彩梅旅馆
Hostel Ayame
·Guest houses
空调行李寄存共享休息室/电视区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全部设施 · 29 +
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
房间9.4
性价比9.4
服务9.4
清洁9.4
设施9.2
环境9.2
网络9.0
位置8.7
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 · 5
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
标准双床房
2 × Twin bed / 1 × Sofa bed30 ㎡最多 3 人
双人间配有私人浴室，整洁完备，设有淋浴、坐浴盆、吹风机和拖鞋。此间双人房配有空调，内设沙发，供暖设备齐全，并可欣赏花园景观。
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日式客房带花园景观和私人浴室 - 二楼
4 × Futon Mat25 ㎡最多 4 人
家庭房配备空调、榻榻米，以及一个带淋浴和吹风机的私人浴室。房间内还设有衣柜、更衣室和供暖设施，并可欣赏到花园美景。该房型配备4个榻榻米床垫。
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日式房型，花园景观，带私人浴室 - 一楼
4 × Futon Mat25 ㎡最多 4 人
家庭房配备了空调和榻榻米，此外还设有一个独立浴室，内含淋浴设施和吹风机。房间内提供四床榻榻米垫铺设，可满足家庭的需求。
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经济双人房
2 × Twin bed25 ㎡最多 2 人
双人房配有私人浴室，设施齐全，设有淋浴、坐浴桶、吹风机和拖鞋。此房型采用空调设计，还配有沙发、取暖设备以及花园的美丽景观。房间内配有两张床。
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带城市景观与私人浴室的日式房间 - 二楼
2 × Futon Mat18 ㎡最多 2 人
四人间配备空调、榻榻米以及带淋浴和吹风机的私人浴室。房间内设有衣柜、化妆间以及城市美景。该单元提供两张榻榻米床。
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酒店设施 · 29
酒店提供的全部设施与服务(来自多源资料汇总)。
空调行李寄存共享休息室/电视区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。发票已提供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钥匙访问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，以分隔员工和客人酒店为客人提供的温度计互联网接入日本庭园免费有线互联网无烟房间全馆禁烟
周
周边与地图
餐厅景点
1
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.
1.2km
2
Uozuya
Japanese · ★ Michelin
¥¥¥¥
A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.
1.2km
3
Germoglio
Italian · ★ Michelin
¥¥¥
The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.
1.7km
4
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.
2.1km
5
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.
2.0km
6
木乃妇
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.
2.0km
7
Muginoyoake
Ramen · 必比登
¥
The chef has been researching the deliciousness of ramen since he was a schoolboy. In search of a unique flavour, he made ‘Scallop and Japanese Pepper Ramen’ his signature dish. Soup of dashi drawn from chicken, pork and seafood is multilayered and satisfying. The finished Japanese pepper oil imparts a refreshing feeling, and the generous topping of scallop is pure luxury. A carefully calibrated bowl of goodness that is the gift of repeated independent study.
862m
8
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.
2.0km
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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。