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Satellite Hotel Roppongi

Name: Satellite Hotel Roppongi
Address: 1-11-3 Nishiazabu, Tokyo, Tokyo, 1060031, Tokyo, JP

★★★★

·Apartments

📍1-11-3 Nishiazabu, Tokyo, Tokyo, 1060031 · Tokyo ↗

Eco-friendly cleaning products providedSmoke-free propertyUpper floors accessible by stairs onlyWell-lit path to entranceWheelchair accessible

Review

Overview · AI

Satellite Hotel Roppongi is a four-star hotel located in the vibrant Roppongi district of Tokyo, offering a practical and comfortable stay for frequent travelers. Situated in a prime location, the hotel provides easy access to major business centers, cultural attractions, and entertainment venues in central Tokyo. The property features modern, functional rooms designed with efficiency in mind, ensuring guests have a restful environment after a day of exploration or work. As part of the Satellite brand, it emphasizes clean, no-frills accommodation with essential amenities tailored to both business and leisure needs. While it may not offer extensive resort-style facilities, the hotel focuses on delivering reliable service and well-maintained spaces. Guests can enjoy convenient dining options, typically including breakfast services, allowing for a hassle-free start to their day. The hotel appeals particularly to travelers who prioritize location, comfort, and value over luxury extras. Its straightforward approach makes it an ideal choice for those seeking a dependable base in Tokyo’s bustling Roppongi area. Whether visiting for corporate meetings or personal tourism, guests will find the Satellite Hotel Roppongi to be a sensible and efficient lodging option that balances quality with affordability.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Facilities10.0

Cleanliness10.0

Surroundings10.0

Service8.0

Value6.0

Location6.0

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DiningSights

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.

236m

L'Effervescence

French, Contemporary · ★★★ Michelin

¥¥¥¥

Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end.

453m

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.

463m

Nishiazabu Sushi Shin

Sushi · ★★ Michelin

¥¥¥¥

The movements are those of one immersed in the world of nigiri. On the fingertips of the left hand balances a piece of fish; clutched in the right, a fistful of sushi rice; the tip of the forefinger applies wasabi. Pushing, occasionally pulling, and scoring in delicate strokes, the single-edged knife crafts hidden incisions to help flavour soak in and heat travel through. Gracefully flowing motion, fine-tuned through daily practice, is the simplicity that holds countless truths. The spirit of nigirizushi is in capable hands with Shintaro Suzuki.

570m

Nishiazabu Taku

Sushi · ★ Michelin

¥¥¥¥

Back when there weren’t many sushi restaurants in Nishi-Azabu, the chef was determined to blaze a trail here. And ‘blaze a trail’ is basically what Taku means. The same trailblazing was what led him to be among the first sushi chefs to hire a sommelier, and to spread sushi culture in Hawaii. The variety of his omakase set meals, which start at 30 items, is eye-popping. Nigiri items alternate with drinking snacks. Sushi rice may be seasoned with white or red vinegar, depending on the fish topping—another trailblazing move.

207m

Towa

Japanese · ★ Michelin

¥¥¥¥

The name is both a play on the owner’s name and a prayer for everlasting prosperity. The menu combines kaiseki and beef, showcasing Japan’s famous wagyu. Tsukuri and wanmono start the evening, celebrating the season. A procession of wagyu variations follows: beef-tail spring rolls, char-grilled tongue, and a main dish of beef cutlet. Japanese and beef dishes delight in equal measure.

245m

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.

967m

PRISMA

Italian · ★★ Michelin

¥¥¥¥

Standing alone in his kitchen, Tomofumi Saito engages with Italian cuisine in earnest. His attention to detail is relentless, from the cuisine itself to the music, flowers and other elements. Seating is limited to ensure each dish gets his undivided attention. When he creates new menu items, there are no prototypes: he pushes himself hard to create inventive cuisine found nowhere else. 'Prisma' means 'prism' in Italian and the high standards Saito demands of himself shine in a rainbow of culinary inventiveness.

721m

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

Satellite Hotel Roppongi

Guest scores & sentiment

Room types · 1

City Villa

Facilities · 5

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