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MONday Apart Premium HAMAMATSUCHO
★★★★Tokyo
8.6/ 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.
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Rooms & Views
Grand Family Room with Washing Machine
The spacious family room provides air conditioning, a washing machine, as well as a private bathroom featuring a bath an…
Grand Japanese Room with Washing Machine
The spacious family room features air conditioning, a washing machine, as well as a private bathroom boasting a bath and…
Japanese Concept Room with Washing Machine
The well-equipped kitchen has a stovetop, a refrigerator, kitchenware and a microwave. The spacious family room features…
Room Selected at Check-In - Non-Smoking - Bed Type Not Guaranteed
Spot the Difference Room with Washing Machine
The unit offers 4 beds.
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Sanosushi★ Michelin The chef’s path was inspired by the meticulous craftsmanship of sushi masters. Hearkening back to Edo-period food culture, he strives for orthodoxy, committed to generously sized nigiri with thick-sliced toppings. Simmered clam and anago are finished with a rich nitsume sauce. A former interior contractor, the chef designed the restaurant himself. Traditional elements such as the tsukedai, wooden trays used for serving sushi, and handwritten fish names on the wall evoke a sense of nostalgia.372m
- Crony★★ Michelin A detached, glass-walled house stands across from a park; ascend the stairs adjacent to the kitchen and you reach a dining room with a Scandinavian interior. The prix fixe menu begins with tea in season. The restaurant’s name refers to ‘friends who will drink tea together always’, referring to the circle of guests, staff and food producers. The chef’s aim is to serve food that is simple yet original. Both service and kitchen staff bring the food to your table.1.2km
- Seizan★★ MichelinTabelog Gold The name combines two of the four characters of Haruhiko Yamamoto’s name. The chef’s approach to cuisine and commitment to entertaining guests were both learned from his mentor in Gifu. He is also enthusiastic about guiding the next generation, as shown by the smiles and positive attitude of his young crew. Yamamoto may surprise with innovative dishes, but with wansashi—the pairing of sashimi and soup, considered the essence of Japanese cuisine—he stays true to tradition. Each item is the product of painstaking effort the customer never sees.1.3km
- 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.1.9km
- 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.1.6km
- 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.2.0km
- Nodaiwa Azabu Iikura Honten★ Michelin This restaurant has been in business since the days of the Edo shogunate. Kanejiro Kanemoto is its fifth-generation proprietor, committed to a life of craftsmanship. Guided by the belief that eel is ‘a delicacy for the people,’ he has worked to share its appeal. With practiced craftsmanship, he patiently steams the eel to drip out excess fat then grills it without seasoning in the shirayaki style, or dips it in sauce and broils it to create beguilingly aromatic kabayaki. The dipping sauce has evolved over the generations, with the proportions of soy sauce and mirin shifting according to changi1.4km
- Sushi Tanaka★ Michelin Seafood largely comes from the Amakusa islands off Kyushu’s west coast, because that’s where the chef is from. For the same reason, salt, soy sauce and local sake are sourced from Kumamoto. The providence of sea and land are all used in natural ways. To ensure compatibility between rice and topping, rice is matched with red or rice vinegar as appropriate. Depending on its nature, rice from different regions may be cooked separately, then combined and vinegared. Strictly speaking, this reminds us that sushi is simply a way of eating rice.1.6km
- Oryori Tsuji★ Michelin A cypress counter in a room with adze-hewn ceilings and clay walls – an austere décor by which the proprietor sets the tone. ‘Simple fare’, says the menu, whose offerings avoid shows of splendour in favour of honest presentation. Sense of season flows entirely from the taste and aroma of the food. Sashimi wrapped in kombu, for example, or wanmono prepared with clear soup. Results are all the more impressive for the effort paid where few will notice. Natural flavours to calm the soul.1.6km
- 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.2.2km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tokyo Tower tower in Tokyo, Japan1.3km
- Rainbow Bridge suspension bridge across the Tokyo Bay, Japan1.7km
- Hamarikyu Gardens park in Chuo, Tokyo, Japan1.4km
- National Art Center, Tokyo art museum in Tokyo, Japan3.1km
- Sengaku-ji Temple Sōtō Zen Buddhist temple in Tokyo, Japan2.1km
- Kabuki-za Kabuki theatre in Tokyo2.6km
- Edo Castle castle in Tokyo, Japan4.3km
- Ariake Urban Sports Park stadium in Japan3.3km
Attraction data from Wikidata (CC0) — reference only.
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