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Chofu Creston Hotel
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Rooms & Views
The spacious twin room provides air conditioning, a wardrobe and heating. The unit offers 3 beds.
2 Twin Beds and 1 Twin Sofa Bed 399 sq feet Internet - Free WiFi Entertainment - 22-inch LCD TV with digital…
The twin room offers air conditioning, an electric kettle, as well as a private bathroom boasting a bath and a hairdryer…
This twin room has an electric kettle and air conditioning.
The triple room offers air conditioning, an electric kettle, as well as a private bathroom featuring a bath and a hairdr…
This twin room has an electric kettle and air conditioning.
This double room has air conditioning.
The double room offers air conditioning, an electric kettle, as well as a private bathroom boasting a bath and a hairdry…
The single room offers air conditioning, a wardrobe and heating. The unit has 1 bed.
The single room provides air conditioning, a wardrobe and heating. The unit offers 1 bed.
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Tohakuan KaribeBib With the temperament of an artist, the chef places everything in its proper proportion. Gathering unpolished buckwheat from Nagano and Niigata, he grinds the two together, checking moisture by hand to produce nihachi and juwari noodles. Soba and broth are served in harmony: as seiro, accompanied by soup redolent of katsuobushi, or as kake, steeped in hot katsuobushi broth. Side dishes are soba-shop favourites, such as Pacific herring simmered for days or seafood and buckwheat flour wrapped in nori and deep-fried.5.5km
- ZUPPERIA OSTERIA PITIGLIANOBib Pitigliano is a town the chef visited in his apprenticeship and has fond memories of. During his time in Italy, the chef was deeply impressed by the custom of ‘zuppa’, or dipping pieces of bread into soups of vegetables and beans, so the menu offers an extensive selection of soups. Honest flavours and presentations mirror the food culture of the Italian countryside, featuring simple handmade pasta and char-grilled fish and meat. Scenes of diners sharing from a single plate are a reflection of daily life in Italy.5.8km
- Sushidokoro Kiraku★ Michelin Reading the signs of the times, the third owner transformed this sushi restaurant, once known for its catering, into an omakase spot serving appetizers and nigiri. Despite the modern shift, traditional Edomae techniques like ageing, marinating, and curing the fish remain unchanged. The friendly chef creates a welcoming atmosphere, while his wife skilfully handles the grilled dishes. With meticulous craftsmanship and reasonable prices, it’s easy to see why this place is a local favourite.8.5km
- SennomagoBib The chef devotes himself to good health through a balanced diet, using Chinese medicines as seasoning to serve food that is salutary for both mind and body. Vegetables from his native Oita are grown by natural methods, making them gentle to the constitution. At dinner, there is a wide range of à la carte dishes, leaning toward Sichuan and Shanghai influences. The chef allows himself an individual take with the mapo tofu: drawing on a wealth of experience, he offers a choice of Sichuan, aged doubanjiang (Chinese broad bean chili paste) and salt. Lunchtime set menus are also popular.7.6km
- Sasaki SeimenjoBib The chef ’s aim is to create a ramen shop beloved by locals. He sources ingredients from greengrocers and butchers in Nishiogi, treasuring his interactions with local people. The distance from the train station is also a blessing, as neighbourhood schoolchildren and their families can be seen sitting shoulder-to-shoulder, happily slurping noodles. As befits the ‘Seimenjo’, or ‘noodle-maker’, in the name, his use of Japanese wheat is a selling point. In addition to standard thin noodles, he also offers flat noodles. The miso flavour is a much-anticipated treat in autumn and winter.7.6km
- Shiosoba JikuBib The chef heard the call to the culinary life one day while riding his father’s motorcycle on a long tour around the Seto Inland Sea. When he happened upon a ramen shop along the way, the taste of the salty soba touched his soul. He combines a clear seafood broth with homemade noodles crafted with aroma in mind. The ceiling decoration recalls the roof of an old-time food stall, honouring how ramen culture spread in his native Hiroshima Prefecture.8.0km
- LANBRoABib The menu lists dishes from every corner of Spain, every one a precious memory of the chef. The preponderance of Basque dishes reflects her attendance of a cooking school in San Sebastián and apprenticeship at a restaurant there. We start with pintxo (pinchos), an apt choice for the Spanish pub atmosphere. Piquillo pepper stuffed with dried and salted cod, squid simmered in its ink and other Basque-country favourites are faithfully reproduced here. Experience the food culture of Spain.8.8km
- there is ramenBib The soup accentuates the umami of the meats with the flavour of dried sardines; if you’re looking for soup with a unique and beguiling taste, you’ve found it here. Chashumen, ramen topped with roasted pork, is so covered in pork slices that they hide the noodles. Rice is available as an extra with the ramen, so try placing some of the roasted pork on top of it to make chashudon, roast-pork rice. Impressive and satisfying indeed, as if to say there is ramen here.9.1km
- Seki HanareBib Creative dining focused on affinity with sake. Appetisers are served as a combination platter, the better to keep the libations flowing. Tsukuri feature ingenious arrangements of condiments. Uniquely, meat dishes are an indispensable part. Each dish is generous, making every morsel an unforgettable memory. The collection of sake and shochu, amassed on visits to breweries, is impressive; as the shop specialises in local tipples, the wine and whisky selection is also strictly Japanese.9.7km
- Sushi Ichigo A chance encounter with a single book sparked a lifelong connection with sushi for this chef. His omakase unfolds like a ninjo rakugo performance—beginning with light snacks, before moving into the main story: sushi. The sushi itself progresses like a narrative, a light opening act with squid, building through tuna, cresting with gizzard shad, and tapering off with egg to end the meal. Occasionally, the chef interjects a playful remark to his guests, much like a rakugo performer engaging the audience.5.5km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Ajinomoto Stadium multi-purpose stadium in Chofu, Tokyo, Japan2.0km
- Ghibli Museum art museum in Mitaka, Tokyo, Japan5.4km
- Inokashira Park park in Musashino and Mitaka, Tokyo5.7km
- Equestrian Park park in Japan8.4km
- Gōtoku-ji Temple Buddhist temple in Setagaya, Tokyo, Japan9.4km
Attraction data from Wikidata (CC0) — reference only.
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