Final day of Golden Week. While casually browsing through Tabelog, I noticed there were empty seats available! So, I decided to head to Hotel's Morning where they now serve salmon set meals on weekends too. The last day, rain started pouring, making me feel gloomy about returning to work tomorrow. However, I cheered up after having a hearty breakfast, or rather, I overate, haha! Apparently, they've made some changes since May. First, I took a sip of the miso soup. It was rich and flavorful with a hint of sweetness from the white miso, which I heard has been changed under Chef Aramaki's guidance. Moving on to the salmon, I tried to break through the crispy skin with my chopsticks but it didn't crumble as expected. Instead, it had a light and tender texture with a bounce in the flesh when I tried it. The saltiness was just right, making it a perfect match with the rice! They've switched to salted salmon, and I must say, it's delicious. Instead of increasing the salmon portion, they slightly reduced the side dishes like spinach, but I didn't mind. I could eat about 3.5 bowls of rice with this salmon alone, compared to the usual 2 bowls. Next, I tried the new addition to the menu, the simmered beef. Let me tell you, it was incredibly delicious! They use the leftover cuts from the wood-fired steak dinner course, which is fantastic! I mixed it with a raw egg and Tsujita's G7 (premium seven-spice blend) and it was heavenly! I could easily have 2.5 bowls of rice with this dish. In the end... well, I could probably eat 8 bowls, but I restrained myself to just 4, haha! Ah, I'm so satisfied, I'll head home for a nap now! Thanks for the fantastic meal, it was amazing!

Hey! It's Little Tooth, the guy who takes walks up north. Today, I dropped by here. It's about 5-6 minutes from Omotesando Station. The place has a casual, cafe-like vibe, and the staff welcomed me warmly, leaving a good impression. I went for the top course for lunch because I wanted to eat a lot. The omelette was impressive, with a dessert-like sweetness from rich cheese that tasted delicious. The mini hamburger I was looking forward to was tasty, but it was a bit challenging to eat since the patty didn't have a binder, making it crumble. I wished they had burger wraps or something. I had to rush because I had plans afterward, so the service might have been a bit hurried, but thanks to the staff for their handling. Thanks for the meal!

I visited the restaurant to bid farewell to Sommelier Aoyama, who is said to have retired. The food is delicious, and the wine pairings are excellent. I hope the free-spirited adventurer Aoyama will return someday. The restaurant mainly has counter seating but also offers table seating and private rooms in the back, making it convenient. The establishment is named "Hotels" as it is open year-round for breakfast to dinner. There is a terrace on the 2nd-floor deck where you can enjoy lunch, and during spring's cherry blossom season, it's a hidden gem with a fantastic atmosphere, offering a view of cherry blossoms.

The TB chef's well-known series restaurant, Sio, offers a course menu with consistently high-quality dishes. Pairing them enhances their deliciousness even more. The portion sizes are just right, ensuring a pleasant and casual dining experience with innovative fusion cuisine.

Today, my sister, my nephew, and I came for lunch. Originally, I wasn't planning to go because we could only reserve seats for two people, but I received a call from the restaurant saying there had been a cancellation, so the three of us could go. We upgraded to the Lunch Course and also had beef steak. The menu included carrot potage, half of the Hotel's salad, sio soufflé omelette, pasta, and wood-fired steak.

Chef Shusaku Toba, who supervises the cuisine at each restaurant, personally stood in the kitchen and crafted a special course for this period, consolidating the charms of each restaurant into one. We enjoyed the alcohol pairing alongside visually appealing and delicious dishes. The staff's explanations were clear and made our time enjoyable. Chef Toba seemed to have visited other establishments earlier in the day, but we were fortunate to catch a glimpse of him and have a brief conversation later on. The oyster in the photo was already consumed, and unfortunately, we forgot to take a picture of the dessert.

(Revisited on 2023/08/30, about 1.5 months later. The items ordered were as follows: [Food] - Ideal Morning Set + Wagyu Beef Sukiyaki + Raw Egg (3000 yen + 350 yen + 200 yen = 3550 yen. This is the place to visit when you want to enjoy thick slices of silver salmon. However, what I find most delicious here is the shirasu. Mixing regular soy sauce with raw egg to make Tamago Kake Gohan (egg over rice) and eating it with shirasu is also delicious. The Wagyu beef sukiyaki seemed lighter compared to last time. I'd like to visit again when the weather cools down and indulge in more rice refills than today.) - Hotel's Pudding (550 yen. The caramel sauce was very rich, but the pudding itself held its own without being overshadowed, with just the right firmness.) [Drinks] - Ideal Morning Set Limited Blend Tea (Complimentary) - Iced Coffee (550 yen. Perfect for cleansing the palate after the rich caramel sauce of the pudding.) The total was 4650 yen. Thank you for the delicious meal.)

