Guest-guided hotel insights
HOSHINOYA Tokyo
★★★★★Tokyo
8.9/ 10Very good
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
Contribute a stay report06External scores · reference only, not verified
8.92/10FlyerKey composite · 2 sources
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Rooms & Views
Kiku (Executive Triple)
3 Twin Beds 893 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator,…
Yuri (Deluxe King)
1 King Bed 441 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator, m…
Sakura (Deluxe Twin)
2 Large Twin Beds 441 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refriger…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- est★ Michelin Chef Guillaume Bracaval expresses the Japanese landscape in his cuisine. Travelling across the country to familiarise himself with ingredients, he experienced its abundant nature first-hand. The map of Japan indicating where all his ingredients come from traces his journey. Wanting to create delicate and healthy dishes, he limits his use of butter and cream. Desserts inspired by contemporary art are highly original. Perched on the hotel’s top floor, the dining room affords stunning views of the city below.157m
- CYCLE by Mauro Colagreco★ Michelin ‘Circular gastronomy’ from the chef of Mirazur in southern France. Prix fixe menus are composed from four themes—roots, leaves, flowers and fruits—expressing the beauty of nature and the cycle that happens in our world. The fare is modern French woven from Japanese ingredients, but it also beguiles with influences from the chef’s native Argentina, such as tapas and asado. Having stretched out his roots in southern France and budded leaves of creativity, the chef has blossomed in Otemachi.279m
- ESTERRE by Alain Ducasse★ Michelin The concept is ‘a place that weaves a tale of an encounter between earth and sea’. ESTERRE expresses the terroir of Japan through the supervision of Alain Ducasse, a legend of the gastronomic world. Entrusted with the kitchen is Kei Kojima, who conjures fare that is both healthful and flavourful. Vegetables, selected in the markets of Kamakura, are colourful and fresh. Ingredients wreathed in the fragrance of a charcoal flame display a quintessentially Japanese approach.507m
- Kandanishikicho Sushi TakaharuLa Liste 97Black Pearl 2◆ Novel ideas meet time-honoured craftsmanship. The signature snack is cream croquette of tiger prawn, dressed in a reduction of shrimp miso. Deep-fried items are also offered, bringing a satisfaction rarely found at sushi shops. For its part, the sushi is prepared traditionally: brined, marinated or simmered. In part because of his language skills, the chef was tapped to cater a dinner meeting between the Japanese and American leaders.394m
- Chugoku Hanten Kohakukyu (Amber Palace)Tabelog Silver The dining room incorporates traditional Chinese decorations into a modern, elegant space. An extensive menu ranges from dishes of various regions to creative cookery with the accent on seasonality. Char siu and Peking duck arrive courtesy of the roasting chef, while steamed meat dumplings and soup dumplings are tended by the dim sum chef. Seafood is offered with XO sauce, fermented black beans, chilli sauce or other preparations to suit each guest’s preference—an appealing feature of the menu. Explore the subtlety and depth of Chinese cuisine in all its splendid regional variety.501m
- Il Ristorante - Niko Romito★ Michelin A restaurant under the supervision of Niko Romito, whose unique philosophy is blazing a trail through the Italian culinary world. From the concept of ‘authentic yet contemporary’, Il Ristorante - Niko Romito brings together fare from every region of Italy. Vegetable soup is prepared without water; instead, moisture is extracted from the ingredients, yielding a pure expression of flavour. Spaghetti pomodoro features concentrated essence of tomato. The pursuit of the flavours and essence of Italy.986m
- La Paix★ Michelin Taking pride in domestic ingredients, the restaurant presents a distinctly Japanese approach to French cuisine. Dishes are light, with restrained use of fats and oils in line with modern tastes. Seasonal menus highlight fruits such as peaches and strawberries from local farmers, making the most of their natural character. Courses featuring sweetfish, chestnuts and mushrooms are also tempting. ‘La Paix’ means peace, expressing a wish for a harmonious table where producers and chef come together in mutual understanding through food.995m
- ASAHINA Gastronome★★ Michelin Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future.1.4km
- RyuGin★★★ MichelinLa Liste 96.5Black Pearl 3◆ 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.1.7km
- Yakitori Takahashi★ Michelin A man of few words, the chef fixes his attention on his grill. He focuses on every detail of yakitori—the state of the charcoal, how the skewers are assembled and grilled—pursuing the subtleties of a cuisine. His favoured type of chicken is game fowl, prized for its supple texture and rich flavour. It is seasoned with a salt base and modulated with added chicken fat or vinegar, then wreathed in smoke as it cooks on the grill. Skewers are interspersed with chicken-based snacks such as cold chicken breast and mincemeat potato salad. A procession of dishes of lively originality.1.1km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Edo Castle castle in Tokyo, Japan968m
- The National Museum of Modern Art, Tokyo Art museum in Tokyo, Japan991m
- Yasukuni Shrine Shinto shrine in Tokyo, Japan2.1km
- Currency Museum of the Bank of Japan museum649m
- Artizon Museum art museum in Tokyo, Japan1.2km
- Holy Resurrection Cathedral church in Chiyoda ward Tokyo, Japan1.1km
- Tokyo Dome indoor stadium in Bunkyō, Tokyo, Japan2.3km
- Ueno Imperial Grant Park park in Tokyo, Japan2.8km
Attraction data from Wikidata (CC0) — reference only.
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