9.5/ 10Excellent
Based on public data
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Rooms & Views
Triple Room with Private Bathroom
street view
The triple room offers air conditioning, tatami, as well as a private bathroom featuring a shower and a hairdryer. The t…
YATSUDE- Japanese-Style Room with Shared Bathroom - Ground Floor
The triple room features air conditioning, tatami, as well as a shared bathroom boasting a shower and slippers. The unit…
YASUDE Non Smoking
City view
3 Twin Futons 118-sq-foot room with city views Internet - Free WiFi Food & Drink - Free bottled water Sleep…
HIKARI - Japanese-Style Room with Shared Bathroom - Upper floor
The twin room offers air conditioning, tatami, as well as a shared bathroom featuring a shower and slippers. The unit of…
KONOHA - Japanese-Style Room with Shared Bathroom - Upper floor
street view
The twin room provides air conditioning, tatami, as well as a shared bathroom featuring a shower and slippers. The twin…
KUMO - Japanese-Style Room with Shared Bathroom - Upper floor
The twin room provides air conditioning, tatami, as well as a shared bathroom featuring a shower and slippers. The unit…
KASUMI - Japanese-Style Room with Shared Bathroom - Ground Floor
The twin room provides air conditioning, tatami, as well as a shared bathroom featuring a shower and slippers. The unit…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- wokototeBib The chef studied the art of kaiseki multi-course meals. In addition to omakase set meals, he serves prix fixe meals to which à la carte items can be added, so diners can enjoy Japanese cuisine as they please. Sashimi is accompanied by a dipping sauce of malted rice and fish sauce; mixed platters of drinking snacks include grilled and fried items prepared with care. The shop name is inspired by grammatical particles used to form sentences in Japanese. Cuisine, people, drinks and interior blend agreeably together, so relax and let time flow by.719m
- Ma PouleBib The chef opened a small restaurant, Ma Poule to celebrate the appeal of Jura, in eastern France. This region, with its beautiful forests, valleys and wetlands and its wonderful ingredients and people, made a profound impression on the chef. Chicken and morels in sauce vin jaune is a Jura dish in which the chef takes great pride. This dish is paired with specially produced yellow wine. The façade and interior, and even proprietress’s clothing, are yellow as well. A restaurant filled with love of Jura.1.4km
- 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.2.9km
- 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.2.6km
- Tentenkyokyo UmeanTabelog Silver ‘Tentenkyokyo’ carries the heartfelt wish that guests will enjoy tempura and soba to their heart’s content. Shiba shrimp, skewered and deep-fried, is a standard of soba-shop tempura beloved since the Edo period. Although the sea from which shiba shrimp were once harvested has been reclaimed as land, the tradition lives on. Shiba-shrimp tempura embodies the spirit of Edo, and the food culture resonates even today. For your omakase set menu, you can choose whether to include small dishes in the bill of fare or focus solely on tempura.2.5km
- Kagurazaka Ishikawa★★★ MichelinTabelog Silver Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.3.7km
- WatabeBib Watabe was founded as a fishmonger but morphed into a restaurant when it became known for the delicious eel the owner grilled at his shop. ‘Enma-ju’, which features both shirayaki, eel grilled without seasoning, and kabayaki, eel dipped and broiled in sweet sauce, served over rice in a box, is a tribute to Konnyaku-Enma, a deity enshrined in nearby Genkaku-ji Temple. In the evening, the menu takes on a distinctly French cast, with items such as terrine of kabayaki and foie gras and smoked eel with Brie de Meaux cheese. Eel cuisine Watabe style, with foundations in French cuisine, is the aim he2.1km
- TompachiteiBib This popular spot lies in a back-alley near Ameya-Yokocho. Defending the restaurant’s noren is its third-generation chef, who grew up in this part of Ueno but sharpened his skills in Europe. Tonkatsu here is primarily pork loin cutlets. Applying his knowledge of Western techniques, the chef fries thick cuts of pork in relatively cool lard over a gentle flame. With rock salt, Worcestershire sauce, tonkatsu sauce and soy sauce on offer, it’s fun to compare how each tastes. Be prepared to queue first.2.1km
- Kohaku★★ Michelin Experimentation with new flavours blows winds of innovation into Japanese cuisine. The chef’s purview extends to Western ingredients such as truffle and caviar. Reverence for dashi, however, keeps his dishes within the bounds of Japanese cuisine. The chef treads a unique path, weaving creativity and Western flamboyance into Japanese fare. The counter seats are always fully booked but, with luck, a cancellation might make the private dining room available.3.6km
- 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.3.4km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tokyo National Museum art museum in Tokyo, Japan1.3km
- National Museum of Western Art art museum in Tokyo, Japan1.5km
- Ueno Zoo zoo in Tokyo, Japan1.1km
- Ueno Imperial Grant Park park in Tokyo, Japan1.6km
- National Museum of Nature and Science National Science Museum in Tokyo, Japan1.5km
- Tokyo Metropolitan Art Museum museum in Tokyo, Japan1.2km
- Tokyo Dome indoor stadium in Bunkyō, Tokyo, Japan2.6km
- Sensō-ji Temple Buddhist temple in Tokyo, Japan3.1km
Attraction data from Wikidata (CC0) — reference only.
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