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Hotel Suntargas Otsuka

Name: Hotel Suntargas Otsuka
Address: 2-17-15 Kitaotsuka, Toshima-ku, Tokyo, Tokyo, 170-0004, Tokyo, JP

★★·8.0/ 10Recommended

·Hotels

📍2-17-15 Kitaotsuka, Toshima-ku, Tokyo, Tokyo, 170-0004 · Tokyo ↗

📞+81339406700

Check-in 04:00 PM / out 12:00 PM

24-hour front deskLuggage storageFree WiFiSmoke-free propertyWater dispenserWheelchair accessible

Review

Official

Located in Tokyo (Toshima), HOTEL SUNTARGAS OTSUKA is within a 15-minute walk of Sunshine Aquarium and Sunshine City Shopping Mall. This hotel is 2. 3 mi (3. 7 km) from Waseda University and 2. 8 mi (4. 5 km) from University of Tokyo. Make use of convenient amenities, which include complimentary wireless Internet access and a vending machine. Featured amenities include a 24-hour front desk, luggage storage, and a water dispenser. Make yourself at home in one of the 142 air-conditioned rooms featuring flat-screen televisions. Complimentary wireless Internet access is available to keep you connected. Private bathrooms with shower/tub combinations feature deep soaking bathtubs and complimentary toiletries.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Surroundings8.6

Service7.8

Cleanliness7.4

Facilities7.2

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DiningSights

Negima

Japanese · Bib

¥¥

Negima-nabe, a tuna and spring onion stew, is a tradition handed down since the days of the shoguns. At a time when lean meat was treasured, this stew was contrived as a way of lightening the texture of toro, the fatty cut of tuna. Enchanted with Edo-era cooking, the proprietress of Negima revived it. True to original recipes, the dish uses neither kombu nor mirin. The meal ends with ‘pepper rice’, a dish of fresh-cooked rice seasoned with broth from the pot and pepper. Sample the pure cooking that true Edo-ites have always loved.

179m

Sosakumenkobo NAKIRYU

Ramen · Bib

‘Nakiryu’ means ‘roaring dragon’. The name is rich with meaning: it’s a reference to the dragon of Yakushido Hall in the Nikko Toshogu Shrine, to hopes for business growth, and to the couple who craft bowls of ramen together in perfect sync, both born in the Year of the Dragon. Dandan noodles create a synergy of flavours—layering meat miso, Chinese sesame paste, and chilli oil for a deep, amplified umami. Soy-sauce ramen owes its elegant flavour to its soup, drawn from whole chicken and oysters. À la carte items such as steamed chicken with spicy sauce and shrimp wontons exemplify experience w

543m

Katchar Batchar

Indian · Bib

From the north, butter chicken; from the west, pork vindaloo; shrimp curry from the south – such a lineup of flavours from every region of India adds breadth to the joy that is Indian cooking. Tandoori chicken and vegetables are cooked using the radiant heat of a tandoor. For spices, the basic triad is cumin, coriander and turmeric. To keep the flavours of meats and vegetables at the fore, the number of spices is kept to a minimum.

672m

Japanese Ramen Gokan

Ramen · Bib

The food looks great, the aroma whets the appetite, the flavour captivates: this ramen sets all five senses tingling. The word ‘Japanese’ in the shop’s name indicates that this is authentic Japan-made ramen; the name is written in Latin script to proclaim Japan’s comfort food to the world. Flavours of each region come together in a single bowl: salt ramen with shijimi and hamaguri clams; soy-sauce ramen with free-range chicken and kombu. Ceramic bowls handmade by a potter are used instead of porcelain. From ingredients to dining ware, the shop revisits the bounty and wonder of Japanese food cu

931m

Kagurazaka Ishikawa

Japanese · ★★★ Michelin

¥¥¥¥

Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.

3.7km

Kohaku

Japanese · ★★ Michelin

¥¥¥¥

Experimentation with new flavours blows winds of innovation into Japanese cuisine. The chef’s purview extends to Western ingredients such as truffle and caviar. Reverence for dashi, however, keeps his dishes within the bounds of Japanese cuisine. The chef treads a unique path, weaving creativity and Western flamboyance into Japanese fare. The counter seats are always fully booked but, with luck, a cancellation might make the private dining room available.

3.8km

Guchokuni

Japanese · ★ Michelin

¥¥¥¥

Rooted in the fundamentals of Japanese cuisine, the chef brings individuality to simple presentations. Ingredients arrive from his native Nagano. Sarashina soba from Matsumoto is paired with seasonal produce, while Koshihikari rice from northern Nagano is prepared as takikomi-gohan. The meal concludes with a tomewan, a closing soup, enriched with Shinshu miso. The restaurant’s name is the credo his mentor left him, to cook with ‘simple honesty’, an approach that shines through in every dish.

3.4km

Mejiro Shunkotei

Yoshoku · Bib

¥¥

‘Novel yet nostalgic Western food’ is the theme here. Hamburger steaks with dollops of demi-glace sauce and gratin dressed in silky smooth béchamel sauce are prepared in time-honoured ways, bringing back the flavours of the good old days. Decompression-prepared salad offers rich flavours and uniquely fresh textures. Unchanging methods combine with advanced cooking techniques declare a new approach to Western favourites.

2.3km

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

Hotel Suntargas Otsuka

Guest scores & sentiment

Room types · 2

Single Room, Non Smoking

Single Room, Smoking

Facilities · 6

Nearby & map