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Navigating the art of Japanese hospitality among the finest hotels and ryokans in Tokyo.
WHEN IT COMES to Tokyo — the world’s most populous city with a greater metro population of about 38 million — lodging is in a class of its own. The city touts some of the world’s best properties, in both service and design. But choosing just one can feel overwhelming.
For the last decade, I’ve visited Japan several times every year, and I always transit through Tokyo, experiencing more than my share of its hotels. Much as I like to think of myself as an expert, nobody could ever visit them all. The megalopolis, after all, is home to over 3,650 hotels, and they run the gamut from tiny capsule hotels and unassuming, family-run minshuku (akin to bed-and-breakfasts) to elegant machiya (wooden townhouses), ryokan (traditional Japanese inns focused on relaxation and comfort), and sprawling international hotel suites overlooking the city’s Shinto shrines and neon-gleaming urban gorges.
In most of Japan, ryokan — often featuring tatami mat floors, onsen hot-spring baths, and multicourse kaiseki meals served in your room while you wear the inhouse yukata robe — typically offer the best expression of the country’s hospitality, called omotenashi. The hard-to-translate Japanese concept is a mixture of intuitive, guest-first service, and warm wholeheartedness. Ryokan had never been a Tokyo thing, a city that was better known for its Western-style hotels and busy coming-and-going international travelers. But after the pandemic, the ill-fated Olympics, and a nearly three-year closure to the world, things changed. Today, it seems that more international travelers understand, appreciate, and even expect Japanese omotenashi, and demand for ryokan grew across Tokyo, forcing many Tokyo hotels to adapt. The result is a crop of new styles and hospitality hybrids with omotenashi 2.0 that have begun to serve the next generation of Tokyo’s travelers.
Below is a look at some of the city’s top lodgings, where you can find comfort and tranquility, and maybe even a bit of old Japan, in the world’s busiest city.
Adam H. Graham is an American food and travel journalist based in Zurich, Switzerland. He’s a frequent contributor to the New York Times, the Wall Street Journal, Condé Nast Traveler, Travel + Leisure, Afar, and more. He typically spends a few months every year in Japan, and recently spent several weeks visiting Japanese vineyards in several different prefectures.
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