Hananosato Hotel 池袋本店
·Guest houses
Air conditioningFamily roomsLuggage storageTerracePrivate check-in/check-outShared kitchenAll 30 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Wi-Fi9.5
Value8.8
Service8.6
Cleanliness8.2
Location8.1
Rooms8.0
Facilities7.7
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →R
Room types · 6
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Japanese-Style Room
6 × Futon Mat33 ㎡up to 7
The family room features air conditioning, tatami, as well as a private bathroom boasting a shower and a bidet. Guests can make the most of a terrace and a balcony. The unit has 6 futons.
Rates / book on FlyerTrip →
Japanese-Style Room
4 × Futon Mat25 ㎡up to 5
The family room features air conditioning, tatami, as well as a private bathroom boasting a shower and a bidet. The family room offers heating. The unit has 4 futons.
Rates / book on FlyerTrip →
King Room
1 × Double bed7 ㎡up to 2
The double room includes a private bathroom, well-fitted with a shower, a bidet, a hairdryer and slippers. The double room features air conditioning and heating. The unit has 1 bed.
Rates / book on FlyerTrip →
King Room
1 × Double bed7 ㎡up to 2
The double room includes a private bathroom, well-fitted with a shower, a bidet, a hairdryer and slippers. The double room features air conditioning and heating. The unit has 1 bed.
Rates / book on FlyerTrip →
King Room
1 × Double bed7 ㎡up to 2
The double room includes a private bathroom, well-fitted with a shower, a bidet, a hairdryer and slippers. The double room features air conditioning and heating. The unit has 1 bed.
Rates / book on FlyerTrip →
Single Room with Shower
1 × Twin bed7 ㎡up to 1
The single room includes a private bathroom, well-fitted with a shower, a bidet, a hairdryer and slippers. The single room features air conditioning and heating. The unit has 1 bed.
Rates / book on FlyerTrip →F
Facilities · 30
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsLuggage storageTerracePrivate check-in/check-outShared kitchenStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedFire extinguishersContactless check-in/check-outInvoice providedGuests can opt-out any cleaning services during staySmoke alarmsShared stationery like menus, pens are removedGuest room sealed after cleaningProperty cleaned by professional cleaning companiesKey accessCCTV outside propertyProcess in place to check health of guestsAccess to health care professionalsScreens / Barriers between staff and guests for safetyFace masks for guests available24-hour securitySecurity alarmInternet accessFree wired internetNon-smoking roomsNon-smoking throughout
N
Nearby & map
DiningSights
1
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
230m
2
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.
1.1km
3
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
1.3km
4
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.
1.4km
5
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.
1.8km
6
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.
1.8km
7
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.
2.0km
8
Kagurazaka Ishikawa
Japanese · ★★★ Michelin
¥¥¥¥
Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.
4.2km
1
2
3
4
5
6
7
8
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.