Uhome Suite Kizuna 池袋酒店
Uhome Suite Kizuna Ikebukuro
·Guest houses
无烟物业
本页不含价格与预订排序,佣金与广告不影响内容。
去 FlyerTrip 预订 →房
客房房型 · 4
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
公寓 (1F)
1 × Double bed / 1 × Twin bed / 3 × Futon Mat最多 6 人
1张双人床、1张双人床和3张单人床垫 房间布局 - 卧室 互联网 - 免费Wi-Fi 娱乐设施 - 平面电视 餐饮设施 - 迷你冰箱、微波炉及共享厨房使用权 浴室 - 独立卫浴，淋浴，提供拖鞋和免费洗漱用品 舒适性 - 自控暖气与空调 注意事项 - 家政服务有限，不提供婴儿床或加床 禁烟
在 FlyerTrip 查价 / 预订 →客房公寓 (2F)
公寓 (2F)
1 × Double bed / 1 × Twin bed / 5 × Futon Mat最多 8 人
1张双人床、1张单人床及5张单人榻榻米 布局 - 卧室 互联网 - 免费无线网络 娱乐设施 - 平面电视 餐饮 - 迷你冰箱、微波炉及共用厨房 浴室 - 独立卫生间，淋浴，拖鞋和免费洗漱用品 舒适配置 - 温控加热和空调 特别提示 - 客房服务有限，无法提供婴儿床或折叠床 禁烟客房
在 FlyerTrip 查价 / 预订 →
公寓 (3F)
1 × Double bed / 1 × Twin bed / 5 × Futon Mat最多 8 人
1张双人床，1张双层床，和5个单人床垫 布局 - 卧室 互联网 - 免费WiFi 娱乐设施 - 平板电视 餐饮 - 迷你冰箱、微波炉，以及可共用的厨房设施 卫生间 - 私人卫生间，淋浴，拖鞋和免费洗浴用品 舒适性 - 具备气候控制的供暖和空调 注意事项 - 清洁服务有限，无法提供婴儿床和加床 禁烟房间
在 FlyerTrip 查价 / 预订 →
公寓 (4F)
1 × Double bed / 1 × Twin bed / 2 × Futon Mat最多 5 人
一张双人床、 một张单人床及 2 张单人榻榻米 布局 - 卧室 互联网 - 免费WiFi 娱乐 - 平面电视 饮食 - 配备冰箱、微波炉，并提供共用厨房使用 浴室 - 独立浴室，配有淋浴、拖鞋及免费洗漱用品 舒适度 - 配备空调和暖气，确保舒适的居住环境 需知 - 清洁服务有限，无法提供婴儿床或折叠/额外床位 禁止吸烟
在 FlyerTrip 查价 / 预订 →设
酒店设施 · 1
酒店提供的全部设施与服务(来自多源资料汇总)。
无烟物业
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
661m
2
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.
1.5km
3
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.
1.6km
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.
1.7km
5
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.
1.7km
6
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.
1.9km
7
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
1.9km
8
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
2.1km
1
2
3
4
5
6
7
8
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。