Guest-guided hotel insights
HOTEL R9 The Yard Sakai
★★★Sakai
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
8.4/10FlyerKey composite · 2 sources
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Rooms & Views
Deluxe Twin Room
Providing free toiletries, this twin room includes a private bathroom with a bath, a bidet and a hairdryer. A kitchenett…
Standard Twin Room
Offering free toiletries, this twin room includes a private bathroom with a bath, a bidet and a hairdryer. This twin roo…
Standard Double Room
Offering free toiletries, this double room includes a private bathroom with a bath, a bidet and a hairdryer. This double…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Kagurazaka Ishikawa★★★ MichelinTabelog Silver Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.46.0km
- 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.48.9km
- HOMMAGE★★ 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.43.8km
- 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.49.3km
- 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.49.4km
- 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.49.9km
- 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.50.8km
- 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.50.8km
- 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.51.1km
- Kohaku★★ Michelin Experimentation with new flavours blows winds of innovation into Japanese cuisine. The chef’s purview extends to Western ingredients such as truffle and caviar. Reverence for dashi, however, keeps his dishes within the bounds of Japanese cuisine. The chef treads a unique path, weaving creativity and Western flamboyance into Japanese fare. The counter seats are always fully booked but, with luck, a cancellation might make the private dining room available.46.1km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Saitama Stadium 2002 football stadium24.4km
- Mode Gakuen Cocoon Tower building in Tokyo, Japan47.7km
- Tokyo Skytree tower in Tokyo, Japan44.7km
- Tokyo Tower tower in Tokyo, Japan50.7km
- Tokyo National Museum art museum in Tokyo, Japan43.8km
- Yasukuni Shrine Shinto shrine in Tokyo, Japan46.8km
- Ueno Imperial Grant Park park in Tokyo, Japan44.6km
- National Museum of Western Art art museum in Tokyo, Japan44.2km
Attraction data from Wikidata (CC0) — reference only.
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