Hotel Review: The Rebirth of the Iconic Prince Kitano New York

The vibe:

A serene, sophisticated hotel in the heart of ever-electrifying Manhattan.

First impression:

From the moment I stepped into the hotel’s lobby to check in for a one-night staycation, I was greeted by a head-turning brass dog sculpture made by the world-famous Colombian artist Fernando Botero. It was love at first sight. Bewitchingly outfitted with Akari Light Sculptures from Isamu Noguchi, rice paper accents and plush, jewel-toned furnishings, the atmospheric, impossibly chic lobby takes “first impressions are everything” to another level — and a remarkable one at that.

The rooms:

The hotel offers 150 accommodations, with 109 guest rooms and suites sublimely refurbished as part of the reopening. The oversized rooms feature a warm color palette, plush furnishings and unique artwork that create a swanky yet serene home away from home. From the soundproof windows, which offer hypnotic views of the city skyline, to the Japanese design touches, including heated toilet seats with numerous bidet settings, my mind was infinitely blown in my 12th-floor Superior King room. And don’t get me started on the spa-like, marble-clad bathroom and that heavenly, cloud-like bed. Looking for more of a traditional Japanese stay? Book the Tatami Suite. Located on the 17th floor, this sprawling, Zen-luxe, one-bedroom accommodation features tatami-matted floors, a deep-soaking tub, shoji paper screens and two twin beds or futons. No matter the room you book, expect your anxieties to depart, your jaw to drop and to find it difficult to check out.

Food and drink:

The Prince Kitano New York houses several food and beverage venues, including daytime dining destination Hillside Cafe and Roof at 66 Park, a sumptuous, moodily lit rooftop cocktail bar that offers breathtaking views of the glittering New York City skyline. But hakubai is the must-visit swanky show-stopper. Located on the lower floor, this impossibly stylish, moodily lit restaurant celebrates the Japanese tradition of kaiseki. Dreamt up by Executive Chef Jun Hiramatsu, expect a transformative dining experience featuring artfully presented courses made with the finest seasonal meats, seafood and produce from local and Japanese purveyors. I’m still dreaming of the mouthwatering-inducing A5 wagyu, the green tea soba noodles topped with anago (saltwater eel) tempura, and a divine dessert featuring ice cream made with sake kasu.

Whether you’re enjoying an unforgettable dinner at hakubai or relaxing in your hibernation-friendly accommodations, you’ll never want to leave this beyond-fabulous hotel. 10/10.

This trip report is part of our ongoing series on travel to New York. In need of further inspiration? Check out Claudia Love’s guide, Solo Weekend in New York.