Based on public data
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Rooms & Views
The spacious air-conditioned suite features a wardrobe, a safe deposit box and a carpeted floor. The unit has 1 bed.
The spacious air-conditioned suite features a wardrobe, a safe deposit box and a carpeted floor.
The spacious air-conditioned suite features a wardrobe, a safe deposit box and a carpeted floor.
2 Double Beds 969-sq-foot room with a furnished balcony Layout - Bedroom and living room Relax - In-room massa…
1 King Bed 970-sq-foot room, furnished balcony with park views Layout - Bedroom and living room Relax - In-roo…
The spacious air-conditioned suite features a wardrobe, a safe deposit box and a carpeted floor.
This spacious suite comes with a complimentary access to the Club Lounge. Offering a view of the Imperial Garden, it fe…
This suite comes with a complimentary access to the Club Lounge. it features a living room and a bedroom fitted with lu…
This suite comes with a complimentary access to the Club Lounge. Offering a view of the Imperial Garden, it features a…
The spacious air-conditioned twin room offers a wardrobe, a safe deposit box and a carpeted floor. The unit has 2 beds.
The spacious air-conditioned triple room offers a wardrobe, a safe deposit box and a carpeted floor. The unit has 1 bed.
Featuring free toiletries and bathrobes, this twin room includes a private bathroom with a bath, a shower and a bidet. T…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- ESTERRE by Alain Ducasse★ Michelin The concept is ‘a place that weaves a tale of an encounter between earth and sea’. ESTERRE expresses the terroir of Japan through the supervision of Alain Ducasse, a legend of the gastronomic world. Entrusted with the kitchen is Kei Kojima, who conjures fare that is both healthful and flavourful. Vegetables, selected in the markets of Kamakura, are colourful and fresh. Ingredients wreathed in the fragrance of a charcoal flame display a quintessentially Japanese approach.22m
- CYCLE by Mauro Colagreco★ Michelin ‘Circular gastronomy’ from the chef of Mirazur in southern France. Prix fixe menus are composed from four themes—roots, leaves, flowers and fruits—expressing the beauty of nature and the cycle that happens in our world. The fare is modern French woven from Japanese ingredients, but it also beguiles with influences from the chef’s native Argentina, such as tapas and asado. Having stretched out his roots in southern France and budded leaves of creativity, the chef has blossomed in Otemachi.313m
- Chugoku Hanten Kohakukyu (Amber Palace)Tabelog Silver The dining room incorporates traditional Chinese decorations into a modern, elegant space. An extensive menu ranges from dishes of various regions to creative cookery with the accent on seasonality. Char siu and Peking duck arrive courtesy of the roasting chef, while steamed meat dumplings and soup dumplings are tended by the dim sum chef. Seafood is offered with XO sauce, fermented black beans, chilli sauce or other preparations to suit each guest’s preference—an appealing feature of the menu. Explore the subtlety and depth of Chinese cuisine in all its splendid regional variety.14m
- est★ Michelin Chef Guillaume Bracaval expresses the Japanese landscape in his cuisine. Travelling across the country to familiarise himself with ingredients, he experienced its abundant nature first-hand. The map of Japan indicating where all his ingredients come from traces his journey. Wanting to create delicate and healthy dishes, he limits his use of butter and cream. Desserts inspired by contemporary art are highly original. Perched on the hotel’s top floor, the dining room affords stunning views of the city below.436m
- 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.1.2km
- PRUNIER★ Michelin PRUNIER is the main dining room of Tokyo Kaikan, a meeting-place cherished for generations. The décor conjures images of fish and flowing water, harking back to the restaurant’s earliest days when it specialised in seafood. Here you can enjoy modern French cuisine that reflects the shifting seasons, presented in an elegant setting. Sole bonne femme, handed down from generations of head chefs, keeps a tradition alive and well. Gracious service adds an extra touch to the meal.771m
- Il Ristorante - Niko Romito★ Michelin A restaurant under the supervision of Niko Romito, whose unique philosophy is blazing a trail through the Italian culinary world. From the concept of ‘authentic yet contemporary’, Il Ristorante - Niko Romito brings together fare from every region of Italy. Vegetable soup is prepared without water; instead, moisture is extracted from the ingredients, yielding a pure expression of flavour. Spaghetti pomodoro features concentrated essence of tomato. The pursuit of the flavours and essence of Italy.891m
- 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.1.7km
- Ginza Shinohara★★ MichelinTabelog GoldBlack Pearl 2◆ In Kyoto, the chef acquired knowledge of Japanese cuisine; in his native Shiga, the uniqueness of fondly remembered country cooking. The sprouting of flowering plants, the spirit of wild animals, the shifting of the seasons in the rural hillscapes, all have their say in the menu. The vividly colourful hassun platters are lavish yet delicate. The intention in hot-pot cooking is to bring a party together through the magic of a single flavour. Gracious service, sparing no detail, is the true pleasure here.1.4km
- ESqUISSE★★ MichelinTabelog SilverBlack Pearl 2◆ Menu items are named after the traditional 24 divisions of the seasons, following the celestial longitude of the sun. Ingredients take on a poetic expression as well, and scenes of intersection between nature and human activity convey a wealth of feeling: people preparing food, or eating it. The feelings such images evoke will vary from person to person. Through the sensibilities of Lionel Beccat, we feel the bonds between humanity and nature.1.4km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Edo Castle castle in Tokyo, Japan763m
- The National Museum of Modern Art, Tokyo Art museum in Tokyo, Japan907m
- Yasukuni Shrine Shinto shrine in Tokyo, Japan2.0km
- Currency Museum of the Bank of Japan museum928m
- Artizon Museum art museum in Tokyo, Japan1.1km
- Tokyo Tower tower in Tokyo, Japan3.2km
- Tokyo Dome indoor stadium in Bunkyō, Tokyo, Japan2.5km
- Holy Resurrection Cathedral church in Chiyoda ward Tokyo, Japan1.5km
Attraction data from Wikidata (CC0) — reference only.
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