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Taito Ryokan

Name: Taito Ryokan
Address: Taito-ku, Nishi Asakusa 2-1-4, Tokyo, JP

★★·8.4/ 10Recommended

·Ryokans

📍Taito-ku, Nishi Asakusa 2-1-4 · Tokyo ↗

Air conditioningFamily roomsLuggage storageShared lounge/TV areaStaff adhere to local safety protocolsGuest rooms disinfected between staysAll 20 facilities +

Review

Overview · AI

Taito Ryokan is located in Tokyo, though some sources associate it with the Residence Inn by Marriott Roanoke Airport brand, typically rated as a 3-star property. Situated within a 10-minute drive of Carilion Roanoke Memorial Hospital and Valley View Mall, the hotel offers convenient access to local attractions. The property features 79 guestrooms, each equipped with a separate sitting area, a 43-inch flat-screen TV with cable, and a kitchen including a refrigerator and stovetop. Guests can enjoy complimentary Wi-Fi throughout the hotel, along with a 24-hour business center, express check-out, and multilingual staff. Amenities include a wheelchair-accessible facility, car park with valet parking, hotel safe, and fireplace decor. For dining, a complimentary buffet breakfast is served on weekdays from 6:30 AM to 9:30 AM and weekends from 7:00 AM to 10:00 AM. Recreation options feature a 24-hour fitness center, seasonal outdoor pool, and spa tub. Additionally, the hotel provides free 24-hour airport shuttle service and laundry/dry cleaning facilities, making it suitable for travelers seeking comfort and convenience.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Location9.4

Service8.9

Wi-Fi8.5

Value8.5

Cleanliness8.0

Surroundings8.0

Rooms7.9

Facilities7.5

Guest reports describe individual stays. Confirm important facilities, benefits and arrival arrangements with the hotel.

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DiningSights

HOMMAGE

French, Contemporary · ★★ Michelin

¥¥¥¥

‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.

902m

Nabeno-Ism

French · ★ Michelin

¥¥¥¥

Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.

671m

Oku

Sushi · ★ Michelin

¥¥¥

Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.

710m

Sugita

Tonkatsu · Bib

‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.

607m

Asakusa Hirayama

Soba · Bib

¥¥

Asakusa Hirayama hangs out its shop curtain near Kappabashi; the calligraphy is done by the chef’s grandmother, a calligraphy teacher, expressing her joy in her grandson becoming an independent restaurateur. The counter seating harks back to his background as a kappo cook and his cheerful demeanour makes guests feel welcome. Soba is preceded by standards like jellied broth of conger eel or stew of duck breast. Tempura items are deep-fried one by one, as good as you’d find in a tempura specialty shop. The 100% buckwheat soba noodles, prepared with homemade flour made with unpolished buckwheat,

179m

Hatsuogawa

Unagi / Freshwater Eel · Bib

¥¥

A veteran eel shop loved by Asakusa locals since the early years of the 20th century. The restaurant is named after the previous proprietor, Hatsutaro; by happy coincidence, ‘ogawa’ means ‘little river’, the favoured habitat of eels. The current proprietor’s wife runs the restaurant with her family, preparing kabayaki with a sauce recipe handed down from the founder. It is a pleasure to wait, enjoying appetizers with sake, while the chef grills your eel. The many ‘senjafuda’, slips of paper posted on shrine pillars by worshippers, attest to the shop’s many loyal customers.

377m

Onigiri Asakusa Yadoroku

Onigiri · Bib

This family has been serving onigiri in Asakusa for three generations. Ingredients are arrayed inside a glass case, as at a sushi shop, to be formed into onigiri on the spot. Offerings range from salmon and dried plum to rarer items such as herring roe pickled in sake lees and opossum shrimp preserved and simmered in sweetened soy sauce. Offering a wide range of ingredients allows customers to choose based on their physical condition; the area was once home to numerous bars and pubs, so customers would drop in for morsels to soothe constitutions punished by a night on the town.

645m

grill GRAND

Yoshoku · Bib

Beloved in Asakusa for three generations, this yoshoku restaurant treats demi-glace sauce as the soul of its kitchen. The most popular dish here is beef stew. Omurice is served with a choice of demi-glace or ketchup, a nod to the legacy shared between the former chef and his guests. The restaurant’s logo, a medieval-style shield adorned with the French tricolour, was inspired by a gift from a regular — a gesture that speaks to the warmth and goodwill of Tokyo’s traditional neighbourhoods.

803m

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

Taito Ryokan

Guest scores & sentiment

Room types · 3

Japanese-Style Triple Room

Japanese-Style Twin Room

Single Room

Facilities · 20

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