Guest-guided hotel insights
Lucky you! YOTSUYA
Tokyo
8.8/ 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
8.78/10FlyerKey composite
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Rooms & Views
Loft
street view
This air-conditioned apartment includes 1 living room, 1 separate bedroom and 1 bathroom with a bath. The kitchen has a…
Studio Apartment
street view
The air-conditioned apartment has 1 bedroom and 1 bathroom with a bath and a shower. A kitchen fitted with a refrigerato…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Yotsuya Minemura★ Michelin Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.178m
- Ubuka★ Michelin Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.192m
- 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.252m
- 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’ me927m
- Kioicho Fukudaya★★ Michelin The totality of this ryotei’s art—the cuisine, the ceremonial furnishings, the service—makes a deep impression. The original owner-chef learned the basics of cooking under the guidance of legendary epicure Kitaoji Rosanjin. The current chef, guardian of the traditions of the Fukuda family, displays his talents with creations that delight guests, squarely focused on respect for ingredients. He puts into practice Rosanjin’s famous dictum: ‘Eight or nine times out of ten, the quality of the ingredients selected determines the quality of a dish.’1.4km
- MAZ★★ MichelinTabelog Silver This gustatory experience is a journey through Peru. The menu features the culinary traditions of the Andes and the ecosystem of the Amazon basin. Each menu item lists the producing region and, uniquely, its elevation. Taking these altitudes as a guide, the meal traces a route through sea, mountain and river, weaving a tale of diverse natural environments. Dried foods from Peru combine with Japanese ingredients to bring forth a cuisine that is richly imaginative.1.5km
- Tour D'argent Tokyo★ Michelin The Tokyo location was born from a meeting between the founder of the Hotel New Otani and the owner of the Paris flagship. The original restaurant, established in 1582, is said to be where the fork was first introduced. The legendary ‘Three Emperors Dinner’ at the 1867 Paris Exposition remains a historic milestone. Among the enduring specialities, the Three Emperors- style goose foie gras remains a constant. This stage for haute cuisine continues to foster connections and inspire harmony.1.2km
- ShinrakukiBib ‘Hong Kong cuisine and organic wine’ sums up the concept. We recommend ordering Cantonese flame-broiled items to start. Meat is suspended over an open hearth for patient roasting. On the grill, meat is skewered or hung from special hooks and cooked over direct flame. Pork cuts and duck are sweetened with honey or malt sugar and seasoned with soy sauce or Chinese five-spice powder, which condense the umami as the meat broils. The steamed whole grouper and the pigeon pickled in tamari soy sauce are offered by advance reservation only.173m
- NARISAWA★★ MichelinWorld's 50 Best #14Tabelog Silver Narisawa celebrates the culture of Japan’s ‘satoyama’, rural hillscapes, through the genre of ‘innovative satoyama cuisine’. The Japanese islands form a long arc from north to south, and most of the land is satoyama. In this geographical backdrop from foothills to plains, people have found ways to live harmoniously and sustainably with nature. This image of the satoyama informs the imagination of Narisawa’s cuisine. The restaurant uses traditional craftworks such as lacquerware and washi paper, harmonising diverse people and culture.1.7km
- Den★★ MichelinWorld's 50 Best #8Tabelog SilverLa Liste 96.5 The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.1.8km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Mode Gakuen Cocoon Tower building in Tokyo, Japan2.4km
- Yasukuni Shrine Shinto shrine in Tokyo, Japan1.9km
- Shinjuku Gyoen park and garden in Shinjuku and Shibuya, Tokyo, Japan1.1km
- Meiji Jingū Shinto shrine in Tokyo, Japan2.5km
- Edo Castle castle in Tokyo, Japan2.8km
- Chichibunomiya Rugby Stadium rugby stadium in Tokyo, Japan1.7km
- National Art Center, Tokyo art museum in Tokyo, Japan2.4km
- Tokyo Tower tower in Tokyo, Japan3.8km
Attraction data from Wikidata (CC0) — reference only.
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