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Rosenheim Tokyo Shinjuku
Based on public data
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Rooms & Views
This spacious suite includes 1 living room, 2 separate bedrooms and 1 bathroom with a bath and free toiletries. The full…
This spacious suite consists of 1 living room, 2 separate bedrooms and 1 bathroom with a bath and free toiletries. Meals…
This suite features 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. In the kitchen, gu…
This suite features 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The well-equipped…
The spacious twin/double room offers air conditioning, an electric kettle, as well as a private bathroom featuring a bat…
The twin/double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers.…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. Meals c…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. Meals c…
The triple room provides air conditioning, a washing machine, as well as a private bathroom featuring a bath and a showe…
The twin room provides air conditioning, a washing machine, as well as a private bathroom featuring a bath and a shower.…
Meals can be prepared in the well-fitted kitchen, which is fitted with a refrigerator, kitchenware, a microwave and an e…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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’ me2.3km
- L'AMITIEBib Apprenticing at a bistro in Paris, the chef was captivated by its lively energy. At L'AMITIE, he has put down roots in Takadanobaba with this intimate diner where you can feel like part of the daily life of France. Offerings include meat terrine À la campagne, cassoulet and beef cheek simmered in red wine. À la carte items are prepared for two, so you can enjoy sharing. Savour Gallic culinary culture and the ambience of the French countryside.1.4km
- Tonkatsu HinataBib Tonkatsu Hinata sources pork from two prestigious brands with different flavour profiles. Both are selected for the sweetness of their fat, tender meat, pleasantly firm texture, and abundant flavour. The shop buys pig carcasses whole, so it can offer a wide variety of cuts, including not only loin and tenderloin but also prime rib and rump. Order the evening prix fixe meal and you’ll enjoy the privilege of tasting rarer cuts— rump cap, pork jowl and eye-of-round— fried one after another.1.4km
- Sushi YoshinoBib The founder of Sushi Yoshino was once an apprentice at a well-known sushi restaurant in Tokyo’s Kyobashi district. When he became independent, he inherited the shop name, and now his heir and son have hung out their shingle together. Sushi toppings prepared in the old-school way are paired with sushi rice made with red vinegar. The shop captivates with the spirit of a true sushi restaurant. Lighting is used effectively in view of the basement location and the long counter of zelkova wood is a striking feature. Enjoy craftsmanship in both the sushi and the décor.1.7km
- Sharikimon Onozawa★ Michelin Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.2.9km
- 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.2.9km
- Yotsuya Minemura★ Michelin Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.3.0km
- 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, Torish1.8km
- 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.3.1km
- Soba OsameBib With close cooperation with food producers as his creed, the chef devotes himself to his 100% buckwheat juwari soba. He only uses ingredients native to Japan, to convey the charm of old-school soba. Depending where his ingredients come from, his soba may be served on a wickerwork tray, and may be either coarse-ground or ground with husks included. His inquiring mind drives him to check each day’s soba, adjusting thickness and serving temperature according to its nature. His diligent application is raising soba to new levels, as his many regulars would agree.2.1km
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, Japan1.4km
- Shinjuku Gyoen park and garden in Shinjuku and Shibuya, Tokyo, Japan2.3km
- Meiji Jingū Shinto shrine in Tokyo, Japan3.1km
- St. Mary's Cathedral seat of the Roman Catholic Archdiocese of Tokyo3.0km
- Yasukuni Shrine Shinto shrine in Tokyo, Japan4.3km
- Yoyogi Park park3.6km
- Tokyo Mosque mosque in Japan4.4km
- Chichibunomiya Rugby Stadium rugby stadium in Tokyo, Japan4.0km
Attraction data from Wikidata (CC0) — reference only.
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