The food was delicious, and the view outside was nice, but unfortunately, we couldn't enjoy our conversation slowly because the voices of the staff talking with others were loud, and we felt rushed when putting down our spoons.

On a regular weekday afternoon at 11:30, we made a reservation for two. We were seated at a table. Outside, there was a large, well-maintained green area surrounded by lush greenery, with an exterior design that harmonized with the forest. The interior of the restaurant was refreshing with a clean and sophisticated ambiance in shades of soothing blue. We opted for the short course with smaller portions and added champagne and coffee. The staff kindly and enthusiastically explained each dish in detail, including how to enjoy them, which drew us into both the food and the conversation. Everything about the atmosphere, service, and food felt genuine, aligning perfectly with the concept of the hotel. We had a delightful and enjoyable time.

I stayed near Gaienmae and visited for breakfast. I called ahead just in case, and luckily they had one spot left. Reservation might be necessary. This place is supposedly in the trending "sio" series. I ordered the "Salmon Set" for 3,000 yen plus 350 yen for an additional side of "Beef Tendon Stew". It seems like they use the trimmings from steaks served during lunch. The salmon had a crispy skin! It was boneless and easy to eat. The grated daikon radish served with it complemented well. Personally, I was happy to see one of the side dishes was red snapper. The rice and miso soup were delicious too. The miso soup's flavor made me want more. Since rice refills were free, I ended up eating a lot. Sprinkling soy sauce and dried baby sardines on the rice was divine. Despite the price, the service was excellent, and I had a luxurious breakfast experience.

The salad with various ingredients was incredibly delicious, to the point where I wanted to take it out! It's a salad that I could eat forever. When I expressed how delicious it was, the staff at the restaurant even shared the recipe with me, which made me happy. The soufflé cheese and pasta had just the right amount, and I enjoyed them until the end. The drink was paired perfectly, and they even offered a non-alcoholic tea-based drink that complemented the meal. I'm very satisfied and would love to visit again! ♡

(First-time review) Visit on 06/04/2023. I made a reservation in advance to try the breakfast I've been wanting to have for a while and headed to this restaurant. Here's what I ordered: [Food] - Japanese Breakfast + Simmered Wagyu Beef + Raw Egg (¥3000 + ¥350 + ¥200 = ¥3550. They emphasize the crispy texture of the silver salmon skin. Cutting the thick slices of silver salmon into big pieces and enjoying them with rice was delicious, but it was even better when I ate the skin and flesh together. The best part was the shirasu. Drizzling a bit of soy sauce made it incredibly tasty. The miso soup and pickles included in the Japanese breakfast, along with the extra charge for the simmered Wagyu beef, paired well with rice. I wanted a rice bowl because with just a regular bowl, I kept asking for more rice. The "ordinary salt" available at regular shops didn't make the rice too salty; I could taste just the saltiness. I tried adding that salt to the egg for Tamago Kake Gohan (egg over rice), but the egg's flavor was stronger, so I adjusted it with soy sauce and finished with TKG.) [Drinks] - Japanese Breakfast Limited Blend Tea (¥0. It was described as tea made to resemble ochazuke when combined with silver salmon and rice.) - Iced Coffee (¥550. I thought of going to a second place afterward, so I helped digestion with coffee.) The total was ¥4100. I plan to have lunch next time, but I want to eat this breakfast regularly. Thank you for the meal.

I felt like having a delicious hamburger, so I visited this place. I opted for a luxurious lunch course with burgers as the main attraction. The dishes served were all delicious, and the live cooking experience added to the charm. It was a fantastic lunch. I heard they also serve breakfast, so I'd like to try that next time. It was really delicious. Thank you, and I look forward to coming again.

The restaurant is located on the second floor facing a lush, spacious park just off Omotesando. The interior is spacious and relaxing, with the aroma of firewood stimulating the appetite. The lunch hamburger course at 11,000 yen is incredibly cheap given the location and variety of dishes offered. Not only the main meat dishes, but also the soup, oysters, souffle, fish dishes, and pasta all have their own unique flavors. The slightly firm texture of the dessert pudding is distinctive, and overall, it was a thoroughly enjoyable experience.

