NOT A HOTEL HIROO
·Private vacation home
Free breakfastLuggage storageConcierge serviceFree breakfastSmoke-free propertyFree Japanese breakfastAll 7 facilities +
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →R
Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Luxury Room, 1 Bedroom, Non Smoking
1 × King bed133 ㎡up to 2
<p><strong>1 King Bed</strong></p><p>1436-sq-foot room with city views </p><br/><p><b>Layout</b> - Bedroom and living room</p><p><b>Internet</b> - Free WiFi 100+ Mbps (good for 1–2 people or up to 6 devices) </p><p><b>Entertainment</b> - 65-inch flat-screen TV, cable channels, and iPad</p><p><b>Food & Drink</b> - Kitchenette with stovetop </p><p><b>Sleep</b> - Bed sheets </p><p><b>Bathroom</b> - Private bathroom, separate bathtub and shower, bathrobes, and a hair dryer</p><p><b>Comfort</b> - Air conditioning, heating, and heated floor (bathroom)</p><p><b>Need to Know</b> - No cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p>
Rates / book on FlyerTrip →F
Facilities · 7
All facilities & services listed by the hotel (aggregated across sources).
Free breakfastLuggage storageConcierge serviceFree breakfastSmoke-free propertyFree Japanese breakfastWheelchair accessible
N
Nearby & map
DiningSights
1
L'Effervescence
French, Contemporary · ★★★ Michelin
¥¥¥¥
Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end.
439m
2
Myojaku
Japanese · ★★★ Michelin
¥¥¥¥
Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world.
478m
3
Nishiazabu Sushi Shin
Sushi · ★★ Michelin
¥¥¥¥
The movements are those of one immersed in the world of nigiri. On the fingertips of the left hand balances a piece of fish; clutched in the right, a fistful of sushi rice; the tip of the forefinger applies wasabi. Pushing, occasionally pulling, and scoring in delicate strokes, the single-edged knife crafts hidden incisions to help flavour soak in and heat travel through. Gracefully flowing motion, fine-tuned through daily practice, is the simplicity that holds countless truths. The spirit of nigirizushi is in capable hands with Shintaro Suzuki.
341m
4
hakunei
Contemporary · ★ Michelin
¥¥¥¥
The concept is a fusion of French cuisine with the bounty of Japanese foodstuffs. Meat is oven-roasted and smoked with straw; sauces are accented with bonito stock; and unripe pepper takes the place of black pepper. In the restaurant’s name, ‘haku’ suggests a pure feeling towards cooking, and ‘nei’ represents ‘meticulous’ work. Millefeuille de crêpes, a dessert crafted by patiently adding layer after layer, embodies that commitment.
5m
5
Waketokuyama
Japanese · ★ Michelin
¥¥¥
The menu changes every two weeks, ensuring that guests rarely encounter the same dishes twice. The breadth of ideas and the meticulous creativity behind them are striking. Drawing on Japan’s tradition of the seventy-two micro-seasons, the restaurant follows the rhythms of nature, allowing diners to savour its many blessings. Seasonal flowers arranged on lacquered trays convey the breath of each passing season. A signature dish of the founding chef, iso-yaki abalone is served year-round. Grilled and accompanied by a rich liver sauce, it remains a firm favourite among regular guests.
174m
6
Towa
Japanese · ★ Michelin
¥¥¥¥
The name is both a play on the owner’s name and a prayer for everlasting prosperity. The menu combines kaiseki and beef, showcasing Japan’s famous wagyu. Tsukuri and wanmono start the evening, celebrating the season. A procession of wagyu variations follows: beef-tail spring rolls, char-grilled tongue, and a main dish of beef cutlet. Japanese and beef dishes delight in equal measure.
242m
7
Sukiyabashi Jiro Roppongiten
Sushi · ★★ Michelin
¥¥¥¥
These days more and more guests are asking where the fish are caught. ‘If we could eat sushi where it’s caught, we wouldn’t need markets!’ retorts chef Takashi Ono. Discernment is a faculty built only slowly through long years of experience and knowledge. Along the way Ono has cultivated bonds of trust with seafood brokers, enabling him to source quality. The markets are the classic tale of ‘giri’ and ‘ninjo’, human connections forged in duty and loyalty. Sushi in purest form, stripped to its essence.
644m
8
PRISMA
Italian · ★★ Michelin
¥¥¥¥
Standing alone in his kitchen, Tomofumi Saito engages with Italian cuisine in earnest. His attention to detail is relentless, from the cuisine itself to the music, flowers and other elements. Seating is limited to ensure each dish gets his undivided attention. When he creates new menu items, there are no prototypes: he pushes himself hard to create inventive cuisine found nowhere else. 'Prisma' means 'prism' in Italian and the high standards Saito demands of himself shine in a rainbow of culinary inventiveness.
717m
1
2
3
4
5
6
7
8
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.