TOKYO E JOY INN
·Apartments
Nature reserveExpress check-outLot hours - 24 hoursExpress check-in/check-outDesignated smoking areaLot hours - 24 hoursAll 12 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Facilities8.4
Cleanliness8.4
Surroundings8.4
Service8.2
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Comfort Room, 1 Double Bed, Non Smoking, Ensuite
1 × Double bed25 ㎡up to 2
<p><strong>1 Double Bed</strong></p><p>269.00 sq feet </p><br/><p><b>Layout</b> - Dining area, sitting area, and office</p><p><b>Internet</b> - Free WiFi 250+ Mbps (good for 3–5 people or up to 10 devices) </p><p><b>Food & Drink</b> - Kitchen with refrigerator, stovetop, microwave, and cookware/dishware</p><p><b>Sleep</b> - A down duvet, a pillow menu, blackout drapes/curtains, and bed sheets </p><p><b>Bathroom</b> - Private bathroom, slippers, and a shower with a rainfall showerhead</p><p><b>Practical</b> - Washer/dryer, iron/ironing board, and laptop workspace</p><p><b>Comfort</b> - Air conditioning and heating</p><p><b>Accessibility</b> - Hardwood flooring in room</p><p><b>Eco-friendly</b> - Eco-friendly cleaning supplies</p><p><b>Need to Know</b> - Toothbrush and toothpaste not available, no cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p><p>Room/bed type depends on availability at check-in </p>
Rates / book on FlyerTrip →F
Facilities · 12
All facilities & services listed by the hotel (aggregated across sources).
Nature reserveExpress check-outLot hours - 24 hoursExpress check-in/check-outDesignated smoking areaLot hours - 24 hoursNature reserveExpress check-outEco-friendly cleaning products providedCasino nearbyWell-lit path to entranceWheelchair accessible
N
Nearby & map
DiningSights
1
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
2.2km
2
L'AMITIE
French · Bib
¥¥
Apprenticing at a bistro in Paris, the chef was captivated by its lively energy. At L'AMITIE, he has put down roots in Takadanobaba with this intimate diner where you can feel like part of the daily life of France. Offerings include meat terrine À la campagne, cassoulet and beef cheek simmered in red wine. À la carte items are prepared for two, so you can enjoy sharing. Savour Gallic culinary culture and the ambience of the French countryside.
1.4km
3
Tonkatsu Hinata
Tonkatsu · Bib
¥
Tonkatsu Hinata sources pork from two prestigious brands with different flavour profiles. Both are selected for the sweetness of their fat, tender meat, pleasantly firm texture, and abundant flavour. The shop buys pig carcasses whole, so it can offer a wide variety of cuts, including not only loin and tenderloin but also prime rib and rump. Order the evening prix fixe meal and you’ll enjoy the privilege of tasting rarer cuts— rump cap, pork jowl and eye-of-round— fried one after another.
1.5km
4
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.
2.8km
5
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.
2.8km
6
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
1.7km
7
Sushi Yoshino
Sushi · Bib
¥¥
The founder of Sushi Yoshino was once an apprentice at a well-known sushi restaurant in Tokyo’s Kyobashi district. When he became independent, he inherited the shop name, and now his heir and son have hung out their shingle together. Sushi toppings prepared in the old-school way are paired with sushi rice made with red vinegar. The shop captivates with the spirit of a true sushi restaurant. Lighting is used effectively in view of the basement location and the long counter of zelkova wood is a striking feature. Enjoy craftsmanship in both the sushi and the décor.
1.7km
8
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.
2.9km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.