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Hotel Gajoen Tokyo
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Rooms & Views
This suite's standout features are the spa bath and sauna. The spacious suite has 1 bedroom and 1 bathroom with a walk-i…
2 Double Beds 1292 sq feet Layout - Bedroom and living room Internet - Free wired internet access Entertain…
This suite's standout features are the spa bath and sauna. This spacious suite includes 1 living room, 1 separate bedroo…
This quadruple room's standout feature is the sauna. The spacious quadruple room offers air conditioning, tatami, as wel…
This suite's standout features are the spa bath and sauna. The spacious suite has 1 bedroom and 1 bathroom with a walk-i…
The spa bath and sauna are the special features of this suite. The spacious suite has 1 bedroom and 1 bathroom with a wa…
1 King Bed and 2 Twin Futons 1292 sq feet Layout - Bedroom and dining area Internet - Free wired internet acce…
1 King Bed and 2 Twin Futons 1292 sq feet Internet - Free wired internet access Entertainment - Flat-screen T…
2 Double Beds 1292 sq feet Layout - Bedroom, living room, and dining area Internet - Free wired internet acces…
This room features bathrobes, a minibar and a sauna. Extra futon mattresses will be prepared for a 3rd or 4th guest, on…
2 Double Beds and 2 Twin Futons 861 sq feet Internet - Free wired internet access Entertainment - Flat-screen…
This room features bathrobes, a minibar and a sauna. Extra futon mattresses will be prepared for a 3rd or 4th guest, on…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.1.2km
- Jizozushi★ Michelin The name derives from an image of a Jizo, the guardian spirit who looks over children, which the chef received from a Buddhist temple. The character for ‘sushi’ is an unusual choice, harking back to the fermented fish from which modern nigirizushi originated. The chef is deeply interested in literature and the classics. As snacks were not part of a sushi shop’s menu in the days of food stalls, the chef presents the range of toppings available before starting to form his sushi. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. In a relic of traditional practice, shrimp on768m
- Kabi★ Michelin Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition.914m
- Tempura Ginya★ Michelin The chef has devoted his life to the path of the tempura craftsman. He watches his pot in silence, focusing on the sound of the oil. Frying his tempura on high heat, he teases out moisture to concentrate the flavour. Creative flourishes are avoided, letting the deliciousness of ingredients in season speak for itself. Batter thickness and flame heat are continually adjusted to produce a light and airy tempura. A traditional Japanese tea-house carpenter created the interior, transforming it into a graceful space.1.1km
- Alchimiste★ Michelin The pet theory here is that French cuisine does not add but multiplies: dishes are the product, not the sum, of their ingredients. The speciality is an espuma of sea urchin and Jerusalem artichoke, which is replaced with onion during summer. Food from sea and mountain mix, aiming at just the right temperature to melt in the mouth. To ensure consistency, vegetables are harvested from the chef’s own garden. Financier, served after the meal, offers a wry nod to the restaurant’s name, with a play on both the pastry and the financier as one who benefits from gold, echoing the alchemist’s quest to t1.1km
- 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.1.9km
- Ensui★★ Michelin Ensui means ‘flame and water’, celebrating the two starting points of Japanese cuisine: charcoal flame and water for soup stock. The pride of the house is its stew. Using water brought all the way from Kagoshima, dashi stock is drawn from aged kombu and high-grade bonito flakes. The soup ingredients are suffused with the aroma of charcoal, completing the theme. With the practiced hands of a craftsman, the chef weaves the soup ingredients and the soup broth into a harmonious whole. A natural curiosity drives him to scour producing regions for the best ingredients. A personal journey expressed t1.8km
- SanwaTabelog Silver ‘Sanwa’ means ‘three-part harmony’: between producers, chefs and guests. The menu lists producers by name, linking them to guests through the chef. Prix fixe service begins with dry-cured ham and gnocco fritto. Meat dishes include venison and beef, both char-grilled. The meal ends with a pasta dish, as per convention. Sanwa exerts special effort to make each dish impressive, so the number of main ingredients is limited to three—a three-part harmony on the plate.1.1km
- ShinoiS★ Michelin The chef, once dedicated solely to Cantonese cuisine, expanded his repertoire as he honed his craft in Hong Kong and Shanghai. Prix fixe menus incorporate traditions from regions across China, using ingredients selected from a broad purview. The chef focuses not only on seasoning but also on the natural flavours of the ingredients; dried abalone simmered in water alone testifies to his conviction. After dinner the chef serves Chinese tea, conveying gratitude to guests as he converses with them.1.6km
- Yama★ Michelin Chef Koichi Katsumata pours his devotion into his fruit selections, which he gathers as he calls on farms throughout Japan. Flavours variously embrace citrus fruits, mangoes, peaches, figs, and chestnuts as the seasons change. Each course offers variations in fragrance, texture and temperature, and through the incorporation of vegetables. The chef was born in Yamanashi Prefecture in the imposing presence of Mt. Fuji, hence the name of the establishment (yama means ‘mountain’). Yama demonstrates that, like the rugged Japanese islands so rich in peaks and valleys, pure sweetness can take a wide 1.6km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tokyo Metropolitan Teien Art Museum museum771m
- Tokyo Photographic Art Museum photography museum in Tokyo, Japan1.1km
- Tokyo Tower tower in Tokyo, Japan4.2km
- Sengaku-ji Temple Sōtō Zen Buddhist temple in Tokyo, Japan2.1km
- Shibuya scramble crossing scramble crossing in Tokyo, Japan3.4km
- National Art Center, Tokyo art museum in Tokyo, Japan3.9km
- Rainbow Bridge suspension bridge across the Tokyo Bay, Japan4.5km
- Yoyogi Park park4.7km
Attraction data from Wikidata (CC0) — reference only.
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