Spatium Tokyo
·Hotels
Express check-out24-hour front deskLuggage storageExpress check-in/check-outTerraceFree WiFiAll 13 facilities +
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Business Room (1001)
1 × Double bed25 ㎡up to 3
<p><strong>1 Double Bed</strong></p><p>270 sq feet </p><br/><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - Flat-screen TV </p><p><b>Food & Drink</b> - Mini-fridge, microwave, electric kettle, and free bottled water</p><p><b>Sleep</b> - Blackout drapes/curtains </p><p><b>Bathroom</b> - Private bathroom, deep soaking bathtub </p><p><b>Practical</b> - All-in-one washing machine and dryer, iron/ironing board (on request), and guidebooks; rollaway beds (free) available on request</p><p><b>Comfort</b> - Climate-controlled heating and air conditioning</p><p><b>Need to Know</b> - Housekeeping on request, no cribs (infant beds) available</p><p>Non-Smoking</p><p>Room is accessed via exterior corridors </p>
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Facilities · 13
All facilities & services listed by the hotel (aggregated across sources).
Express check-out24-hour front deskLuggage storageExpress check-in/check-outTerraceFree WiFiConcierge serviceExpress check-outExpress check-inSmoke-free propertyTours/ticket assistanceHousekeeping on requestWheelchair accessible
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Nearby & map
DiningSights
1
est
French, Contemporary · ★ Michelin
¥¥¥¥
Chef Guillaume Bracaval expresses the Japanese landscape in his cuisine. Travelling across the country to familiarise himself with ingredients, he experienced its abundant nature first-hand. The map of Japan indicating where all his ingredients come from traces his journey. Wanting to create delicate and healthy dishes, he limits his use of butter and cream. Desserts inspired by contemporary art are highly original. Perched on the hotel’s top floor, the dining room affords stunning views of the city below.
759m
2
Kandanishikicho Sushi Takaharu
Sushi
¥¥¥
Novel ideas meet time-honoured craftsmanship. The signature snack is cream croquette of tiger prawn, dressed in a reduction of shrimp miso. Deep-fried items are also offered, bringing a satisfaction rarely found at sushi shops. For its part, the sushi is prepared traditionally: brined, marinated or simmered. In part because of his language skills, the chef was tapped to cater a dinner meeting between the Japanese and American leaders.
502m
3
CYCLE by Mauro Colagreco
French, Contemporary · ★ Michelin
¥¥¥¥
‘Circular gastronomy’ from the chef of Mirazur in southern France. Prix fixe menus are composed from four themes—roots, leaves, flowers and fruits—expressing the beauty of nature and the cycle that happens in our world. The fare is modern French woven from Japanese ingredients, but it also beguiles with influences from the chef’s native Argentina, such as tapas and asado. Having stretched out his roots in southern France and budded leaves of creativity, the chef has blossomed in Otemachi.
903m
4
KHAO
Thai · ★ Michelin
¥¥¥
Thai culinary culture interpreted through Japanese ingredients. She moved to Bangkok and honed her culinary skills, now offer her cuisine prix fixe. Chopped mix of pomelo and seafood derives from the table of the royal court; rice vermicelli yakisoba is inspired by Bangkok street food. Curries are prepared with fresh-pressed coconut milk. Regional cuisines are reproduced using fermented or matured homemade seasonings. KHAO overflows with inquisitiveness and passion for Thai cuisine.
1.0km
5
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.
1.2km
6
ESTERRE by Alain Ducasse
French · ★ Michelin
¥¥¥
The concept is ‘a place that weaves a tale of an encounter between earth and sea’. ESTERRE expresses the terroir of Japan through the supervision of Alain Ducasse, a legend of the gastronomic world. Entrusted with the kitchen is Kei Kojima, who conjures fare that is both healthful and flavourful. Vegetables, selected in the markets of Kamakura, are colourful and fresh. Ingredients wreathed in the fragrance of a charcoal flame display a quintessentially Japanese approach.
1.2km
7
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.
1.6km
8
ALTER EGO
Italian
¥¥¥
A ‘sugidama’, a traditional ball made from sprigs of Japanese cedar, hangs from the eaves of a house with a unique green décor. The restaurant is the creation of Milan-based Yoji Tokuyoshi and the concept is ‘Italian food with Japanese ingredients’. To draw out the delicious flavour of ingredients in season, preparations are kept simple. A menu focused on à la carte selections encourages guests to enjoy freely. The richly seasonal menu offers something new to discover on every visit.
1.0km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.