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Tabist Hotel Florida Ikebukuro

Name: Tabist Hotel Florida Ikebukuro
Address: Toshima-ku Ikebukuro 2-36-4, Tokyo, JP

★★★·7.9/ 10Good

·Hotels

📍Toshima-ku Ikebukuro 2-36-4 · Tokyo ↗

Check-in 03:00 PM / out 11:00 AM

Air conditioningLift / ElevatorLuggage storageSoundproof roomsFire extinguishersInvoice providedAll 14 facilities +

Review

Overview · AI

Tabist Hotel Florida Ikebukuro is a three-star hotel located in the Ikebukuro district of Tokyo, offering a standardized and efficient accommodation experience under the Tabist brand. Situated in the heart of Ikebukuro, the hotel provides easy access to major shopping, dining, and entertainment venues. It is conveniently located near key transportation hubs, including the JR Yamanote Line Ikebukuro Station, ensuring excellent connectivity to other popular areas across Tokyo. The guest rooms feature a modern, minimalist design that prioritizes functionality and comfort, equipped with essential amenities to ensure a clean and restful stay. Standard facilities typically include front desk services, luggage storage, and public Wi-Fi, catering to the basic needs of both business travelers and tourists. While the hotel may not house extensive on-site dining options, its prime location allows guests to easily explore a wide variety of nearby restaurants and convenience stores. This property is particularly well-suited for budget-conscious frequent travelers, business visitors, and young tourists who value location and accessibility. It serves as an ideal base for exploring the vibrant northern part of Tokyo, combining practicality with convenient urban surroundings.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Surroundings6.4

Service6.2

Facilities6.2

Cleanliness6.2

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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

954m

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.

1.3km

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.

1.3km

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.

1.3km

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

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.

2.0km

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.

2.1km

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

2.1km

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

Tabist Hotel Florida Ikebukuro

Guest scores & sentiment

Room types · 4

Deluxe Double Room - Non-Smoking

Deluxe Double Room - Smoking

Double Room - Non-Smoking

Double Room - Smoking

Facilities · 14

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