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AROMA plus

Name: AROMA plus
Address: Toshima-ku Ikebukuro 2-64-7, Tokyo, JP

★·8.2/ 10Recommended

·Hotels

📍Toshima-ku Ikebukuro 2-64-7 · Tokyo ↗

Air conditioningLift / ElevatorAdult onlyFire extinguishersSmoke alarmsKey accessAll 12 facilities +

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Room types · 6

Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).

Suite

1 × Queen bed31 ㎡up to 2

The air-conditioned suite features 1 bedroom and 1 bathroom with a bath and a shower. The suite provides soundproof walls, a wardrobe, an electric kettle, a sofa, as well as a flat-screen TV. The unit offers 1 bed.

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Deluxe Double or Twin Room

2 × Double bed24 ㎡up to 2

The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The double room provides air conditioning, soundproof walls, an electric kettle, a sofa, as well as a flat-screen TV. The unit offers 2 beds.

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Superior Double Room

1 × Double bed16 ㎡up to 2

The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This double room is air-conditioned and has a flat-screen TV, soundproof walls, an electric kettle and a sofa. The unit has 1 bed.

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Standard Double Room

1 × Double bed12 ㎡up to 2

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Economy Double Room

1 × Double bed10 ㎡up to 2

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Premium Twin Room

2 × Double bedup to 2

2 Double BedsSoundproofed room Internet - Free WiFi Entertainment - 42-inch plasma TV and DVD playerFood & Drink - Refrigerator, microwave, electric kettle, and room serviceSleep - Bed sheets Bathroom - Private bathroom, deep soaking bathtub and separate showerPractical - PhoneComfort - Daily housekeeping and climate-controlled heating and air conditioningNeed to Know - Housekeeping on request, no cribs (infant beds) or rollaway/extra beds availableSmoking

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Nearby & map

DiningSights

Japanese Ramen Gokan

Ramen · Bib

The food looks great, the aroma whets the appetite, the flavour captivates: this ramen sets all five senses tingling. The word ‘Japanese’ in the shop’s name indicates that this is authentic Japan-made ramen; the name is written in Latin script to proclaim Japan’s comfort food to the world. Flavours of each region come together in a single bowl: salt ramen with shijimi and hamaguri clams; soy-sauce ramen with free-range chicken and kombu. Ceramic bowls handmade by a potter are used instead of porcelain. From ingredients to dining ware, the shop revisits the bounty and wonder of Japanese food cu

657m

Mejiro Shunkotei

Yoshoku · Bib

¥¥

‘Novel yet nostalgic Western food’ is the theme here. Hamburger steaks with dollops of demi-glace sauce and gratin dressed in silky smooth béchamel sauce are prepared in time-honoured ways, bringing back the flavours of the good old days. Decompression-prepared salad offers rich flavours and uniquely fresh textures. Unchanging methods combine with advanced cooking techniques declare a new approach to Western favourites.

1.5km

Mejiro Zorome

Unagi / Freshwater Eel · Bib

¥¥

Unagi are dressed, skewered and grilled over high-grade charcoal. From the counter seats, the whole series of cooking scenes can be observed. The unagi are kept alive in purifying tanks until they are dressed, then dipped three times in sauce and grilled Edo-style. Sauce is used sparingly, letting the flavour of the fish speak for itself. Rice cooked somewhat firm, and freshly ground sansho pepper deliver a distinctive touch. Skilful restraint shows in the short steaming time and sparing use of sauce.

1.6km

Soba Osame

Soba · Bib

¥¥

With close cooperation with food producers as his creed, the chef devotes himself to his 100% buckwheat juwari soba. He only uses ingredients native to Japan, to convey the charm of old-school soba. Depending where his ingredients come from, his soba may be served on a wickerwork tray, and may be either coarse-ground or ground with husks included. His inquiring mind drives him to check each day’s soba, adjusting thickness and serving temperature according to its nature. His diligent application is raising soba to new levels, as his many regulars would agree.

1.7km

Negima

Japanese · Bib

¥¥

Negima-nabe, a tuna and spring onion stew, is a tradition handed down since the days of the shoguns. At a time when lean meat was treasured, this stew was contrived as a way of lightening the texture of toro, the fatty cut of tuna. Enchanted with Edo-era cooking, the proprietress of Negima revived it. True to original recipes, the dish uses neither kombu nor mirin. The meal ends with ‘pepper rice’, a dish of fresh-cooked rice seasoned with broth from the pot and pepper. Sample the pure cooking that true Edo-ites have always loved.

1.7km

Katchar Batchar

Indian · Bib

From the north, butter chicken; from the west, pork vindaloo; shrimp curry from the south – such a lineup of flavours from every region of India adds breadth to the joy that is Indian cooking. Tandoori chicken and vegetables are cooked using the radiant heat of a tandoor. For spices, the basic triad is cumin, coriander and turmeric. To keep the flavours of meats and vegetables at the fore, the number of spices is kept to a minimum.

1.9km

Sosakumenkobo NAKIRYU

Ramen · Bib

‘Nakiryu’ means ‘roaring dragon’. The name is rich with meaning: it’s a reference to the dragon of Yakushido Hall in the Nikko Toshogu Shrine, to hopes for business growth, and to the couple who craft bowls of ramen together in perfect sync, both born in the Year of the Dragon. Dandan noodles create a synergy of flavours—layering meat miso, Chinese sesame paste, and chilli oil for a deep, amplified umami. Soy-sauce ramen owes its elegant flavour to its soup, drawn from whole chicken and oysters. À la carte items such as steamed chicken with spicy sauce and shrimp wontons exemplify experience w

1.9km

Matsunozushi

Sushi · Bib

¥¥

Sushi items lined up inside a glass display case ooze Showa-era ambience. A sushi shop of the old school, and that’s how the chef likes it. Cutting and serving the sushi himself, the chef offers everything from omakase set menus to à la carte. Tuna is marinated in soy sauce; conger eel is coated in a thick, sweet eel sauce; and egg is served ‘kurakake’ or ‘saddle-style’: layered into a cake and split over a bite-sized mound of vinegared rice. The character for ‘sushi’ combines the characters for ‘fish’ and ‘delicious’. The pursuit of essential Edo style expresses the chef’s pride in his craft

2.1km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

AROMA plus

Room types · 6

Suite

Deluxe Double or Twin Room

Superior Double Room

Standard Double Room

Economy Double Room

Premium Twin Room

Facilities · 12

Nearby & map