川崎市

到达与交通

HND 机场指南(官方信息·航站楼·贵宾室)→

会籍计划覆盖

住店前先看

附近景点与去处

橫濱國際綜合競技場

文化7.9 公里

位於日本橫濱市的多用途體育場

總持寺

宗教3.9 公里

日本曹洞宗大本山寺院

东京铁塔

地标14.2 公里

位于日本东京都港区芝公园内的电波塔

Mode学园虫茧大厦

历史16.8 公里

building in Tokyo, Japan

池上本门寺

宗教4.6 公里

Buddhist temple in Tokyo, Japan

彩虹大橋

地标12.8 公里

位於日本東京港的橋樑

橫濱球場

文化11.6 公里

位於日本橫濱市的棒球場

新橫濱拉麵博物館

地标7.2 公里

amusement park

橫濱海灣大橋

地标9.7 公里

cable-stayed bridge

明治神宫

宗教15.1 公里

Shinto shrine in Tokyo, Japan

東京大清真寺

宗教14.1 公里

mosque in Japan

三澤公園競技場

文化10.9 公里

building in Kanagawa-ku, Kanagawa Prefecture, Japan

餐饮

Quintessence

餐厅★★★ Michelin¥¥¥¥10.2 公里

The name comes from Shuzo Kishida’s passion for discovering the true essence of French cuisine. The chef pursues his quest through three processes: ingredients, flame and seasoning. For Kishida, ‘ingredients’ means deep respect for food producers, common to all aspects of cooking; ‘flame’ means flame-handling that is finely attuned to the fish or meat at hand; and ‘seasoning’ is flavouring that is tailored to each ingredient. The soul of cooking lies in this trinity. The white spaces on the menu leave space for your imagination.

官网

Shinjiko Shijimi Chukasoba Kohaku

餐厅必比登¥2.7 公里

After taking over his mother’s restaurant, the owner-chef opened his doors in the town where he was born and raised. The key to the flavour lies in the shijimi clams from Lake Shinji in Shimane Prefecture, after which the restaurant is named. The soup utilizes the umami of the shellfish’s succinic acid. To enjoy the true taste of the broth, we recommend the salt-flavoured option. The names of the fishermen who caught each day's clams are written on the blackboard, showing respect for both ingredients and producers.

Le Chateau de Joel Robuchon

餐厅★ Michelin¥¥¥11.5 公里

For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.

官网

Yakumo Uezu

餐厅★ Michelin¥¥¥8.7 公里

In pursuit of a new expression of Japanese cuisine, the restaurant brings its own inventive ideas to the table. In the sashimi platter, each variety of seafood is paired with distinct seasonings and accompaniments. Inspired by the sauces of Western cuisine, grilled beef is served with smooth vegetable purées. The house’s credo, ‘onko-tokujitsu’, embodies a spirit of warmth, compassion and sincerity. That sincerity is evident in the way the chef approaches the work.

官网

Tonkatsu Enraku

餐厅必比登¥4.0 公里

The veteran owner-chef has devoted his life to tonkatsu pork cutlets. As he fries pork loin and fillet, he concentrates on the changing colour of the coatings and the hiss of oil in the copper pot. Cabbage is chopped by hand as the pork sizzles. Deft, precise movements calculated with the final result in mind reassure guests. Craftsmanship learned the old-fashioned way, through patient repetition of the master’s lessons, reflects a stance of uncompromising commitment.

茶禅华

餐厅★★★ Michelin全球50最佳 #39Tabelog 金La Liste 99分¥¥¥¥12.7 公里

Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.

官网

Ensui

餐厅★★ Michelin¥¥¥¥11.6 公里

Ensui means ‘flame and water’, celebrating the two starting points of Japanese cuisine: charcoal flame and water for soup stock. The pride of the house is its stew. Using water brought all the way from Kagoshima, dashi stock is drawn from aged kombu and high-grade bonito flakes. The soup ingredients are suffused with the aroma of charcoal, completing the theme. With the practiced hands of a craftsman, the chef weaves the soup ingredients and the soup broth into a harmonious whole. A natural curiosity drives him to scour producing regions for the best ingredients. A personal journey expressed t

官网

Kabi

餐厅★ Michelin¥¥¥10.2 公里

Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition.

官网

景点数据来自 Wikidata（CC0）等开放来源，按知名度与距离排序，仅供参考。

机场贵宾室（HND）

贵宾室准入为参考信息，以运营方当前条款为准；佣金不影响排序。

飞往 川崎市

离站机票搜索（联盟链接，非站内交易，不展示价格）。

川崎市 · 覆盖最全的酒店

按已核验记录与覆盖深度排序——不是按价格,也不是按佣金。