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Hotel New Green Okachimachi

Name: Hotel New Green Okachimachi
Address: Taito-ku Ueno 5-15-1, Tokyo, JP

★★·8.2/ 10Recommended

·Hotels

📍Taito-ku Ueno 5-15-1 · Tokyo ↗

📞03-5816-1111

Check-in 03:00 PM / out 10:00 AM

Air conditioningLift / ElevatorLuggage storageFax/photocopyingIroning serviceParkingAll 18 facilities +

Review

Official

Located in Tokyo's Taito district, Hotel New Green Okachimachi offers convenient access to public transportation, just a minute's walk from Naka-Okachimachi Station (Hibiya Line) and three minutes from JR Okachimachi Station (South Exit). Guests enjoy free WiFi, private on-site parking, and a restaurant. Each room features a satellite TV, trouser press, electric kettle, refrigerator, desk, and a private bathroom with a bath and shower, complete with hairdryer, toothbrush, shampoo, and body soap. A 24-hour front desk, drinks vending machine, coin-operated laundry, and personal lockers are also available. Fax/photocopying services are offered for a small fee. Explore nearby attractions like Sensoji Temple (1. 4 miles) with ease. Tokyo Haneda International Airport is 11 miles away.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Surroundings8.2

Service8.0

Facilities8.0

Cleanliness8.0

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Room types · 6

Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).

RoomTwin Room - Non-Smoking

Twin Room - Non-Smoking

2 × Twin bed17 ㎡up to 2

Each room has a TV with satellite channels. You will find a trouser press, an electric kettle, a refrigerator and a desk in the room. Every room is equipped with an private bathroom with a bath and shower. Hairdryers, toothbrushes, shampoo and body soap are provided.

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Twin Room - Smoking

2 × Twin bed17 ㎡up to 2

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RoomDouble Room - Non-Smoking

Double Room - Non-Smoking

1 × Double bed15 ㎡up to 2

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Double Room - Smoking

1 × Double bed15 ㎡up to 2

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RoomSingle Room - Non-Smoking

Single Room - Non-Smoking

1 × Twin bed13 ㎡up to 1

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Single Room - Smoking

1 × Twin bed13 ㎡up to 1

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Nearby & map

DiningSights

Tentenkyokyo Umean

Tempura, Soba

¥¥¥

‘Tentenkyokyo’ carries the heartfelt wish that guests will enjoy tempura and soba to their heart’s content. Shiba shrimp, skewered and deep-fried, is a standard of soba-shop tempura beloved since the Edo period. Although the sea from which shiba shrimp were once harvested has been reclaimed as land, the tradition lives on. Shiba-shrimp tempura embodies the spirit of Edo, and the food culture resonates even today. For your omakase set menu, you can choose whether to include small dishes in the bill of fare or focus solely on tempura.

536m

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.

1.3km

Ponta Honke

Yoshoku · Bib

¥¥

Since its inception in 1905, this Western restaurant has been run by four generations of the same family. The chef’s famous cutlet is deep-fried in lard carefully trimmed from the pork he will fry. Everything is done by hand, as it has been from the first generation. The youthful energy and practiced skill of the chef is evident in every detail, even down to the hand-chopped cabbage. Traditional flavours and skills testify to his mettle. Delicious fare and the gentle ambience of a family enterprise make everyone feel at home.

269m

Tompachitei

Tonkatsu · Bib

This popular spot lies in a back-alley near Ameya-Yokocho. Defending the restaurant’s noren is its third-generation chef, who grew up in this part of Ueno but sharpened his skills in Europe. Tonkatsu here is primarily pork loin cutlets. Applying his knowledge of Western techniques, the chef fries thick cuts of pork in relatively cool lard over a gentle flame. With rock salt, Worcestershire sauce, tonkatsu sauce and soy sauce on offer, it’s fun to compare how each tastes. Be prepared to queue first.

419m

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.

1.8km

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.

1.4km

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.

1.8km

KHAO

Thai · ★ Michelin

¥¥¥

Thai culinary culture interpreted through Japanese ingredients. She moved to Bangkok and honed her culinary skills, now offer her cuisine prix fixe. Chopped mix of pomelo and seafood derives from the table of the royal court; rice vermicelli yakisoba is inspired by Bangkok street food. Curries are prepared with fresh-pressed coconut milk. Regional cuisines are reproduced using fermented or matured homemade seasonings. KHAO overflows with inquisitiveness and passion for Thai cuisine.

1.9km

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

Hotel New Green Okachimachi

Guest scores & sentiment

Room types · 6

Twin Room - Non-Smoking

Twin Room - Smoking

Double Room - Non-Smoking

Double Room - Smoking

Single Room - Non-Smoking

Single Room - Smoking

Facilities · 18

Nearby & map