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Hyatt House Tokyo Shibuya

★★★★·94.0/ 10Excellent
HHyatt House·World of Hyatt·Hotels
📍3-3 Sakuragaoka-cho, Shibuya-ku · Tokyo ↗
📞+81354283898·Official site ↗
126 rooms· Check-in 03:00 PM / out 11:00 AM
Review
Official

At Hyatt House Tokyo Shibuya, exceptional service and top-notch amenities create a memorable experience for guests.Desire to unwind? Make the most of your visit at Hyatt House Tokyo Shibuya with accessible amenities such as daily housekeeping. Accommodations come equipped with all the conveniences required for a restful night's slumber. A selection of rooms feature blackout curtains and air conditioning to ensure your comfort and convenience.In certain rooms, the hotel offers visitors access to a refrigerator and instant tea. Hyatt House Tokyo Shibuya offers a hair dryer and toiletries in the restrooms of specific accommodations.

01

Tier × benefits, as tested

What guests actually got at each tier — switch levels.

DiscoveristExploristGlobalist
World of Hyatt · From guest reports · actual benefits may vary
Room upgradeSubject to availability

Subject to availability

Free breakfastRarely
Lounge accessSubject to availability

Club access at select properties

Late checkoutSubject to availability

until 14:00

Welcome giftSubject to availability
Qualify with 30 Tier-Qualifying Nights, 50,000 Base Points, or 10 qualifying meetings/events in a calendar year.
04

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Cleanliness9.6
Service9.5
Location9.4
Facilities9.4
Value8.9
05

Nearby & transit

DiningSights
1
Tempura Motoyoshi
Tempura · ★★ Michelin
¥¥¥¥
Insatiable curiosity about all things tempura is this restaurant’s driving force. The chef blazes his own trail, unencumbered by convention. In a one-of-a-kind technique, the chef prepares his batter using two types of water as well as liquid nitrogen. One menu item features chilled sea urchin on deep-fried perilla leaf, creating a contrast of cold and hot. Inventive dishes are slipped in between menu items, varying the pace. The chef takes pride in offering an extensive range of tempura pieces, letting his imagination run free.
828m
2
Saucer
French · ★ Michelin
¥¥¥
The name is French: saucer used as a verb, to pour sauce or to drizzle sauce on bread. The standard fare is what the chef terms ‘saucer’: freshly baked bread on one plate and a sauce on the other. Consommé drawn over a period of three days is a key ingredient. Morel mushrooms in spring and sweetfish in summer impart seasonal flavours. As an apprentice, the chef was appointed saucier, sauce master; his confidence shines in his work today.
719m
3
Äta
French
¥¥
The appetiser is a seafood charcuterie: squid and mussels dressed in aioli, finely minced raw horse mackerel, and dried chub mackerel. Be sure to try the speciality, bouillabaisse with a rich seafood flavour, and mix it rice with the leftover soup to make risotto. This is a bistro for enjoying seafood to your heart’s content, although the mains include meat dishes as well.
377m
4
MONOLITH
French · ★ Michelin
¥¥¥
MONOLITH links the splendour of classic cuisine to the future. Pastry-wrapped meat symbolises this connection – the diner can choose from several types. Hewing close to time-honoured recipes, beef and lamb are dressed in a Madeira wine and truffle sauce, while pigeon is prepared in a rich salmis. Sauce is assiduously reduced and poured unstintingly, in true orthodox style. Respect for tradition and the classics, eloquently expressed through cooking.
747m
5
Simplicité
French · ★ Michelin
¥¥¥
Kaoru Aihara is a veteran of fish cuisine with an inquiring mind. Depending on the fish, he may break apart the fibres, transform the fish oils, add umami or increase complexity even to the aroma. His ‘Charcuterie of the Sea’ appetiser explores the possibilities of fish through French culinary technique. Immerse yourself in the story of fish through the geography of Japan, a land surrounded by ocean.
776m
6
LATURE
French · ★ Michelin
¥¥¥
Takuto Murota procures ingredients himself, hunting game in the mountains and growing vegetables in his home garden. Harmonious coexistence with nature is the theme of his cooking and nowhere is this conviction more evident than in his game dishes. Meat is grilled, bones and entrails made into sauces; nothing edible is wasted. Venison blood macarons have become emblematic of LATURE. Classic cuisine with a touch of modern sensibility conveys respect for life.
817m
7
abysse
French, Contemporary · ★ Michelin
¥¥¥¥
The dim interior suggests the depths of the ocean—the abyss—or the deep green of the forest. Pursuing the theme of ‘sea and mountain’, seafood and vegetables are combined in dishes that convey the bounty of Japan’s seas. The chef first understood the appeal of seafood while staying in Marseilles. Land and sea are united by the turning seasons; the clear streams of mountain uplands become rivers below. This is the eternal cycle by which the land is replenished and the ocean is refreshed. The laws of nature expressed in cooking.
847m
8
Ensui
Japanese · ★★ Michelin
¥¥¥¥
Ensui means ‘flame and water’, celebrating the two starting points of Japanese cuisine: charcoal flame and water for soup stock. The pride of the house is its stew. Using water brought all the way from Kagoshima, dashi stock is drawn from aged kombu and high-grade bonito flakes. The soup ingredients are suffused with the aroma of charcoal, completing the theme. With the practiced hands of a craftsman, the chef weaves the soup ingredients and the soup broth into a harmonious whole. A natural curiosity drives him to scour producing regions for the best ingredients. A personal journey expressed t
1.3km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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