Based on public data
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Rooms & Views
The spacious quadruple room provides air conditioning and an electric kettle, as well as a private bathroom featuring sl…
The spacious family room provides air conditioning, an electric kettle, as well as a private bathroom featuring a bath a…
The air-conditioned villa features 1 bedroom and 1 bathroom with a bath and a shower. This villa has an electric kettle,…
4 Twin Futons 452-sq-foot room with mountain views Entertainment - 32-inch flat-screen TV with digital channels…
The family room offers air conditioning, an electric kettle, as well as a shared bathroom boasting slippers. This family…
The spacious twin room features air conditioning, an electric kettle, as well as a private bathroom boasting a bath and…
The family room features a flat-screen TV, air conditioning, an electric kettle, as well as heating. The unit has 5 futo…
The triple room provides air conditioning and an electric kettle, as well as a private bathroom featuring slippers. This…
The twin room features air conditioning, an electric kettle, as well as a private bathroom boasting a bath and a shower.…
The double room features air conditioning and an electric kettle, as well as a private bathroom boasting slippers. This…
The double room offers air conditioning, an electric kettle, as well as a private bathroom featuring a bath and a shower…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Quintessence★★★ Michelin The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.46.0km
- Sazenka★★★ MichelinWorld's 50 Best #39Tabelog GoldLa Liste 99 Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.48.5km
- Joël Robuchon★ Michelin For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.48.6km
- L'OSIER★★★ MichelinTabelog SilverLa Liste 98.5 ‘L’Osier’ means ‘The Willow’. The name comes from the willow trees that once symbolised Ginza and is a nod to the shop’s founding location. When the doors open, guests are greeted by a glass artwork depicting a willow tree. Half a century has passed since the restaurant opened, but it has never stopped innovating. Chef Olivier Chaignon cultivates relationships with producers around the country, creating French cuisine at the cutting edge of the era.48.9km
- Azabu Kadowaki★★★ Michelin The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.48.9km
- Harutaka★★★ Michelin Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka.48.9km
- Kanda★★★ Michelin A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.49.1km
- 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.49.3km
- Myojaku★★★ Michelin Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world.49.5km
- L'Effervescence★★★ MichelinTabelog SilverBlack Pearl 2◆ Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end.50.0km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Kamakura city in Kanagawa prefecture, Japan43.7km
- Mikasa 1900 pre-dreadnought battleship32.1km
- Tokyo Disneyland theme park in Japan, owned by The Oriental Land Company40.6km
- Tokyo Tower tower in Tokyo, Japan48.5km
- Tokyo Disney Resort Disney resort in Tokyo40.3km
- Kōtoku-in Temple Buddhist temple in Kamakura, Kanagawa Prefecture, Japan44.8km
- International Stadium Yokohama multisport stadium in Yokohama, Japan45.5km
- Yokohama Stadium baseball stadium in Yokohama, Kanagawa, Japan39.2km
Attraction data from Wikidata (CC0) — reference only.
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