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Sotetsu Fresa Inn Shimbashi-Karasumoriguchi

★★★·85.0/ 10Excellent
SSotetsu Fresa Inn·SOTETSU HOTELS CLUB·Hotels
📍Shinbashi Minato 4-10-2 · Tokyo ↗
2008 opened · 2015 renovated· 220 rooms· Check-in 03:00 PM / out 11:00 AM
Review
Official

Great care is taken to ensure guests experience comfort through top-notch services and amenities. Remain linked during your visit by utilizing the complimentary internet access available.Experience the wonders of Tokyo with ease by utilizing the services provided at taxi.Effortlessly plan your daily activities and travel requirements with express check-in or check-out and luggage storage provided by the front desk services.For extended visits or whenever required, the dry cleaning service and laundry service ensures your preferred travel garments remain clean and accessible. Need some relaxation? Your room features daily housekeeping to make your stay even more comfortable and enjoyable.For minor or impromptu requirements, the convenience stores can promptly cater to them without the necessity of stepping out from the hotel.The hotel is completely smoke-free.Crafted for coziness, every guestroom provides an array of features, guaranteeing a tranquil night's sleep while maintaining the level of comfort. For a more enjoyable stay, select rooms at hotel are equipped with linen service, blackout curtains and air conditioning. Expand your in-room entertainment choices with various amenities, such as television offered in certain accommodations.Maintain your cleanliness and comfort using a hair dryer and toiletries available in select guest restrooms. Each morning at Sotetsu Fresa inn Shinbashi Karasumoriguchi, a scrumptious, homemade breakfast kick-starts the day.Begin your holiday mornings right with your essential cup of coffee, offered daily at the cafe on-site.During your visit, indulge in a range of delightful culinary choices at hotel to enhance your experience.Snack vending machines operate around the clock, providing you with easy access to treats regardless of the hour.Indulge in the numerous pursuits available at Sotetsu Fresa inn Shinbashi Karasumoriguchi. Treat and spoil yourself by taking a trip to massage.

05

Nearby & transit

DiningSights
1
Harutaka
Sushi · ★★★ Michelin
¥¥¥¥
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.
564m
2
L'OSIER
French, French Contemporary · ★★★ Michelin
¥¥¥¥
‘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.
703m
3
Kanda
Japanese · ★★★ Michelin
¥¥¥¥
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.
751m
4
Ginza Fukuju
Japanese · ★★ Michelin
¥¥¥¥
Katsuhiro Onodera unearths exquisite flavours by combining the barest minimum of ingredients. The starting point for his creativity is his Tohoku hometown of Kesennuma, where he grew up surrounded by mountains on one side and ocean on the other. Turban shell and bamboo shoot soup, served in seashells, is a homegrown greeting to welcome the spring. Crab baked in the shell and hot pots are somehow hearty and delicate at the same time. The dishes engage all five senses, leaving lasting memories of what you ate.
636m
5
Sushi Kanesaka
Sushi · ★★ Michelin
¥¥¥¥
Shinji Kanesaka’s watchword is iki, a word spanning a wonderful variety of meanings. Depending on the character it’s written with, it can mean ‘living’, ‘fresh’ or ‘stylish’. Steady, daily accumulation of learning shows in the way the craftsman lives his life. The leadership by which he cultivates his young staff is outstanding. Kanesaka orients his team toward a common goal, burnishing their character, with each team member playing an appointed role. He sharpens his skills and those of his team, knowing that all their training culminates in that single moment – a piece of sushi.
680m
6
RyuGin
Japanese · ★★★ Michelin
¥¥¥¥
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.
1.0km
7
Koshikiryori Koki
Chinese · ★ Michelin
¥¥¥
The food culture of Hong Kong is summed up in a simple proverb: Sik dak hai fuk: “Eating is a blessing.” The Hong Kong–born chef, known only as ‘Tommy’, delights in staging the daily ritual of gathering around the dinner table and merrily sharing a meal. He puts each ingredient on display as he cooks heaping platters of food and shares it out among his guests. Freshly roasted pork fillet and crispy chicken are flavours straight from his native city.
463m
8
TOKi
Contemporary, Spanish Contemporary · ★ Michelin
¥¥¥
TOKi is supervised by akordu, a restaurant based in Nara. From its location in Tokyo, TOKi communicates the appeal of Nara to a wider audience through the dining experience. The cornerstone of the prix fixe menu is Yamato-grown produce and locally raised livestock. Refined through Spanish culinary techniques, the dishes are prepared with a light touch. The use of Yoshino Japanese cypress for the interior and Akahada ware for the tableware reflects the culture of the ancient capital. Guests are guided through the distinctive qualities of each region and the stories behind the ingredients.
483m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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