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hotel MONday Akihabara Asakusabashi

★★★·96.0/ 10Excellent
·Hotels
📍Taito-ku Asakusabashi 2-29-12 · Tokyo ↗
📞+81358353220
2020 opened· 94 rooms· Check-in 03:00 PM / out 10:00 AM
Review
Official

Enjoy a satisfying meal at the restaurant in the Hotel MONday Akihabara Asakusabashi. Buffet breakfasts are available daily for a fee. The hotel offers a 24-hour front desk, luggage storage, and safe deposit boxes. Self-parking is available onsite (subject to charges). Relax in one of the 94 guestrooms featuring refrigerators and flat-screen televisions, complimentary Wi-Fi, and private bathrooms with complimentary toiletries and hair dryers. Safes and weekly housekeeping are also provided. Located in Tokyo's Taito ward, the hotel is within a 5-minute drive of Sensoji Temple and Tokyo Skytree, and conveniently close to Kitchen Town, Ryogoku Kokugikan, and Asakusa ROX. It's also within easy reach of Ueno Park, Tokyo National Museum, and the Imperial Palace.

05

Nearby & transit

DiningSights
1
nôl
Contemporary · ★ Michelin
¥¥¥
‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.
587m
2
Nabeno-Ism
French · ★ Michelin
¥¥¥¥
Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.
1.1km
3
Sushi Ichijo
Sushi · ★ Michelin
¥¥¥¥
The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi.
1.1km
4
Sugita
Tonkatsu · Bib
¥
‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.
828m
5
Nihombashi Sonoji
Tempura · ★ Michelin
¥¥¥¥
The motto on the noren, ‘After having tempura, finish with soba’, declares the personality of Sonoji. The chef learned the arts of both soba and tempura when he ran a shop in his native Shizuoka. For tempura pieces, he focuses on the bounty of Shizuoka’s Suruga Bay and traditional Edo seafood. Vegetables shipped directly from farmers accentuate each season. The soba served at the end of the meal is topped with kakiage of sakura shrimp, ‘the jewel of Suruga Bay’. The unique menu reflects each stage on the chef’s gastronomic journey.
1.5km
6
Tempura Yaguchi
Tempura · ★ Michelin
¥¥¥¥
Tempura pieces are deep-fried in high heat to draw out moisture for a fragrant coating. Shrimp are served two pieces in succession, fried at different temperatures to contrast the texture of rare and medium. Depending on availability, you might receive two kinds of squid, each imparting a different flavour. On the wall hangs a work of calligraphy — a gift from his mentor — casting a quiet but discerning eye over the apprentices at work. It reads ‘Menkyo Kaiden’: ‘attain full mastery of the arts of our trade’. The words seem to whisper, ‘Catch up, and surpass me.’
1.5km
7
Edomae Shinsaku
Tempura · ★ Michelin
¥¥¥¥
This self-taught master of tempura was captivated by its craft of deep-frying and the pursuit of flavour. He hones his technique by attuning his senses to the batter’s consistency, the precise temperature of the oil and the crackle as it fries. Some ingredients may be cooked at lower temperatures, or steamed, drawing out or retaining moisture. Careful control of the Maillard reaction lends each piece a fragrant, golden crust. His distinctive tempura, which evolves day by day, is not to be missed.
1.6km
8
ASAHINA Gastronome
French · ★★ Michelin
¥¥¥¥
Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future.
2.0km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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