Guest-guided hotel insights
AOMUGI-HOTEL-Nishi-Waseda
★★Tokyo
7.8/ 10Good
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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7.81/10FlyerKey composite
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Rooms & Views
Twin Room (401)
2 Large Twin Beds 269.1 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 37-cm flat-screen TV with cable…
Premier Twin Room (402)
2 Large Twin Beds 25 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 37-cm flat-screen TV with cable ch…
Premium Double Room (403)
1 Queen Bed 18 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 37-cm flat-screen TV with cable channels…
Comfort Double Room (503)
1 Queen Bed 18 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 37-cm flat-screen TV with cable channels…
Business Studio Suite (502)
1 Large Twin Bed 16 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 37-cm flat-screen TV with cable cha…
Basic Studio Suite (501)
1 Large Twin Bed 15 sq feet Internet - Free WiFi 50+ Mbps Entertainment - 37-cm flat-screen TV with cable cha…
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.2.4km
- L'AMITIEBib Apprenticing at a bistro in Paris, the chef was captivated by its lively energy. At L'AMITIE, he has put down roots in Takadanobaba with this intimate diner where you can feel like part of the daily life of France. Offerings include meat terrine À la campagne, cassoulet and beef cheek simmered in red wine. À la carte items are prepared for two, so you can enjoy sharing. Savour Gallic culinary culture and the ambience of the French countryside.701m
- Tonkatsu HinataBib Tonkatsu Hinata sources pork from two prestigious brands with different flavour profiles. Both are selected for the sweetness of their fat, tender meat, pleasantly firm texture, and abundant flavour. The shop buys pig carcasses whole, so it can offer a wide variety of cuts, including not only loin and tenderloin but also prime rib and rump. Order the evening prix fixe meal and you’ll enjoy the privilege of tasting rarer cuts— rump cap, pork jowl and eye-of-round— fried one after another.773m
- Guchokuni★ Michelin Rooted in the fundamentals of Japanese cuisine, the chef brings individuality to simple presentations. Ingredients arrive from his native Nagano. Sarashina soba from Matsumoto is paired with seasonal produce, while Koshihikari rice from northern Nagano is prepared as takikomi-gohan. The meal concludes with a tomewan, a closing soup, enriched with Shinshu miso. The restaurant’s name is the credo his mentor left him, to cook with ‘simple honesty’, an approach that shines through in every dish.2.1km
- 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.2.5km
- Sushi Oya★ Michelin Having been born and raised overseas, the chef chose the path of the sushi artisan out of a desire to work in a field that involves Japan’s traditions and culture. Among the appetisers, standard items include simmered monkfish liver and steamed abalone. Sushi toppings start with the subtler flavours and proceed to bolder ones, paired with white-vinegar or red-vinegar sushi rice according to topping. Pioneering directions in modern sushi include squid glazed with salt water mixed with white birch sap and conger eel paired with an herbal liquor reduction.2.3km
- FUSHIKINO★ Michelin ‘Fushikino’ is a mashup of two words, one referring to a Zen phrase, and the other meaning ‘mysterious’. Together, they suggest things that never before existed. The restaurant’s aim is to create something unprecedented, an unexpected culinary experience made possible through the trinity of food, sake and utensils. The menu lists familiar items of Japanese cuisine, but one-of-a-kind touches manifest in subtle details, such as onion soy sauce and aged ponzu sauce. Drink pairings of one cup per dish, served in sake cups lovingly produced by modern artists, are an entertaining grace note.2.4km
- Takumi Tatsuhiro★ Michelin The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ me2.4km
- Sharikimon Onozawa★ Michelin Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.2.4km
- L'ÉTERRE★ Michelin The name ‘L’ÉTERRE’ is a mashup of two French words: ‘l’éterne’ meaning ‘eternity’, and ‘la terre’ meaning ‘the earth’. It encapsulates the restaurant’s determination never to stop gathering the bounty of the earth and crafting delicious cuisine from it. Japan is a country surrounded by sea, and L’ÉTERRE makes full use of this, focusing on seafood dishes. Vegetables and meat highlight the abundance of their terroirs, grilled sometimes over charcoal or firewood, sometimes over straw. Time-honoured cooking methods are eternal as well.2.5km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- St. Mary's Cathedral seat of the Roman Catholic Archdiocese of Tokyo1.1km
- Mode Gakuen Cocoon Tower building in Tokyo, Japan2.7km
- Yasukuni Shrine Shinto shrine in Tokyo, Japan3.1km
- Shinjuku Gyoen park and garden in Shinjuku and Shibuya, Tokyo, Japan2.6km
- Tokyo Dome indoor stadium in Bunkyō, Tokyo, Japan3.3km
- Edo Castle castle in Tokyo, Japan4.3km
- Meiji Jingū Shinto shrine in Tokyo, Japan4.1km
- The National Museum of Modern Art, Tokyo Art museum in Tokyo, Japan4.2km
Attraction data from Wikidata (CC0) — reference only.
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