青山グランドホテル
- City
- Tokyo
- District
- Kita-Aoyama
- Meeting rooms
- 2
- Max. capacity (theatre)
- 204 pax
- Largest room
- 220 m² · Aoyama Grand Hall
- Indicative budget
- €€€
✓ Figures checked against official sources
Photos
MICE strengths
- Aoyama Grand Hall: 220 m², 4.5 m ceiling, 204 theater-style or 120 classroom, plus a 90 m² foyer and 60 m² terrace
- A fully glazed wall and professional sound and lighting, well suited to product launches and shows
- Weekday buy-out of Rossi restaurant and The Top. rooftop: 43 seated, up to 120 standing
- Aoyama Sushi Kanesaka counter and Shikaku Japanese dining for executive dinners
- Private car transfers from Haneda and Narita on request
Why choose it
For a launch, a press presentation or a leadership offsite in the heart of Aoyama and Omotesando, with a rooftop that can be booked out for the evening.
Possible limits
An intimate property (the hotel does not publish its room count): beyond a small group, plan a second hotel. Rossi and The Top. can only be booked out on weekdays, with a minimum spend, and the rooftop may close in rain. No on-site pool or spa.
Airport
Haneda: about 35 minutes by taxi, or monorail/JR to Hamamatsucho then subway. Narita: about 70 minutes by taxi, or Narita Express to Tokyo Station (60 minutes) then 20 minutes by subway or taxi.
Station
3 minutes on foot from Gaienmae Station (Ginza Line, exit 3), 8 minutes from Omotesando (Ginza, Chiyoda and Hanzomon lines).
Indicative budget
€€€Room rates are only shown in online booking. Aoyama Grand Hall: base hire ¥605,000 on weekdays and ¥440,000 at weekends (11 hours, tax included, AV extra).
Nearby restaurants
apothéose
Tokyo · Toranomon · アポテオーズ
A French fine-dining restaurant on the 49th floor of Toranomon Hills Station Tower, within TOKYO NODE. Chef Keita Kitamura, who trained for eight years under Yoshihiro Narisawa before leading several Paris kitchens (including ERH, starred in 2019), opened it in 2023 on his return to Japan. His cooking applies French technique to produce sourced directly from growers across Japan, through a single menu adjusted daily.
On request
CÉ LA VI Tokyo
Tokyo · Shibuya (Tokyu Plaza Shibuya) · セラヴィ東京
A rooftop on the 17th and 18th floors of Tokyu Plaza Shibuya, the Tokyo outpost of the brand born in Singapore. Three spaces share the top: the Restaurant & Skybar, serving contemporary Asian food to share or as a set course, the Club Lounge with DJs, and the more casual BAO by CÉ LA VI. The open-air terraces look over the Shibuya towers and, on clear evenings, to Tokyo Tower.
On requestSeasonal course: dinner ¥11,000, lunch ¥8,800 per person
Ensui
Tokyo · Nakameguro · 炎水
Two Michelin Stars 2026 (promoted)
A Japanese restaurant in Nakameguro promoted to two stars in the Michelin Guide Tokyo 2026. "Flame and water": the chef celebrates the two foundations of Japanese cuisine, charcoal fire and the water of dashi, made with water brought from Kagoshima, aged kombu and high-grade bonito. The simmered course is the pride of the house.
On requestDinner: omakase from ¥35,000 to ¥60,000 per person depending on the season
Hakuun
Tokyo · Minami-Aoyama · 伯雲
Two Michelin Stars 2026 (promoted)
A Japanese restaurant in Minami-Aoyama, promoted to two stars in the Michelin Guide Tokyo 2026. Its name, Zen for "white cloud", signals a free-flowing approach to kaiseki: bonito shaved and dashi drawn in front of guests, soups served at the perfect moment, and beef and game charcoal-grilled or straw-roasted.
On request
