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Far East Village Hotel Tokyo Ariake

★★★·89.0/ 10Excellent
FFar East Hospitality·GHA DISCOVERY·Hotels
📍Koto-ku Ariake 1-2-43 · Tokyo ↗
📞+81362710337
2020 opened· 306 rooms· Check-in 03:00 PM / out 11:00 AM
Review
Official

Experience an abundance of unparalleled facilities and features at Far East Village Hotel Ariake Tokyo.Maintain seamless communication using the complimentary Wi-Fi at hotel.Discovering Tokyo becomes even more accessible, thanks to the taxi amenities provided at the hotel. Guests can avail parking facilities at the hotel. Reception assistance is offered at the hotel featuring luggage storage. At the hotel, utilize the on-site laundromat and laundry service to maintain your beloved travel attire fresh, allowing you to bring fewer clothes. During leisurely days and evenings, on-site amenities such as daily housekeeping enable you to fully enjoy your accommodation.Kindly note that smoking is prohibited in the hotel to ensure fresher air for all visitors. For visitors wishing to smoke, designated smoking zones can be found. At Far East Village Hotel Ariake Tokyo, every guestroom is provided with convenient amenities and fittings to ensure a comfortable stay. Enhance your experience at hotel with the knowledge that certain rooms are equipped with linen service, blackout curtains and air conditioning for your convenience. Certain rooms offer in-room amusement features such as the television for your enjoyment. In select rooms within the hotel, a refrigerator, instant coffee and instant tea is available to cater to your requirements when desired.In the hotel, certain guest bathrooms come equipped with essential bathroom amenities, such as a hair dryer and toiletries, ensuring a comfortable stay for guests. Begin your day with a scrumptious on-site breakfast available each morning at Far East Village Hotel Ariake Tokyo. At Far East Village Hotel Ariake Tokyo, guests can access vending machines that provide light snacks and beverages 24 hours a day.

05

Nearby & transit

DiningSights
1
Sushi Keita
Sushi · ★ Michelin
¥¥¥
Recently it has become the fashion among sushi restaurants to show off the business cards or other tokens of tuna wholesalers to signal that they are the real deal. Keita Aoyama is the diametric opposite. Hearing this bit of news, you probably like him already—fortunately, as affinity with the owner-chef is a vital element of the sushi shop experience. Aoyama is a man of kind temperament. Nigiri are formed large; cut toppings are thick and broad, according to the characteristics of each fish, so as to wrap around the vinegared rice when formed, making them impressive.
3.2km
2
Seiju
Tempura · ★ Michelin
¥¥¥¥
The chef learned his tempura skills at Rakutei, a now-closed Akasaka restaurant. Oil is replaced frequently, paying careful attention to its temperature, the humidity and the nature of the ingredients used. The chef recalls how the series of movements by which tempura pieces are coated in batter and deep-fried was seared into his memory as he watched his mentor, a true craftsman, at work. The flow of the meal is distinctly old-school Tokyo, yet the chef knows how to make his tempura unique with a few novelties, such as mochi rice cake with dried mullet roe.
3.4km
3
Kutan
Japanese · ★★ Michelin
¥¥¥¥
A sign with a crane’s head in profile against the sun marks the modern Japanese exterior. Enter the dining room, and piped jazz music fills an interior decorated with Western paintings. Red and white keynotes in the décor denote the rising sun. Cuisine is ‘modern classic’, a theme born of the sensibility the chef cultivated overseas. The aim is to offer modulation in temperature, beguiling aromas, and a light, comfortable feeling after dining. Refined items of refreshing originality suggest the future of Japanese cuisine.
3.8km
4
L'OSIER
French, French Contemporary · ★★★ Michelin
¥¥¥¥
‘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.
4.3km
5
Sushi Kanesaka
Sushi · ★★ Michelin
¥¥¥¥
Shinji Kanesaka’s watchword is iki, a word spanning a wonderful variety of meanings. Depending on the character it’s written with, it can mean ‘living’, ‘fresh’ or ‘stylish’. Steady, daily accumulation of learning shows in the way the craftsman lives his life. The leadership by which he cultivates his young staff is outstanding. Kanesaka orients his team toward a common goal, burnishing their character, with each team member playing an appointed role. He sharpens his skills and those of his team, knowing that all their training culminates in that single moment – a piece of sushi.
4.0km
6
Harutaka
Sushi · ★★★ 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.
4.3km
7
Ginza Fukuju
Japanese · ★★ Michelin
¥¥¥¥
Katsuhiro Onodera unearths exquisite flavours by combining the barest minimum of ingredients. The starting point for his creativity is his Tohoku hometown of Kesennuma, where he grew up surrounded by mountains on one side and ocean on the other. Turban shell and bamboo shoot soup, served in seashells, is a homegrown greeting to welcome the spring. Crab baked in the shell and hot pots are somehow hearty and delicate at the same time. The dishes engage all five senses, leaving lasting memories of what you ate.
4.1km
8
PRIMO PASSO
Italian · ★ Michelin
¥¥¥
The name ‘Primo Passo’ means ‘first step’. The chef was in charge of pasta at the celebrated Quattro Passi restaurant in Naples before taking his first step towards independence in Shintomicho. His aim is to create ‘Italian cuisine with a Japanese twist’. He uses plenty of dashi and Japanese ingredients. Also incorporating Japanese elements are the coffered ceiling, mud walls and vertically written menu. He serves several small dishes featuring his speciality pasta to showcase a variety of flavours.
3.8km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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