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The Celecton Omiya Kaisoku - Kitamoto Ekimae

Name: The Celecton Omiya Kaisoku - Kitamoto Ekimae
Address: Kitamoto, 1-45, Kitamoto, Saitama, 364-0006, Kitamoto, JP

★★★·8.5/ 10Recommended

·Hotels

📍Kitamoto, 1-45, Kitamoto, Saitama, 364-0006 · Kitamoto ↗

📞+81485988800

2018 opened· 85 rooms· Check-in 03:00 PM / out 10:00 AM

Free WiFiElevatorBreakfast available (surcharge)Safe-deposit box at front deskShared microwaveSmoke-free propertyAll 7 facilities +

Review

Official

Located in Kitamoto, The Celecton Kitamoto Ekimae is a convenient base for exploring the area, with Jumyoin Temple and Kitamoto Nature Observation Park within a 5-minute drive. This hotel offers 85 guestrooms equipped with refrigerators, flat-screen televisions, and complimentary Wi-Fi. Enjoy the convenience of daily housekeeping, safes, and private bathrooms with showers, complimentary toiletries, and hair dryers. Start your day with a buffet breakfast (available for a fee) served from 6:30 AM to 9:00 AM. Additional amenities include laundry facilities, a safe deposit box at the front desk, an elevator, and a vending machine. Saitama Super Arena is 13 miles away, and Shoganji Temple is just 2. 6 miles from the hotel.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Cleanliness9.0

Service8.6

Surroundings8.6

Facilities8.4

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DiningSights

Kagurazaka Ishikawa

Japanese · ★★★ Michelin

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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.

41.2km

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.

41.3km

L'Effervescence

French, Contemporary · ★★★ Michelin

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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.

44.6km

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.

42.2km

RyuGin

Japanese · ★★★ Michelin

¥¥¥¥

Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’ From January to March, RyuGin offers only the exclusive fugu course.

44.7km

Myojaku

Japanese · ★★★ Michelin

¥¥¥¥

Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world.

44.9km

Kanda

Japanese · ★★★ Michelin

¥¥¥¥

A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.

45.1km

Harutaka

Sushi · ★★★ Michelin

¥¥¥¥

Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka.

45.2km

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

The Celecton Omiya Kaisoku - Kitamoto Ekimae

Guest scores & sentiment

Room types · 3

Twin Room

Semi Double Room

Accessible Room

Facilities · 7

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