Guest-guided hotel insights
MONday Apart Hamamatsucho Daimon
★★★★Tokyo
9.1/ 10Excellent
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
Contribute a stay report06External scores · reference only, not verified
9.14/10FlyerKey composite · 2 sources
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Rooms & Views
Run of House, Non smoking (Bed Type not guaranteed)
2 Twin Beds and 1 Twin Bunk Bed 376 sq feet Internet - Free WiFi Entertainment - Flat-screen TV with Netflix…
Superior King Room
1 Double Bed and 1 Twin Bunk Bed 376 sq feet Internet - Free WiFi Entertainment - Flat-screen TV with Netflix…
Superior Family Room
2 Twin Beds and 1 Twin Bunk Bed 376 sq feet Internet - Free WiFi Entertainment - Flat-screen TV with Netflix…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Kanda★★★ Michelin A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.895m
- Florilège★★ MichelinWorld's 50 Best #2 The long table bears a close resemblance to the dining tables of European nobility. Dinner is served table d’hôte: guests gather around a single large table, sharing the joy of good food and conversation. Reading the mood of the era, Chef Hiroyasu Kawate serves up delicious food and eco-consciousness, actively incorporating plant-based ingredients. The choice of vegetarian dishes as main meals is a new twist. Whether vegetarian or vegan, the fare blazes a fresh trail in vegetable cuisine.916m
- Crony★★ Michelin A detached, glass-walled house stands across from a park; ascend the stairs adjacent to the kitchen and you reach a dining room with a Scandinavian interior. The prix fixe menu begins with tea in season. The restaurant’s name refers to ‘friends who will drink tea together always’, referring to the circle of guests, staff and food producers. The chef’s aim is to serve food that is simple yet original. Both service and kitchen staff bring the food to your table.954m
- Daigo★ Michelin Being originally located in the grounds of Seishoji Temple is why Daigo began serving shojin ryori. What Nomura inherits as the restaurant’s fourth-generation owner is shojin ryori for gracious service. Note that dried bonito flakes are used in the broth, so the meals are not completely vegetarian. The nutrition and flavour of the vegetables and the sukiya architecture put the mind at ease. Relax and enjoy this moment of tranquillity.616m
- Harutaka★★★ Michelin Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka.1.3km
- 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.1.4km
- Sanosushi★ Michelin The chef’s path was inspired by the meticulous craftsmanship of sushi masters. Hearkening back to Edo-period food culture, he strives for orthodoxy, committed to generously sized nigiri with thick-sliced toppings. Simmered clam and anago are finished with a rich nitsume sauce. A former interior contractor, the chef designed the restaurant himself. Traditional elements such as the tsukedai, wooden trays used for serving sushi, and handwritten fish names on the wall evoke a sense of nostalgia.847m
- Koshikiryori Koki★ Michelin The food culture of Hong Kong is summed up in a simple proverb: Sik dak hai fuk: “Eating is a blessing.” The Hong Kong–born chef, known only as ‘Tommy’, delights in staging the daily ritual of gathering around the dinner table and merrily sharing a meal. He puts each ingredient on display as he cooks heaping platters of food and shares it out among his guests. Freshly roasted pork fillet and crispy chicken are flavours straight from his native city.875m
- Nodaiwa Azabu Iikura Honten★ Michelin This restaurant has been in business since the days of the Edo shogunate. Kanejiro Kanemoto is its fifth-generation proprietor, committed to a life of craftsmanship. Guided by the belief that eel is ‘a delicacy for the people,’ he has worked to share its appeal. With practiced craftsmanship, he patiently steams the eel to drip out excess fat then grills it without seasoning in the shirayaki style, or dips it in sauce and broils it to create beguilingly aromatic kabayaki. The dipping sauce has evolved over the generations, with the proportions of soy sauce and mirin shifting according to changi890m
- Sorahana★ Michelin What Kanako Wakimoto aims to deliver is simple, honest deliciousness. Ingredients in season are picked when they are ripe, reaping maximum nutrition in each season. The chef’s sweeping selection of meat dishes, rice dishes and sweets stems from her earnest desire to please the customer. To suggest closeness to nature, Wakimoto named her restaurant Sorahana, ‘Sky Flower’. As she devotes herself to her cooking, Wakimoto is in her element, like flowers blooming in a field under the sky.905m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tokyo Tower tower in Tokyo, Japan687m
- Hamarikyu Gardens park in Chuo, Tokyo, Japan809m
- National Art Center, Tokyo art museum in Tokyo, Japan2.5km
- Rainbow Bridge suspension bridge across the Tokyo Bay, Japan2.7km
- Kabuki-za Kabuki theatre in Tokyo1.8km
- Edo Castle castle in Tokyo, Japan3.3km
- Yasukuni Shrine Shinto shrine in Tokyo, Japan4.0km
- Artizon Museum art museum in Tokyo, Japan2.8km
Attraction data from Wikidata (CC0) — reference only.
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