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AET & o3 HOTEL

Name: AET & o3 HOTEL
Address: Sumida-ku Oshiage 3-25-17, Tokyo, JP

★★★·9.4/ 10Excellent

·Apartments

📍Sumida-ku Oshiage 3-25-17 · Tokyo ↗

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

Guest education on local ecosystems and cultureAir conditioningFamily roomsBBQ facilitiesLuggage storageSafety deposit boxAll 67 facilities +

Review

Overview · AI

AET & o3 HOTEL is a three-star independent hotel located in Tokyo, offering a modern and practical accommodation experience. Positioned as a boutique-style property rather than part of a large international chain, it focuses on essential comforts and efficiency for travelers. Situated in a convenient area of Tokyo, the hotel provides easy access to major business districts, tourist attractions, and transportation hubs, making it an ideal base for exploring the city. Rooms are designed with a minimalist aesthetic, featuring contemporary furnishings and necessary amenities to ensure a restful stay. While the hotel does not offer extensive dining options or large-scale conference facilities, it delivers reliable basic services tailored to daily travel needs. This property is particularly suitable for frequent travelers who value cost-effectiveness, prefer independent boutique hotels, and seek convenient urban locations. The surrounding area is well-equipped with local conveniences, catering to both business and leisure guests. By streamlining service processes and focusing on core lodging functions, AET & o3 HOTEL provides a dependable choice for members who balance efficiency with comfort during their trips to Tokyo.

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DiningSights

KOKYU

Contemporary

¥¥¥

A genre-defying cuisine paired with tea-based cocktails. While rooted in French techniques, the chef seamlessly weaves in elements of Chinese and Japanese cuisine. The duck dish, for instance, is prepared by ladling hot oil over the skin, much like Peking duck. The tradition of serving tea and sweets after a meal, known as ochauke, reflects Japanese hospitality. Chef and mixologist work in harmony, refining the distinctive world of ‘wither and decay’ or ‘kokyu’.

851m

HOMMAGE

French, Contemporary · ★★ Michelin

¥¥¥¥

‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.

2.0km

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.

2.0km

Sobakappo Nagano

Soba · Bib

¥¥

The name ‘Sobakappo’ encapsulates the chef’s career. He draws on his experience in Japanese cuisine to patiently craft stews and salads of cooked vegetables. Combination platters feature an impressive variety of small dishes designed to complement sake, including simmered herring in sweet soy sauce and marinated grilled shrimp. Soba comes in two varieties: seiro soba served on a wickerwork tray or coarse-ground soba. Noodles are made differently according to terroir, accentuating differences in flavour. A soba apprenticeship: laughing, struggling and loving with soba.

886m

Oku

Sushi · ★ Michelin

¥¥¥

Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.

2.3km

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.

2.4km

grill GRAND

Yoshoku · Bib

Beloved in Asakusa for three generations, this yoshoku restaurant treats demi-glace sauce as the soul of its kitchen. The most popular dish here is beef stew. Omurice is served with a choice of demi-glace or ketchup, a nod to the legacy shared between the former chef and his guests. The restaurant’s logo, a medieval-style shield adorned with the French tricolour, was inspired by a gift from a regular — a gesture that speaks to the warmth and goodwill of Tokyo’s traditional neighbourhoods.

1.8km

noura

French · Bib

¥¥

The name means ‘behind’, as in ‘behind the MICHELIN two-star restaurant out front’. In contrast to HOMMAGE, the purveyor of creative cuisine, noura is a homelike bistro that sticks to the basics. French onion soup, fish quenelle and duck confit are some of the French regional dishes on offer. Steak frîtes, a French comfort food, are a crowd-pleaser. This is French food culture for everyday life.

1.9km

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

AET & o3 HOTEL

Room types · 3

Apartment with Garden View

Apartment with Terrace

Entire Floor with 8-Bed

Facilities · 67

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