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Daiwa Roynet Hotel Nishi-Shinjuku PREMIER
Based on public data
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Rooms & Views
The suite includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The suite f…
2 Twin Beds 527 sq feet Layout - Bedroom Internet - Free WiFi Entertainment - Flat-screen TV with digital…
2 Twin Beds 527 sq feet Layout - Bedroom Internet - Free WiFi Entertainment - Flat-screen TV with digital…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This…
2 Twin Beds 258 sq feet Internet - Free WiFi Entertainment - Flat-screen TV with digital channels Food & Dr…
2 Twin Beds 258 sq feet Internet - Free WiFi Entertainment - Flat-screen TV with digital channels Food & Dr…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The twi…
The triple room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The d…
1 Double Bed 226 sq feet Internet - Free WiFi Entertainment - Flat-screen TV with digital channels Food & D…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.1.0km
- 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’ me2.2km
- 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, Torish1.1km
- 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.2.4km
- 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.2.6km
- 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.1.4km
- 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.3.0km
- 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.3.1km
- 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.1.8km
- 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.3.0km
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, Japan730m
- Meiji Jingū Shinto shrine in Tokyo, Japan2.2km
- Shinjuku Gyoen park and garden in Shinjuku and Shibuya, Tokyo, Japan2.1km
- Yoyogi Park park2.6km
- Tokyo Mosque mosque in Japan3.1km
- St. Mary's Cathedral seat of the Roman Catholic Archdiocese of Tokyo4.0km
- Yasukuni Shrine Shinto shrine in Tokyo, Japan4.8km
- Chichibunomiya Rugby Stadium rugby stadium in Tokyo, Japan3.5km
Attraction data from Wikidata (CC0) — reference only.
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