Q 酒店
HOTEL Q
·Hotels
64 间客房· 入住 03:00 PM / 退房 10:00 AM
空调电梯行李寄存私人登记入住/退房仅限成人工作人员按照当地当局的指示遵循所有安全协议全部设施 · 29 +
概览 · AI 整理
HOTEL Q（亦称ASTA HOTEL）是位于东京市中心的一家简约型住宿设施，拥有64间客房。酒店定位为经济实惠的城市居所，旨在为旅客提供便捷舒适的入住体验。尽管未标注官方星级，但酒店内部设施齐全，环境整洁。交通方面，酒店提供出租车服务，方便客人轻松探索东京各处景点。前台设有礼宾服务和行李寄存，满足日常出行需求。客房设计注重居家般的舒适感，部分房间配备空调、电视及视频流媒体服务，另有冰箱供存放饮品。浴室设施方面，部分客房提供吹风机和亚麻织品更换服务。酒店整体实行无烟政策，仅在指定区域允许吸烟，确保空气清新。此外，酒店内设自助洗衣房和洗衣服务，方便长期住客保持衣物整洁。餐饮方面，酒店内设有咖啡馆，提供新鲜咖啡；附近酒吧则为晚间社交提供了便利选择。每日客房清洁服务让住客能随时享受整洁环境。总体而言，该酒店适合追求性价比、注重基础便利设施且希望深入体验东京城市生活的常旅客及商务人士。
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客房房型 · 3
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
国王房
1 × Large bed25 ㎡最多 2 人
配备免费洗漱用品和浴袍，此双人房配有私人浴室，包括浴缸、淋浴和坐浴盆。此双人房为空调房，设有带流媒体服务的平面电视、隔音墙、茶咖啡机和沙发。客房内提供一张床。
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经济双人间
1 × Large bed22 ㎡最多 2 人
本双人房提供免费洗漱用品和浴袍，带有独立的卫生间，配备浴缸、淋浴和坐浴盆。客房配备空调，设有平面电视（可提供流媒体服务）、隔音墙、茶咖啡器具以及沙发。该房间提供一张床位。
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标准双人房
1 × Large bed20 ㎡最多 2 人
这间双人客房配备免费洗漱用品和浴袍，设有一间带浴缸、淋浴和坐浴盆的私人浴室。客房内提供空调、隔音墙壁、茶和咖啡机、沙发以及配备流媒体服务的平面电视。此单元配有一张床。
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酒店设施 · 29
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯行李寄存私人登记入住/退房仅限成人工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则客房和关键区域提供洗手液无现金支付可用急救包可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。无接触登记入住/退房发票已提供客人在住宿期间可以选择取消任何清洁服务。客房在清洁后密封可以将食物送到客房。对客人健康进行检查的流程获得医疗专业人员的服务在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人为客人提供面罩酒店为客人提供的温度计互联网接入免费有线互联网前台（有限时间）应请求提供客房服务无烟房间客房服务
周
周边与地图
餐厅景点
1
Japanese Ramen Gokan
Ramen · 必比登
¥
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
984m
2
Mejiro Zorome
Unagi / Freshwater Eel · 必比登
¥¥
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.
1.2km
3
Mejiro Shunkotei
Yoshoku · 必比登
¥¥
‘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.
1.2km
4
Soba Osame
Soba · 必比登
¥¥
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.
1.2km
5
Matsunozushi
Sushi · 必比登
¥¥
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
1.6km
6
Negima
Japanese · 必比登
¥¥
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.
2.1km
7
Katchar Batchar
Indian · 必比登
¥
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
8
Sosakumenkobo NAKIRYU
Ramen · 必比登
¥
‘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
2.2km
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。