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Ryokan -Ryo- by Tranova

Name: Ryokan -Ryo- by Tranova
Address: 豊町2-23-4, Tokyo, JP

79.0/ 10Excellent

·Holiday homes

📍豊町2-23-4 · Tokyo ↗

1 rooms

Air conditioningFamily roomsPrivate check-in/check-outStaff adhere to local safety protocolsPhysical distancing rules followedCashless payment availableAll 15 facilities +

Review

Overview · AI

Ryokan -Ryo- by Tranova is a boutique accommodation located in Tokyo, Japan, operated under the Tranova brand. Known for curating unique stays that blend traditional Japanese aesthetics with modern comfort, Tranova offers travelers an immersive cultural experience. This property is categorized as a hotel but incorporates elements of a traditional Ryokan, providing a serene and refined environment for guests seeking authenticity. Situated in Tokyo, the hotel benefits from convenient transportation links, allowing easy access to the city's major attractions, business districts, and cultural landmarks. While specific street details are not provided, its central location ensures proximity to key points of interest. A distinctive feature of this property is its exclusive configuration, currently offering just one room. This limited capacity guarantees a high level of privacy and personalized attention for each guest, making it ideal for solo travelers or couples desiring an intimate stay. The room design likely reflects minimalist Japanese principles, focusing on tranquility and essential comforts. As detailed information regarding dining facilities or public amenities is not available, guests are advised to inquire directly about meal options, such as breakfast service. Overall, Ryokan -Ryo- by Tranova caters to frequent travelers and tourists who value exclusivity, cultural immersion, and a peaceful retreat within the bustling metropolis of Tokyo.

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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.

2.0km

Jizozushi

Sushi · ★ Michelin

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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

3.0km

Mochibuta Tonkatsu Taiyo

Tonkatsu · Bib

The shop takes such pride in the quality of its pork—Mochibuta, a domestic pork known for its tender meat and light, clean-flavoured fat—that the brand is in the name of the restaurant. Pork is deep-fried in vegetable oil, on a low flame at a leisurely pace, for a light texture. The chef is a study in undivided concentration as he hovers over his pots. Tonjiru pork soup is generously full of ingredients. The location is next to Musashikoyama Shopping Street, famed for its long arcade. Reservations are accepted for evenings.

1.9km

Kabi

Innovative · ★ Michelin

¥¥¥

Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition.

3.1km

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.

3.8km

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.

3.2km

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

3.3km

Homemade Ramen Muginae

Ramen · Bib

One of the essential processes of wheat cultivation is treading the wheat. When the wheat plants bud, farmers tread them down so they grow up strong. The owner-chef named his shop Muginae, ‘wheat seedling’, as a prayer that it would grow as it overcame adversity, a hopeful shoot on the forest floor. Ramen, fragrant and homemade, has a smooth finish. Soup is seasoned with soy sauce, salt and dried sardines. Word has spread like wildfire, and now customers tread the streets of Minamioi from early morning for a cup of this restaurant’s delicious broth.

2.1km

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

Ryokan -Ryo- by Tranova

Room types · 1

Three-Bedroom House

Facilities · 15

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