Ueno Retro Flower - Ueno Okachimachi
·Apartments
Air conditioningFamily roomsTerraceStaff adhere to local safety protocolsCashless payment availableContactless check-in/check-outAll 13 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Location9.6
Wi-Fi9.5
Service9.5
Value9.2
Cleanliness9.2
Facilities9.1
Surroundings9.0
Rooms8.9
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Two-Bedroom Apartment
2 × Double bed65 ㎡up to 8
This apartment's standout feature is the hot tub. Featuring 2 bedrooms and 1 bathroom with a bath, this spacious apartment offers a well-fitted kitchen and a terrace. Guests will find a stovetop, a refrigerator, kitchenware and an oven in the kitchen. The apartment also has a barbecue. The air-conditioned apartment offers a flat-screen TV with streaming services, a washing machine, tatami, a dining area as well as city views. The unit has 4 beds.
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Facilities · 13
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsTerraceStaff adhere to local safety protocolsCashless payment availableContactless check-in/check-outInvoice providedShared stationery like menus, pens are removedProcess in place to check health of guestsInternet accessFree wired internetNon-smoking roomsNon-smoking throughout
N
Nearby & map
DiningSights
1
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.
428m
2
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.
198m
3
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.
239m
4
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.
1.8km
5
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.
1.8km
6
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.
1.8km
7
ALTER EGO
Italian
¥¥¥
A ‘sugidama’, a traditional ball made from sprigs of Japanese cedar, hangs from the eaves of a house with a unique green décor. The restaurant is the creation of Milan-based Yoji Tokuyoshi and the concept is ‘Italian food with Japanese ingredients’. To draw out the delicious flavour of ingredients in season, preparations are kept simple. A menu focused on à la carte selections encourages guests to enjoy freely. The richly seasonal menu offers something new to discover on every visit.
1.8km
8
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.
2.2km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.