9.2/ 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
9.15/10FlyerKey composite · 2 sources
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Rooms & Views
Owner's Suite
Pool view
This spacious suite consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The ai…
Suite with Balcony and Park View
Park view
This suite includes 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. This suite is air-…
Standard Double Room with Balcony
The double room offers air conditioning, soundproof walls, a mini-bar, as well as a balcony. The unit has 1 bed.
Standard Double Room with Balcony and Park View
Park view
The double room offers air conditioning, soundproof walls, a mini-bar, as well as a balcony. The unit offers 1 bed.
Standard Double Room
This double room is air-conditioned and features soundproof walls, a mini-bar as well as a balcony. The unit offers 1 be…
Standard Double Room with City View
City view
This double room is air-conditioned and features soundproof walls, a mini-bar as well as a balcony with city views. The…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- l'élan★ Michelin The round logo on the tabletop menu encapsulates the chef’s vision. The varying thickness of the line suggests contrasts between sharp and subtle flavours; the circle declares that the entire prix fixe menu expresses the cuisine as a whole. Sauces and cooking focus on the classic; the fascination with ingredients is a trait cultivated during the chef’s apprenticeship in France. The combination of the chef’s learned skills and passion for cuisine gives rise to a style all his own.1.3km
- Jingumae Higuchi★★ Michelin The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.1.8km
- Shigeyuki★ Michelin ‘The look surprises, the taste reassures.’ The chef’s passion for creativity makes his culinary spirit unique. Decoratively arranged sashimi are briefly heated to draw out moisture. The chef doesn’t serve soup dishes, as much of his cooking tailors the dashi stock to each dish. His freewheeling personality makes the evening fun, while the folk-art vibe of the interior, including a chest of drawers inherited from the chef’s grandparents, fills the air with memories and the warmth of family.1.4km
- TamawaraiTabelog Gold The chef is of the view that soba’s deliciousness is determined by its flour. He grinds husked buckwheat both from his garden and from farmers in Ibaraki Prefecture, catching every iota of the fresh-ground aroma. Coarse ground seiro (soba served on bamboo wicker) is full of wild flavour. Tofu soba, inspired by staff meals, and hot seiro with hot tsuyu sauce and beaten egg, are unique taste experiences. Evening service is prix fixe only, with treats such as buckwheat mash and rolled omelettes included.1.1km
- Cristiano'sBib Japan and Portugal built a friendship during the Nanban trading era that has never faltered. The two countries share a culinary culture of fish and rice and a love of local cooking enjoyed at the family table. Items served include tempura octopus, char-grilled sardines, takikomi-gohan and gruel-like risotto. There’s also an extensive menu of à la carte options. Like the Portuguese wine, this fare is meant to be shared.361m
- Sincère★ Michelin Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.1.6km
- Den★★ MichelinWorld's 50 Best #8Tabelog SilverLa Liste 96.5 The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.2.0km
- LATURE★ Michelin Takuto Murota procures ingredients himself, hunting game in the mountains and growing vegetables in his home garden. Harmonious coexistence with nature is the theme of his cooking and nowhere is this conviction more evident than in his game dishes. Meat is grilled, bones and entrails made into sauces; nothing edible is wasted. Venison blood macarons have become emblematic of LATURE. Classic cuisine with a touch of modern sensibility conveys respect for life.1.6km
- MONOLITH★ Michelin MONOLITH links the splendour of classic cuisine to the future. Pastry-wrapped meat symbolises this connection – the diner can choose from several types. Hewing close to time-honoured recipes, beef and lamb are dressed in a Madeira wine and truffle sauce, while pigeon is prepared in a rich salmis. Sauce is assiduously reduced and poured unstintingly, in true orthodox style. Respect for tradition and the classics, eloquently expressed through cooking.1.6km
- PRISMA★★ Michelin Standing alone in his kitchen, Tomofumi Saito engages with Italian cuisine in earnest. His attention to detail is relentless, from the cuisine itself to the music, flowers and other elements. Seating is limited to ensure each dish gets his undivided attention. When he creates new menu items, there are no prototypes: he pushes himself hard to create inventive cuisine found nowhere else. 'Prisma' means 'prism' in Italian and the high standards Saito demands of himself shine in a rainbow of culinary inventiveness.2.3km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Yoyogi Park park745m
- Meiji Jingū Shinto shrine in Tokyo, Japan1.2km
- Mode Gakuen Cocoon Tower building in Tokyo, Japan2.8km
- Tokyo Mosque mosque in Japan1.4km
- Shibuya scramble crossing scramble crossing in Tokyo, Japan1.1km
- National Art Center, Tokyo art museum in Tokyo, Japan3.1km
- Shinjuku Gyoen park and garden in Shinjuku and Shibuya, Tokyo, Japan2.8km
- Chichibunomiya Rugby Stadium rugby stadium in Tokyo, Japan2.4km
Attraction data from Wikidata (CC0) — reference only.
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