The Shibuya Stream is a project to re-develop the home of the old Toyoko line Shibuya Station, the railroad site, and its surrounding area, which was made underground by the reciprocal direct operation of the Tokyo Metro and Fukutoshin lines.
The development of new facilities and the reconstruction of the Shibuya River through public-private partnerships, the creation of a promenade that leads to the square and the Daikanyama area, transforms the creative workers into areas of fascination. Not only the hotel, but also the commercial space where about 30 stores gather and a large-scale complex consisting of an office of about 14,000 Tsubo, the largest total leasable area of the Shibuya area, and a hall that accommodates approximately 700 people in standing.
Serving breakfast, lunch, and dinner, the hotel’s main restaurant hosts an impressive menu and caters to each and every palate. With previous experience in France, chef Nobuto Nagatsuma dishes up a myriad of cuisines with eclectic fusion, combining unique flavors and mouth-watering ingredients.