Establishment neighborhood
Grand Hyatt Roppongi Hills
6-10-3, Roppongi
The biggest draw of the Grand Hyatt is its location. Roppongi Hills is nestled between the districts of Tsukiji (home to the biggest fish market in the world, and an absolute must-see for visitors at the jet-lag-friendly hour of 5 a.m. when the market comes alive), and Shibuya which—aside from being arguably the busiest intersection on the globe—has a ton of great late-night bars. The hotel is a soaring glass tower with 387 rooms and suites. Despite its size, the subtle Japanese furnishings—plenty of mahogany, neutral fabrics, and zero clutter—give the rooms and communal spaces a warm, welcoming feel. The ten on-site restaurants and bars span Japanese, Chinese, and French cuisine, and are as popular with locals as they are with tourists, creating a familial, convivial atmosphere we all crave when far from home. Falling onto thick mattresses clad in the softest Frette sheets is pure bliss after a long day of sightseeing, sushi-eating, and shopping (Roppongi is heaving with stores and art galleries). For those adventuring with kids, the indoor pool is a godsend, and the mini kimono-style robes you receive on arrival always go down a storm…
5 Chome-7-8, Roppongi
If you’re seeking a more casual sushi experience than the temple-like atmosphere of other sushi palaces, head to Fukuzushi in Tokyo’s bustling Roppongi district. In business for more than a hundred years, Fukuzushi is one of the most accessible (and affordable) places to get seriously great sushi. Sit at the counter where chef-owner George will chat you up while delivering you piece after piece of fatty tuna and Hokkaido sea urchin, as well as dishes that rotate with the seasons. When you’ve finished your main course, you will be escorted to the restaurant’s lounge area, where you can finish up with desserts and drinks.
Honmura An
7-14-18, Roppongi
For nearly a hundred years, this Roppongi restaurant has been considered the go-to place for soba. Each day, buckwheat is ground on the premises and mixed to create chewy, flavorful noodles that are hand-cut by the chef and owner, Koichi Kobari, who took over the restaurant after his father died in 2007. You don’t have to spend a lot here to experience great soba—the most basic menu option, Seiro Soba (plain noodles with cold dipping soup), is one of the most popular and will cost you less than $10. Toward the end of your meal, you’ll be presented with a yu-toh, a red lacquered pot containing the water your noodles were boiled in. Drink some straight up, or add some to your dipping sauce to complete the full soba experience.