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HOTEL TABARD TOKYO - Vacation STAY 64544v

Name: HOTEL TABARD TOKYO - Vacation STAY 64544v
Address: 4-14-5 Kotobashi HOTEL TABARD TOKYO, Tokyo, JP

8.3/ 10Recommended

·Hotels

📍4-14-5 Kotobashi HOTEL TABARD TOKYO · Tokyo ↗

Check-in 03:00 PM / out 10:00 AM

Air conditioningLift / ElevatorGuest rooms disinfected between staysPhysical distancing rules followedSanitized tableware & silverwareGuests can opt-out any cleaning services during stayAll 13 facilities +

Review

Overview · AI

HOTEL TABARD TOKYO - Vacation STAY 64544v is an independent hotel located in Tokyo, operating under the Vacation STAY brand system. Classified as a non-star accommodation facility, this hotel focuses on providing basic and practical lodging experiences for travelers. Although detailed official promotional descriptions are currently unavailable, its operation as a professional hotel entity aims to meet the core accommodation needs of visitors during their stay in Tokyo. Explicitly categorized as a standard hotel without specific luxury ratings or unique thematic styles, its positioning leans towards affordability and convenience. For travelers seeking a base in central Tokyo, such accommodations typically offer standardized service procedures and clean living environments. Since specific facilities, dining options, and transportation details are not elaborated in the existing data, guests are advised to verify room configurations and surrounding amenities through official channels before booking. Overall, this hotel suits budget-conscious frequent travelers or short-term sightseers who prioritize location convenience over high-end hardware requirements. It does not emphasize luxurious experiences or premium services but strives to provide a clean, safe, and easily accessible resting space, allowing guests to focus more on exploring the city's charm.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Cleanliness9.4

Service9.0

Facilities8.8

Surroundings8.4

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DiningSights

KOKYU

Contemporary

¥¥¥

A genre-defying cuisine paired with tea-based cocktails. While rooted in French techniques, the chef seamlessly weaves in elements of Chinese and Japanese cuisine. The duck dish, for instance, is prepared by ladling hot oil over the skin, much like Peking duck. The tradition of serving tea and sweets after a meal, known as ochauke, reflects Japanese hospitality. Chef and mixologist work in harmony, refining the distinctive world of ‘wither and decay’ or ‘kokyu’.

1.3km

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.

2.4km

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.

3.3km

Edosoba Hosokawa

Soba · Bib

An old-school soba shop founded by a Katsushika-born chef. With ‘good food requires good ingredients’ as his credo, he scours Japan end-to-end to find the highest-quality buckwheat, vegetables and seafood. Among his à la carte offerings, he takes pride in temptations such as conger eel, either fried as tempura or simmered. Juwari soba, handmade from raw buckwheat flour, is fine and silky smooth. Everything here, from the crockery to the food to the interior, oozes old-time soba-shop charm. Amidst the old Edo ambience of Ryogoku, a food culture of deep roots and subtle traditions lives on.

1.8km

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.

3.1km

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.

2.7km

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.

3.1km

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.’

3.2km

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

HOTEL TABARD TOKYO - Vacation STAY 64544v

Guest scores & sentiment

Room types · 1

Studio

Facilities · 13

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