The room was a clean, western-style space about the size of three tatami mats.
It was equipped with a TV, refrigerator, and a kettle. Unlike many hotels in Nishinari, it even provided tissues, and of course, free Wi-Fi was available.
Towels and bath towels were provided, but amenities like toothbrushes were entirely absent, so guests need to be mindful of this.
The inconvenience of having only one hanger in the room was notable. Ideally, three, or at least two, would be appreciated.
Subsequently, I embarked on the customary exploration of the hotel.
Each floor has separate restrooms for men and women, all of which exude cleanliness. The toilets are, of course, equipped with bidet functions.
On the first floor, there are several shower rooms, a pleasing feature.
In addition to hairdryers, there are even hair straighteners, contributing to the upscale ambiance. Notably, there was also a shower room exclusively for women on the third floor.
After that, I returned to my room for a solo drinking session. Given its location deep in the heart of Nishinari, and hesitant to wander the streets at night, I had purchased alcohol and ice from a convenience store in advance. This was accompanied by okonomiyaki and takoyaki obtained with my Priority Pass.
At some point, my solo session came to an end, and I woke up to find it was morning. While luck plays a part, the night passed quietly and comfortably. The cost for one night’s stay, without meals, was 2,400 yen (including tax). Though cancellation fees of 50% from seven days before and 100% from the day before the stay apply, considering the quality of the hotel’s interior and its deep Nishinari location, I found it to be quite satisfactory.
Check-out was by 10:00 AM. In the morning, the front desk was unmanned as before, and the key was simply returned to a box on the first floor.
The morning in Nishinari was sunny. As I walked along the main street, I stumbled upon several foreign cuisine restaurants. The culinary landscape in Nishinari is evidently becoming more diverse with an increasing number of multinational food outlets.
■ Profile Hantsu Endo Born in Tokyo in 1966 and graduated from Waseda University. After resigning from a real estate company, he worked as a writer for overseas travel magazines before becoming a food journalist and Class-C hotel critic. He has visited over 10,000 dining establishments. His main serial publications include “Shukan Taishu” and “Toyo Keizai Online”. He has authored 27 books such as “The Fiercely Delicious Ramen Shops That Refuse Coverage” (published by Kosaido Publishing).
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