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Washington R&BHotel TokyoToyocho
★★★Tokyo
8.4/ 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
8.44/10FlyerKey composite · 2 sources
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Rooms & Views
Single Room - Non-Smoking
Compact air-conditioned rooms are furnished with an LCD TV, a fridge and an attached bathroom with a shower, bathtub and…
Single Room - Smoking
Compact air-conditioned rooms are furnished with an LCD TV, a fridge and an attached bathroom with a shower, bathtub and…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- TRATTORIA BUCA'MASSIMOBib ‘A backstreet Italian eatery’ is how this trattoria bills itself. The chef professes his love of Tuscany through his cooking, which includes crostini of chicken-liver paste; beef tripe simmered in the Florentine style; Pici, akin to a thick spaghetti, in tomato ragú is a Sienese primo piatto. The meat elegantly grilled over charcoal flame is best enjoyed with a bottle of red wine.2.0km
- 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.4.0km
- Nihombashi Sonoji★ MichelinTabelog Silver The motto on the noren, ‘After having tempura, finish with soba’, declares the personality of Sonoji. The chef learned the arts of both soba and tempura when he ran a shop in his native Shizuoka. For tempura pieces, he focuses on the bounty of Shizuoka’s Suruga Bay and traditional Edo seafood. Vegetables shipped directly from farmers accentuate each season. The soba served at the end of the meal is topped with kakiage of sakura shrimp, ‘the jewel of Suruga Bay’. The unique menu reflects each stage on the chef’s gastronomic journey.3.7km
- Edomae Shinsaku★ Michelin This self-taught master of tempura was captivated by its craft of deep-frying and the pursuit of flavour. He hones his technique by attuning his senses to the batter’s consistency, the precise temperature of the oil and the crackle as it fries. Some ingredients may be cooked at lower temperatures, or steamed, drawing out or retaining moisture. Careful control of the Maillard reaction lends each piece a fragrant, golden crust. His distinctive tempura, which evolves day by day, is not to be missed.3.7km
- Tempura Yaguchi★ Michelin Tempura pieces are deep-fried in high heat to draw out moisture for a fragrant coating. Shrimp are served two pieces in succession, fried at different temperatures to contrast the texture of rare and medium. Depending on availability, you might receive two kinds of squid, each imparting a different flavour. On the wall hangs a work of calligraphy — a gift from his mentor — casting a quiet but discerning eye over the apprentices at work. It reads ‘Menkyo Kaiden’: ‘attain full mastery of the arts of our trade’. The words seem to whisper, ‘Catch up, and surpass me.’3.8km
- Kutan★★ Michelin A sign with a crane’s head in profile against the sun marks the modern Japanese exterior. Enter the dining room, and piped jazz music fills an interior decorated with Western paintings. Red and white keynotes in the décor denote the rising sun. Cuisine is ‘modern classic’, a theme born of the sensibility the chef cultivated overseas. The aim is to offer modulation in temperature, beguiling aromas, and a light, comfortable feeling after dining. Refined items of refreshing originality suggest the future of Japanese cuisine.4.2km
- Sushi Ichijo★ Michelin The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi.4.1km
- Sushi Hashimoto★ Michelin What matters most at Sushi Hashimoto is the presentation of the sushi toppings. Fish is cut in wide strips that wrap around the sushi rice. A delicate touch of refined nikiri is used sparingly, the better for the blended sushi rice to bring out the flavour of the fish. Gizzard shad stuffed with minced fish is inherited from the Edo style, while the straw-smoked Spanish mackerel dressed in mustard is an avant-garde expression. The counter was built by artisans to create a harmonious atmosphere; the chance to enjoy sushi casually is one reason for Sushi Hashimoto’s popularity.4.1km
- Sushi Keita★ Michelin Recently it has become the fashion among sushi restaurants to show off the business cards or other tokens of tuna wholesalers to signal that they are the real deal. Keita Aoyama is the diametric opposite. Hearing this bit of news, you probably like him already—fortunately, as affinity with the owner-chef is a vital element of the sushi shop experience. Aoyama is a man of kind temperament. Nigiri are formed large; cut toppings are thick and broad, according to the characteristics of each fish, so as to wrap around the vinegared rice when formed, making them impressive.4.2km
- Chinese Restaurant Seika The theme is fusions of Japanese and Chinese influences. Soy sauce, which determines the flavour, is infused with kelp, dried bonito flakes and dried shiitake mushrooms. Mouth-watering chicken, seasoned with this soy sauce and black vinegar, is served with seasonal vegetables for a creative twist. The leftover sauce can be used to accent the flavours of gyoza and shumai. In summer, the signature dish is unagi stir-fried with chilli peppers. Another great point is how you can tell the chef what you like, and he will improvise a dish for you.908m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Yumenoshima Park park in Tokyo, Japan2.1km
- Tokyo Skytree tower in Tokyo, Japan4.6km
- Edo-Tokyo Museum museum in Sumida, Tokyo, Japan3.7km
- Artizon Museum art museum in Tokyo, Japan4.5km
- Ariake Urban Sports Park stadium in Japan4.4km
- Kasai Rinkai Park park in Edogawa, Tokyo, Japan4.8km
- Kabuki-za Kabuki theatre in Tokyo4.7km
- Currency Museum of the Bank of Japan museum4.7km
Attraction data from Wikidata (CC0) — reference only.
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