1 / 24

Hotel Rakuragu

Name: Hotel Rakuragu
Address: 东京都中央区日本橋本町1-7-9, Tokyo, JP

8.5/ 10Recommended

·Hotels

📍东京都中央区日本橋本町1-7-9 · Tokyo ↗

2023 opened· 14 rooms· Check-in 03:00 PM / out 11:00 AM

Air conditioningFamily roomsLift / ElevatorLuggage storageSafety deposit boxSoundproof roomsAll 32 facilities +

Review

Overview · AI

Hotel Rakuragu is a newly opened boutique hotel located in Tokyo, having welcomed its first guests in 2023. Operating independently without affiliation to any major hotel chain, it offers a unique, brand-free experience for travelers seeking a distinct stay. The property consists of a nine-story building housing only 14 rooms, ensuring an intimate and exclusive atmosphere. This small scale allows for personalized attention and a quiet environment, distinguishing it from larger, busier hotels in the city. While specific star ratings are not assigned, the recent opening date suggests modern facilities and contemporary design standards. Detailed information regarding precise location, transportation access, dining options, and specific room amenities is currently unavailable in public records. Consequently, potential guests are advised to verify proximity to key attractions or transit hubs directly. The hotel appears tailored for both business and leisure travelers who prioritize privacy, novelty, and a non-chain hospitality experience. Its limited inventory may appeal to those looking for a cozy, home-like retreat in Tokyo. Without extensive public feedback or detailed feature lists, the focus remains on its fresh infrastructure and compact, efficient layout. It serves as a niche option for frequent flyers and tourists desiring a minimalist yet comfortable accommodation free from corporate branding constraints.

No checkout or paid ranking here — commission never drives content.

Book on FlyerTrip →

Nearby & map

DiningSights

ASAHINA Gastronome

French · ★★ Michelin

¥¥¥¥

Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future.

411m

La Paix

French · ★ Michelin

¥¥¥

Taking pride in domestic ingredients, the restaurant presents a distinctly Japanese approach to French cuisine. Dishes are light, with restrained use of fats and oils in line with modern tastes. Seasonal menus highlight fruits such as peaches and strawberries from local farmers, making the most of their natural character. Courses featuring sweetfish, chestnuts and mushrooms are also tempting. ‘La Paix’ means peace, expressing a wish for a harmonious table where producers and chef come together in mutual understanding through food.

216m

Tempura Yaguchi

Tempura · ★ Michelin

¥¥¥¥

Tempura pieces are deep-fried in high heat to draw out moisture for a fragrant coating. Shrimp are served two pieces in succession, fried at different temperatures to contrast the texture of rare and medium. Depending on availability, you might receive two kinds of squid, each imparting a different flavour. On the wall hangs a work of calligraphy — a gift from his mentor — casting a quiet but discerning eye over the apprentices at work. It reads ‘Menkyo Kaiden’: ‘attain full mastery of the arts of our trade’. The words seem to whisper, ‘Catch up, and surpass me.’

578m

Edomae Shinsaku

Tempura · ★ Michelin

¥¥¥¥

This self-taught master of tempura was captivated by its craft of deep-frying and the pursuit of flavour. He hones his technique by attuning his senses to the batter’s consistency, the precise temperature of the oil and the crackle as it fries. Some ingredients may be cooked at lower temperatures, or steamed, drawing out or retaining moisture. Careful control of the Maillard reaction lends each piece a fragrant, golden crust. His distinctive tempura, which evolves day by day, is not to be missed.

579m

Nihombashi Sonoji

Tempura · ★ Michelin

¥¥¥¥

The motto on the noren, ‘After having tempura, finish with soba’, declares the personality of Sonoji. The chef learned the arts of both soba and tempura when he ran a shop in his native Shizuoka. For tempura pieces, he focuses on the bounty of Shizuoka’s Suruga Bay and traditional Edo seafood. Vegetables shipped directly from farmers accentuate each season. The soba served at the end of the meal is topped with kakiage of sakura shrimp, ‘the jewel of Suruga Bay’. The unique menu reflects each stage on the chef’s gastronomic journey.

625m

Yakitori Takahashi

Yakitori · ★ Michelin

¥¥¥

A man of few words, the chef fixes his attention on his grill. He focuses on every detail of yakitori—the state of the charcoal, how the skewers are assembled and grilled—pursuing the subtleties of a cuisine. His favoured type of chicken is game fowl, prized for its supple texture and rich flavour. It is seasoned with a salt base and modulated with added chicken fat or vinegar, then wreathed in smoke as it cooks on the grill. Skewers are interspersed with chicken-based snacks such as cold chicken breast and mincemeat potato salad. A procession of dishes of lively originality.

640m

Sushi Ichijo

Sushi · ★ Michelin

¥¥¥¥

The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi.

653m

Il Ristorante - Niko Romito

Italian · ★ Michelin

¥¥¥

A restaurant under the supervision of Niko Romito, whose unique philosophy is blazing a trail through the Italian culinary world. From the concept of ‘authentic yet contemporary’, Il Ristorante - Niko Romito brings together fare from every region of Italy. Vegetable soup is prepared without water; instead, moisture is extracted from the ingredients, yielding a pure expression of flavour. Spaghetti pomodoro features concentrated essence of tomato. The pursuit of the flavours and essence of Italy.

1.1km

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

Hotel Rakuragu

Room types · 5

Deluxe Double Room with Balcony

Standard Twin Room

Superior Queen Room

Queen Room with Balcony

Standard Queen Room

Facilities · 32

Nearby & map