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2.0
设施2.0
清洁2.0
环境2.0
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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)。
基本公寓
7 × Twin bed / 2 × Twin bed110 ㎡最多 16 人
七张大双人床与两张双人床 1184平方英尺的房间，阳台可俯瞰城市美景 布局 - 四间卧室，客厅和餐区 网络 - 免费无线网络 娱乐设施 - 平面电视 饮食 - 冰箱和微波炉 浴室 - 配有深层浴缸和独立淋浴间 实用设施 - 院子和笔记本电脑工作区 舒适度 - 空调和暖气 无障碍设施 - 可供轮椅使用 温馨提示 - 不提供清洁服务 无烟房间 房间通过外部走廊进入
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适合6人的房间
3 × Double bed30 ㎡最多 3 人
三张双人床 323平方英尺的房间，阳台可俯瞰城市景观 布局 - 四间卧室、客厅和餐区 网络 - 免费WiFi 娱乐设施 - 平板电视 饮食 - 配备冰箱和微波炉 浴室 - 私人浴室，拥有深浸浴缸和独立淋浴间 实用设施 - 院子和笔记本电脑工作区 舒适性 - 配备空调和暖气 温馨提示 - 不提供客房清洁服务 禁止吸烟 该房间通过外部走廊进入
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基本双人间
2 × Double bed25 ㎡最多 2 人
两张双人床 269平方英尺的房间，拥有可俯瞩花园景观的露台 布局 - 四间卧室、客厅及餐区 网络 - 免费无线网络 娱乐设施 - 液晶电视 饮食设施 - 冰箱与微波炉 浴室 - 配备深泡浴缸与独立淋浴间 实用设施 - 院子及笔记本电脑工作空间 舒适度 - 空调与暖气 注意事项 - 无清洁服务 禁烟房 房间通过外部走廊进入
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豪华双人间
2 × Twin bed25 ㎡最多 2 人
两张大单人床 269平方英尺的房间，带有城市美景的露台 布局 - 四间卧室、客厅和餐区 互联网 - 免费WiFi 娱乐设施 - 平面电视 餐饮设施 - 冰箱和微波炉 浴室 - 深泡浴缸和独立淋浴间 实用设施 - 院子和笔记本电脑工作空间 舒适性 - 空调和暖气 重要提示 - 不提供清洁服务 禁止吸烟 房间通过外部走廊进入
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双人间
2 × Twin bed20 ㎡最多 2 人
两张单人床 215平方英尺的客房，设有带城市风景的阳台 布局 - 四个卧室、客厅和餐区 网络 - 免费WiFi 娱乐设施 - 平面电视 餐饮 - 迷你冰箱和微波炉 浴室 - 深浸浴缸和独立淋浴间 实用设施 - 绿色庭院和笔记本电脑工作区 舒适性 - 空调和暖气 注意事项 - 不提供客房清洁服务 禁烟客房 客房需通过外部走廊进入
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酒店设施 · 2
酒店提供的全部设施与服务(来自多源资料汇总)。
免费无线网络无烟物业
周
周边与地图
餐厅景点
1
en
Japanese
¥¥¥
His father was an artist specialising in maki-e, gold and silver decorations on lacquer; his mother the latest in a long line of tea-ceremony instructors. Overseas, he spread the word about the virtues of shojin-ryori. ‘En’ means ‘swallow’; the chef named his restaurant for this migratory bird in reference to himself, a man who had lived away from Japan but had come home to Kyoto. The menu is broad in scope and includes some dishes incorporating Western elements. The swallow is said to bring good fortune, and the chef’s personality and the reputation of his cooking bring customers flocking to
422m
2
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.
968m
3
Higashiyama Yoshihisa
Japanese · ★★ Michelin
¥¥¥¥
The chef oversees every aspect of the menu, which changes monthly. The restaurant evolves from moment to moment as seasons shift and the day’s ingredients are chosen; this impermanence inspires the passion and the flavours at the core of the chef’s creativity. He embraces the principle of shuhari, the three stages of mastery: first, master the basics; next, break the mould with creativity; finally, set out on your own to blaze a new trail. Guest and chef merge time and space, sharing a mutually felt joy.
2.0km
4
SEN
Japanese · ★ Michelin
¥¥¥¥
Seasonal notes and playfulness abound in the menu. Simple preparations etch themselves in the memory. During the Gion Festival, SEN displays a replica of the Naginata Boko, the first float in the festival’s parade, reflecting the city’s traditional events and customs. At the close of the meal, choose from an assortment of comfort foods such as mackerel sushi, chazuke and ramen. The chef learned to ‘read the room’ as an apprentice and is known to change ingredients and preparation styles based on guests’ conversation. The spirit of graceful service, expressed in cooking.
1.9km
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.
1.9km
6
YOKOI
Japanese · ★ Michelin
¥¥¥¥
Guests are greeted with a cup of Kakegawa tea from the chef’s native Shizuoka, while kukicha, tea made from tea twigs, or ‘genmaicha’, green tea made from roasted brown rice, is served between courses. Combinations of foodstuffs convey the distinctiveness of the menu. Fruit is paired with fish and vegetables as their natural sweetness and acidity adds depth and contrast. Meat dishes are a vital part: depending on the season, diners may be entertained by meat hot-pots created before their eyes. The chef caters to guest preferences with a flexible imagination, pursuing an experience tailored for
2.0km
7
Godan Miyazawa
Japanese · ★ Michelin
¥¥¥
The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season.
2.0km
8
衹园Sasaki
Japanese · ★★★ Michelin
¥¥¥¥
In a teacher-and-student quest, Hiroshi Sasaki and his understudies vie to create the greatest flavours. Combining Sasaki’s wealth of experience with the youthful sensitivity of his disciples, the restaurant builds a menu that surprises and delights, suffusing classic Japanese cuisine with fresh technique and imagination. The counter becomes a theatre that brings cooks and diners together, each playing their parts. The performances of ‘Sasaki Kitchen Theatre’, fun for eyes and tastebuds, have a presence that keeps the house packed night after night.
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。