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Jing House akihabara Ryokan - Vacation STAY 11566v

Name: Jing House akihabara Ryokan - Vacation STAY 11566v
Address: Asakusabashi5-22-8 Jing House akihabara Ryokan, Tokyo, JP

8.3/ 10Recommended

·Hotels

📍Asakusabashi5-22-8 Jing House akihabara Ryokan · Tokyo ↗

Check-in 04:00 PM / out 10:00 AM

Air conditioningGuest rooms disinfected between staysPhysical distancing rules followedFire extinguishersFirst aid kit availableSanitized tableware & silverwareAll 13 facilities +

Review

Overview · AI

Jing House akihabara Ryokan - Vacation STAY 11566v is a traditional Japanese ryokan located in Tokyo, offering a unique cultural accommodation experience under the Vacation STAY brand. Although it does not hold a formal star rating, it provides a serene and authentic stay for travelers seeking immersion in local customs. Situated in a convenient area of Tokyo, the hotel offers easy access to public transportation, making it an ideal base for exploring the city's vibrant districts and attractions. The rooms feature classic Japanese design elements, such as tatami flooring, creating a peaceful and relaxing atmosphere distinct from standard Western-style hotels. Key highlights include the traditional layout and attention to detail that reflect Japanese hospitality principles. While specific dining facilities are not detailed in the provided information, guests can enjoy the tranquility of the ryokan setting and utilize nearby culinary options. This property is particularly suitable for frequent travelers, culture enthusiasts, and leisure tourists who value authenticity, quietness, and a genuine Japanese aesthetic. It serves as a perfect retreat for those looking to escape the urban hustle and experience the warmth of traditional ryokan service during their visit to Tokyo.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Surroundings7.4

Service6.8

Facilities6.8

Cleanliness6.6

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DiningSights

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.

696m

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.

1.2km

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.

1.0km

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.

1.4km

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.

1.1km

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.

2.1km

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.

1.7km

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.’

1.7km

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

Jing House akihabara Ryokan - Vacation STAY 11566v

Guest scores & sentiment

Room types · 1

Studio

Facilities · 13

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