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illi Gran Azabujuban

Name: illi Gran Azabujuban
Address: Minato-ku Azabujuban 2-5-1, Tokyo, JP

★★★★★·8.4/ 10Recommended

·Hotels

📍Minato-ku Azabujuban 2-5-1 · Tokyo ↗

1 rooms· Check-in 04:00 PM / out 10:00 AM

Air conditioningLift / ElevatorStaff adhere to local safety protocolsPhysical distancing rules followedFire extinguishersFirst aid kit availableAll 18 facilities +

Review

Overview · AI

illi Gran Azabujuban is a high-end boutique hotel under the illi Stays brand, located in the heart of Tokyo. As part of the illi Stays collection, it embodies the brand's signature design aesthetics and service standards, offering a unique stay experience for discerning travelers. Situated in a convenient area with easy access to shopping, dining, and cultural attractions, the hotel provides an ideal base for exploring the city. With only one room available, the property ensures exceptional privacy and exclusivity for its guests. The interior features a refined blend of modern minimalism and functional comfort, equipped with premium bedding and bathroom amenities to guarantee a restful stay. Attention to detail is evident throughout, from personalized check-in assistance to thoughtful departure care. Whether for business or leisure, illi Gran Azabujuban appeals to frequent travelers who value quality and lifestyle. It represents more than just accommodation—it offers a serene escape within the bustling urban environment.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Facilities10.0

Cleanliness10.0

Surroundings10.0

Service9.7

Location9.5

Value9.0

Guest reports describe individual stays. Confirm important facilities, benefits and arrival arrangements with the hotel.

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DiningSights

Azabu Kadowaki

Japanese · ★★★ Michelin

¥¥¥¥

The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.

53m

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.

690m

Sukiyabashi Jiro Roppongiten

Sushi · ★★ Michelin

¥¥¥¥

These days more and more guests are asking where the fish are caught. ‘If we could eat sushi where it’s caught, we wouldn’t need markets!’ retorts chef Takashi Ono. Discernment is a faculty built only slowly through long years of experience and knowledge. Along the way Ono has cultivated bonds of trust with seafood brokers, enabling him to source quality. The markets are the classic tale of ‘giri’ and ‘ninjo’, human connections forged in duty and loyalty. Sushi in purest form, stripped to its essence.

464m

Tempura Maehira

Tempura · ★ Michelin

¥¥¥

The spirit of the tempura artisan lies in treading the well-worn path of tradition while enlivening it with unique interpretations. Service begins with light-flavoured fish and grows steadily stronger in taste through vegetables to shrimp. The umami of roasted sesame oil enhances lighter-flavoured pieces; stronger-flavoured items are lightly fried in cold-pressed sesame oil. The meal wraps up with an inventive flourish to heighten enjoyment of the season, such as ‘temcha’, a bowl of rice topped with clam tempura steeped in tea, which may be served in spring, or ‘tembara’, shredded tempura of s

100m

Ten Yokota

Tempura · ★ Michelin

¥¥¥

Tempura craftsmanship handed down from the chef’s father. The essence of tempura is respected, with just a few unique, imaginative changes added. Omakase set menus display a distinctive flair, with shrimp taking the lead role. The first piece is deep-fried rare, to elicit sweetness. Shiitake mushroom stuffed with minced shrimp pairs the bounty of mountain and ocean for a beguiling texture. Another shrimp piece, with viscera concealed within, exudes a tempting fragrance. The meal concludes with kakiage, tempura of mixed seafood and veggies, with shrimp appearing once more to take a bow. Choose

106m

Ippei Hanten

Chinese · ★ Michelin

¥¥¥¥

Chinese cuisine cultivated in Japan interweaves with Cantonese cuisine experienced in Hong Kong. The prix fixe menu puts the accent on fresh, hot and fragrant; each course is limited in quantity, permitting a wide variety of items to be served. Congee expresses the daily rhythms of Hong Kong; dim sum includes shrimp wrapped in rice flour and tofu skin. Longtooth grouper and boar are served in hot pots. Striving for harmony among the five flavours, a wide range of sauces, seasonings and fermented foods are skilfully intermingled in this culinary bridge between China and Japan.

143m

Beef · ★ Michelin

¥¥¥¥

This restaurant is temporarily closed and plans to relocate around the end of July. The prix fixe menu is joyously imaginative and well balanced. An impressive range of beef cuts are served, each with its own method of preparation for most delicious effect. Seared rump locks in the flavour, slow-grilled tail is fragrant. Chateaubriand is reimagined as a cutlet sandwich; sirloin, served shabu-shabu style, is shorn of unnecessary fat; fillet is grilled over charcoal to a rosy red.

150m

Sazenka

Chinese · ★★★ Michelin

¥¥¥¥

Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.

887m

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

illi Gran Azabujuban

Guest scores & sentiment

Room types · 1

Superior Suite

Facilities · 18

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