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Shinagawa-shuku Guest House & Tours

Name: Shinagawa-shuku Guest House & Tours
Address: Shinagawa-ku, Kitashinagawa 1-22-16, Tokyo, JP

★★·8.6/ 10Recommended

·Guest houses

📍Shinagawa-ku, Kitashinagawa 1-22-16 · Tokyo ↗

Air conditioningLuggage storageShared lounge/TV areaConcierge serviceAdult onlyStaff adhere to local safety protocolsAll 36 facilities +

Review

Overview · AI

Shinagawa-shuku Guest House & Tours, part of the OYO brand, offers economical accommodation in Tokyo's Shinagawa area. The property features 25 guestrooms equipped with LCD televisions, free Wi-Fi, and digital programming for entertainment. Private bathrooms include shower/tub combinations, complimentary toiletries, and hair dryers. Guests can enjoy views from the terrace and garden, while the lobby features a fireplace. The hotel provides wedding services and a banquet hall for events. Dining options include Lordleaze Restaurant, serving local cuisine with a bar/lounge, alongside limited-hour room service. A paid full breakfast is served daily from 7:30 AM to 10:00 AM. Amenities encompass free self-parking, 24-hour reception, dry cleaning, laundry facilities, and luggage storage. The hotel accepts major credit cards, including American Express, MasterCard, and Visa. It welcomes small pets under 5 kg and offers wheelchair accessibility. While some sources mention event spaces in Chard, the primary focus remains on providing comfortable, practical stays with convenient parking and pet-friendly policies, catering to budget-conscious travelers and those seeking essential comforts in Tokyo.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service9.8

Wi-Fi9.4

Location8.9

Value8.7

Rooms8.4

Facilities8.2

Cleanliness8.2

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Room types · 9

Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).

Bed in 4-Bed Female Dormitory Room

1 × Bunk bed11 ㎡up to 1

This bed in dormitory features air conditioning and view.

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Economy Triple Room with Shared Bathroom

3 × Bunk bed11 ㎡up to 3

This triple room features a shared bathroom, air conditioning and city views. The unit offers 3 beds.

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city_viewQuadruple Room with Shared Bathroom

Quadruple Room with Shared Bathroom

2 × Bunk bed11 ㎡up to 4

This quadruple room features a shared bathroom, air conditioning and city views. The unit offers 2 beds.

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Double Room with Shared Bathroom

1 × Double bed7 ㎡up to 2

Offering free toiletries, this double room includes a shared bathroom with slippers. The double room offers air conditioning and a quiet street view. The unit has 1 bed.

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Economy Twin Room

1 × Bunk bed7 ㎡up to 2

This twin room is air-conditioned and features a shared bathroom, tatami and city views. The unit offers 1 bed.

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Japanese-style Twin Room

2 × Futon Mat7 ㎡up to 2

2 Twin Futons77 sq feet Internet - Free WiFi Food & Drink - Mini-fridge, electric kettle, and free tea bags/instant coffeeSleep - A down duvet and bed sheets Bathroom - 3 bathrooms, shower, slippers, and free toiletriesPractical - Washer/dryer, desk, and iron/ironing board (on request)Comfort - Daily housekeeping and climate-controlled heating and air conditioningNeed to Know - Housekeeping on request, toothbrush and toothpaste not availableNon-Smoking

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Single Bed in Male Dormitory Room with Shared Bathroom

1 × Bunk bed7 ㎡up to 2

This bed in dormitory has air conditioning.

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Twin Room with Shared Bathroom

2 × Futon Mat7 ㎡up to 2

The twin room offers air conditioning and tatami, as well as a shared bathroom boasting slippers. The twin room has a quiet street view. The unit has 2 futons.

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Single Room with Shared Bathroom

1 × Twin bed5 ㎡up to 1

You must inform the property in advance what time you plan to check in. Features tatami (woven-straw) flooring and Japanese futon bedding. Rooms come with a Western bed. Bathrooms and toilets are shared.

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Nearby & map

DiningSights

Quintessence

French, Contemporary · ★★★ Michelin

¥¥¥¥

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.

712m

ShinoiS

Chinese · ★ Michelin

¥¥¥¥

The chef, once dedicated solely to Cantonese cuisine, expanded his repertoire as he honed his craft in Hong Kong and Shanghai. Prix fixe menus incorporate traditions from regions across China, using ingredients selected from a broad purview. The chef focuses not only on seasoning but also on the natural flavours of the ingredients; dried abalone simmered in water alone testifies to his conviction. After dinner the chef serves Chinese tea, conveying gratitude to guests as he converses with them.

2.2km

Jizozushi

Sushi · ★ Michelin

¥¥¥¥

The name derives from an image of a Jizo, the guardian spirit who looks over children, which the chef received from a Buddhist temple. The character for ‘sushi’ is an unusual choice, harking back to the fermented fish from which modern nigirizushi originated. The chef is deeply interested in literature and the classics. As snacks were not part of a sushi shop’s menu in the days of food stalls, the chef presents the range of toppings available before starting to form his sushi. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. In a relic of traditional practice, shrimp on

2.3km

Tempura Ginya

Tempura · ★ Michelin

¥¥¥¥

The chef has devoted his life to the path of the tempura craftsman. He watches his pot in silence, focusing on the sound of the oil. Frying his tempura on high heat, he teases out moisture to concentrate the flavour. Creative flourishes are avoided, letting the deliciousness of ingredients in season speak for itself. Batter thickness and flame heat are continually adjusted to produce a light and airy tempura. A traditional Japanese tea-house carpenter created the interior, transforming it into a graceful space.

2.3km

Alchimiste

French, Contemporary · ★ Michelin

¥¥¥

The pet theory here is that French cuisine does not add but multiplies: dishes are the product, not the sum, of their ingredients. The speciality is an espuma of sea urchin and Jerusalem artichoke, which is replaced with onion during summer. Food from sea and mountain mix, aiming at just the right temperature to melt in the mouth. To ensure consistency, vegetables are harvested from the chef’s own garden. Financier, served after the meal, offers a wry nod to the restaurant’s name, with a play on both the pastry and the financier as one who benefits from gold, echoing the alchemist’s quest to t

2.3km

Seizan

Japanese · ★★ Michelin

¥¥¥¥

The name combines two of the four characters of Haruhiko Yamamoto’s name. The chef’s approach to cuisine and commitment to entertaining guests were both learned from his mentor in Gifu. He is also enthusiastic about guiding the next generation, as shown by the smiles and positive attitude of his young crew. Yamamoto may surprise with innovative dishes, but with wansashi—the pairing of sashimi and soup, considered the essence of Japanese cuisine—he stays true to tradition. Each item is the product of painstaking effort the customer never sees.

2.9km

Joël Robuchon

French, Contemporary · ★ Michelin

¥¥¥

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.

3.2km

Sazenka

Chinese · ★★★ Michelin

¥¥¥¥

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.

3.3km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Shinagawa-shuku Guest House & Tours

Guest scores & sentiment

Room types · 9

Bed in 4-Bed Female Dormitory Room

Economy Triple Room with Shared Bathroom

Quadruple Room with Shared Bathroom

Double Room with Shared Bathroom

Economy Twin Room

Japanese-style Twin Room

Single Bed in Male Dormitory Room with Shared Bathroom

Twin Room with Shared Bathroom

Single Room with Shared Bathroom

Facilities · 36

Nearby & map