ホテルグランヴィア京都
- City
- Kyoto
- District
- Kyoto Station
- Rooms
- 541
- Meeting rooms
- 15
- Max. capacity (theatre)
- 1,400 pax
- Largest room
- 1,200 m² · Genji
- Indicative budget
- €€€
✓ Figures checked against official sources
Photos
MICE strengths
- Genji hall: 1,200 m², up to 1,400 theater-style
- 15 banquet spaces for plenary, breakouts and dinners
- Direct Shinkansen access: arrivals and departures without coaches
- 541 rooms to house a large group under one roof
- 20 min direct by subway to ICC Kyoto
Why choose it
For a convention or seminar of 200 to 1,000 people that wants everything in one place (rooms, plenary, dinner) with no transfers, and Shinkansen departures to Tokyo.
Possible limits
A busy station environment with little 'traditional Kyoto' feel; cultural experiences happen outside the hotel. Very high demand in peak season: block early.
Airport
Kansai (KIX): about 75–80 min by JR Limited Express Haruka to Kyoto Station. Itami: about 55 min by airport limousine bus to Kyoto Station.
Station
Built into the JR Kyoto Station building (Shinkansen, JR Haruka, Karasuma subway).
Nearby convention centres
- Kyoto International Conference Center (ICC Kyoto)Direct access from Kyoto Station, then 20 min direct on the Karasuma subway line to Kokusaikaikan and a 5-min walk
Indicative budget
€€€Indicative: ¥35,000–70,000 / night depending on season.
Nearby restaurants
K36 The Bar & Rooftop
Kyoto · Kiyomizu (The Hotel Seiryu Kyoto Kiyomizu) · K36 ザ バー＆ルーフトップ
A bar and rooftop on the top floor of The Hotel Seiryu Kyoto Kiyomizu, the former Kiyomizu Elementary School built in 1933 on the Kiyomizu slopes. The open-air terrace gives a panoramic view of Kyoto and a close-up of the Yasaka pagoda (Hokan-ji); indoors, The Bar occupies a former classroom. Drinks list created with Kyoto bartender Minoru Nishida.
On requestEvenings from about ¥5,000 per person
Sokkon Fujimoto
Kyoto · Nakagyo (Kawaramachi) · 即今 藤本
One Michelin Star 2026 (promoted)
A kappo restaurant in central Kyoto, promoted to one star in the Michelin Guide Kyoto Osaka 2026. The chef practices tea ceremony, flower arrangement and calligraphy as disciplines of self-cultivation; "sokkon", a Zen phrase about valuing the present moment, guides the cooking, the spare setting and the service.
Groups up to 9 paxOmakase: ¥34,500 per person
Ganko Takasegawa Nijoen
Kyoto · Kiyamachi-Nijo · がんこ 高瀬川二条苑
A large restaurant set in a historic residence on the Takase River, near Kyoto Shiyakusho-mae station, arranged around a Japanese garden with flowing water. Kaiseki and sukiyaki are served in a dozen private rooms, from intimate spaces to a large banquet hall.
Groups up to 88 paxKaiseki banquets: ¥9,000 to ¥30,000 per person
Hirobun
Kyoto · Kibune · ひろ文
A restaurant-inn in Kibune, in the valley north of Kyoto, next to the Yui-no-yashiro shrine of Kifune-jinja. From May to late September guests dine on a kawadoko, a tatami platform built over the stream facing a waterfall; from October to April, around the irori hearth. It is also the only house in Kibune serving nagashi-somen.
On requestKawadoko kaiseki: ¥10,890, ¥14,520 or ¥20,570 per person
