Hotel Luxe - Adult Only
·Hotels
Air conditioningHot tub/JacuzziInternet accessFree wired internetFront desk (limited hours)Non-smoking roomsAll 7 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Wi-Fi8.5
Service7.9
Rooms7.7
Value7.6
Cleanliness7.4
Location7.3
Facilities7.2
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room
1 × Double bed25 ㎡up to 2
Featuring free toiletries and bathrobes, this double room includes a private bathroom with a bath, a shower and a bidet. Boasting a balcony, this double room also features air conditioning, a wardrobe and a flat-screen TV. The unit has 1 bed.
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Facilities · 7
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningHot tub/JacuzziInternet accessFree wired internetFront desk (limited hours)Non-smoking roomsNon-smoking throughout
N
Nearby & map
DiningSights
1
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.
487m
2
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.
4.2km
3
Sushidokoro Shishi
Sushi
¥¥¥
The head chef at Sushidokoro Shishi has changed. Further comments will be updated following the completion of the inspection.
604m
4
Tonkatsu Enraku
Tonkatsu · Bib
¥
The veteran owner-chef has devoted his life to tonkatsu pork cutlets. As he fries pork loin and fillet, he concentrates on the changing colour of the coatings and the hiss of oil in the copper pot. Cabbage is chopped by hand as the pork sizzles. Deft, precise movements calculated with the final result in mind reassure guests. Craftsmanship learned the old-fashioned way, through patient repetition of the master’s lessons, reflects a stance of uncompromising commitment.
3.2km
5
Mochibuta Tonkatsu Taiyo
Tonkatsu · Bib
¥
The shop takes such pride in the quality of its pork—Mochibuta, a domestic pork known for its tender meat and light, clean-flavoured fat—that the brand is in the name of the restaurant. Pork is deep-fried in vegetable oil, on a low flame at a leisurely pace, for a light texture. The chef is a study in undivided concentration as he hovers over his pots. Tonjiru pork soup is generously full of ingredients. The location is next to Musashikoyama Shopping Street, famed for its long arcade. Reservations are accepted for evenings.
4.4km
6
Shinjiko Shijimi Chukasoba Kohaku
Ramen · Bib
¥
After taking over his mother’s restaurant, the owner-chef opened his doors in the town where he was born and raised. The key to the flavour lies in the shijimi clams from Lake Shinji in Shimane Prefecture, after which the restaurant is named. The soup utilizes the umami of the shellfish’s succinic acid. To enjoy the true taste of the broth, we recommend the salt-flavoured option. The names of the fishermen who caught each day's clams are written on the blackboard, showing respect for both ingredients and producers.
4.5km
7
Washokuya Taichi
Izakaya · Bib
¥¥
The generously portioned, inventive dishes reflect the chef’s desire to satisfy. The signature Taichi Salad is piled high with over 30 types of vegetable. Whether cut, grilled, steamed or fried, each dish is prepared to bring out the flavour of the ingredients. The seasonal specials listed on the blackboard are also inviting. In summer, fragrant roast corn with butter soy sauce is this restaurant’s speciality. Each season brings a reason to return.
5.0km
8
Ne Quittez pas
French
¥¥¥
Toshio Tanabe was an Olympic gymnast candidate and a professional boxer before he became a chef, steering his ambitions for the wider world towards French cuisine. His billboard reads, ‘French cuisine with seasonal seafood and vegetables’. The secret stories behind the restaurant’s name, the fish soup and the grilled clams lay bare Tanabe’s mode of living. The ‘soil course’ and the watermelon prix fixe offerings are ideas from a unique imagination. Enjoy the flavours and share in the secrets.
4.4km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.