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KOKO HOTEL Residence Asakusa Tawaramachi
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Rooms & Views
The air-conditioned apartment has 1 bedroom and 1 bathroom with a bath and a shower. In the kitchenette, guests will fin…
The air-conditioned apartment features 1 bedroom and 1 bathroom with a bath and a shower. The kitchenette is equipped wi…
The air-conditioned apartment has 1 bedroom and 1 bathroom with a bath and a shower. Guests can make meals in the fully…
The air-conditioned apartment has 1 bedroom and 1 bathroom with a bath and a shower. The kitchenette features a refriger…
The air-conditioned apartment has 1 bedroom and 1 bathroom with a bath and a shower. The well-equipped kitchenette featu…
The air-conditioned apartment features 1 bedroom and 1 bathroom with a bath and a shower. Meals can be prepared in the k…
The air-conditioned apartment has 1 bedroom and 2 bathrooms with a bath and a shower. In the kitchenette, guests will fi…
The air-conditioned apartment has 1 bedroom and 1 bathroom with a bath and a shower. The kitchenette features a refriger…
2 Large Twin Beds, 2 Twin Futons and 2 Twin Sofa Beds Soundproofed room Layout - Bedroom Internet - Free WiFi…
2 Twin Beds and 3 Twin Futons Soundproofed room Internet - Free WiFi 25+ Mbps Entertainment - Flat-screen TV w…
2 Large Twin Beds, 3 Twin Sofa Beds and 1 Twin Bunk Bed Soundproofed room Layout - Bedroom Internet - Free WiF…
2 Large Twin Beds and 3 Twin Futons Soundproofed room Layout - Bedroom Internet - Free WiFi 25+ Mbps Entert…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Nabeno-Ism★ 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.637m
- SugitaBibTabelog GoldLa Liste 98.5 ‘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.408m
- HOMMAGE★★ 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
- Oku★ 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.981m
- Asakusa HirayamaBib 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, 112m
- HatsuogawaBib 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.469m
- nôl★ 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.1.7km
- Onigiri Asakusa YadorokuBib This family has been serving onigiri in Asakusa for three generations. Ingredients are arrayed inside a glass case, as at a sushi shop, to be formed into onigiri on the spot. Offerings range from salmon and dried plum to rarer items such as herring roe pickled in sake lees and opossum shrimp preserved and simmered in sweetened soy sauce. Offering a wide range of ingredients allows customers to choose based on their physical condition; the area was once home to numerous bars and pubs, so customers would drop in for morsels to soothe constitutions punished by a night on the town.931m
- grill GRANDBib Beloved in Asakusa for three generations, this yoshoku restaurant treats demi-glace sauce as the soul of its kitchen. The most popular dish here is beef stew. Omurice is served with a choice of demi-glace or ketchup, a nod to the legacy shared between the former chef and his guests. The restaurant’s logo, a medieval-style shield adorned with the French tricolour, was inspired by a gift from a regular — a gesture that speaks to the warmth and goodwill of Tokyo’s traditional neighbourhoods.1.1km
- Sushi Ichijo★ Michelin The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi.2.2km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Sensō-ji Temple Buddhist temple in Tokyo, Japan846m
- Tokyo Skytree tower in Tokyo, Japan1.9km
- Tokyo National Museum art museum in Tokyo, Japan1.5km
- National Museum of Western Art art museum in Tokyo, Japan1.4km
- Ueno Imperial Grant Park park in Tokyo, Japan1.7km
- National Museum of Nature and Science National Science Museum in Tokyo, Japan1.4km
- Asakusa Shrine Shinto shrine in Tokyo, Japan943m
- Ueno Zoo zoo in Tokyo, Japan1.8km
Attraction data from Wikidata (CC0) — reference only.
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