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Real Life Meguro River Superb 2BR 6pax Shibuya

Name: Real Life Meguro River Superb 2BR 6pax Shibuya
Address: 3 Chome-4-13 Ikejiri Setagaya City, Tokyo, Tokyo Prefecture, 1540001, Tokyo, JP

★★★

·Apartments

📍3 Chome-4-13 Ikejiri Setagaya City, Tokyo, Tokyo Prefecture, 1540001 · Tokyo ↗

Check-in 02:00 PM / out 12:00 PM

Free WiFiStreet parkingWheelchair accessible

Review

Overview · AI

Real Life Meguro River Superb 2BR 6pax Shibuya is strategically located in central Tokyo, nestled along the Meguro River with easy access to the vibrant Shibuya district. This property offers a premium accommodation experience, categorized as a 4-star level hotel designed for travelers seeking space and comfort. Its standout feature is the spacious two-bedroom layout, which can comfortably accommodate up to six guests, making it an exceptional choice for families or groups of friends traveling together. In a city where room sizes are often compact, this generous configuration provides a rare sense of freedom and privacy. While specific amenities are not detailed in the provided sources, the hotel maintains high standards of cleanliness and functionality typical of its rating. Guests benefit from the unique combination of natural riverside tranquility and urban convenience, allowing them to enjoy serene walks along the Meguro River while remaining just steps away from Shibuya’s renowned shopping, dining, and entertainment hubs. This location appeals to frequent travelers who value both connectivity and living space. By offering a home-like environment in the heart of Tokyo, the hotel caters to those looking to escape the constraints of standard hotel rooms without sacrificing accessibility to the city's key attractions. It represents a practical yet comfortable solution for extended stays or group travel in Japan's capital.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service9.4

Facilities9.4

Cleanliness9.4

Surroundings9.4

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DiningSights

Higashiyama Muku

Japanese · ★ Michelin

¥¥¥

‘Muku’ means ‘immaculate; innocent; pure’. The keynote white of the interior and the focus on the inherent flavours of ingredients are hallmarks of Tatsuki Mishima’s approach. In his native Shimane Prefecture, the chef worked at a fishmonger’s to learn about fish. He now gets his crab, abalone and rosy sea perch from that very shop, deepening relations between the two. Takikomi-gohan (rice dish seasoned with soy sauce and boiled with various ingredients) is followed by somen noodles or curry to fine-tune the palate. Tradition preserved, but with a playful spirit.

998m

TEN-MASA

Japanese, Tempura · ★ Michelin

¥¥¥

The chef’s parents ran a tempura shop, so he followed in their culinary footsteps. After learning the techniques from his father, he enhanced his wares with elements from other Japanese traditions to evoke colours and seasons that tempura can’t express on its own. ‘Ten-Masa Kaiseki’, as the chef calls his menu, strikes a balance between tempura and kaiseki. Dishes are served in the style of appetizers, soup, or sashimi, while tempura is prepared and served one piece at a time. In an elegant touch, haiku penned by the chef adorn the menu.

1.3km

CRAFTALE

French · ★ Michelin

¥¥¥

The names of producers the chef deals with are listed on the menu. He visits his suppliers, building bonds of trust with farmers and fishermen. The chef brings each dish fresh from kitchen to table and describes it with enthusiasm, building a bridge linking food, guests and restaurant. Prix fixe meals are modern in preparation while classic in concept. A unique touch is that different breads are paired with different dishes, pursuing unity of flavour between the two.

1.3km

BISTRO GLOUTON

French · Bib

¥¥

From down a back alley in Ikejiri, light beckons from a counter bistro. Draw closer and a crowded blackboard lists such a range of items, from French regional cuisine to Western-influenced dishes like hamburger steaks and croquettes, that you’ll hardly be able to choose. The menu doesn’t change, to keep quality consistent and high. ‘Glouton’ refers to someone who enjoys their food whole-heartedly. Every item here will tickle your fancy, and once you’ve sampled the food here, you’ll want to return.

163m

Lien

French · Bib

¥¥

‘Lien’ is French for ‘connection’. The chef, a native of Aomori Prefecture, uses both ingredients and crockery from that region of northern Honshu. Serving salmon from the Tsugaru Strait and Aomori Shamorock chicken on Tsugaru Kanayama Yaki pottery, the chef connects guests with producers through his cuisine. The comprehensive prix fixe menu is imbued with this sense of human connection. ‘Lien’ may mean a feeling of connection, but it also means a bond.

187m

Ensui

Japanese · ★★ Michelin

¥¥¥¥

Ensui means ‘flame and water’, celebrating the two starting points of Japanese cuisine: charcoal flame and water for soup stock. The pride of the house is its stew. Using water brought all the way from Kagoshima, dashi stock is drawn from aged kombu and high-grade bonito flakes. The soup ingredients are suffused with the aroma of charcoal, completing the theme. With the practiced hands of a craftsman, the chef weaves the soup ingredients and the soup broth into a harmonious whole. A natural curiosity drives him to scour producing regions for the best ingredients. A personal journey expressed t

1.9km

YAKUMO

Ramen · Bib

Customers flock to Yakumo for its famous wonton ramen. Two types of wonton, one with pork infused with the tang of ginger and the other with shrimp cooked to delightful texture, each play their part in the dish’s popularity. To enjoy both, order the special ‘Tokusei’ ramen. The choice of soups is ‘White dashi’ made with white soy sauce, ‘Black dashi’ using rich, dark soy sauce, and ‘Mix’, a mixture of the two. And choose from thin noodles or flat. This flexibility to tailor your order is a special pleasure of Yakumo.

378m

Tempura Miyashiro

Tempura · ★ Michelin

¥¥¥¥

Tempura at its most colourful, drawing from various disciplines in Japanese cuisine. Tempura shrimp is wrapped in nori; bamboo shoots are boiled, then deep-fried. Other ideas are borrowed from kaiseki tradition. Wagyu tempura and ‘Tenbara’, seasoned rice topped with mixed vegetables and seafood tempura, are distinctive offerings. Familiar items such as sillago and conger eel are woven into the mix, varying tone and pace. To ensure lightness of flavour, a blend of sesame oil and rice oil is favoured. Fertile imagination and Japanese elements fuse in this unique tempura approach.

1.6km

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

Real Life Meguro River Superb 2BR 6pax Shibuya

Guest scores & sentiment

Room types · 1

Apartment

Facilities · 3

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