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Rooms & Views
This spacious suite comes with 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The air…
This spacious suite features 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The air-c…
This spacious suite consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The ai…
This suite offers a hot tub. This spacious suite comprises 1 living room, 1 separate bedroom and 1 bathroom with a bath…
Providing free toiletries and bathrobes, this quadruple room includes a private bathroom with a bath, a shower and a bid…
The room is fitted with 2 single beds or 1 double bed, and 1 extra bed will be prepared for the 3rd guest. Please make s…
Featuring free toiletries and bathrobes, this triple room includes a private bathroom with a bath, a shower and a bidet.…
Offering free toiletries and bathrobes, this triple room includes a private bathroom with a bath, a shower and a bidet.…
Offering free toiletries and bathrobes, this double room includes a private bathroom with a bath, a shower and a bidet.…
Featuring free toiletries and bathrobes, this twin room includes a private bathroom with a bath, a shower and a bidet. T…
The triple room offers air conditioning, a wardrobe, a safe deposit box, an electric kettle and a flat-screen TV. The un…
Offering free toiletries and bathrobes, this double room includes a private bathroom with a bath, a shower and a bidet.…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.’94m
- 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.179m
- 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.120m
- Akasaka Shimabukuro★ Michelin The Chinese character for ‘food’ combines the characters for ‘person’ and ‘good’, hence the saying of Akasaka Shimabukuro, ‘food makes us better’. With gratitude for the bonds he forms with guests and those around him, the chef follows his own culinary path. The mellow flavour of the clear broth used in wanmono derives from shaved bonito flakes. Soba with dried mullet roe, interposed between menu items, and juwari soba, served at the end, are house creations using native species of buckwheat. The calligraphy on the wall says ‘go-en’, ‘personal connections’, echoing the restaurant’s whole-heart394m
- 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.696m
- 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.1.1km
- 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.991m
- 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.1.0km
- 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.1.5km
- 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.1.3km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Yasukuni Shrine Shinto shrine in Tokyo, Japan1.7km
- Tokyo Tower tower in Tokyo, Japan2.5km
- Edo Castle castle in Tokyo, Japan2.0km
- National Art Center, Tokyo art museum in Tokyo, Japan1.8km
- Mode Gakuen Cocoon Tower building in Tokyo, Japan3.7km
- The National Museum of Modern Art, Tokyo Art museum in Tokyo, Japan2.1km
- Chichibunomiya Rugby Stadium rugby stadium in Tokyo, Japan1.7km
- Shinjuku Gyoen park and garden in Shinjuku and Shibuya, Tokyo, Japan2.3km
Attraction data from Wikidata (CC0) — reference only.
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