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MIMARU Tokyo Shinjuku West
Based on public data
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Rooms & Views
This air-conditioned apartment consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath. Meals can be pr…
The spacious family room provides air conditioning, tatami, as well as a private bathroom featuring a bath and a shower.…
The spacious family room features air conditioning, Smartphone, as well as a private bathroom boasting a bath and a show…
The spacious quadruple room provides air conditioning, tatami, as well as a private bathroom featuring a bath and a show…
The spacious quadruple room offers air conditioning, tatami, as well as a private bathroom boasting a bath and a shower.…
The spacious quadruple room provides air conditioning, tatami, as well as a private bathroom featuring a bath and a show…
The spacious quadruple room offers air conditioning, tatami, as well as a private bathroom featuring a bath and a shower…
The spacious quadruple room offers air conditioning, tatami, as well as a private bathroom featuring a bath and a shower…
The spacious quadruple room provides air conditioning, tatami, as well as a private bathroom featuring a bath and a show…
The spacious quadruple room provides air conditioning, tatami, as well as a private bathroom featuring a bath and a show…
The well-fitted kitchen features a stovetop, a refrigerator, kitchenware and a microwave. The spacious quadruple room of…
In the fully equipped kitchen, guests will find a stovetop, a refrigerator, kitchenware and a microwave. The quadruple r…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Sincère★ Michelin Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.1.4km
- KinoshitaBib Prix fixe is the rule here, but with plenty of room for choice. Traditional fare includes favourites such as pâté de campagne, smoked salmon and roast lamb. Standard dishes are always on the menu, constantly being improved as the chef hones his skills with each dish. The chef prepares his creations in silence, the very picture of the craftsman, pouring his passion into simple French cuisine that brings out the native goodness of the ingredients.457m
- Jingumae Higuchi★★ Michelin The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.2.1km
- TorishigeBib This has been in operation since starting life as a food stall in the postwar years. An old photo on the first floor shows the original sign from those early days. The ‘Tori’ in Torishige reflects an earlier usage, when yakitori referred to pork as well as chicken skewers; ‘shige’ is in honour of the Prime Minister of that time, Shigeru Yoshida. In place of chopsticks, two bamboo skewers are used; meat-stuffed bell peppers are a tradition since the first generation. Beef was added by the second-generation chef; the use of rare cuts is an innovation by the current chef. In era after era, Torish575m
- Takumi Tatsuhiro★ 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’ me1.8km
- Den★★ MichelinWorld's 50 Best #8Tabelog SilverLa Liste 96.5 The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.2.3km
- Shigeyuki★ Michelin ‘The look surprises, the taste reassures.’ The chef’s passion for creativity makes his culinary spirit unique. Decoratively arranged sashimi are briefly heated to draw out moisture. The chef doesn’t serve soup dishes, as much of his cooking tailors the dashi stock to each dish. His freewheeling personality makes the evening fun, while the folk-art vibe of the interior, including a chest of drawers inherited from the chef’s grandparents, fills the air with memories and the warmth of family.1.9km
- Los Reyes MagosBib The second-generation chef passes on the Catalonian cuisine that the first-generation chef acquired in Barcelona. Salad of sardines and egg like grandma used to make honours the memory of this couple’s mentors. Dried cod and parsley sauce and homemade sausages convey the flavours of Catalonia, while the well-worn pots attest to the popularity of the paella. Cuisine interwoven with warm memories echoes the journey this restaurant has traced.898m
- l'élan★ Michelin The round logo on the tabletop menu encapsulates the chef’s vision. The varying thickness of the line suggests contrasts between sharp and subtle flavours; the circle declares that the entire prix fixe menu expresses the cuisine as a whole. Sauces and cooking focus on the classic; the fascination with ingredients is a trait cultivated during the chef’s apprenticeship in France. The combination of the chef’s learned skills and passion for cuisine gives rise to a style all his own.2.4km
- Ubuka★ 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.2.7km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Mode Gakuen Cocoon Tower building in Tokyo, Japan731m
- Meiji Jingū Shinto shrine in Tokyo, Japan1.2km
- Yoyogi Park park1.6km
- Shinjuku Gyoen park and garden in Shinjuku and Shibuya, Tokyo, Japan1.6km
- Tokyo Mosque mosque in Japan2.5km
- Shibuya scramble crossing scramble crossing in Tokyo, Japan3.0km
- Chichibunomiya Rugby Stadium rugby stadium in Tokyo, Japan2.7km
- National Art Center, Tokyo art museum in Tokyo, Japan3.8km
Attraction data from Wikidata (CC0) — reference only.
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