From the get-go, Janu Tokyo’s interior blends a European atmosphere with elements of Japanese design woven into architectural details that showcase a depth of cultural design history. Designed by Jean-Michel Gathy of Denniston Architects, a long-term Aman Group collaborator, Gathy imprinted elements such as a shimenawa — intertwined rope commonly seen at Shinto shrines — embedded into the arrival gallery ceiling features. The ease of the arrival gallery sees its design connected to direct parking arrivals whilst also including a guest entrance from within the Azabudai Hills Central Walk. The hotel’s 1st floor Information Desk and fifth floor Hotel Reception Front Desk — both crafted from stunning Indian Black granite — are a demanding and sophisticated welcome alongside warm earthen tones of cream and brown throughout tapestries and walls. Gathy of Dennison Architects adds, “the space is a thrilling exploration of textures, colours, and design elements that awakes the senses and ignites imagination.”

With 122 guest rooms across ten room types from a Deluxe Room starting at 55sqm to Janu Suite standing at a vast 284sqm that includes two balconies and a view of the wondrous Tokyo Tower. Guest room interiors provide a sense of visual calm with grey tones that extend to artistic simplicity in wall pieces and textured upholstery, whilst each including floor-to-ceiling windows flooding natural light throughout each space and offering expansive with wide views over Tokyo’s diverse cityscape from each direction.

Across a 4000sqm wellness facility with a 25m swimming pool, jet pool, dry and mist sauna, an expansive 340sqm gym with Outrace equipment (the first within a hotel in Japan) and five dedicated ‘movement studios’ that include a boxing ring, golf simulator and exercise bikes. Janu Tokyo’s fitness programming includes Cardio (Boxing, Muay Thai, Bike, Kick-boxing, Skill-X), Functional Training (Outrace, Mat Pilates, Animal Flow, Body Weight Training), Mindfulness (Meditation, Breathwork, Sound Healing) Slow Movement (Stretch, Conditioning Training, Yoga, Tai Chi & Qi Gong).

As the world-first Janu property and the second to Aman New York, Janu Tokyo also features a private spa house that places a two private saunas at centre stage; a Russian style banya dry sauna and Turkish-style hamman steam sauna. Guests can immerse themselves in the steam sauna whilst being rejuvenated by silverbirch and eucalyptus leaves in the hands of a trained specialist.

Janu Tokyo’s diverse offering of eight on-site dining facilities include Janu Mercato (an interpretation of an vibrant Italian food market), Janu Patisserie led by Pastry Chef Yukie Noguchi alongside stellar coffee (overseen by Japan Barista Champion Taka Ishitani), Janu Grill (where overnight guests’ breakfast can also be enjoyed), Janu Lounge & Garden Terrace (with tea curated by Tomoko Uchida featuring Janu’s signature tea blend), Charcoal-fired dining at Sumi led by skilled chef Hisaki Otsuka, Contemporary Cantonese integrated with Cantonese culinary techniques at Hu Jing led by emerging talent Yusuke Yamaguchi, Edomae sushi at Iigura by esteemed chef Kunihiro Shinohara, and cocktails at Janu Bar — with a stellar offering conceptualised by mixologist specialist Shuzo Nagumo.

Charcoal-grilled dining at Sumi recreates a modern take on sumibiyaki charcoal-fired cuisine, with seasonal ingredients carefully crafted over an intense charcoal fire creating an earthen expression with each dish. Sumi’s ‘Omakase Tomoshibi’ course menu within the intimate 13-seat experience allows guests to directly witness the spectacular art of fire dining. Beginning with a light amuse of charcoal-grilled nasu eggplant, Hokkaido uni sea urchin with nori seaweed and myoga Japanese ginger, to a sashimi dish with ika squid and hamo pike conger and ume plum dressing with straw-seared maguro tuna. Chef Otsuka’s charcoal-grilled skewers (courgette & chicken, young ayu sweetfish, charcoal-seared fig) and charcoal-grilled dishes over the course of the evening — Ise Spiny Lobster, Grilled Eel, Kuroge Wagyu Sirloin — reflected the skilled approach to the art of charcoal-fired cooking. The delicate intuitive art is achieved through years of experience that achieves a harmonic balance of ingredients’ supple tenderness whilst retaining flavour and texture.

At Iigura, Janu Tokyo’s on-site edomae sushi restaurant, Head chef Kunihiro Shinohara’s 35-year illustrious career includes experience in Hong Kong and Ginza before joining Janu Tokyo to establish Iigura. Iigura, named after the historical land where the government stored rice during the samurai period, almost 200 years ago. Wearing a pair of traditional wooden getta sandals that create a gentle clank as he glides throughout the kitchen, Chef Shinohara’s grace and quiet sophistication is reverberated in his thoughtful dishes. Guests can choose from course dining or a la carte menu, open for both lunch and dinner. The dining journey takes guests through seasonal ingredients crafted in an innovative yet traditionally-rooted foundation of edomae sushi course menu paired with exquisite Japanese hand-crafted tableware.

With extremely warm and friendly staff that are attentive to any need and a central location within the Azabudai Hills complex, a stay at Janu Tokyo defines contemporary luxury where human connection is at the core