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Rooms & Views
This suite consists of 1 living room, 2 separate bedrooms and 1 bathroom with a bath and free toiletries. Meals can be p…
1 Double Bed and 2 Twin Futons 334-sq-foot room with city views Layout - 2 bedrooms Internet - Free WiFi E…
1 Double Bed and 2 Twin Beds 334-sq-foot room with city views Layout - 2 bedrooms Internet - Free WiFi Ent…
The air-conditioned apartment has 2 bedrooms and 1 bathroom with a bath and a shower. Meals can be prepared in the kitch…
The air-conditioned apartment features 2 bedrooms and 1 bathroom with a bath and a shower. The well-equipped kitchen has…
1 Double Bed and 2 Twin Beds 334-sq-foot room with city views Layout - 2 bedrooms Internet - Free WiFi Ent…
The air-conditioned apartment features 2 bedrooms and 1 bathroom with a bath and a shower. The fully equipped kitchen ha…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. Guest…
The air-conditioned apartment has 1 bedroom and 1 bathroom with a bath and a shower. The well-fitted kitchenette feature…
The air-conditioned apartment features 1 bedroom and 1 bathroom with a bath and a shower. Meals can be prepared in the k…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- KOKYUBlack Pearl 2◆ A genre-defying cuisine paired with tea-based cocktails. While rooted in French techniques, the chef seamlessly weaves in elements of Chinese and Japanese cuisine. The duck dish, for instance, is prepared by ladling hot oil over the skin, much like Peking duck. The tradition of serving tea and sweets after a meal, known as ochauke, reflects Japanese hospitality. Chef and mixologist work in harmony, refining the distinctive world of ‘wither and decay’ or ‘kokyu’.535m
- HOMMAGE★★ Michelin ‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.2.2km
- Nabeno-Ism★ Michelin Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.2.0km
- Oku★ Michelin Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.2.5km
- Sobakappo NaganoBib The name ‘Sobakappo’ encapsulates the chef’s career. He draws on his experience in Japanese cuisine to patiently craft stews and salads of cooked vegetables. Combination platters feature an impressive variety of small dishes designed to complement sake, including simmered herring in sweet soy sauce and marinated grilled shrimp. Soba comes in two varieties: seiro soba served on a wickerwork tray or coarse-ground soba. Noodles are made differently according to terroir, accentuating differences in flavour. A soba apprenticeship: laughing, struggling and loving with soba.1.3km
- SugitaBibTabelog GoldLa Liste 98.5 ‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.2.4km
- HatsuogawaBib A veteran eel shop loved by Asakusa locals since the early years of the 20th century. The restaurant is named after the previous proprietor, Hatsutaro; by happy coincidence, ‘ogawa’ means ‘little river’, the favoured habitat of eels. The current proprietor’s wife runs the restaurant with her family, preparing kabayaki with a sauce recipe handed down from the founder. It is a pleasure to wait, enjoying appetizers with sake, while the chef grills your eel. The many ‘senjafuda’, slips of paper posted on shrine pillars by worshippers, attest to the shop’s many loyal customers.2.0km
- grill GRANDBib Beloved in Asakusa for three generations, this yoshoku restaurant treats demi-glace sauce as the soul of its kitchen. The most popular dish here is beef stew. Omurice is served with a choice of demi-glace or ketchup, a nod to the legacy shared between the former chef and his guests. The restaurant’s logo, a medieval-style shield adorned with the French tricolour, was inspired by a gift from a regular — a gesture that speaks to the warmth and goodwill of Tokyo’s traditional neighbourhoods.2.1km
- Edosoba HosokawaBib An old-school soba shop founded by a Katsushika-born chef. With ‘good food requires good ingredients’ as his credo, he scours Japan end-to-end to find the highest-quality buckwheat, vegetables and seafood. Among his à la carte offerings, he takes pride in temptations such as conger eel, either fried as tempura or simmered. Juwari soba, handmade from raw buckwheat flour, is fine and silky smooth. Everything here, from the crockery to the food to the interior, oozes old-time soba-shop charm. Amidst the old Edo ambience of Ryogoku, a food culture of deep roots and subtle traditions lives on.2.1km
- nôl★ Michelin ‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.3.3km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tokyo Skytree tower in Tokyo, Japan638m
- Sensō-ji Temple Buddhist temple in Tokyo, Japan2.0km
- Asakusa Shrine Shinto shrine in Tokyo, Japan2.0km
- Edo-Tokyo Museum museum in Sumida, Tokyo, Japan2.3km
- Tokyo National Museum art museum in Tokyo, Japan3.9km
- National Museum of Western Art art museum in Tokyo, Japan3.8km
- Ueno Imperial Grant Park park in Tokyo, Japan4.2km
- National Museum of Nature and Science National Science Museum in Tokyo, Japan3.8km
Attraction data from Wikidata (CC0) — reference only.
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