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HOTELみなと-MINATO-

Name: HOTELみなと-MINATO-
Address: 港区西麻布1-13-17, Tokyo, JP

★★★★·9.3/ 10Excellent

·Hotels

📍港区西麻布1-13-17 · Tokyo ↗

Check-in 03:00 PM / out 12:00 PM

Health or beauty spa nearbyAir conditioningLift / ElevatorSafety deposit boxSoundproof roomsHot tub/JacuzziAll 15 facilities +

Review

Overview · AI

HOTEL MINATO is a four-star hotel located in Tokyo, dedicated to providing comfortable accommodation for travelers seeking quality and convenience. The hotel enjoys a prime location with excellent transportation links, making it easy for guests to reach major attractions and business districts across the city. Whether for business trips or leisure travel, the convenient access ensures a seamless experience. The rooms are designed with practicality and comfort in mind, featuring modern amenities to create a cozy and peaceful retreat for every guest. On-site facilities include clean public areas and essential services to meet daily needs. Dining options offer diverse choices, allowing visitors to enjoy delicious meals during their stay. Overall, HOTEL MINATO stands out for its professional service, strategic location, and comfortable environment, making it an ideal choice for frequent travelers and families who value cost-effectiveness and local immersion.

Guest scores & sentiment

From 205 guest reviews · multi-source · as of 2026-07-03

Guests praise the private spa amenities, karaoke, and attentive service. Common drawbacks include limited storage, firm beds, lack of windows, and location requiring transit.

Dimension scores · cross-source

Cleanliness9.5

Facilities9.4

Service9.3

Surroundings8.2

Location7.9

Value7.6

＋ PraisedUnique room amenities (sauna/karaoke) · Excellent service and details · High cleanliness · Quiet environment

－ ComplaintsExpensive · Limited storage · Firm beds · Far from metro

KEYIdeal for privacy seekers enjoying spas/karaoke. Note firm beds and transit needs.

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DiningSights

Myojaku

Japanese · ★★★ Michelin

¥¥¥¥

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.

352m

L'Effervescence

French, Contemporary · ★★★ Michelin

¥¥¥¥

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.

356m

Nishiazabu Taku

Sushi · ★ Michelin

¥¥¥¥

Back when there weren’t many sushi restaurants in Nishi-Azabu, the chef was determined to blaze a trail here. And ‘blaze a trail’ is basically what Taku means. The same trailblazing was what led him to be among the first sushi chefs to hire a sommelier, and to spread sushi culture in Hawaii. The variety of his omakase set meals, which start at 30 items, is eye-popping. Nigiri items alternate with drinking snacks. Sushi rice may be seasoned with white or red vinegar, depending on the fish topping—another trailblazing move.

90m

Nishiazabu Sushi Shin

Sushi · ★★ Michelin

¥¥¥¥

The movements are those of one immersed in the world of nigiri. On the fingertips of the left hand balances a piece of fish; clutched in the right, a fistful of sushi rice; the tip of the forefinger applies wasabi. Pushing, occasionally pulling, and scoring in delicate strokes, the single-edged knife crafts hidden incisions to help flavour soak in and heat travel through. Gracefully flowing motion, fine-tuned through daily practice, is the simplicity that holds countless truths. The spirit of nigirizushi is in capable hands with Shintaro Suzuki.

505m

Sukiyabashi Jiro Roppongiten

Sushi · ★★ Michelin

¥¥¥¥

These days more and more guests are asking where the fish are caught. ‘If we could eat sushi where it’s caught, we wouldn’t need markets!’ retorts chef Takashi Ono. Discernment is a faculty built only slowly through long years of experience and knowledge. Along the way Ono has cultivated bonds of trust with seafood brokers, enabling him to source quality. The markets are the classic tale of ‘giri’ and ‘ninjo’, human connections forged in duty and loyalty. Sushi in purest form, stripped to its essence.

580m

Towa

Japanese · ★ Michelin

¥¥¥¥

The name is both a play on the owner’s name and a prayer for everlasting prosperity. The menu combines kaiseki and beef, showcasing Japan’s famous wagyu. Tsukuri and wanmono start the evening, celebrating the season. A procession of wagyu variations follows: beef-tail spring rolls, char-grilled tongue, and a main dish of beef cutlet. Japanese and beef dishes delight in equal measure.

217m

PRISMA

Italian · ★★ 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.

610m

Kappo Muroi

Japanese · ★ Michelin

¥¥¥¥

Drawing on techniques honed in Japanese cuisine and guided by a keen curiosity, the chef explores inventive approaches to ingredients from his own unique perspective. Served as an interlude, niebana, half-steamed rice, is cooked in kombu dashi to incorporate its umami. Fried dishes are coated in rice flour and prepared as kosen-age, speckled with cracker crumbs, for added aroma. The chef learned tradition at a Kyoto ryotei and innovation at a Tokyo kappo, a journey reflected in his menus.

237m

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

HOTELみなと-MINATO-

Guest scores & sentiment

Room types · 2

King Suite with Spa Bath

Junior Suite with Sauna

Facilities · 15

Nearby & map