HOSTEL LUND I -Oimachi-
·Hotels
4 rooms· Check-in 3:00 PM / out 11:00 AM
Offsite parking discounted rates availableFamily roomsPrivate check-in/check-outStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedAll 20 facilities +
Official
At HOSTEL LUND I -Oimachi-, exceptional service and top-notch amenities create a memorable experience for guests. Complimentary internet access is available in the hotel to ensure you stay connected during your visit. At the hotel, utilize the convenient laundromat to maintain your preferred travel attire fresh, allowing you to pack lighter. Accommodations come equipped with all the conveniences required for a restful night's slumber. A selection of rooms feature linen service and air conditioning to ensure your comfort and convenience. A few accommodations at HOSTEL LUND I -Oimachi- also include unique design elements like a separate living room. A number of rooms feature television for guest amusement and enjoyment. In certain chosen rooms, a refrigerator is conveniently available for your use. HOSTEL LUND I -Oimachi- offers a hair dryer and toiletries in the restrooms of specific accommodations.
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Cleanliness9.6
Surroundings9.6
Service9.0
Facilities9.0
No checkout or paid ranking here — commission never drives content.
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Facilities · 20
All facilities & services listed by the hotel (aggregated across sources).
Offsite parking discounted rates availableFamily roomsPrivate check-in/check-outStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasFire extinguishersSanitized tableware & silverwareContactless check-in/check-outSmoke alarmsGuest room sealed after cleaningCCTV outside property24-hour securityInternet accessCovered parkingOffsite parking discounted rates availableTelevision in common areasFree wired internetNon-smoking rooms
N
Nearby & map
DiningSights
1
Quintessence
French, Contemporary · ★★★ Michelin
¥¥¥¥
The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.
1.8km
2
Homemade Ramen Muginae
Ramen · Bib
¥
One of the essential processes of wheat cultivation is treading the wheat. When the wheat plants bud, farmers tread them down so they grow up strong. The owner-chef named his shop Muginae, ‘wheat seedling’, as a prayer that it would grow as it overcame adversity, a hopeful shoot on the forest floor. Ramen, fragrant and homemade, has a smooth finish. Soup is seasoned with soy sauce, salt and dried sardines. Word has spread like wildfire, and now customers tread the streets of Minamioi from early morning for a cup of this restaurant’s delicious broth.
2.0km
3
Jizozushi
Sushi · ★ Michelin
¥¥¥¥
The name derives from an image of a Jizo, the guardian spirit who looks over children, which the chef received from a Buddhist temple. The character for ‘sushi’ is an unusual choice, harking back to the fermented fish from which modern nigirizushi originated. The chef is deeply interested in literature and the classics. As snacks were not part of a sushi shop’s menu in the days of food stalls, the chef presents the range of toppings available before starting to form his sushi. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. In a relic of traditional practice, shrimp on
3.3km
4
Tempura Ginya
Tempura · ★ Michelin
¥¥¥¥
The chef has devoted his life to the path of the tempura craftsman. He watches his pot in silence, focusing on the sound of the oil. Frying his tempura on high heat, he teases out moisture to concentrate the flavour. Creative flourishes are avoided, letting the deliciousness of ingredients in season speak for itself. Batter thickness and flame heat are continually adjusted to produce a light and airy tempura. A traditional Japanese tea-house carpenter created the interior, transforming it into a graceful space.
3.5km
5
Alchimiste
French, Contemporary · ★ Michelin
¥¥¥
The pet theory here is that French cuisine does not add but multiplies: dishes are the product, not the sum, of their ingredients. The speciality is an espuma of sea urchin and Jerusalem artichoke, which is replaced with onion during summer. Food from sea and mountain mix, aiming at just the right temperature to melt in the mouth. To ensure consistency, vegetables are harvested from the chef’s own garden. Financier, served after the meal, offers a wry nod to the restaurant’s name, with a play on both the pastry and the financier as one who benefits from gold, echoing the alchemist’s quest to t
3.5km
6
ShinoiS
Chinese · ★ Michelin
¥¥¥¥
The chef, once dedicated solely to Cantonese cuisine, expanded his repertoire as he honed his craft in Hong Kong and Shanghai. Prix fixe menus incorporate traditions from regions across China, using ingredients selected from a broad purview. The chef focuses not only on seasoning but also on the natural flavours of the ingredients; dried abalone simmered in water alone testifies to his conviction. After dinner the chef serves Chinese tea, conveying gratitude to guests as he converses with them.
3.5km
7
Joël Robuchon
French, Contemporary · ★ Michelin
¥¥¥
For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.
4.3km
8
Sanwa
Italian
¥¥¥
‘Sanwa’ means ‘three-part harmony’: between producers, chefs and guests. The menu lists producers by name, linking them to guests through the chef. Prix fixe service begins with dry-cured ham and gnocco fritto. Meat dishes include venison and beef, both char-grilled. The meal ends with a pasta dish, as per convention. Sanwa exerts special effort to make each dish impressive, so the number of main ingredients is limited to three—a three-part harmony on the plate.
3.5km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.