Based on public data
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Rooms & Views
The spacious twin room offers air conditioning, a seating area, as well as a private bathroom boasting a bath and a show…
Providing free toiletries, this quadruple room includes a private bathroom with a bath, a shower and a hairdryer. The ai…
2 Large Twin Beds 431-sq-foot room with city views Internet - Free WiFi Entertainment - 40-inch LCD TV with d…
The spacious twin room features air conditioning, a seating area, as well as a private bathroom boasting a bath and a sh…
Located above 32nd floor and features Tokyo Bay views. This twin room has air conditioning, seating area and electric ke…
Located above 32nd floor and features Tokyo Bay views. This twin room features a seating area, air conditioning and elec…
2 Twin Beds 312-sq-foot room with city views Internet - Free WiFi Entertainment - 40-inch LCD TV with digital…
1 Queen Bed 312-sq-foot room with city views Internet - Free WiFi Entertainment - 40-inch LCD TV with digital…
This triple room features a view, air conditioning and seating area. An extra bed will be prepared for a 3rd guest, onl…
Providing free toiletries, this twin room includes a private bathroom with a bath, a shower and a hairdryer. The air-con…
This triple room features air conditioning, seating area and electric kettle. An extra bed will be prepared for a 3rd g…
2 Twin Beds 312-sq-foot room with city views Internet - Free WiFi Entertainment - 40-inch LCD TV with digital…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Kutan★★ Michelin A sign with a crane’s head in profile against the sun marks the modern Japanese exterior. Enter the dining room, and piped jazz music fills an interior decorated with Western paintings. Red and white keynotes in the décor denote the rising sun. Cuisine is ‘modern classic’, a theme born of the sensibility the chef cultivated overseas. The aim is to offer modulation in temperature, beguiling aromas, and a light, comfortable feeling after dining. Refined items of refreshing originality suggest the future of Japanese cuisine.703m
- Sushi Keita★ Michelin Recently it has become the fashion among sushi restaurants to show off the business cards or other tokens of tuna wholesalers to signal that they are the real deal. Keita Aoyama is the diametric opposite. Hearing this bit of news, you probably like him already—fortunately, as affinity with the owner-chef is a vital element of the sushi shop experience. Aoyama is a man of kind temperament. Nigiri are formed large; cut toppings are thick and broad, according to the characteristics of each fish, so as to wrap around the vinegared rice when formed, making them impressive.430m
- Seiju★ Michelin The chef learned his tempura skills at Rakutei, a now-closed Akasaka restaurant. Oil is replaced frequently, paying careful attention to its temperature, the humidity and the nature of the ingredients used. The chef recalls how the series of movements by which tempura pieces are coated in batter and deep-fried was seared into his memory as he watched his mentor, a true craftsman, at work. The flow of the meal is distinctly old-school Tokyo, yet the chef knows how to make his tempura unique with a few novelties, such as mochi rice cake with dried mullet roe.644m
- PRIMO PASSO★ Michelin The name ‘Primo Passo’ means ‘first step’. The chef was in charge of pasta at the celebrated Quattro Passi restaurant in Naples before taking his first step towards independence in Shintomicho. His aim is to create ‘Italian cuisine with a Japanese twist’. He uses plenty of dashi and Japanese ingredients. Also incorporating Japanese elements are the coffered ceiling, mud walls and vertically written menu. He serves several small dishes featuring his speciality pasta to showcase a variety of flavours.741m
- Sushi Hashimoto★ Michelin What matters most at Sushi Hashimoto is the presentation of the sushi toppings. Fish is cut in wide strips that wrap around the sushi rice. A delicate touch of refined nikiri is used sparingly, the better for the blended sushi rice to bring out the flavour of the fish. Gizzard shad stuffed with minced fish is inherited from the Edo style, while the straw-smoked Spanish mackerel dressed in mustard is an avant-garde expression. The counter was built by artisans to create a harmonious atmosphere; the chance to enjoy sushi casually is one reason for Sushi Hashimoto’s popularity.825m
- 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.1.2km
- hortensia★ Michelin The themes here are richness and flavours. The flavour of kombu kelp is added to soup stock and other ingredients, creating culinary synergies. The chef’s approach is to focus on the foods of Japan and enhance their creativity. The cuisine weaves together the ‘three harmonies’: harmony with the changing of the seasons, harmony of flavours and gentleness of flavours. Presentation is colourful, flavours light. Traditional craftworks are used for serving vessels and cutlery, proclaiming the culture of Japan.848m
- 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.1.6km
- Sushi Kanesaka★★ Michelin Shinji Kanesaka’s watchword is iki, a word spanning a wonderful variety of meanings. Depending on the character it’s written with, it can mean ‘living’, ‘fresh’ or ‘stylish’. Steady, daily accumulation of learning shows in the way the craftsman lives his life. The leadership by which he cultivates his young staff is outstanding. Kanesaka orients his team toward a common goal, burnishing their character, with each team member playing an appointed role. He sharpens his skills and those of his team, knowing that all their training culminates in that single moment – a piece of sushi.1.4km
- MAKIYAKI GINZA ONODERA★ Michelin A theatre-style open kitchen is centred around a wood-fired oven. Blazing flames flicker as the aroma of burning wood fills the room. All items on the prix fixe menu, from appetiser to dessert, are cooked over this wood fire. Seasonal ingredients from across Japan are prepared through grilling, steaming and smoking. A touch of smokiness and fragrant sauces lend each dish its distinctive character.1.1km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Kabuki-za Kabuki theatre in Tokyo1.0km
- Tokyo Tower tower in Tokyo, Japan3.1km
- Hamarikyu Gardens park in Chuo, Tokyo, Japan1.6km
- Artizon Museum art museum in Tokyo, Japan1.5km
- Edo Castle castle in Tokyo, Japan3.3km
- Currency Museum of the Bank of Japan museum2.2km
- Rainbow Bridge suspension bridge across the Tokyo Bay, Japan3.6km
- Yasukuni Shrine Shinto shrine in Tokyo, Japan4.5km
Attraction data from Wikidata (CC0) — reference only.
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