Hotel Rei
·Hotels
Air conditioning24-hour front deskLift / ElevatorLuggage storageIroning serviceParkingAll 15 facilities +
04
Guest scores & sentiment
From 75 guest reviews · multi-source · as of 2026-07-23
Guests praise the good value, cleanliness, comfortable beds, and friendly staff. Common complaints include sewer odors in some rooms, poor soundproofing from hallway noise, basic amenities (no mini-fridge/desk), bathrooms lacking shower screens or doors, and a steep parking ramp that risks scraping car undercarriages.
Dimension scores · cross-source
Wi-Fi9.2
Service8.4
Value8.2
Location7.9
Cleanliness7.8
Facilities7.6
Rooms7.5
＋ PraisedHigh cleanliness · Friendly staff · Comfortable bedding · Good value
－ ComplaintsBathroom issues · Noise disturbance · Worn facilities · Hard pillows
KEYSuitable for budget travelers, short business trips, or transit stops. Sensitive to noise should be cautious; check room hygiene carefully; drivers beware of the steep parking ramp.
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →F
Facilities · 15
All facilities & services listed by the hotel (aggregated across sources).
Air conditioning24-hour front deskLift / ElevatorLuggage storageIroning serviceParkingPrivate parkingDaily housekeepingVending machine - drinksFire extinguishersSmoke alarmsKey accessCCTV outside propertyCCTV in common areasNon-smoking rooms
N
Nearby & map
DiningSights
1
Japanese Ramen Gokan
Ramen · Bib
¥
The food looks great, the aroma whets the appetite, the flavour captivates: this ramen sets all five senses tingling. The word ‘Japanese’ in the shop’s name indicates that this is authentic Japan-made ramen; the name is written in Latin script to proclaim Japan’s comfort food to the world. Flavours of each region come together in a single bowl: salt ramen with shijimi and hamaguri clams; soy-sauce ramen with free-range chicken and kombu. Ceramic bowls handmade by a potter are used instead of porcelain. From ingredients to dining ware, the shop revisits the bounty and wonder of Japanese food cu
538m
2
Mejiro Shunkotei
Yoshoku · Bib
¥¥
‘Novel yet nostalgic Western food’ is the theme here. Hamburger steaks with dollops of demi-glace sauce and gratin dressed in silky smooth béchamel sauce are prepared in time-honoured ways, bringing back the flavours of the good old days. Decompression-prepared salad offers rich flavours and uniquely fresh textures. Unchanging methods combine with advanced cooking techniques declare a new approach to Western favourites.
1.4km
3
Mejiro Zorome
Unagi / Freshwater Eel · Bib
¥¥
Unagi are dressed, skewered and grilled over high-grade charcoal. From the counter seats, the whole series of cooking scenes can be observed. The unagi are kept alive in purifying tanks until they are dressed, then dipped three times in sauce and grilled Edo-style. Sauce is used sparingly, letting the flavour of the fish speak for itself. Rice cooked somewhat firm, and freshly ground sansho pepper deliver a distinctive touch. Skilful restraint shows in the short steaming time and sparing use of sauce.
1.4km
4
Soba Osame
Soba · Bib
¥¥
With close cooperation with food producers as his creed, the chef devotes himself to his 100% buckwheat juwari soba. He only uses ingredients native to Japan, to convey the charm of old-school soba. Depending where his ingredients come from, his soba may be served on a wickerwork tray, and may be either coarse-ground or ground with husks included. His inquiring mind drives him to check each day’s soba, adjusting thickness and serving temperature according to its nature. His diligent application is raising soba to new levels, as his many regulars would agree.
1.6km
5
Negima
Japanese · Bib
¥¥
Negima-nabe, a tuna and spring onion stew, is a tradition handed down since the days of the shoguns. At a time when lean meat was treasured, this stew was contrived as a way of lightening the texture of toro, the fatty cut of tuna. Enchanted with Edo-era cooking, the proprietress of Negima revived it. True to original recipes, the dish uses neither kombu nor mirin. The meal ends with ‘pepper rice’, a dish of fresh-cooked rice seasoned with broth from the pot and pepper. Sample the pure cooking that true Edo-ites have always loved.
1.6km
6
Katchar Batchar
Indian · Bib
¥
From the north, butter chicken; from the west, pork vindaloo; shrimp curry from the south – such a lineup of flavours from every region of India adds breadth to the joy that is Indian cooking. Tandoori chicken and vegetables are cooked using the radiant heat of a tandoor. For spices, the basic triad is cumin, coriander and turmeric. To keep the flavours of meats and vegetables at the fore, the number of spices is kept to a minimum.
1.7km
7
Sosakumenkobo NAKIRYU
Ramen · Bib
¥
‘Nakiryu’ means ‘roaring dragon’. The name is rich with meaning: it’s a reference to the dragon of Yakushido Hall in the Nikko Toshogu Shrine, to hopes for business growth, and to the couple who craft bowls of ramen together in perfect sync, both born in the Year of the Dragon. Dandan noodles create a synergy of flavours—layering meat miso, Chinese sesame paste, and chilli oil for a deep, amplified umami. Soy-sauce ramen owes its elegant flavour to its soup, drawn from whole chicken and oysters. À la carte items such as steamed chicken with spicy sauce and shrimp wontons exemplify experience w
1.7km
8
Matsunozushi
Sushi · Bib
¥¥
Sushi items lined up inside a glass display case ooze Showa-era ambience. A sushi shop of the old school, and that’s how the chef likes it. Cutting and serving the sushi himself, the chef offers everything from omakase set menus to à la carte. Tuna is marinated in soy sauce; conger eel is coated in a thick, sweet eel sauce; and egg is served ‘kurakake’ or ‘saddle-style’: layered into a cake and split over a bite-sized mound of vinegared rice. The character for ‘sushi’ combines the characters for ‘fish’ and ‘delicious’. The pursuit of essential Edo style expresses the chef’s pride in his craft
2.1km
1
2
3
4
5
6
7
8
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.