Satellite Hotel Yebisu
·Private vacation home
Eco-friendly cleaning products providedSmoke-free propertyUpper floors accessible by stairs onlyWheelchair accessible
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Private Vacation Home
2 × Double bed / 1 × Sofa bed70 ㎡up to 9
<p><strong>2 Double Beds and 1 Double Sofa Bed</strong></p><p>753-sq-foot room with hill views </p><br/><p><b>Layout</b> - 2 bedrooms, living room, and dining area</p><p><b>Relax</b> - Private hot tub</p><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - Flat-screen TV </p><p><b>Food & Drink</b> - Kitchenette with refrigerator, stovetop, microwave, and dishwasher</p><p><b>Sleep</b> - Blackout drapes/curtains and bed sheets </p><p><b>Bathroom</b> - Private bathroom, shower/tub combination, a toilet with electronic bidet, and slippers</p><p><b>Practical</b> - All-in-one washing machine and dryer, playpen, and iron/ironing board; rollaway beds (free) available on request</p><p><b>Comfort</b> - Climate-controlled heating and air conditioning</p><p><b>Eco-friendly</b> - Eco-friendly cleaning supplies</p><p><b>Need to Know</b> - No cribs (infant beds) available</p><p>Non-Smoking</p>
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Facilities · 4
All facilities & services listed by the hotel (aggregated across sources).
Eco-friendly cleaning products providedSmoke-free propertyUpper floors accessible by stairs onlyWheelchair accessible
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Nearby & map
DiningSights
1
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.
378m
2
Tempura Motoyoshi
Tempura · ★★ Michelin
¥¥¥¥
Insatiable curiosity about all things tempura is this restaurant’s driving force. The chef blazes his own trail, unencumbered by convention. In a one-of-a-kind technique, the chef prepares his batter using two types of water as well as liquid nitrogen. One menu item features chilled sea urchin on deep-fried perilla leaf, creating a contrast of cold and hot. Inventive dishes are slipped in between menu items, varying the pace. The chef takes pride in offering an extensive range of tempura pieces, letting his imagination run free.
733m
3
MANOIR
French · ★ Michelin
¥¥¥
The restaurant has had a new chef since 2026. The interior, kitted out like an English manor house, is the reason for the name ‘Manoir’. Eager that guests should relax as if in their own homes, the owner/sommelier serves guests himself. The chef’s aim is to serve light French cuisine. The sweetness and tartness of fruit are overlaid with the umami of fermentation and salt-pickling. Game is delivered by hunters from Hokkaido and other places throughout Japan. Enjoy the wild flavours of game cuisine, with a glass of French wine.
472m
4
au deco
French · ★ Michelin
¥¥¥
With the joy of choice at its heart, this restaurant offers an à la carte selection alongside a curated list of aged wines. Foie gras is served as confit; seafood and meat dressed in sauces redolent with wine. Classical techniques are honoured. Crab baked in pastry is filled with scrambled egg to lend a note of familiarity. Classic cuisine meets aged sake in harmonious union. The very essence cultivated through the history of French gastronomy.
643m
5
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
1.0km
6
Piao-Xiang
Chinese · ★ Michelin
¥¥¥
With ‘Old Sichuan’ as its guiding principle, the restaurant reinterprets and refines the flavours of Sichuan’s past. Each course draws inspiration from Chinese history and its notable figures. Dish names are written in two kanji characters, inviting guests to imagine their flavours. ‘Furong’ takes its cue from the hibiscus, the official flower of Chengdu, while ‘Guifei’ incorporates the wine favoured by the famed Tang-era beauty Yang Guifei. The chef’s passion is thoughtfully conveyed through the manager’s explanations.
672m
7
Hiroo Ishizaka
Sushi · ★ Michelin
¥¥¥
The omakase set menu provides an impressive variety, beginning with side dishes. After sashimi and bar snacks, vegetarian fare follows to change the pace and to signal the transition from snacks to nigiri. Sushi toppings showcase the chef’s craftsmanship, honed over many years, as well as a few of his novel touches. The first piece is tuna, the measure by which a sushi shop is judged. Unique choices include botan shrimp and shiitake mushrooms from Minamiuonuma. Eggs are rolled into Japanese-style omelettes, light and gentle in flavour.
672m
8
BOTTEGA
Italian · ★ Michelin
¥¥¥
The chef trained in Italy’s regional cuisine, respecting the handling and pairing of locally rooted ingredients. His commitment to this philosophy is evident in his handmade pasta. Without a fixed recipe, he relies on experience to balance flour and eggs. The menu features specialities from his training grounds, such as tagliatelle with ragù and tajarin with truffle. Having honed his skills inland, he focuses exclusively on meat dishes for the main course.
761m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.