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COCO Shinjuku HOTEL

Name: COCO Shinjuku HOTEL
Address: Shinjuku-ku, Hyakunincho 1-14-12, Tokyo, JP

8.4/ 10Recommended

·Hotels

📍Shinjuku-ku, Hyakunincho 1-14-12 · Tokyo ↗

📞+38975458205

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

Air conditioningFamily roomsExpress check-in/check-outSoundproof roomsHot tub/JacuzziParkingAll 38 facilities +

Review

Official

Enjoy stunning views from the terrace and garden of this hotel, complete with complimentary Wi-Fi. A range of amenities awaits, including concierge services, a shared television area, and a picnic area. Savor a meal at the on-site restaurant or take advantage of the 24-hour room service. Mingle with fellow guests at the daily complimentary reception, and unwind with your favorite drink at the bar/lounge. Continental breakfast is available each morning for a fee (7:30 AM to 11:00 AM). The hotel also offers complimentary newspapers in the lobby, dry cleaning/laundry services, and a 24-hour front desk. A roundtrip airport shuttle is available for a surcharge (24 hours), and free self-parking is provided on-site. Relax in one of the 10 individually decorated guestrooms, each featuring a refrigerator, flat-screen television, premium bedding, and a private bathroom with a rainfall showerhead and complimentary toiletries. Digital programming and complimentary Wi-Fi are also provided. Located near Heraclea (0. 8 km), the hotel offers easy access to various attractions, including the Church of Sveti Dimitrija (1. 4 km) and Philip II of Macedonia Statue (1. 8 km). The preferred airport is Skopje (SKP-Alexander the Great), 156. 7 km away.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service8.6

Facilities8.6

Cleanliness8.6

Surroundings8.6

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DiningSights

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

1.7km

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

1.2km

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.

2.4km

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.

2.4km

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.

2.5km

Sincère

French · ★ Michelin

¥¥¥

Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.

2.5km

Jingumae Higuchi

Japanese · ★★ Michelin

¥¥¥¥

The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.

3.0km

Den

Japanese · ★★ Michelin

¥¥¥

The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.

3.1km

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

COCO Shinjuku HOTEL

Guest scores & sentiment

Room types · 2

Three-Bedroom House

Private Vacation Home

Facilities · 38

Nearby & map