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Four Points Flex By Sheraton Tokyo Higashi Kanda

Name: Four Points Flex By Sheraton Tokyo Higashi Kanda
Address: 1-3-8 Higashi-Kanda, Tokyo, 0, 101-0031, Tokyo, JP

★★

·Hotels

📍1-3-8 Higashi-Kanda, Tokyo, 0, 101-0031 · Tokyo ↗

📞+81367441782·Official site ↗

Check-in 03:00 PM / out 11:00 AM

24-hour front deskFree WiFiBreakfast available (surcharge)Smoke-free property

Review

Overview · AI

Four Points Flex By Sheraton Tokyo Higashi Kanda is strategically located in Taito Ward, Tokyo, offering easy access to major transit hubs like JR Akihabara Station and Higashi-Kanda Station on the Metro Hibiya Line. This convenient positioning allows guests to quickly reach popular destinations such as the Akihabara electronics district, Ueno Park, and Tokyo Station. As part of the Four Points by Sheraton brand, the hotel provides modern, functional accommodations designed for both business and leisure travelers. Rooms feature contemporary decor, complimentary high-speed Wi-Fi, flat-screen TVs, and private bathrooms, with some units including kitchenettes for added convenience. On-site amenities include a 24-hour fitness center and a lobby area offering free coffee and tea throughout the day. Dining options consist of an on-site restaurant serving breakfast and light meals, while numerous convenience stores and eateries are within walking distance. The property is ideal for business professionals seeking efficiency, tourists exploring Tokyo's cultural landmarks, and visitors interested in the vibrant atmosphere of Akihabara and Ueno. Its flexible services and prime location make it a practical choice for those looking to maximize their time in the city.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Cleanliness9.4

Service9.2

Surroundings8.6

Facilities8.4

Value8.0

Location7.0

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DiningSights

nôl

Contemporary · ★ Michelin

¥¥¥

‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.

302m

Sushi Ichijo

Sushi · ★ Michelin

¥¥¥¥

The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi.

464m

ASAHINA Gastronome

French · ★★ Michelin

¥¥¥¥

Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future.

1.3km

Tempura Yaguchi

Tempura · ★ Michelin

¥¥¥¥

Tempura pieces are deep-fried in high heat to draw out moisture for a fragrant coating. Shrimp are served two pieces in succession, fried at different temperatures to contrast the texture of rare and medium. Depending on availability, you might receive two kinds of squid, each imparting a different flavour. On the wall hangs a work of calligraphy — a gift from his mentor — casting a quiet but discerning eye over the apprentices at work. It reads ‘Menkyo Kaiden’: ‘attain full mastery of the arts of our trade’. The words seem to whisper, ‘Catch up, and surpass me.’

938m

Nihombashi Sonoji

Tempura · ★ Michelin

¥¥¥¥

The motto on the noren, ‘After having tempura, finish with soba’, declares the personality of Sonoji. The chef learned the arts of both soba and tempura when he ran a shop in his native Shizuoka. For tempura pieces, he focuses on the bounty of Shizuoka’s Suruga Bay and traditional Edo seafood. Vegetables shipped directly from farmers accentuate each season. The soba served at the end of the meal is topped with kakiage of sakura shrimp, ‘the jewel of Suruga Bay’. The unique menu reflects each stage on the chef’s gastronomic journey.

947m

Edomae Shinsaku

Tempura · ★ Michelin

¥¥¥¥

This self-taught master of tempura was captivated by its craft of deep-frying and the pursuit of flavour. He hones his technique by attuning his senses to the batter’s consistency, the precise temperature of the oil and the crackle as it fries. Some ingredients may be cooked at lower temperatures, or steamed, drawing out or retaining moisture. Careful control of the Maillard reaction lends each piece a fragrant, golden crust. His distinctive tempura, which evolves day by day, is not to be missed.

1.0km

La Paix

French · ★ Michelin

¥¥¥

Taking pride in domestic ingredients, the restaurant presents a distinctly Japanese approach to French cuisine. Dishes are light, with restrained use of fats and oils in line with modern tastes. Seasonal menus highlight fruits such as peaches and strawberries from local farmers, making the most of their natural character. Courses featuring sweetfish, chestnuts and mushrooms are also tempting. ‘La Paix’ means peace, expressing a wish for a harmonious table where producers and chef come together in mutual understanding through food.

1.1km

Yakitori Takahashi

Yakitori · ★ Michelin

¥¥¥

A man of few words, the chef fixes his attention on his grill. He focuses on every detail of yakitori—the state of the charcoal, how the skewers are assembled and grilled—pursuing the subtleties of a cuisine. His favoured type of chicken is game fowl, prized for its supple texture and rich flavour. It is seasoned with a salt base and modulated with added chicken fat or vinegar, then wreathed in smoke as it cooks on the grill. Skewers are interspersed with chicken-based snacks such as cold chicken breast and mincemeat potato salad. A procession of dishes of lively originality.

1.6km

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

Four Points Flex By Sheraton Tokyo Higashi Kanda

Guest scores & sentiment

Room types · 2

Room, 1 Double Bed

Room, 1 Double Bed

Facilities · 4

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