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HOTEL Ciel Hills

Name: HOTEL Ciel Hills
Address: 4-2-12 Narihira, Tokyo, Tokyo, 130-0002, Tokyo, JP

★★★

·Apartments

📍4-2-12 Narihira, Tokyo, Tokyo, 130-0002 · Tokyo ↗

Luggage storageTerraceFree WiFiSmoke-free property

Review

Overview · AI

HOTEL Ciel Hills is a three-star independent hotel located in Tokyo, offering a comfortable and convenient stay for travelers seeking quality accommodation without the constraints of large international chains. Situated in a well-connected area of the city, it provides easy access to major attractions, business districts, and transportation hubs, making it suitable for both leisure tourists and business professionals. The rooms are designed with simplicity and functionality in mind, ensuring a clean and restful environment for guests. While focusing on essential amenities, the hotel maintains a high standard of hygiene and comfort. Dining options may include basic breakfast services or nearby diverse culinary choices, allowing guests to explore local Japanese flavors or international cuisine. This hotel is ideal for budget-conscious frequent travelers and short-stay visitors who prioritize location, cleanliness, and value for money. It offers a practical and reliable base for exploring Tokyo, catering to those who prefer a straightforward, no-frills experience with the convenience of being in the heart of the city.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service7.8

Facilities7.8

Cleanliness7.8

Surroundings7.8

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Room types · 4

Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).

201

1 × Double bed / 1 × Twin bed / 2 × Futon Matup to 5

1 Double Bed, 1 Large Twin Bed and 2 Twin FutonsLayout - Bedroom Internet - Free WiFi Entertainment - Flat-screen TV and DVD playerFood & Drink - Kitchenette with refrigerator, stovetop, microwave, and cookware/dishwareBathroom - Private bathroom, shower/tub combination, a toilet with electronic bidet, and slippersPractical - Washing machine and iron/ironing boardComfort - Climate-controlled heating and air conditioningNeed to Know - Bed sheets not available, no cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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202

1 × Double bed / 3 × Futon Matup to 5

1 Double Bed and 3 Twin FutonsLayout - Bedroom Internet - Free WiFi Entertainment - Flat-screen TV and DVD playerFood & Drink - Kitchenette with refrigerator, stovetop, microwave, and cookware/dishwareBathroom - Private bathroom, shower/tub combination, a toilet with electronic bidet, and slippersPractical - Washing machine and iron/ironing boardComfort - Climate-controlled heating and air conditioningNeed to Know - Bed sheets not available, no cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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301

1 × Double bed / 1 × Twin bed / 2 × Futon Matup to 5

Rates / book on FlyerTrip →

302

1 × Double bed / 1 × Twin bed / 2 × Futon Matup to 5

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DiningSights

KOKYU

Contemporary

¥¥¥

A genre-defying cuisine paired with tea-based cocktails. While rooted in French techniques, the chef seamlessly weaves in elements of Chinese and Japanese cuisine. The duck dish, for instance, is prepared by ladling hot oil over the skin, much like Peking duck. The tradition of serving tea and sweets after a meal, known as ochauke, reflects Japanese hospitality. Chef and mixologist work in harmony, refining the distinctive world of ‘wither and decay’ or ‘kokyu’.

304m

HOMMAGE

French, Contemporary · ★★ Michelin

¥¥¥¥

‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.

2.1km

Nabeno-Ism

French · ★ Michelin

¥¥¥¥

Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.

1.8km

Oku

Sushi · ★ Michelin

¥¥¥

Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.

2.4km

Sugita

Tonkatsu · Bib

‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.

2.2km

Sobakappo Nagano

Soba · Bib

¥¥

The name ‘Sobakappo’ encapsulates the chef’s career. He draws on his experience in Japanese cuisine to patiently craft stews and salads of cooked vegetables. Combination platters feature an impressive variety of small dishes designed to complement sake, including simmered herring in sweet soy sauce and marinated grilled shrimp. Soba comes in two varieties: seiro soba served on a wickerwork tray or coarse-ground soba. Noodles are made differently according to terroir, accentuating differences in flavour. A soba apprenticeship: laughing, struggling and loving with soba.

1.4km

Edosoba Hosokawa

Soba · Bib

An old-school soba shop founded by a Katsushika-born chef. With ‘good food requires good ingredients’ as his credo, he scours Japan end-to-end to find the highest-quality buckwheat, vegetables and seafood. Among his à la carte offerings, he takes pride in temptations such as conger eel, either fried as tempura or simmered. Juwari soba, handmade from raw buckwheat flour, is fine and silky smooth. Everything here, from the crockery to the food to the interior, oozes old-time soba-shop charm. Amidst the old Edo ambience of Ryogoku, a food culture of deep roots and subtle traditions lives on.

1.9km

Hatsuogawa

Unagi / Freshwater Eel · Bib

¥¥

A veteran eel shop loved by Asakusa locals since the early years of the 20th century. The restaurant is named after the previous proprietor, Hatsutaro; by happy coincidence, ‘ogawa’ means ‘little river’, the favoured habitat of eels. The current proprietor’s wife runs the restaurant with her family, preparing kabayaki with a sauce recipe handed down from the founder. It is a pleasure to wait, enjoying appetizers with sake, while the chef grills your eel. The many ‘senjafuda’, slips of paper posted on shrine pillars by worshippers, attest to the shop’s many loyal customers.

1.9km

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

HOTEL Ciel Hills

Guest scores & sentiment

Room types · 4

201

202

301

302

Facilities · 4

Nearby & map