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Guest House Siesta

Name: Guest House Siesta
Address: Taito-ku, Higashiueno 1-7-7, Tokyo, JP

★·8.7/ 10Recommended

·Hotels

📍Taito-ku, Higashiueno 1-7-7 · Tokyo ↗

10 rooms· Check-in 03:00 PM / out 10:00 AM

Air conditioningLift / ElevatorLuggage storageExpress check-in/check-outFax/photocopyingCar hireAll 23 facilities +

Review

Official

Experience an abundance of unparalleled facilities and features at GuestHouse siesta Hotel.Maintain seamless communication using the complimentary Wi-Fi at hotel.Car hire offerings at the hotel enhance the ease of discovering Tokyo. During your stay at this fantastic hotel, the attentive front desk personnel can provide you with a range of amenities such as express check-in or check-out and luggage storage. Obtaining passes for the town's top entertainments becomes effortless with hotel's tours. At the hotel, utilize the on-site laundromat and dry cleaning service to maintain your beloved travel attire fresh, allowing you to bring fewer clothes.During leisurely days and evenings, on-site amenities such as daily housekeeping enable you to fully enjoy your accommodation. For visitors wishing to smoke, designated smoking zones can be found.At GuestHouse siesta Hotel, every guestroom is provided with convenient amenities and fittings to ensure a comfortable stay. Elevate your experience at hotel with the knowledge that certain rooms are equipped with air conditioning, ensuring a more pleasant stay for you. A few accommodations within GuestHouse siesta Hotel offer unique design elements such as a balcony or terrace. Certain rooms offer in-room amusement features such as the cable TV for your enjoyment. In select rooms within the hotel, a refrigerator, instant coffee and instant tea is available to cater to your requirements when desired.In the hotel, certain guest bathrooms come equipped with essential bathroom amenities, such as a hair dryer and toiletries, ensuring a comfortable stay for guests. Begin your day feeling refreshed and invigorated as you enjoy a delightful cup of quality coffee available at the cafe situated within the hotel. At GuestHouse siesta Hotel, guests can access vending machines that provide light snacks and beverages 24 hours a day. At the hotel, discerning guests can also enjoy on-site culinary facilities like shared kitchen tailored to their preferences.

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DiningSights

Tentenkyokyo Umean

Tempura, Soba

¥¥¥

‘Tentenkyokyo’ carries the heartfelt wish that guests will enjoy tempura and soba to their heart’s content. Shiba shrimp, skewered and deep-fried, is a standard of soba-shop tempura beloved since the Edo period. Although the sea from which shiba shrimp were once harvested has been reclaimed as land, the tradition lives on. Shiba-shrimp tempura embodies the spirit of Edo, and the food culture resonates even today. For your omakase set menu, you can choose whether to include small dishes in the bill of fare or focus solely on tempura.

1.0km

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.

1.0km

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.

1.4km

nôl

Contemporary · ★ Michelin

¥¥¥

‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.

1.4km

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.

2.0km

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.

1.7km

Tompachitei

Tonkatsu · Bib

This popular spot lies in a back-alley near Ameya-Yokocho. Defending the restaurant’s noren is its third-generation chef, who grew up in this part of Ueno but sharpened his skills in Europe. Tonkatsu here is primarily pork loin cutlets. Applying his knowledge of Western techniques, the chef fries thick cuts of pork in relatively cool lard over a gentle flame. With rock salt, Worcestershire sauce, tonkatsu sauce and soy sauce on offer, it’s fun to compare how each tastes. Be prepared to queue first.

542m

Ponta Honke

Yoshoku · Bib

¥¥

Since its inception in 1905, this Western restaurant has been run by four generations of the same family. The chef’s famous cutlet is deep-fried in lard carefully trimmed from the pork he will fry. Everything is done by hand, as it has been from the first generation. The youthful energy and practiced skill of the chef is evident in every detail, even down to the hand-chopped cabbage. Traditional flavours and skills testify to his mettle. Delicious fare and the gentle ambience of a family enterprise make everyone feel at home.

628m

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

Guest House Siesta

Room types · 2

Single Bed in 10-Bed Dormitory Room

Basic Shared Dormitory, 1 Twin Bed, Non Smoking, Patio

Facilities · 23

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