Lunch Short Course [First 5 Items] ¥6,600~ Course Details: - Carrot Potage: A simple and refined deliciousness that brings out the flavors of the ingredients! - Hotel's Salad: A salad using over 20 different ingredients, each bite filled with excitement! It had spices like cumin, which I'm not a fan of. - Soufflé Omelette: It was delicious for starters! ✨ - Pasta: Tomato and basil pasta with a simple seasoning, but the chewiness of the noodles and the combination with olive oil were incredibly tasty. It was piping hot. - Wood-Fired Steak + ¥5,000: Upgrading the meat was possible for around ¥5,000, but I opted for the original. The meat was moderately fatty and tender. The aroma of the wood was irresistible. As a meat lover, I wished I could have had a bit more. Accompanied by a non-alcoholic drink, which I had separately. I forgot the name, but it was a grape (I think...) vinegar drink and was really delicious! This was my first visit, and the staff's thoughtfulness made for a pleasant and comfortable time. ✨

Visited Hotel's in Omotesando in late May while Chef Kida was still there. Heard he would be transferred to a new branch in Nagano just a few days later. The Chef and staff are all very young but provide fresh service and delightful cuisine. The overall dining experience is elegant with subtle spices accentuating each dish. The stylish ambiance complements the impeccable food. However, two hungry gentlemen found the portions slightly lacking and ordered four additional pasta dishes. Chef Kida's pasta creations were exceptional; whether it's Bucatini, meat pasta, carbonara, or arrabbiata, each dish was exquisite with perfect balance of aroma and flavors. Thank you for the wonderful meal. The two gentlemen went on to have ramen in Sangenjaya after this. Wishing Chef Kida all the best in Nagano.

Ideal Japanese breakfast at Omotesando Hotel's 3000! It's a bit pricey, but it's the breakfast of my dreams! The salmon was thick-cut with crispy skin! No matter how hard I try, I can't make it this delicious at home. The seasoning, which I've been curious about from the ordinary series, was really tasty with a gentle saltiness that lacked sharp edges! It's like salt that can be used as a topping by itself! I could get seconds of rice. ⭐️5⭐️ I want to visit again. I love it so much that I don't want to tell anyone. ⭐️4⭐️ If someone asks for recommendations, I'll introduce this place. ⭐️3⭐️ I might go again sometime. ⭐️2⭐️ Hmm, I'd prefer to try a different place if possible. ⭐️1⭐️ Personally, I don't recommend it.

About two years ago, I visited the sister restaurant of Sio, which I had previously opened. Although dinner tends to be a bit pricey, lunch is relatively affordable. This time, I opted for the lunch menu. The lunch set consisted of five dishes: carrot potage, Hotel's salad, soufflé omelette, pasta, and wood-fire grilled steak. The service staff energetically explained each meticulously crafted dish, leaving a great impression. The soufflé omelette with gooey cheese and the main course, the slowly grilled steak, were particularly delicious. For drinks, I chose a pairing of two alcoholic beverages and a post-meal drink, which was delightful. Being able to request each drink to complement the dishes at my own pace was also great. I'm very intrigued by their dinner menu and definitely want to visit again sometime soon!

I had a lunch course priced at 6,500 yen, and with dessert and drinks, the total bill was around 8,000 yen. The most delicious dish was one with a crispy exterior, filled with cheese, and drizzled with truffle oil. The rest of the lineup included carrot soup, salad, tomato pasta, meat dish, and pudding. The ambiance of the restaurant was nice, but I felt that the cost performance was not great.

I inquired about the weekday breakfast. The salmon skin, dried overnight to a crisp, was delightfully crunchy. The miso soup, unlike common pre-made ones, had ingredients perfectly cooked, not overly soft. The aroma of freshly cooked rice was delightful, and the side dishes were well-balanced. What impressed me at the hotel was not only the delicious breakfast but also the impeccable service that reached every corner. It seemed like the staff received thorough training, emphasizing teamwork. They attentively listened to the customers, anticipating their needs with perfect timing. I also found it heartwarming to see a leader figure casually patting the back of a young man cooking in the kitchen, offering advice with a whisper as they passed by. I'd love to visit for dinner next time. Thank you for the wonderful meal.