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illi Tria Shibuya

Name: illi Tria Shibuya
Address: WAVE Dogenzaka, 1-15-8 Dogenzaka, 7F, Tokyo, Tokyo, 150-0043, Tokyo, JP

★★·8.3/ 10Recommended

·Hotels

📍WAVE Dogenzaka, 1-15-8 Dogenzaka, 7F, Tokyo, Tokyo, 150-0043 · Tokyo ↗

2 rooms· Check-in 04:00 PM / out 10:00 AM

Free WiFiElevatorChange of bed sheets (on request)Smoke-free propertyWell-lit path to entranceHousekeeping on requestAll 7 facilities +

Review

Overview · AI

illi Tria Shibuya is a boutique hotel under the illi Stays brand, located in the vibrant Shibuya district of Tokyo. As part of the illi Stays collection, it offers a comfortable and design-focused accommodation experience. Situated in a prime location with excellent transport links, guests can easily access Tokyo's core shopping areas and cultural landmarks. The property features a compact scale with only two rooms, ensuring a private and quiet atmosphere away from the bustle of larger hotels. Each room is carefully appointed to provide high-quality sleeping conditions and essential amenities. While specific dining or conference facilities are not detailed in the available information, the hotel focuses on delivering a serene and efficient stay. It is particularly suitable for travelers who prioritize location and tranquility over extensive on-site services. Whether for business or leisure, illi Tria Shibuya appeals to frequent guests seeking a stylish and peaceful retreat in the heart of Shibuya. Its minimalist yet sophisticated style aligns well with modern preferences for personalized hospitality experiences.

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DiningSights

Tempura Motoyoshi

Tempura · ★★ Michelin

¥¥¥¥

Insatiable curiosity about all things tempura is this restaurant’s driving force. The chef blazes his own trail, unencumbered by convention. In a one-of-a-kind technique, the chef prepares his batter using two types of water as well as liquid nitrogen. One menu item features chilled sea urchin on deep-fried perilla leaf, creating a contrast of cold and hot. Inventive dishes are slipped in between menu items, varying the pace. The chef takes pride in offering an extensive range of tempura pieces, letting his imagination run free.

1.2km

MONOLITH

French · ★ Michelin

¥¥¥

MONOLITH links the splendour of classic cuisine to the future. Pastry-wrapped meat symbolises this connection – the diner can choose from several types. Hewing close to time-honoured recipes, beef and lamb are dressed in a Madeira wine and truffle sauce, while pigeon is prepared in a rich salmis. Sauce is assiduously reduced and poured unstintingly, in true orthodox style. Respect for tradition and the classics, eloquently expressed through cooking.

1.0km

LATURE

French · ★ Michelin

¥¥¥

Takuto Murota procures ingredients himself, hunting game in the mountains and growing vegetables in his home garden. Harmonious coexistence with nature is the theme of his cooking and nowhere is this conviction more evident than in his game dishes. Meat is grilled, bones and entrails made into sauces; nothing edible is wasted. Venison blood macarons have become emblematic of LATURE. Classic cuisine with a touch of modern sensibility conveys respect for life.

1.1km

CRAFTALE

French · ★ Michelin

¥¥¥

The names of producers the chef deals with are listed on the menu. He visits his suppliers, building bonds of trust with farmers and fishermen. The chef brings each dish fresh from kitchen to table and describes it with enthusiasm, building a bridge linking food, guests and restaurant. Prix fixe meals are modern in preparation while classic in concept. A unique touch is that different breads are paired with different dishes, pursuing unity of flavour between the two.

1.1km

Ensui

Japanese · ★★ Michelin

¥¥¥¥

Ensui means ‘flame and water’, celebrating the two starting points of Japanese cuisine: charcoal flame and water for soup stock. The pride of the house is its stew. Using water brought all the way from Kagoshima, dashi stock is drawn from aged kombu and high-grade bonito flakes. The soup ingredients are suffused with the aroma of charcoal, completing the theme. With the practiced hands of a craftsman, the chef weaves the soup ingredients and the soup broth into a harmonious whole. A natural curiosity drives him to scour producing regions for the best ingredients. A personal journey expressed t

1.5km

Simplicité

French · ★ Michelin

¥¥¥

Kaoru Aihara is a veteran of fish cuisine with an inquiring mind. Depending on the fish, he may break apart the fibres, transform the fish oils, add umami or increase complexity even to the aroma. His ‘Charcuterie of the Sea’ appetiser explores the possibilities of fish through French culinary technique. Immerse yourself in the story of fish through the geography of Japan, a land surrounded by ocean.

1.1km

Saucer

French · ★ Michelin

¥¥¥

The name is French: saucer used as a verb, to pour sauce or to drizzle sauce on bread. The standard fare is what the chef terms ‘saucer’: freshly baked bread on one plate and a sauce on the other. Consommé drawn over a period of three days is a key ingredient. Morel mushrooms in spring and sweetfish in summer impart seasonal flavours. As an apprentice, the chef was appointed saucier, sauce master; his confidence shines in his work today.

1.1km

Higashiyama Muku

Japanese · ★ Michelin

¥¥¥

‘Muku’ means ‘immaculate; innocent; pure’. The keynote white of the interior and the focus on the inherent flavours of ingredients are hallmarks of Tatsuki Mishima’s approach. In his native Shimane Prefecture, the chef worked at a fishmonger’s to learn about fish. He now gets his crab, abalone and rosy sea perch from that very shop, deepening relations between the two. Takikomi-gohan (rice dish seasoned with soy sauce and boiled with various ingredients) is followed by somen noodles or curry to fine-tune the palate. Tradition preserved, but with a playful spirit.

1.2km

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

illi Tria Shibuya

Room types · 2

Deluxe Room

Superior Room

Facilities · 7

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