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Shin-Okubo International Hotel

Name: Shin-Okubo International Hotel
Address: 1-1-10, Hyakunincho, Shinjuku, Tokyo, Tokyo, 169-0073, Tokyo, JP

★★·8.4/ 10Recommended

·Hotels

📍1-1-10, Hyakunincho, Shinjuku, Tokyo, Tokyo, 169-0073 · Tokyo ↗

📞+81332325931

2008 opened · 2011 renovated· 21 rooms· Check-in 03:00 PM / out 10:00 AM

24-hour front deskLuggage storageFree WiFiSmoke-free property

Review

Official

The Shin-Okubo International Hotel offers top-notch services and amenities, ensuring guests experience utmost comfort. Share your photos and respond to emails at your convenience, thanks to the free Wi-Fi internet access offered by hotel. The accommodating team at the reception will aid you with amenities such as luggage storage. Traveling with minimal luggage is achievable at The Shin-Okubo International Hotel due to the hotel's laundromat ensuring your garments stay fresh. Room amenities feature daily housekeeping, allowing you to unwind and make the most of your visit. The hotel maintains a completely smoke-free zone, providing a breathable atmosphere. Smoking is limited to specified smoking zones. Each accommodation at The Shin-Okubo International Hotel is thoughtfully created and adorned to provide visitors with a comfortable, home-like atmosphere. In certain rooms, the hotel offers linen service, blackout curtains and air conditioning for guest convenience and satisfaction. In select rooms, guests can enjoy a touch of amusement with the availability of television for their entertainment. Rest assured, in a few chosen rooms, you will find the convenience of a refrigerator, a coffee or tea maker and bottled water at your disposal. The Shin-Okubo International Hotel offers a hair dryer and toiletries in the restrooms of specific accommodations. Throughout the day and evening, grab a bite to eat from hotel's self-service vending machines whenever you please.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Cleanliness8.2

Service7.8

Surroundings7.6

Facilities7.0

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DiningSights

Takumi Tatsuhiro

Sushi · ★ Michelin

¥¥¥¥

The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ me

1.5km

Sharikimon Onozawa

Japanese · ★ Michelin

¥¥¥¥

Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.

2.2km

Ubuka

Crab Specialities · ★ Michelin

¥¥¥¥

Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.

2.2km

Yotsuya Minemura

Japanese · ★ Michelin

¥¥¥¥

Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.

2.3km

Torishige

Pork · Bib

¥¥

This has been in operation since starting life as a food stall in the postwar years. An old photo on the first floor shows the original sign from those early days. The ‘Tori’ in Torishige reflects an earlier usage, when yakitori referred to pork as well as chicken skewers; ‘shige’ is in honour of the Prime Minister of that time, Shigeru Yoshida. In place of chopsticks, two bamboo skewers are used; meat-stuffed bell peppers are a tradition since the first generation. Beef was added by the second-generation chef; the use of rare cuts is an innovation by the current chef. In era after era, Torish

1.2km

Sincère

French · ★ Michelin

¥¥¥

Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.

2.5km

Jingumae Higuchi

Japanese · ★★ Michelin

¥¥¥¥

The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.

2.9km

Shokudo Wata

Izakaya, Japanese · Bib

¥¥

Putting to work his experience studying authentic Japanese cuisine, the chef opened this restaurant as an izakaya where people will drop in as part of their daily lives. A warm and gentle light spreads through the restaurant and into the street through wood-framed windows. Conceived to be enjoyed casually, the flavours in the simple fare are deep and complex. In the unassuming interior, one dish follows another, each prepared with painstaking attention to detail. Maybe this is the meaning of luxury within the everyday.

1.5km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Shin-Okubo International Hotel

Guest scores & sentiment

Room types · 3

Triple Room, Main Building, Non Smoking

Twin Room, Annex Building, Non Smoking

Twin Room, Main Building, Non Smoking

Facilities · 4

Nearby & map