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WIRES HOTEL James zaka

Name: WIRES HOTEL James zaka
Address: Shinagawa-ku Minamishinagawa 6-7-19, Tokyo, JP

★★★·87.0/ 10Excellent

·Hotels

📍Shinagawa-ku Minamishinagawa 6-7-19 · Tokyo ↗

📞+818075356719

Non-smoking roomsAir conditioningTerraceFamily roomsLift / ElevatorNon-smoking throughoutAll 20 facilities +

Review

Official

Make use of convenient amenities, which include complimentary wireless internet access and concierge services. Featured amenities include multilingual staff and an elevator. Make yourself at home in one of the 5 guestrooms, featuring kitchenettes with refrigerators and microwaves. Complimentary wireless internet access keeps you connected, and LCD televisions are provided for your entertainment. Conveniences include desks and electric kettles, and housekeeping is provided on request. Distances are displayed to the nearest 0. 1 mile and kilometer. Shinagawa Aquarium - 2. 9 km / 1. 8 mi- Tokyo Bay - 3. 1 km / 2 mi- Keio University - 4. 6 km / 2. 8 mi- Tokyo Tower - 5. 8 km / 3. 6 mi- Roppongi Hills - 6 km / 3. 7 mi- Odaiba Beach Park - 6. 2 km / 3. 8 mi- DiverCity Tokyo Plaza - 6. 6 km / 4. 1 mi- Tokyo City View and Sky Deck - 6. 8 km / 4. 2 mi- Odaiba Seaside Park - 6. 9 km / 4. 3 mi- Zepp Tokyo - 7 km / 4. 3 mi- Tokyo Garden Theater - 7. 1 km / 4. 4 mi- Tokyo Midtown - 7. 1 km / 4. 4 mi- Old Shimbashi Station - 7. 3 km / 4. 5 mi- Hibiya Park - 7. 4 km / 4. 6 mi- Ariake Garden - 7. 4 km / 4. 6 mi. The nearest airports are: Haneda Airport (HND) - 10. 7 km / 6. 6 mi Narita Intl. Airport (NRT) - 75. 9 km / 47. 1 mi With a stay at WIRES HOTEL James zaka in Tokyo (Shinagawa), you'll be within a 10-minute drive of Tokyo Tower and Tokyo Imperial Palace. This hotel is 4. 7 mi (7. 6 km) from Tokyo Big Sight and 4. 9 mi (7. 9 km) from Tokyo Bay.

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DiningSights

Quintessence

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The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.

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Jizozushi

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The name derives from an image of a Jizo, the guardian spirit who looks over children, which the chef received from a Buddhist temple. The character for ‘sushi’ is an unusual choice, harking back to the fermented fish from which modern nigirizushi originated. The chef is deeply interested in literature and the classics. As snacks were not part of a sushi shop’s menu in the days of food stalls, the chef presents the range of toppings available before starting to form his sushi. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. In a relic of traditional practice, shrimp on

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Tempura Ginya

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The chef has devoted his life to the path of the tempura craftsman. He watches his pot in silence, focusing on the sound of the oil. Frying his tempura on high heat, he teases out moisture to concentrate the flavour. Creative flourishes are avoided, letting the deliciousness of ingredients in season speak for itself. Batter thickness and flame heat are continually adjusted to produce a light and airy tempura. A traditional Japanese tea-house carpenter created the interior, transforming it into a graceful space.

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Alchimiste

French, Contemporary · ★ Michelin

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The pet theory here is that French cuisine does not add but multiplies: dishes are the product, not the sum, of their ingredients. The speciality is an espuma of sea urchin and Jerusalem artichoke, which is replaced with onion during summer. Food from sea and mountain mix, aiming at just the right temperature to melt in the mouth. To ensure consistency, vegetables are harvested from the chef’s own garden. Financier, served after the meal, offers a wry nod to the restaurant’s name, with a play on both the pastry and the financier as one who benefits from gold, echoing the alchemist’s quest to t

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ShinoiS

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The chef, once dedicated solely to Cantonese cuisine, expanded his repertoire as he honed his craft in Hong Kong and Shanghai. Prix fixe menus incorporate traditions from regions across China, using ingredients selected from a broad purview. The chef focuses not only on seasoning but also on the natural flavours of the ingredients; dried abalone simmered in water alone testifies to his conviction. After dinner the chef serves Chinese tea, conveying gratitude to guests as he converses with them.

3.3km

Joël Robuchon

French, Contemporary · ★ Michelin

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For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.

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Homemade Ramen Muginae

Ramen · Bib

One of the essential processes of wheat cultivation is treading the wheat. When the wheat plants bud, farmers tread them down so they grow up strong. The owner-chef named his shop Muginae, ‘wheat seedling’, as a prayer that it would grow as it overcame adversity, a hopeful shoot on the forest floor. Ramen, fragrant and homemade, has a smooth finish. Soup is seasoned with soy sauce, salt and dried sardines. Word has spread like wildfire, and now customers tread the streets of Minamioi from early morning for a cup of this restaurant’s delicious broth.

2.4km

Seizan

Japanese · ★★ Michelin

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The name combines two of the four characters of Haruhiko Yamamoto’s name. The chef’s approach to cuisine and commitment to entertaining guests were both learned from his mentor in Gifu. He is also enthusiastic about guiding the next generation, as shown by the smiles and positive attitude of his young crew. Yamamoto may surprise with innovative dishes, but with wansashi—the pairing of sashimi and soup, considered the essence of Japanese cuisine—he stays true to tradition. Each item is the product of painstaking effort the customer never sees.

4.0km

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

WIRES HOTEL James zaka

Room types · 3

Quintuple Room

Quadruple Room

Triple Room

Facilities · 20

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