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Ruma Inn Ikebukuro

Name: Ruma Inn Ikebukuro
Address: 2 Chome-52-2 Higashiikebukuro, Toshima City, Tokyo, Tokyo, JP

8.2/ 10Recommended

·Apartments

📍2 Chome-52-2 Higashiikebukuro, Toshima City, Tokyo · Tokyo ↗

1 rooms· Check-in 4:00 PM / out 10:00 AM

Air conditioningFamily roomsStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusFire extinguishersAll 17 facilities +

Review

Overview · AI

Ruma Inn Ikebukuro is an independent, economy-class hotel located in the vibrant Ikebukuro district of Tokyo. Operating without affiliation to any major international hotel chain, it does not offer loyalty program benefits or points accumulation. The property features a minimalist setup with only one guest room, prioritizing essential accommodation needs over extensive amenities. While small in scale, its strategic location provides convenient access to Tokyo's major shopping districts and transportation hubs. The single room is designed for practicality and cleanliness, ensuring a comfortable rest for guests. Due to its limited size, public facilities such as gyms or large lobbies may be minimal or non-existent, and dining options rely heavily on nearby convenience stores and local restaurants. This hotel is particularly suitable for budget-conscious solo travelers or those on tight schedules who value location and simplicity over luxury. It offers a no-frills experience ideal for short stays where the primary goal is a clean, affordable place to sleep. Guests seeking spacious rooms, comprehensive services, or social environments might find this option too basic. However, for those prioritizing cost-effectiveness and proximity to Ikebukuro's attractions, Ruma Inn presents a straightforward and functional lodging choice in central Tokyo.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service7.2

Facilities7.2

Cleanliness7.2

Surroundings7.2

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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

183m

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.

909m

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

1.1km

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.

1.1km

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.

1.7km

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

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.

2.1km

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.

4.0km

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

Ruma Inn Ikebukuro

Guest scores & sentiment

Room types · 2

Three-Bedroom Apartment

Two-Bedroom Apartment

Facilities · 17

Nearby & map