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Rooms & Views
The spacious triple room provides air conditioning, soundproof walls, as well as a private bathroom featuring a bath and…
The spacious family room offers air conditioning, soundproof walls, as well as a private bathroom boasting a bath and a…
The spacious twin room provides air conditioning, soundproof walls, as well as a private bathroom featuring a bath and a…
The spacious twin room features air conditioning, soundproof walls, as well as a private bathroom boasting a bath and a…
Providing free toiletries, this quadruple room includes a private bathroom with a bath, a shower and a bidet. The air-co…
Featuring free toiletries, this twin room includes a private bathroom with a bath, a shower and a bidet. The air-conditi…
Featuring free toiletries, this twin room includes a private bathroom with a bath, a shower and a bidet. The air-conditi…
Providing free toiletries, this double room includes a private bathroom with a shower, a bidet and a hairdryer. The air-…
Offering free toiletries, this double room includes a private bathroom with a bath, a shower and a bidet. The air-condit…
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.992m
- 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 on1.4km
- 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.2.2km
- 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.1.6km
- 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 t1.6km
- 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.1.9km
- 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.1.9km
- 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.1.6km
- 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 2.3km
- 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.3.0km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tokyo Metropolitan Teien Art Museum museum1.6km
- Sengaku-ji Temple Sōtō Zen Buddhist temple in Tokyo, Japan2.1km
- Tokyo Tower tower in Tokyo, Japan4.5km
- Tokyo Photographic Art Museum photography museum in Tokyo, Japan2.2km
- Rainbow Bridge suspension bridge across the Tokyo Bay, Japan4.0km
- National Art Center, Tokyo art museum in Tokyo, Japan4.7km
- Shibuya scramble crossing scramble crossing in Tokyo, Japan4.5km
- Shiokaze Park park on Odaiba in Shinagawa4.2km
Attraction data from Wikidata (CC0) — reference only.
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