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Toyoko Inn Tokorozawa-eki Nishi-guchi
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Rooms & Views
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The air…
The twin room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The twi…
The double 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…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This…
The single room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This…
The single room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The s…
The single room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The a…
The single room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The a…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The d…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Sobakiri SuzukiBib Tucked away in a quiet residential neighbourhood, this soba shop welcomes guests only at lunchtime. The interior is done entirely in natural materials such as wood and stone, lending a homespun feel. Service is friendly and welcoming, placing the heart at ease. The menu consists solely of sobazen a set meal including fine soba noodles, appetisers, and soba-gaki. For those who prefer something sweet, the soba-gaki can be substituted with soba zenzai, a red bean soup made with the same buckwheat dough in dessert form. Quantities are limited so reservations are a must and can be made by phone fro10.2km
- Sasaki SeimenjoBib The chef ’s aim is to create a ramen shop beloved by locals. He sources ingredients from greengrocers and butchers in Nishiogi, treasuring his interactions with local people. The distance from the train station is also a blessing, as neighbourhood schoolchildren and their families can be seen sitting shoulder-to-shoulder, happily slurping noodles. As befits the ‘Seimenjo’, or ‘noodle-maker’, in the name, his use of Japanese wheat is a selling point. In addition to standard thin noodles, he also offers flat noodles. The miso flavour is a much-anticipated treat in autumn and winter.14.0km
- SennomagoBib The chef devotes himself to good health through a balanced diet, using Chinese medicines as seasoning to serve food that is salutary for both mind and body. Vegetables from his native Oita are grown by natural methods, making them gentle to the constitution. At dinner, there is a wide range of à la carte dishes, leaning toward Sichuan and Shanghai influences. The chef allows himself an individual take with the mapo tofu: drawing on a wealth of experience, he offers a choice of Sichuan, aged doubanjiang (Chinese broad bean chili paste) and salt. Lunchtime set menus are also popular.14.4km
- there is ramenBib The soup accentuates the umami of the meats with the flavour of dried sardines; if you’re looking for soup with a unique and beguiling taste, you’ve found it here. Chashumen, ramen topped with roasted pork, is so covered in pork slices that they hide the noodles. Rice is available as an extra with the ramen, so try placing some of the roasted pork on top of it to make chashudon, roast-pork rice. Impressive and satisfying indeed, as if to say there is ramen here.16.0km
- Shiosoba JikuBib The chef heard the call to the culinary life one day while riding his father’s motorcycle on a long tour around the Seto Inland Sea. When he happened upon a ramen shop along the way, the taste of the salty soba touched his soul. He combines a clear seafood broth with homemade noodles crafted with aroma in mind. The ceiling decoration recalls the roof of an old-time food stall, honouring how ramen culture spread in his native Hiroshima Prefecture.17.2km
- Tohakuan KaribeBib With the temperament of an artist, the chef places everything in its proper proportion. Gathering unpolished buckwheat from Nagano and Niigata, he grinds the two together, checking moisture by hand to produce nihachi and juwari noodles. Soba and broth are served in harmony: as seiro, accompanied by soup redolent of katsuobushi, or as kake, steeped in hot katsuobushi broth. Side dishes are soba-shop favourites, such as Pacific herring simmered for days or seafood and buckwheat flour wrapped in nori and deep-fried.18.2km
- TensukeBib The lines that form outside Tensuke at lunchtime are a part of the Koenji landscape. Inside, one voice after another calls for the ‘Egg Lunch’. Accompanying the speciality of deep-fried egg on rice, tempura items are fried in a set order. Another speciality is the performance of the chef, who tosses the eggshells in the air in poses worthy of a kabuki actor. The idea is to make the waiting time fun, too. Deep-fried eggs fill mouths with yolk and smiles.18.4km
- Teuchisoba JiyusanBib ‘Jiyusan’ is a shop on Mejiro Street. The name is a play on the street’s old name, ‘Jusanken-dori’. Delicately thin seiro soba, made purely from buckwheat served on a wicker tray, offers a pleasing finish. Inaka soba is stone-ground by hand, one grain at a time using a pestle and mortar, and delivers a rich, deep flavour. Appetisers, patiently prepared using techniques the chef learned during his apprenticeship, set the tone—such as shrimp prepared in miso and grilled, or herring fillet simmered slowly over several days.19.7km
- Sushi Marufuku Aged sushi prepared with originality and passion. Yutaka Isayama rests fish to bring out aroma, tenderness and flavour, focusing closely on ageing technique to impart a certain wildness of taste. Snacks are interspersed so as not to jade the palate with a succession of intensely flavoured sushi toppings. Aged sushi pairs well with sake, so ask the proprietress, an accomplished sake sommelier, for suggestions.15.1km
- Kappo Yuichi This restaurant is temporarily closed due to relocation. This counter-style restaurant hangs out its shingle in a corner of the roundabout in front of the north entrance to Ogikubo Station. Chef Kotaro Tachibana bases the menu around vegetables, showcasing the depth of Japanese cuisine. Takiawase highlight the ever-changing faces of nature, with colourful vegetables that cool you in summer and warm you in winter. Appetiser platters arrayed with salad with mashed tofu dressing, seasoned boiled greens and vegetables dressed with sesame sauce calm the soul still further with their savoury flavour16.4km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Ghibli Museum art museum in Mitaka, Tokyo, Japan13.5km
- Ajinomoto Stadium multi-purpose stadium in Chofu, Tokyo, Japan14.6km
- Inokashira Park park in Musashino and Mitaka, Tokyo13.4km
- Taki-no Castle building in Tokorozawa, Saitama Prefecture, Japan5.8km
- Heirin-ji Temple Buddhist temple in Niiza, Saitama prefecture, Japan8.1km
- Sanrio Puroland amusement park in Tama New Town, Tokyo, Japan18.4km
- John Lennon Museum former museum in Saitama, Saitama, Japan (2000–2010)18.8km
- Ōizumi-Chūō Park park in Japan11.6km
Attraction data from Wikidata (CC0) — reference only.
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