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all day place shibuya

★★★★·88.0/ 10Excellent
·Hotels
📍1-17-1 Shibuya, Shibuya-ku · Tokyo ↗
📞+81364526830
2022 opened· 160 rooms· Check-in 03:00 PM / out 11:00 AM
Review
Official

All Day Place Shibuya provides flawless service and all the necessary facilities for visitors.Maintain seamless communication using the complimentary Wi-Fi at hotel. During your stay at this fantastic hotel, the attentive front desk personnel can provide you with a range of amenities such as express check-in or check-out and luggage storage. At the hotel, utilize the on-site laundromat, dry cleaning service and laundry service to maintain your beloved travel attire fresh, allowing you to bring fewer clothes.Kindly note that smoking is prohibited in the hotel to ensure fresher air for all visitors.For visitors wishing to smoke, designated smoking zones can be found. At All Day Place Shibuya, every guestroom is provided with convenient amenities and fittings to ensure a comfortable stay. Enhance your experience at hotel with the knowledge that certain rooms are equipped with blackout curtains and air conditioning for your convenience.Certain rooms offer in-room amusement features such as the television for your enjoyment.In select rooms within the hotel, a refrigerator and bottled water is available to cater to your requirements when desired.In the hotel, certain guest bathrooms come equipped with essential bathroom amenities, such as a hair dryer and toiletries, ensuring a comfortable stay for guests. Begin your day feeling refreshed and invigorated as you enjoy a delightful cup of quality coffee available at the cafe situated within the hotel.At the hotel, an assortment of easily accessible and delicious meal choices are available to satisfy your appetite whenever it strikes.At All Day Place Shibuya, guests can access vending machines that provide light snacks and beverages 24 hours a day.

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Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Location9.5
Cleanliness9.0
Service8.9
Value8.2
Facilities8.2
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Nearby & transit

DiningSights
1
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.
500m
2
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.
502m
3
Tamawarai
Soba
¥¥¥
The chef is of the view that soba’s deliciousness is determined by its flour. He grinds husked buckwheat both from his garden and from farmers in Ibaraki Prefecture, catching every iota of the fresh-ground aroma. Coarse ground seiro (soba served on bamboo wicker) is full of wild flavour. Tofu soba, inspired by staff meals, and hot seiro with hot tsuyu sauce and beaten egg, are unique taste experiences. Evening service is prix fixe only, with treats such as buckwheat mash and rolled omelettes included.
364m
4
l'élan
French · ★ Michelin
¥¥¥
The round logo on the tabletop menu encapsulates the chef’s vision. The varying thickness of the line suggests contrasts between sharp and subtle flavours; the circle declares that the entire prix fixe menu expresses the cuisine as a whole. Sauces and cooking focus on the classic; the fascination with ingredients is a trait cultivated during the chef’s apprenticeship in France. The combination of the chef’s learned skills and passion for cuisine gives rise to a style all his own.
761m
5
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.
1.2km
6
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.
1.5km
7
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.
1.4km
8
Miyasaka
Japanese · ★ Michelin
¥¥¥¥
The framed motto reads, roughly, ‘Begin at the start, and when you get to the end, begin again with the spirit of the novice.’ Taking to heart this aphorism of tea master Sen no Rikyū, the chef toils at his craft with the sincerity of a beginner. He encountered this spirit in Kyoto, where he learned the art of chakaiseki. Rice is served the moment it is ready, so guests can observe the changes in it as the steam billows. Handmade sweets conclude the meal, following the etiquette of the wabicha style of the tea ceremony. Strong matcha also reflects the essence of the Way of Tea.
1.0km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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