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THE LIVELY AZABUJUBAN TOKYO / Vacation STAY 77707

Name: THE LIVELY AZABUJUBAN TOKYO / Vacation STAY 77707
Address: Azabujuban 1-5-23 THE LIVELY AZABUJUBAN TOKYO, Tokyo, JP

·Hotels

📍Azabujuban 1-5-23 THE LIVELY AZABUJUBAN TOKYO · Tokyo ↗

Check-in 03:00 PM / out 11:00 AM

Air conditioningLift / ElevatorGuest rooms disinfected between staysPhysical distancing rules followedSanitized tableware & silverwareContactless check-in/check-outAll 14 facilities +

Review

Overview · AI

THE LIVELY AZABUJUBAN TOKYO (Vacation STAY 77707) is a boutique hotel located in the Azabu-Juban district of Tokyo, offering a comfortable and convenient stay for travelers. Situated in a prime area with excellent transport links, it provides easy access to Tokyo's major attractions and business hubs. The rooms are designed with practicality and modern aesthetics in mind, equipped with essential amenities to ensure a restful experience. As part of the Vacation STAY series, the hotel caters specifically to frequent travelers, providing efficient check-in services and reliable hospitality. While it may not feature extensive luxury facilities, it offers all necessary conveniences for both business and leisure stays. Its location strikes a balance between urban vibrancy and residential tranquility, making it an ideal hub for exploring the city. The hotel's youthful and energetic vibe appeals to guests who value location, cost-effectiveness, and authentic local experiences. Overall, THE LIVELY AZABUJUBAN TOKYO stands out as a dependable and attractive accommodation option in Tokyo, particularly favored by frequent flyer members seeking comfort and convenience without compromising on location.

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DiningSights

Azabu Kadowaki

Japanese · ★★★ Michelin

¥¥¥¥

The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.

92m

Myojaku

Japanese · ★★★ Michelin

¥¥¥¥

Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world.

704m

Sukiyabashi Jiro Roppongiten

Sushi · ★★ Michelin

¥¥¥¥

These days more and more guests are asking where the fish are caught. ‘If we could eat sushi where it’s caught, we wouldn’t need markets!’ retorts chef Takashi Ono. Discernment is a faculty built only slowly through long years of experience and knowledge. Along the way Ono has cultivated bonds of trust with seafood brokers, enabling him to source quality. The markets are the classic tale of ‘giri’ and ‘ninjo’, human connections forged in duty and loyalty. Sushi in purest form, stripped to its essence.

475m

Tempura Maehira

Tempura · ★ Michelin

¥¥¥

The spirit of the tempura artisan lies in treading the well-worn path of tradition while enlivening it with unique interpretations. Service begins with light-flavoured fish and grows steadily stronger in taste through vegetables to shrimp. The umami of roasted sesame oil enhances lighter-flavoured pieces; stronger-flavoured items are lightly fried in cold-pressed sesame oil. The meal wraps up with an inventive flourish to heighten enjoyment of the season, such as ‘temcha’, a bowl of rice topped with clam tempura steeped in tea, which may be served in spring, or ‘tembara’, shredded tempura of s

129m

Ten Yokota

Tempura · ★ Michelin

¥¥¥

Tempura craftsmanship handed down from the chef’s father. The essence of tempura is respected, with just a few unique, imaginative changes added. Omakase set menus display a distinctive flair, with shrimp taking the lead role. The first piece is deep-fried rare, to elicit sweetness. Shiitake mushroom stuffed with minced shrimp pairs the bounty of mountain and ocean for a beguiling texture. Another shrimp piece, with viscera concealed within, exudes a tempting fragrance. The meal concludes with kakiage, tempura of mixed seafood and veggies, with shrimp appearing once more to take a bow. Choose

132m

Beef · ★ Michelin

¥¥¥¥

This restaurant is temporarily closed and plans to relocate around the end of July. The prix fixe menu is joyously imaginative and well balanced. An impressive range of beef cuts are served, each with its own method of preparation for most delicious effect. Seared rump locks in the flavour, slow-grilled tail is fragrant. Chateaubriand is reimagined as a cutlet sandwich; sirloin, served shabu-shabu style, is shorn of unnecessary fat; fillet is grilled over charcoal to a rosy red.

158m

Ippei Hanten

Chinese · ★ Michelin

¥¥¥¥

Chinese cuisine cultivated in Japan interweaves with Cantonese cuisine experienced in Hong Kong. The prix fixe menu puts the accent on fresh, hot and fragrant; each course is limited in quantity, permitting a wide variety of items to be served. Congee expresses the daily rhythms of Hong Kong; dim sum includes shrimp wrapped in rice flour and tofu skin. Longtooth grouper and boar are served in hot pots. Striving for harmony among the five flavours, a wide range of sauces, seasonings and fermented foods are skilfully intermingled in this culinary bridge between China and Japan.

183m

Sazenka

Chinese · ★★★ Michelin

¥¥¥¥

Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.

938m

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

THE LIVELY AZABUJUBAN TOKYO / Vacation STAY 77707

Room types · 1

Studio

Facilities · 14

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