Fuchu

Getting there & around

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Nearby attractions

Aokigahara

Nature41.6 km

forest near Mount Fuji in Yamanashi Prefecture, Japan

Kamakura

Historic53.4 km

city in Kanagawa prefecture, Japan

Mode Gakuen Cocoon Tower

Historic57.5 km

building in Tokyo, Japan

Lake Kawaguchi

Nature30.1 km

lake in Yamanashi prefecture, Japan

Lake Yamanaka

Nature27.2 km

lake in Yamanakako, Chūbu region, Japan

International Stadium Yokohama

Culture49.5 km

multisport stadium in Yokohama, Japan

Tokyo Tower

Landmark61.3 km

tower in Tokyo, Japan

Ajinomoto Stadium

Culture41.8 km

multi-purpose stadium in Chofu, Tokyo, Japan

Kōtoku-in Temple

Worship52.7 km

Buddhist temple in Kamakura, Kanagawa Prefecture, Japan

Lake Sai

Nature36.8 km

lake in Fujikawaguchiko, Chūbu region, Japan

Tokyo Skytree

Landmark68.0 km

tower in Tokyo, Japan

Odawara Castle

Historic39.7 km

castle in Kanagawa Prefecture, Japan

Dining

Joël Robuchon

Restaurant★ Michelin¥¥¥58.4 km

For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.

Website

L'Effervescence

Restaurant★★★ MichelinTabelog SilverBlack Pearl 2◆¥¥¥¥59.0 km

Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end.

Website

Myojaku

Restaurant★★★ Michelin¥¥¥¥59.7 km

Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world.

Website

Sazenka

Restaurant★★★ MichelinWorld's 50 Best #39Tabelog GoldLa Liste 99¥¥¥¥59.7 km

Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.

Website

Quintessence

Restaurant★★★ Michelin¥¥¥¥59.9 km

The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.

Website

Azabu Kadowaki

Restaurant★★★ Michelin¥¥¥¥60.2 km

The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.

Website

Kagurazaka Ishikawa

Restaurant★★★ MichelinTabelog Silver¥¥¥¥61.5 km

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.

Kanda

Restaurant★★★ Michelin¥¥¥¥61.6 km

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.

Attraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.

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