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Fairfield by Marriott Tochigi Motegi

★★★·89.0/ 10Excellent
FFairfield by Marriott·Marriott Bonvoy·Hotels
📍Motegi 1069 · Motegi ↗
📞+81285815557·Official site ↗
Check-in 03:00 PM / out 11:00 AM
Review
Official

Great care is taken to ensure guests experience comfort through top-notch services and amenities.When arriving by car, take advantage of the hotel's convenient on-site parking facilities.In order to ensure the utmost level of relaxation, the guestrooms feature an inviting design and are equipped with all basic necessities, creating a delightful stay experience.To ensure a pleasant stay, a selection of rooms at hotel come furnished with linen service, blackout curtains and air conditioning, all designed with your ease in mind.In select rooms, visitors can enjoy a touch of amusement with the availability of television and cable TV for their entertainment needs. Within specific rooms, a refrigerator, bottled water, instant coffee and instant tea is conveniently available for your use. Understanding the significance of bathroom facilities in enhancing visitor contentment, hotel offers a hair dryer and toiletries within a few chosen chambers. Throughout the day and night, guests can enjoy light refreshments with the hotel offering vending machines.

01

Tier × benefits, as tested

What guests actually got at each tier — switch levels.

Marriott Bonvoy Silver EliteMarriott Bonvoy Gold EliteMarriott Bonvoy Platinum EliteMarriott Bonvoy Titanium EliteMarriott Bonvoy Ambassador Elite
Marriott Bonvoy · From guest reports · actual benefits may vary
Room upgradeSubject to availability

Subject to availability

Free breakfastRarely
Lounge accessSubject to availability

Lounge access at select properties

Late checkoutSubject to availability

延迟至14:00退房 · until 14:00

Welcome giftSubject to availability

积分或早餐礼遇

Earn 25 to 49 Qualifying Nights between January 1 and December 31 of a given year through stays at Participating Properties or Marriott Bonvoy Events.
04

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service9.4
Cleanliness9.4
Surroundings9.2
Facilities8.6
Value8.5
Location8.2
05

Nearby & transit

DiningSights
1
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.
99.8km
2
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.
96.1km
3
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.
99.8km
4
Oku
Sushi · ★ Michelin
¥¥¥
Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.
96.3km
5
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.
97.4km
6
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.
99.0km
7
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.
99.5km
8
Tanimoto
Japanese · ★ Michelin
¥¥¥¥
Amid the refinement of a dignified tea arbour, the chef cooks with sincere devotion. His attentiveness derives from his early work at a ryotei, where he was a doorman in charge of footwear. Tanimoto’s forte is charcoal grilling, preparing each ingredient with the strictest attention. The meal ends with a generous lineup of various rice dishes including, white rice, takikomi-gohan and chazuke, followed by tea poured by the chef himself. The spirit of graceful service brings satisfaction to the depths of the soul.
99.7km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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