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hotel MONday Premium Ueno Okachimachi

★★★★·92.0/ 10Excellent
·Hotels
📍3-41-7 Taito, Tokyo, Tokyo, 110-0016 · Tokyo ↗
📞+81358168681
2020 opened· 124 rooms· Check-in 03:00 PM / out 10:00 AM
Review
Official

With a stay at hotel MONday Okachimachi in Tokyo (Taito), you'll be steps from Ameya-YokochÅ and 9 minutes by foot from Ueno Onshi Park. This hotel is 0. 6 mi (1 km) from Akihabara Electric Town and 1. 8 mi (2. 9 km) from University of Tokyo. This hotel offers designated smoking areas. Featured amenities include a 24-hour front desk, luggage storage, and an elevator. At hotel MONday Okachimachi, enjoy a satisfying meal at the restaurant. Continental breakfasts are available daily from 7:00 AM to 10:00 AM for a fee. Stay in one of 124 guestrooms featuring flat-screen televisions. Complimentary wireless Internet access is available to keep you connected. Private bathrooms with showers feature complimentary toiletries and hair dryers. Conveniences include safes, and housekeeping is provided on request. Parking spaces must be reserved in advance and reservations can only be made by phone.

04

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Surroundings9.4
Service9.3
Location9.2
Cleanliness9.2
Value9.0
Facilities8.8
05

Nearby & transit

DiningSights
1
Tentenkyokyo Umean
Tempura, Soba
¥¥¥
‘Tentenkyokyo’ carries the heartfelt wish that guests will enjoy tempura and soba to their heart’s content. Shiba shrimp, skewered and deep-fried, is a standard of soba-shop tempura beloved since the Edo period. Although the sea from which shiba shrimp were once harvested has been reclaimed as land, the tradition lives on. Shiba-shrimp tempura embodies the spirit of Edo, and the food culture resonates even today. For your omakase set menu, you can choose whether to include small dishes in the bill of fare or focus solely on tempura.
639m
2
nôl
Contemporary · ★ Michelin
¥¥¥
‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.
1.3km
3
Ponta Honke
Yoshoku · Bib
¥¥
Since its inception in 1905, this Western restaurant has been run by four generations of the same family. The chef’s famous cutlet is deep-fried in lard carefully trimmed from the pork he will fry. Everything is done by hand, as it has been from the first generation. The youthful energy and practiced skill of the chef is evident in every detail, even down to the hand-chopped cabbage. Traditional flavours and skills testify to his mettle. Delicious fare and the gentle ambience of a family enterprise make everyone feel at home.
327m
4
Tompachitei
Tonkatsu · Bib
¥
This popular spot lies in a back-alley near Ameya-Yokocho. Defending the restaurant’s noren is its third-generation chef, who grew up in this part of Ueno but sharpened his skills in Europe. Tonkatsu here is primarily pork loin cutlets. Applying his knowledge of Western techniques, the chef fries thick cuts of pork in relatively cool lard over a gentle flame. With rock salt, Worcestershire sauce, tonkatsu sauce and soy sauce on offer, it’s fun to compare how each tastes. Be prepared to queue first.
415m
5
Sugita
Tonkatsu · Bib
¥
‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.
1.3km
6
Nabeno-Ism
French · ★ Michelin
¥¥¥¥
Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.
1.7km
7
Sushi Ichijo
Sushi · ★ 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.
1.8km
8
HOMMAGE
French, Contemporary · ★★ Michelin
¥¥¥¥
‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.
2.4km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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