a Japanese note, with soba. A soup of vegetable cut ends is poured into the bowl, adding value while ensuring nothing is wasted. The meal weaves abundant experience and creative evolution, unfolding as a biography in food.
1.3km
4
Yusokuryori Mankamero
Japanese · ★★ Michelin
¥¥¥¥
This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving
1.8km
5
KOGA
French · ★ Michelin
¥¥¥
The chef prizes ‘combinations of flavours and aromas’. His mentor in Paris, Christian Le Squer, taught him to seek out new flavours by developing the sensibility of a perfumer. Experience and ideas come together in the ‘Warm Salad’. Vegetables picked in the Takagamine district of Kyoto’s Kita Ward are cooked in a variety of ways, drawing the flavour of each to the fore. Interplay of aromas between char-grilled meat dishes and their sauces express this fare’s unique character.
2.0km
6
NOODLE SHOP RENNOSUKE
Ramen · 必比登
¥
The residential neighbourhood is like a maze and the restaurant has no sign out front. A spotlight on a bowl of ramen in a showcase indicates you’ve arrived. ‘Ramen’ distils the chef’s experience in Kyoto, pairing clear soup made with seafood dashi and pure soy sauce with house-made Kyoto wheat noodles. Thinly sliced roasted pork fillet is from Kyoto-raised swine. Blue bowls of specially ordered Kiyomizu ware set off each meal to its advantage.
931m
7
Kombu to Men Kiichi
Ramen · 必比登
¥
A fifth-generation kombu merchant turns his hand to ramen, hoping people will rediscover the appeal of kombu. Guests are first invited to taste cold-brewed infusions of three types of kombu: Rishiri, Makombu and Rausu, in that order. Oboro kombu shaved before their eyes offers another point of interest. Bringing these umami-rich flavours together, the “Kombu Ramen” is a bowl where Japan’s dashi culture meets ramen, a national favourite.
1.0km
8
Otagi
Japanese · ★★ Michelin
¥¥¥¥
The shop stands in Takagamine, a hilly area in northern Kyoto. Out of affection for the land where he was born and raised, the chef makes a point of using the region’s produce. Vegetables come from a nearby field cultivated by an old friend. The juiciness of freshly harvested foods and the aroma of the good earth leap from every dish. The meal ends with white rice with one of a variety of toppings, such as raw egg and soy sauce, cooked egg, or hashed beef. Enjoyable and satisfying right to the very end.
2.6km
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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。