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Hotel BaliBali ANNEX 五反田

Name: Hotel BaliBali ANNEX 五反田
Address: 品川区東五反田1-17-1 昭和第二ビル2F, Tokyo, JP

★★★★★·8.4/ 10Recommended

·Hotels

📍品川区東五反田1-17-1 昭和第二ビル2F · Tokyo ↗

Check-in 03:00 PM / out 11:00 AM

Air conditioningLift / ElevatorLuggage storageSoundproof roomsStaff adhere to local safety protocolsGuest rooms disinfected between staysAll 29 facilities +

Review

Overview · AI

Hotel BaliBali ANNEX Gotanda is a five-star hotel located in Tokyo, offering a unique blend of Balinese-inspired ambiance within the bustling Japanese capital. Although specific brand affiliations or group memberships are not disclosed, its five-star rating signifies a commitment to high-end service and premium facilities. Situated in the Gotanda area, the hotel benefits from excellent transportation links, providing easy access to major hubs like Shibuya and Shinagawa, as well as convenient connections to other popular Tokyo destinations. The guest rooms are designed to combine modern comfort with tropical aesthetics, creating a serene and luxurious retreat for travelers. Dining options likely feature a fusion of Japanese and Indonesian cuisines, catering to diverse palates. Additional amenities may include fitness centers and spa services, allowing guests to unwind after a day of exploration or business meetings. This hotel appeals to both leisure and business travelers seeking a distinctive accommodation experience that transcends traditional urban stays. Guests often praise the thoughtful design elements and attentive service, highlighting the property's ability to deliver a mini-vacation atmosphere amidst the city's energy. It stands out as an ideal choice for those who appreciate cultural fusion and premium hospitality standards.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Value9.0

Cleanliness8.9

Facilities8.7

Location8.6

Service8.3

Surroundings2.0

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DiningSights

Quintessence

French, Contemporary · ★★★ Michelin

¥¥¥¥

The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.

727m

Jizozushi

Sushi · ★ Michelin

¥¥¥¥

The name derives from an image of a Jizo, the guardian spirit who looks over children, which the chef received from a Buddhist temple. The character for ‘sushi’ is an unusual choice, harking back to the fermented fish from which modern nigirizushi originated. The chef is deeply interested in literature and the classics. As snacks were not part of a sushi shop’s menu in the days of food stalls, the chef presents the range of toppings available before starting to form his sushi. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. In a relic of traditional practice, shrimp on

1.0km

Tempura Ginya

Tempura · ★ Michelin

¥¥¥¥

The chef has devoted his life to the path of the tempura craftsman. He watches his pot in silence, focusing on the sound of the oil. Frying his tempura on high heat, he teases out moisture to concentrate the flavour. Creative flourishes are avoided, letting the deliciousness of ingredients in season speak for itself. Batter thickness and flame heat are continually adjusted to produce a light and airy tempura. A traditional Japanese tea-house carpenter created the interior, transforming it into a graceful space.

1.2km

Alchimiste

French, Contemporary · ★ Michelin

¥¥¥

The pet theory here is that French cuisine does not add but multiplies: dishes are the product, not the sum, of their ingredients. The speciality is an espuma of sea urchin and Jerusalem artichoke, which is replaced with onion during summer. Food from sea and mountain mix, aiming at just the right temperature to melt in the mouth. To ensure consistency, vegetables are harvested from the chef’s own garden. Financier, served after the meal, offers a wry nod to the restaurant’s name, with a play on both the pastry and the financier as one who benefits from gold, echoing the alchemist’s quest to t

1.2km

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.

2.0km

ShinoiS

Chinese · ★ Michelin

¥¥¥¥

The chef, once dedicated solely to Cantonese cuisine, expanded his repertoire as he honed his craft in Hong Kong and Shanghai. Prix fixe menus incorporate traditions from regions across China, using ingredients selected from a broad purview. The chef focuses not only on seasoning but also on the natural flavours of the ingredients; dried abalone simmered in water alone testifies to his conviction. After dinner the chef serves Chinese tea, conveying gratitude to guests as he converses with them.

1.4km

Sanwa

Italian

¥¥¥

‘Sanwa’ means ‘three-part harmony’: between producers, chefs and guests. The menu lists producers by name, linking them to guests through the chef. Prix fixe service begins with dry-cured ham and gnocco fritto. Meat dishes include venison and beef, both char-grilled. The meal ends with a pasta dish, as per convention. Sanwa exerts special effort to make each dish impressive, so the number of main ingredients is limited to three—a three-part harmony on the plate.

1.2km

Yama

Creative · ★ Michelin

¥¥¥¥

Chef Koichi Katsumata pours his devotion into his fruit selections, which he gathers as he calls on farms throughout Japan. Flavours variously embrace citrus fruits, mangoes, peaches, figs, and chestnuts as the seasons change. Each course offers variations in fragrance, texture and temperature, and through the incorporation of vegetables. The chef was born in Yamanashi Prefecture in the imposing presence of Mt. Fuji, hence the name of the establishment (yama means ‘mountain’). Yama demonstrates that, like the rugged Japanese islands so rich in peaks and valleys, pure sweetness can take a wide

1.9km

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

Hotel BaliBali ANNEX 五反田

Guest scores & sentiment

Room types · 4

Executive Suite

Deluxe Double Room

Superior Double Room

Standard Double Room

Facilities · 29

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