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Keio Presso Inn Gotanda

Name: Keio Presso Inn Gotanda
Address: Shinagawa-ku Nishigotanda 2-17-12, Tokyo, JP

★★★·8.4/ 10Recommended

·Hotels

📍Shinagawa-ku Nishigotanda 2-17-12 · Tokyo ↗

📞81354360202·Official site ↗

2002 opened · 2013 renovated· 178 rooms· Check-in 03:00 PM / out 10:00 AM

Air conditioningLift / ElevatorLuggage storageFax/photocopyingStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusAll 28 facilities +

Review

Official

Experience an abundance of unparalleled facilities and features at Keio Presso Inn Gotanda. Maintain seamless communication using the complimentary Wi-Fi at hotel. Reception assistance is offered at the hotel featuring luggage storage. At the hotel, utilize the on-site laundromat, dry cleaning service and laundry service to maintain your beloved travel attire fresh, allowing you to bring fewer clothes. During leisurely days and evenings, on-site amenities such as daily housekeeping enable you to fully enjoy your accommodation. At Keio Presso Inn Gotanda, every guestroom is provided with convenient amenities and fittings to ensure a comfortable stay. Enhance your experience at hotel with the knowledge that certain rooms are equipped with linen service and air conditioning for your convenience. In select rooms at the hotel, a refrigerator is available for those moments when it seems necessary. It is worth noting that certain guest bathrooms feature a hair dryer, toiletries and towels for your convenience. Begin your day with a scrumptious on-site breakfast available each morning at Keio Presso Inn Gotanda. At Keio Presso Inn Gotanda, guests can access vending machines that provide light snacks and beverages 24 hours a day.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Cleanliness9.2

Service8.8

Surroundings8.6

Facilities8.4

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DiningSights

Quintessence

French, Contemporary · ★★★ Michelin

¥¥¥¥

The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.

1.1km

Jizozushi

Sushi · ★ Michelin

¥¥¥¥

The name derives from an image of a Jizo, the guardian spirit who looks over children, which the chef received from a Buddhist temple. The character for ‘sushi’ is an unusual choice, harking back to the fermented fish from which modern nigirizushi originated. The chef is deeply interested in literature and the classics. As snacks were not part of a sushi shop’s menu in the days of food stalls, the chef presents the range of toppings available before starting to form his sushi. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. In a relic of traditional practice, shrimp on

993m

Joël Robuchon

French, Contemporary · ★ Michelin

¥¥¥

For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.

1.8km

Tempura Ginya

Tempura · ★ Michelin

¥¥¥¥

The chef has devoted his life to the path of the tempura craftsman. He watches his pot in silence, focusing on the sound of the oil. Frying his tempura on high heat, he teases out moisture to concentrate the flavour. Creative flourishes are avoided, letting the deliciousness of ingredients in season speak for itself. Batter thickness and flame heat are continually adjusted to produce a light and airy tempura. A traditional Japanese tea-house carpenter created the interior, transforming it into a graceful space.

1.2km

Alchimiste

French, Contemporary · ★ Michelin

¥¥¥

The pet theory here is that French cuisine does not add but multiplies: dishes are the product, not the sum, of their ingredients. The speciality is an espuma of sea urchin and Jerusalem artichoke, which is replaced with onion during summer. Food from sea and mountain mix, aiming at just the right temperature to melt in the mouth. To ensure consistency, vegetables are harvested from the chef’s own garden. Financier, served after the meal, offers a wry nod to the restaurant’s name, with a play on both the pastry and the financier as one who benefits from gold, echoing the alchemist’s quest to t

1.3km

ShinoiS

Chinese · ★ Michelin

¥¥¥¥

The chef, once dedicated solely to Cantonese cuisine, expanded his repertoire as he honed his craft in Hong Kong and Shanghai. Prix fixe menus incorporate traditions from regions across China, using ingredients selected from a broad purview. The chef focuses not only on seasoning but also on the natural flavours of the ingredients; dried abalone simmered in water alone testifies to his conviction. After dinner the chef serves Chinese tea, conveying gratitude to guests as he converses with them.

1.6km

Sanwa

Italian

¥¥¥

‘Sanwa’ means ‘three-part harmony’: between producers, chefs and guests. The menu lists producers by name, linking them to guests through the chef. Prix fixe service begins with dry-cured ham and gnocco fritto. Meat dishes include venison and beef, both char-grilled. The meal ends with a pasta dish, as per convention. Sanwa exerts special effort to make each dish impressive, so the number of main ingredients is limited to three—a three-part harmony on the plate.

1.3km

Kabi

Innovative · ★ Michelin

¥¥¥

Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition.

1.6km

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

Keio Presso Inn Gotanda

Guest scores & sentiment

Room types · 4

Double Room with Small Double Bed - Non-Smoking

Semi Double Room, Non Smoking

Single Room - Non-Smoking

Single Room - Smoking

Facilities · 28

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