Based on public data
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Rooms & Views
2 Twin Beds 2164-sq-foot room with city views Executive Level - Executive Lounge access and full breakfast Layo…
2 Twin Beds 1475-sq-foot room with city views Executive Level - Executive Lounge access and full breakfast Layo…
2 Twin Beds 1292-sq-foot room with city views Club Level - Club Lounge access and full breakfast Layout - Bedr…
1 King Bed 1292-sq-foot room with city views Club Level - Club Lounge access and full breakfast Layout - Bedro…
2 Twin Beds 1292-sq-foot soundproofed room, balcony with city views Club Level - Club Lounge access and full brea…
2 Twin Beds 1292 sq feet Layout - Bedroom Internet - Free WiFi and wired internet access Entertainment - F…
1 King Bed 1141-sq-foot room with city views Club Level - Club Lounge access and full breakfast Layout - Bedro…
2 Twin Beds 1141-sq-foot room with city views Club Level - Club Lounge access and full breakfast Layout - Bedr…
2 Twin Beds 1033-sq-foot room with city views Club Level - Club Lounge access and full breakfast Layout - Bedr…
1 King Bed 678-sq-foot room with city views Layout - Bedroom Internet - Free WiFi and wired internet access…
1 King Bed 678 sq feet Layout - Bedroom Internet - Free WiFi and wired internet access Entertainment - Fla…
1 King Bed 678-sq-foot room with city views Club Level - Club Lounge access and full breakfast Layout - Bedroo…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.364m
- Florilège★★ MichelinWorld's 50 Best #2 The long table bears a close resemblance to the dining tables of European nobility. Dinner is served table d’hôte: guests gather around a single large table, sharing the joy of good food and conversation. Reading the mood of the era, Chef Hiroyasu Kawate serves up delicious food and eco-consciousness, actively incorporating plant-based ingredients. The choice of vegetarian dishes as main meals is a new twist. Whether vegetarian or vegan, the fare blazes a fresh trail in vegetable cuisine.595m
- apothéose★ Michelin The name of the restaurant means ‘highest compliment’ or ‘apex’. The pinnacle of cuisine, perched on the top floor of a soaring skyscraper, is the concept here. The precepts of apothéose are a trinity: respect for French culinary culture; a deep spirit of inquiry into Japanese ingredients; and devotion to knowing the present moment. Willingness to experiment, unconstrained by convention, ensures customers understand the joys of food.259m
- L'ARGENT★ Michelin Applying experience in Paris and Copenhagen, the chef layers Scandinavian innovation on top of Japanese ingredients and the French classics. One embodiment of these influences is the foie gras torchon, an encounter between Kakegawa tea from the chef’s hometown and foie gras. Mushrooms delivered from producers in Shizuoka Prefecture are fermented and made into a soup. Modern French cuisine bursting with creativity, the chef’s roots and the bounty of food producers overlay each other to form a winning combination.456m
- Sorahana★ Michelin What Kanako Wakimoto aims to deliver is simple, honest deliciousness. Ingredients in season are picked when they are ripe, reaping maximum nutrition in each season. The chef’s sweeping selection of meat dishes, rice dishes and sweets stems from her earnest desire to please the customer. To suggest closeness to nature, Wakimoto named her restaurant Sorahana, ‘Sky Flower’. As she devotes herself to her cooking, Wakimoto is in her element, like flowers blooming in a field under the sky.472m
- Édition Koji Shimomura★ Michelin Although rooted in French techniques, the cuisine here minimises butter and cream, allowing the natural aromas and flavours of the ingredients to shine in a lighter finish. Chilled oysters with seawater and citrus jelly, as well as kadaif-wrapped john dory, have become the chef’s signature dishes. A plant-based vegan course also reflects his philosophy. ‘Edition’ speaks to his approach of constantly editing and refining recipes, always updating them.568m
- Akasaka Kikunoi★★ Michelin To spread the joy of Kyoto cuisine beyond the ancient capital, Kikunoi opened a Tokyo branch. Guests are warmly greeted with cheerful calls of ‘Oide-yasu!’, a traditional welcome in the Kyoto dialect. While located in central Tokyo, the mood, taste and feel of the restaurant are pure Kyoto. Yearly events are woven into the menu, and eye-catching dishes served on brilliantly decorated plates. Western ingredients are included too, expressing contemporary flavours. An attractive feature is the choice of tatami mat or counter seating, combining the charms of ryotei and kappo.961m
- Daigo★ Michelin Being originally located in the grounds of Seishoji Temple is why Daigo began serving shojin ryori. What Nomura inherits as the restaurant’s fourth-generation owner is shojin ryori for gracious service. Note that dried bonito flakes are used in the broth, so the meals are not completely vegetarian. The nutrition and flavour of the vegetables and the sukiya architecture put the mind at ease. Relax and enjoy this moment of tranquillity.593m
- Ryuzu★★ Michelin The crown, ‘ryuzu’ in Japanese, is a vital part of a watch. Under the leadership of Ryuta Iizuka, the team moves like clockwork: chefs, patissiers, servers, and the sommelier working in perfect synchrony, like the gears of a precision timepiece. Foodstuffs from the chef’s native Niigata Prefecture, as well as vegetables from the Noto region of Ishikawa Prefecture, reflect the essence of each passing seasons. The passion of food producers is transformed into cuisine by the kitchen and conveyed to guests through graceful service.1.0km
- Koshikiryori Koki★ Michelin The food culture of Hong Kong is summed up in a simple proverb: Sik dak hai fuk: “Eating is a blessing.” The Hong Kong–born chef, known only as ‘Tommy’, delights in staging the daily ritual of gathering around the dinner table and merrily sharing a meal. He puts each ingredient on display as he cooks heaping platters of food and shares it out among his guests. Freshly roasted pork fillet and crispy chicken are flavours straight from his native city.672m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tokyo Tower tower in Tokyo, Japan933m
- National Art Center, Tokyo art museum in Tokyo, Japan1.6km
- Edo Castle castle in Tokyo, Japan2.6km
- Yasukuni Shrine Shinto shrine in Tokyo, Japan3.0km
- Hamarikyu Gardens park in Chuo, Tokyo, Japan1.8km
- Kabuki-za Kabuki theatre in Tokyo2.2km
- The National Museum of Modern Art, Tokyo Art museum in Tokyo, Japan2.8km
- Chichibunomiya Rugby Stadium rugby stadium in Tokyo, Japan2.4km
Attraction data from Wikidata (CC0) — reference only.
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