Hotel Ougien
·Apartments
Air conditioningLift / ElevatorInternet accessFree wired internetNon-smoking throughout
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Location9.0
Cleanliness8.8
Value8.6
Rooms8.4
Facilities8.4
Service8.0
Wi-Fi7.5
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
One-Bedroom Apartment
2 × Double bed33 ㎡up to 4
The air-conditioned apartment features 1 bedroom and 1 bathroom with a shower and a bidet. The well-fitted kitchenette has a stovetop, a refrigerator, kitchenware and a microwave. The apartment provides a flat-screen TV, a washing machine, a dining area, an electric kettle as well as city views. The unit offers 2 beds.
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Standard Twin Room with Sofa
2 × Twin bed / 1 × Sofa bed33 ㎡up to 4
Meals can be prepared in the kitchenette, which comes with a stovetop, a refrigerator, kitchenware and a microwave. The spacious twin room provides air conditioning, a washing machine, as well as a private bathroom featuring a shower and a bidet.
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Facilities · 5
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningLift / ElevatorInternet accessFree wired internetNon-smoking throughout
N
Nearby & map
DiningSights
1
Takumi Tatsuhiro
Sushi · ★ Michelin
¥¥¥¥
The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ me
1.0km
2
Sharikimon Onozawa
Japanese · ★ Michelin
¥¥¥¥
Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.
1.4km
3
Ubuka
Crab Specialities · ★ Michelin
¥¥¥¥
Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.
1.4km
4
Yotsuya Minemura
Japanese · ★ Michelin
¥¥¥¥
Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.
1.4km
5
Kagurazaka Ishikawa
Japanese · ★★★ Michelin
¥¥¥¥
Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.
2.5km
6
Shokudo Wata
Izakaya, Japanese · Bib
¥¥
Putting to work his experience studying authentic Japanese cuisine, the chef opened this restaurant as an izakaya where people will drop in as part of their daily lives. A warm and gentle light spreads through the restaurant and into the street through wood-framed windows. Conceived to be enjoyed casually, the flavours in the simple fare are deep and complex. In the unassuming interior, one dish follows another, each prepared with painstaking attention to detail. Maybe this is the meaning of luxury within the everyday.
910m
7
RAMEN MATSUI
Ramen · Bib
¥
The husband boils the noodles; the wife garnishes them with spring onion and fermented bamboo shoots. Between them, they bring alpha and omega together to complete each bowl of ramen. Flavours are based on soy sauce, salt and dried sardines. To bring out the aroma, pure rice sake is added to chicken or seafood dashi soup stock. Several types of fragrant oil are used, deepening the flavour experience. Kombu kelp, scallops and wheat flour, all from Hokkaido, infuse the husband’s love of his homeland.
1.0km
8
Kohaku
Japanese · ★★ Michelin
¥¥¥¥
Experimentation with new flavours blows winds of innovation into Japanese cuisine. The chef’s purview extends to Western ingredients such as truffle and caviar. Reverence for dashi, however, keeps his dishes within the bounds of Japanese cuisine. The chef treads a unique path, weaving creativity and Western flamboyance into Japanese fare. The counter seats are always fully booked but, with luck, a cancellation might make the private dining room available.
2.6km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.