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Hotel Sawaya

Name: Hotel Sawaya
Address: Hokota 1583-2, Hokota, Ibaraki, 311-1517, Hokota, JP

★★·8.1/ 10Recommended

·Hotels

📍Hokota 1583-2, Hokota, Ibaraki, 311-1517 · Hokota ↗

📞+81291332188

Check-in 04:00 PM / out 10:00 AM

Free WiFiKaraokeDesignated smoking areaElevatorBreakfast available (surcharge)Safe-deposit box at front deskAll 8 facilities +

Review

Official

Located in Hokota, Hotel Sawaya is within a 15-minute drive of Kashimanada Seaside Park and Kasumigaura Fureai Land Waterpark. This hotel is 15.2 mi (24.5 km) from Kashima Soccer Stadium and 17 mi (27.4 km) from Kashima Jingu. Enjoy the recreation opportunities such as karaoke or make use of other amenities including complimentary wireless Internet access. Featured amenities include laundry facilities, a safe deposit box at the front desk, and an elevator. Free self parking is available onsite. Full breakfasts are available daily from 7 AM to 9 AM for a fee. Make yourself at home in one of the 18 guestrooms featuring refrigerators and flat-screen televisions. Complimentary wired and wireless Internet access is available. Private bathrooms with shower/tub combinations feature deep soaking bathtubs and complimentary toiletries. Conveniences include desks, housekeeping is provided daily, and irons/ironing boards can be requested.

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DiningSights

HOMMAGE

French, Contemporary · ★★ Michelin

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‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.

80.6km

Kagurazaka Ishikawa

Japanese · ★★★ Michelin

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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.

85.9km

RyuGin

Japanese · ★★★ Michelin

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Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’ From January to March, RyuGin offers only the exclusive fugu course.

86.3km

L'OSIER

French, French Contemporary · ★★★ Michelin

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‘L’Osier’ means ‘The Willow’. The name comes from the willow trees that once symbolised Ginza and is a nod to the shop’s founding location. When the doors open, guests are greeted by a glass artwork depicting a willow tree. Half a century has passed since the restaurant opened, but it has never stopped innovating. Chef Olivier Chaignon cultivates relationships with producers around the country, creating French cuisine at the cutting edge of the era.

86.4km

Harutaka

Sushi · ★★★ Michelin

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Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka.

86.6km

Kanda

Japanese · ★★★ Michelin

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A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.

87.7km

Azabu Kadowaki

Japanese · ★★★ Michelin

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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.

89.4km

ASAHINA Gastronome

French · ★★ Michelin

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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.

84.3km

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

Hotel Sawaya

Room types · 2

Twin Room

Japanese Style Room

Facilities · 8

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