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OMO3 Asakusa by Hoshino Resorts

Name: OMO3 Asakusa by Hoshino Resorts
Address: 1-15-5 Hanakawado, Taito-ku, Tokyo, JP

★★★·87.0/ 10Excellent

·Hotels

📍1-15-5 Hanakawado, Taito-ku · Tokyo ↗

📞+815031348095

2023 opened· 98 rooms· Check-in 03:00 PM / out 11:00 AM

Non-smoking roomsAir conditioningTerraceLift / ElevatorExpress check-in/check-outSafety deposit boxAll 30 facilities +

Review

Official

Make use of convenient amenities, which include complimentary wireless internet access and a banquet hall. Grab a bite from the snack bar/deli serving guests of OMO3 Asakusa by Hoshino Resorts. Self-serve breakfasts are available daily from 4:00 AM to 1:00 PM for a fee. Featured amenities include express check-in, a 24-hour front desk, and laundry facilities. Stay in one of 98 guestrooms featuring flat-screen televisions. Complimentary wireless internet access is available to keep you connected. Private bathrooms have complimentary toiletries and hair dryers. Conveniences include safes and electric kettles, and housekeeping is provided daily. Distances are displayed to the nearest 0. 1 mile and kilometer. Asakusa Shrine - 0. 2 km / 0. 1 mi- Sensoji Temple - 0. 2 km / 0. 1 mi- Kaminarimon Gate - 0. 4 km / 0. 3 mi- Kitchen Town - 1 km / 0. 6 mi- Yoshiwara Shrine - 1. 4 km / 0. 9 mi- Tokyo Skytree - 1. 6 km / 1 mi- Ryogoku Kokugikan - 2. 2 km / 1. 4 mi- Ueno Park - 2. 4 km / 1. 5 mi- Tokyo National Museum - 2. 5 km / 1. 5 mi- Ameyoko Shopping District - 2. 6 km / 1. 6 mi- Ueno Zoo - 2. 7 km / 1. 7 mi- Akihabara Electric Town - 3. 1 km / 1. 9 mi- University of Tokyo - 3. 4 km / 2. 1 mi- Yanaka Ginza Shopping Street - 3. 8 km / 2. 4 mi- Kanda Shrine - 3. 8 km / 2. 4 mi. The nearest airports are: Haneda Airport (HND) - 25. 6 km / 15. 9 mi Narita Intl. Airport (NRT) - 67 km / 41. 6 mi A stay at OMO3 Asakusa by Hoshino Resorts places you in the heart of Tokyo, steps from Sensoji Temple and a 2-minute drive from Tokyo Skytree. This hotel is 3. 3 mi (5. 3 km) from Tokyo Dome and 3. 7 mi (6 km) from Tokyo Imperial Palace.

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DiningSights

HOMMAGE

French, Contemporary · ★★ Michelin

¥¥¥¥

‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.

533m

Oku

Sushi · ★ Michelin

¥¥¥

Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.

662m

Nabeno-Ism

French · ★ Michelin

¥¥¥¥

Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.

817m

Sugita

Tonkatsu · Bib

‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.

1.1km

grill GRAND

Yoshoku · Bib

Beloved in Asakusa for three generations, this yoshoku restaurant treats demi-glace sauce as the soul of its kitchen. The most popular dish here is beef stew. Omurice is served with a choice of demi-glace or ketchup, a nod to the legacy shared between the former chef and his guests. The restaurant’s logo, a medieval-style shield adorned with the French tricolour, was inspired by a gift from a regular — a gesture that speaks to the warmth and goodwill of Tokyo’s traditional neighbourhoods.

356m

Onigiri Asakusa Yadoroku

Onigiri · Bib

This family has been serving onigiri in Asakusa for three generations. Ingredients are arrayed inside a glass case, as at a sushi shop, to be formed into onigiri on the spot. Offerings range from salmon and dried plum to rarer items such as herring roe pickled in sake lees and opossum shrimp preserved and simmered in sweetened soy sauce. Offering a wide range of ingredients allows customers to choose based on their physical condition; the area was once home to numerous bars and pubs, so customers would drop in for morsels to soothe constitutions punished by a night on the town.

468m

noura

French · Bib

¥¥

The name means ‘behind’, as in ‘behind the MICHELIN two-star restaurant out front’. In contrast to HOMMAGE, the purveyor of creative cuisine, noura is a homelike bistro that sticks to the basics. French onion soup, fish quenelle and duck confit are some of the French regional dishes on offer. Steak frîtes, a French comfort food, are a crowd-pleaser. This is French food culture for everyday life.

527m

Hatsuogawa

Unagi / Freshwater Eel · Bib

¥¥

A veteran eel shop loved by Asakusa locals since the early years of the 20th century. The restaurant is named after the previous proprietor, Hatsutaro; by happy coincidence, ‘ogawa’ means ‘little river’, the favoured habitat of eels. The current proprietor’s wife runs the restaurant with her family, preparing kabayaki with a sauce recipe handed down from the founder. It is a pleasure to wait, enjoying appetizers with sake, while the chef grills your eel. The many ‘senjafuda’, slips of paper posted on shrine pillars by worshippers, attest to the shop’s many loyal customers.

563m

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

OMO3 Asakusa by Hoshino Resorts

Room types · 8

Deluxe Quadruple Room

Deluxe Twin Room

Twin Room with Sofa Bed

Twin Room

YOSE King Room

YOSE Twin Room with City View

YOSE Twin Room

YAGURA Room

Facilities · 30

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