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Tamayura Hotel Asakusa

★★★·86.0/ 10顶级
·Hotels
📍Taito-ku Komagata 2-6-8 · 東京 ↗
2012 开业 · 2020 翻新· 60 间客房· 入住 03:00 PM / 退房 10:00 AM
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官方介绍

Tamayura Hotel Asakusa offers top-notch services and amenities, ensuring guests experience utmost comfort.Share your photos and respond to emails at your convenience, thanks to the free Wi-Fi internet access offered by hotel. Taxi offerings at the hotel enhance the ease of discovering Tokyo. Reception services such as concierge service and luggage storage are available to accommodate your requirements.Traveling with minimal luggage is achievable at Tamayura Hotel Asakusa due to the hotel's laundry service ensuring your garments stay fresh.The hotel maintains a completely smoke-free zone, providing a breathable atmosphere.Each accommodation at Tamayura Hotel Asakusa is thoughtfully created and adorned to provide visitors with a comfortable, home-like atmosphere.In certain rooms, the hotel offers linen service and air conditioning for guest convenience and satisfaction.In select rooms, guests can enjoy a touch of amusement with the availability of television for their entertainment. Rest assured, in a few chosen rooms, you will find the convenience of a refrigerator and a coffee or tea maker at your disposal. Tamayura Hotel Asakusa offers a hair dryer and toiletries in the restrooms of specific accommodations. Begin your holiday on a high note. At Tamayura Hotel Asakusa, your mornings are greeted with a delightful, free breakfast.Throughout the day and evening, grab a bite to eat from hotel's self-service vending machines whenever you please.

05

周边与交通

餐厅景点
1
Nabeno-Ism
French · ★ Michelin
¥¥¥¥
Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.
93m
2
Sugita
Tonkatsu · 必比登
¥
‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.
433m
3
HOMMAGE
French, Contemporary · ★★ Michelin
¥¥¥¥
‘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.
1.2km
4
Oku
Sushi · ★ Michelin
¥¥¥
Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.
1.2km
5
Hatsuogawa
Unagi / Freshwater Eel · 必比登
¥¥
A veteran eel shop loved by Asakusa locals since the early years of the 20th century. The restaurant is named after the previous proprietor, Hatsutaro; by happy coincidence, ‘ogawa’ means ‘little river’, the favoured habitat of eels. The current proprietor’s wife runs the restaurant with her family, preparing kabayaki with a sauce recipe handed down from the founder. It is a pleasure to wait, enjoying appetizers with sake, while the chef grills your eel. The many ‘senjafuda’, slips of paper posted on shrine pillars by worshippers, attest to the shop’s many loyal customers.
250m
6
nôl
Contemporary · ★ Michelin
¥¥¥
‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.
1.8km
7
Asakusa Hirayama
Soba · 必比登
¥¥
Asakusa Hirayama hangs out its shop curtain near Kappabashi; the calligraphy is done by the chef’s grandmother, a calligraphy teacher, expressing her joy in her grandson becoming an independent restaurateur. The counter seating harks back to his background as a kappo cook and his cheerful demeanour makes guests feel welcome. Soba is preceded by standards like jellied broth of conger eel or stew of duck breast. Tempura items are deep-fried one by one, as good as you’d find in a tempura specialty shop. The 100% buckwheat soba noodles, prepared with homemade flour made with unpolished buckwheat,
617m
8
KOKYU
Contemporary
¥¥¥
A genre-defying cuisine paired with tea-based cocktails. While rooted in French techniques, the chef seamlessly weaves in elements of Chinese and Japanese cuisine. The duck dish, for instance, is prepared by ladling hot oil over the skin, much like Peking duck. The tradition of serving tea and sweets after a meal, known as ochauke, reflects Japanese hospitality. Chef and mixologist work in harmony, refining the distinctive world of ‘wither and decay’ or ‘kokyu’.
1.5km
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。

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