新宿
交通枢纽，美食购物多，夜生活强
Sergey Galyonkin, CC BY-SA 2.0, via Wikimedia Commons
什么时候去最好
☀️ 最佳月份:7月
1月9° / 0°💧27mm
2月10° / 0°💧59mm
3月16° / 6°💧120mm
4月19° / 11°💧186mm
5月22° / 14°💧183mm
6月26° / 19°💧194mm
7月31° / 24°💧104mm
8月32° / 25°💧109mm
9月29° / 22°💧222mm
10月22° / 14°💧113mm
11月18° / 9°💧82mm
12月12° / 3°💧46mm
高/低温为月均值,💧为月均降水(2022–23,Open-Meteo);绿色=体感舒适且少雨。
该住哪个区
涩谷
年轻热闹，时尚咖啡与音乐集中
银座 / 东京站
精致市中心，百货餐饮和交通便利
浅草 / 上野
老东京风情，寺庙博物馆和朴实住宿
六本木 / 赤坂
国际化，餐饮艺术和高端夜生活
品川
实用安静，大型车站周边酒店多
区域画像为参考信息(联网生成,以实地为准);不按价格或佣金排序。
到达与交通
从机场到市区
东京主要机场为羽田和成田。羽田到市区最快：东京单轨到滨松町约13分钟，京急到品川约15分钟并可接都营浅草线；机场巴士适合直达酒店但受路况影响，出租车到中心区约25-45分钟。成田较远：N'EX到东京站最快约53分钟，也到涩谷/新宿；Skyliner到日暮里最快约36分钟、再到上野。巴士约60-100分钟，出租车常需60-90分钟以上。
市内出行
市内优先坐轨道交通：Tokyo Metro和都营地铁覆盖多数景点，JR山手线等适合连接新宿、涩谷、东京、上野、品川。建议使用Welcome Suica、Mobile Suica/PASMO或TOURIST PASMO，进出站、公交和便利店都可刷。东京地铁24/48/72小时票适合地铁密集行程，但不含JR和部分私铁。出站前看准出口，避开高峰带大行李，末班车多在午夜前后。
🚆 東京站🚆 新宿站🚆 秋葉原站🚆 大手町站🚆 上野站🚆 神田站🚆 飯田橋站🚆 新橋站
信息截至 2026-06-20,以运营方当前班次/票价为准。
会籍计划覆盖
住店前先看
新宿：交通与夜间活动
新宿站连接JR、京王、小田急、东京Metro丸之内线及都营线路；官方指南列出羽田至新宿约55分钟，成田乘列车约1小时35分钟。住宿在此适合需要多线换乘、购物、餐饮和歌舞伎町夜间活动的旅客。
来源涩谷：时尚、艺术与西侧街区
涩谷站除JR外，还连接京王井之头线、东急东横线、田园都市线及东京Metro三条线路；步行可到青山、表参道、原宿和代官山。官方指南列出羽田至涩谷列车约45分钟，成田列车约1小时40分钟。
来源银座：中央购物与东京站近邻
银座可由东京Metro银座线、丸之内线、日比谷线到达，距JR有乐町站步行约5分钟、东京站约15分钟。官方指南强调百货商店、精品街巷、餐饮、画廊和歌舞伎座，适合想住在中央区的旅客。
来源浅草与上野：传统街景、河岸与博物馆
浅草围绕浅草寺、雷门和仲见世商店街，靠近隅田川和水上巴士；上野站旁有上野公园、博物馆群和阿美横丁。两区适合偏好传统街区、文化景点及东东京位置的旅客。
来源附近景点与去处
靖国神社
位於日本東京都千代田區九段坂的神社
江戶城
位於日本東京都千代田區的城堡，現為皇居所在
东京铁塔
位于日本东京都港区芝公园内的电波塔
Mode学园虫茧大厦
building in Tokyo, Japan
東京晴空塔
位於日本東京都墨田區的電波塔
東京國立博物館
日本博物館
東京巨蛋
日本首座巨蛋型球場
上野公園
park in Tokyo, Japan
東京國立近代美術館
Art museum in Tokyo, Japan
日本國立西洋美術館
art museum in Tokyo, Japan
東京聖瑪利亞主教座堂
seat of the Roman Catholic Archdiocese of Tokyo
上野动物园
日本东京的动物园
餐饮
Kagurazaka Ishikawa
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.
RyuGin
Seiji Yamamoto charts the vastness of Japanese cuisine. He handles his knives and tends his charcoal grill with relentlessly honed technique. He elucidates the properties of each ingredient and the best ways to prepare it with a scientific eye, displaying unwavering resolve. His winter menu is replete with fugu items, products of years of experience and passion for Japanese cuisine. Disarming frankness shines in Yamamoto’s favourite expression: ‘I’m a chef because I love cooking.’ From January to March, RyuGin offers only the exclusive fugu course.
官网Harutaka
Sometimes our connections intervene to change our lives. Harutaka Takahashi’s mischievous youth in Asahikawa took a turn for the better when, through a tempura master who was a close friend of his potter uncle, he landed a job at Sukiyabashi Jiro. Like Ravel’s Bolero, sushi here is presented with a particular rhythm, building toward a crescendo of sweetness, sourness and temperature in harmony. Destiny is in the taste and texture of every piece of sushi at Harutaka.
L'OSIER
‘L’Osier’ means ‘The Willow’. The name comes from the willow trees that once symbolised Ginza and is a nod to the shop’s founding location. When the doors open, guests are greeted by a glass artwork depicting a willow tree. Half a century has passed since the restaurant opened, but it has never stopped innovating. Chef Olivier Chaignon cultivates relationships with producers around the country, creating French cuisine at the cutting edge of the era.
官网虎白
Experimentation with new flavours blows winds of innovation into Japanese cuisine. The chef’s purview extends to Western ingredients such as truffle and caviar. Reverence for dashi, however, keeps his dishes within the bounds of Japanese cuisine. The chef treads a unique path, weaving creativity and Western flamboyance into Japanese fare. The counter seats are always fully booked but, with luck, a cancellation might make the private dining room available.
官网Kanda
A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.
MAZ
This gustatory experience is a journey through Peru. The menu features the culinary traditions of the Andes and the ecosystem of the Amazon basin. Each menu item lists the producing region and, uniquely, its elevation. Taking these altitudes as a guide, the meal traces a route through sea, mountain and river, weaving a tale of diverse natural environments. Dried foods from Peru combine with Japanese ingredients to bring forth a cuisine that is richly imaginative.
官网Kioicho Fukudaya
The totality of this ryotei’s art—the cuisine, the ceremonial furnishings, the service—makes a deep impression. The original owner-chef learned the basics of cooking under the guidance of legendary epicure Kitaoji Rosanjin. The current chef, guardian of the traditions of the Fukuda family, displays his talents with creations that delight guests, squarely focused on respect for ingredients. He puts into practice Rosanjin’s famous dictum: ‘Eight or nine times out of ten, the quality of the ingredients selected determines the quality of a dish.’
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。
查看 東京 全部上榜餐厅(米其林 / 黑珍珠 / 必吃榜)→
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Airport Lounge South
All Day Dining Grande Aile
Body Care Luck
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