9.5/ 10Excellent
Based on public data
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Rooms & Views
Connecting Japanese Apartment
This apartment has a well-equipped kitchen, dining area and spacious bathroom. Please note, the rate includes rooms inte…
Apartment (Sofa-Bed)
This apartment has a well-equipped kitchen, dining area and spacious bathroom.
Japanese Apartment
This apartment has a well-equipped kitchen, dining area and spacious bathroom.
City View Apartment (Sofa-Bed)
City view
This air-conditioned apartment consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath. In the well-fit…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Akasaka Kikunoi★★ Michelin To spread the joy of Kyoto cuisine beyond the ancient capital, Kikunoi opened a Tokyo branch. Guests are warmly greeted with cheerful calls of ‘Oide-yasu!’, a traditional welcome in the Kyoto dialect. While located in central Tokyo, the mood, taste and feel of the restaurant are pure Kyoto. Yearly events are woven into the menu, and eye-catching dishes served on brilliantly decorated plates. Western ingredients are included too, expressing contemporary flavours. An attractive feature is the choice of tatami mat or counter seating, combining the charms of ryotei and kappo.102m
- Edomae Sushi Hanabusa★ Michelin The chef honed both his technical skills and also the spirit of the sushi craftsman at a long-established restaurant. A devotee of fish from Tokyo Bay, he regularly visits fishing ports, cultivating close ties with local fishermen that pay off in a supply of quality catch. Fish is meticulously prepared, whether cured in kombu or vinegar, or simmered. He pours his passion into Edo-style techniques, seasoning the sushi rice with red vinegar and salt. Tuna takes centre stage, while the nigiri begins with toro and concludes with tekkamaki.169m
- Ryuzu★★ Michelin The crown, ‘ryuzu’ in Japanese, is a vital part of a watch. Under the leadership of Ryuta Iizuka, the team moves like clockwork: chefs, patissiers, servers, and the sommelier working in perfect synchrony, like the gears of a precision timepiece. Foodstuffs from the chef’s native Niigata Prefecture, as well as vegetables from the Noto region of Ishikawa Prefecture, reflect the essence of each passing seasons. The passion of food producers is transformed into cuisine by the kitchen and conveyed to guests through graceful service.579m
- Sushi Miura★ Michelin Sit down at the counter, and the calligraphy on the wall catches the eye. A gift from the chef’s mentor, it reads ‘Jikishin’, meaning ‘true heart’, a Zen exhortation to disengage from worldly attachments and maintain a pure spirit unsullied by petty distractions. The omakase set menu begins with items reflecting the chef’s experience with Kyoto cuisine, then proceeds to sushi. The beguiling texture of the sushi rice, which leaves a lingering sweetness, derives from a combination of rice from both this year’s and last year’s harvests. Sushi moulded with unwavering conviction and an honest heart249m
- Sumibikappo SHIROSAKA★ Michelin The chef’s gastronomic experience includes stints in Sydney and New York. The creative flair he acquired along the way finds expression in the imaginative freedom of his menu. Appetiser of sea urchin and tuna is paired with caviar. Hassun platters incorporate unique choices such as spring rolls and roasted pork fillet. Broiled seafood and grills of eel and wagyu are accented by the aroma of bincho charcoal. The meal wraps up with handmade soba or rice in clay pots available on request.253m
- Nogizaka Shin★ Michelin The look of the establishment is a ‘modern-day tearoom’, with concrete walls and glass-enclosed kitchen. The operation is run by the proprietor and the sommelier, both of whom have experience working in Japanese restaurants in Paris. From the proprietor’s native Tokushima come supplies of seafood, citrus fruits and rice. Another Tokushima influence is the use of Awa bancha, a fermented tea. Nogizaka Shin hosts tasting events every month, featuring discussions about pairings with wines and Japanese sake. The teamwork between chef and sommelier points to the future of kappo.397m
- Héritage by Kei Kobayashi★ Michelin ‘Héritage by Kei Kobayashi’ is not just a name: The chef has made it his mission to honour and give thanks to the French culinary culture and pass it on to future generations through his eponymous restaurant. Venerable standards such as pâté en croûte, roast dovelet and vacherin are prepared in the traditional way but given a modern arrangement. Homage to the classics and the hospitality of the hotel combine to open new horizons in gastronomy.475m
- La Gloire★ Michelin Black-and-white photos of the palace of Versailles adorn the walls; the palace symbolises the era when France was at the height of its splendour, and pays homage to the restaurant’s name, which means 'glory'. Paying respect to the development of French cuisine from the dishes favoured by the royal court, the chef adds a modern twist with his own hand, blending classic influences with contemporary elements. The pairings of international wines are another reflection of his modern sensibility.568m
- 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.1.0km
- Akanezaka Onuma★ Michelin The chef grew up eating vegetables from the family garden in Yamagata and the restaurant is the fulfilment of a dream that one day he would serve cuisine made with vegetables grown by his parents. Deep-fried tofu leavened with those veggies brings the seasons of his hometown to the table. His affection for his ingredients inspired him to prepare kombu soy sauce for his sashimi, reusing the kombu from the soup stock. Akanezaka, the older name for Akasaka meaning ‘Red Hill’, conjures crimson associations of sunrise and sunset.634m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tokyo Tower tower in Tokyo, Japan1.7km
- National Art Center, Tokyo art museum in Tokyo, Japan797m
- Yasukuni Shrine Shinto shrine in Tokyo, Japan2.8km
- Chichibunomiya Rugby Stadium rugby stadium in Tokyo, Japan1.4km
- Edo Castle castle in Tokyo, Japan2.8km
- Mode Gakuen Cocoon Tower building in Tokyo, Japan4.1km
- Meiji Jingū Shinto shrine in Tokyo, Japan3.1km
- Shinjuku Gyoen park and garden in Shinjuku and Shibuya, Tokyo, Japan2.8km
Attraction data from Wikidata (CC0) — reference only.
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