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Hotel Horidome Villa

★★·86.0/ 10Excellent
·Hotels
📍Chuo-ku Nihonbashi Horidome-cho 1-10-10 · Tokyo ↗
📞+81336640320·Official site ↗
1979 opened · 2007 renovated· 92 rooms· Check-in 03:00 PM / out 10:00 AM
Review
Official

At Hotel Horidome Villa, exceptional service and top-notch amenities create a memorable experience for guests.Complimentary internet access is available in the hotel to ensure you stay connected during your visit. Continuously receive the support you require through front desk amenities such as luggage storage and safety deposit boxes. Always look your best in your preferred attire with the laundromat, dry cleaning service and laundry service provided at Hotel Horidome Villa. Craving relaxation? In-room amenities such as room service and daily housekeeping allow you to maximize your time spent inside the room. Due to health concerns, smoking is strictly prohibited within the entire premises of hotel.For the health and well-being of all guests and staff, smoking is restricted exclusively to assigned zones.Accommodations come equipped with all the conveniences required for a restful night's slumber.A selection of rooms feature linen service, blackout curtains and air conditioning to ensure your comfort and convenience. A number of rooms feature television for guest amusement and enjoyment.In certain chosen rooms, a refrigerator is conveniently available for your use.Hotel Horidome Villa offers a hair dryer, toiletries and bathrobes in the restrooms of specific accommodations. At Hotel Horidome Villa, affordable refreshments are available 24/7 through the convenient vending machines on-site. Are you inclined to prepare your own dishes? You will surely appreciate having the on-site shared kitchen available.

05

Nearby & transit

DiningSights
1
ASAHINA Gastronome
French · ★★ Michelin
¥¥¥¥
Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future.
685m
2
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.
304m
3
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.’
482m
4
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.
515m
5
Edomae Shinsaku
Tempura · ★ Michelin
¥¥¥¥
This self-taught master of tempura was captivated by its craft of deep-frying and the pursuit of flavour. He hones his technique by attuning his senses to the batter’s consistency, the precise temperature of the oil and the crackle as it fries. Some ingredients may be cooked at lower temperatures, or steamed, drawing out or retaining moisture. Careful control of the Maillard reaction lends each piece a fragrant, golden crust. His distinctive tempura, which evolves day by day, is not to be missed.
525m
6
La Paix
French · ★ Michelin
¥¥¥
Taking pride in domestic ingredients, the restaurant presents a distinctly Japanese approach to French cuisine. Dishes are light, with restrained use of fats and oils in line with modern tastes. Seasonal menus highlight fruits such as peaches and strawberries from local farmers, making the most of their natural character. Courses featuring sweetfish, chestnuts and mushrooms are also tempting. ‘La Paix’ means peace, expressing a wish for a harmonious table where producers and chef come together in mutual understanding through food.
568m
7
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.
788m
8
Yakitori Takahashi
Yakitori · ★ Michelin
¥¥¥
A man of few words, the chef fixes his attention on his grill. He focuses on every detail of yakitori—the state of the charcoal, how the skewers are assembled and grilled—pursuing the subtleties of a cuisine. His favoured type of chicken is game fowl, prized for its supple texture and rich flavour. It is seasoned with a salt base and modulated with added chicken fat or vinegar, then wreathed in smoke as it cooks on the grill. Skewers are interspersed with chicken-based snacks such as cold chicken breast and mincemeat potato salad. A procession of dishes of lively originality.
1.0km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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