1 / 18

Residence Hotel Will Shinjuku

Name: Residence Hotel Will Shinjuku
Address: Shinjuku-ku Yotsuya 4 Chome 25, Tokyo, JP

★★·7.9/ 10Good

·Hotels

📍Shinjuku-ku Yotsuya 4 Chome 25 · Tokyo ↗

Check-in 04:00 PM / out 10:00 AM

Air conditioningLift / ElevatorLuggage storageFire extinguishersGuests can opt-out any cleaning services during staySmoke alarmsAll 17 facilities +

Review

Overview · AI

Residence Hotel Will Shinjuku is a two-star hotel located in the vibrant Shinjuku district of Tokyo, offering an economical accommodation option for travelers. Situated in a prime area with convenient transportation links, it provides easy access to major attractions and business hubs across the city. The hotel focuses on practicality and comfort, featuring simple yet clean guest rooms designed to meet basic living needs. While specific amenities are not detailed in available sources, the property serves as a reliable base for those prioritizing location and value over luxury. Dining options may include basic breakfast services or simple meal facilities, subject to actual availability. This hotel is particularly suitable for budget-conscious business travelers and leisure tourists who seek affordability without compromising on accessibility. Its strategic position in Shinjuku makes it an ideal choice for frequent flyers looking for cost-effective stays with excellent connectivity. Although it lacks high-end decorations or extensive facilities, its core strength lies in its prime location and economic positioning, providing a stable and convenient lodging experience for guests.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service8.2

Cleanliness8.2

Surroundings8.2

Facilities7.6

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

Book on FlyerTrip →

Nearby & map

DiningSights

Takumi Tatsuhiro

Sushi · ★ Michelin

¥¥¥¥

The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ me

216m

Ubuka

Crab Specialities · ★ Michelin

¥¥¥¥

Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.

625m

Sharikimon Onozawa

Japanese · ★ Michelin

¥¥¥¥

Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.

642m

Yotsuya Minemura

Japanese · ★ Michelin

¥¥¥¥

Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.

673m

RAMEN MATSUI

Ramen · Bib

The husband boils the noodles; the wife garnishes them with spring onion and fermented bamboo shoots. Between them, they bring alpha and omega together to complete each bowl of ramen. Flavours are based on soy sauce, salt and dried sardines. To bring out the aroma, pure rice sake is added to chicken or seafood dashi soup stock. Several types of fragrant oil are used, deepening the flavour experience. Kombu kelp, scallops and wheat flour, all from Hokkaido, infuse the husband’s love of his homeland.

26m

Den

Japanese · ★★ Michelin

¥¥¥

The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.

1.8km

Shokudo Wata

Izakaya, Japanese · Bib

¥¥

Putting to work his experience studying authentic Japanese cuisine, the chef opened this restaurant as an izakaya where people will drop in as part of their daily lives. A warm and gentle light spreads through the restaurant and into the street through wood-framed windows. Conceived to be enjoyed casually, the flavours in the simple fare are deep and complex. In the unassuming interior, one dish follows another, each prepared with painstaking attention to detail. Maybe this is the meaning of luxury within the everyday.

248m

Jingumae Higuchi

Japanese · ★★ Michelin

¥¥¥¥

The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.

1.8km

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

Residence Hotel Will Shinjuku

Guest scores & sentiment

Room types · 2

Standard Twin Room

Single Room

Facilities · 17

Nearby & map