池袋中央酒店
Ikebukuro Central Hotel
·Hotels
102 间客房· 入住 3:00 PM / 退房 11:00 AM
空调电梯行李寄存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全部设施 · 26 +
概览 · AI 整理
池袋中央酒店（Ikebukuro Central Hotel）是一家位于东京池袋地区的二星级酒店，未隶属于任何知名连锁品牌。酒店地理位置优越，周边交通便利，便于旅客前往东京各大商圈及景点。作为一座拥有102间客房的住宿设施，酒店注重基础服务的完善性与安全性。公共区域提供Wi-Fi网络连接，满足现代旅客的上网需求。前台实行24小时接待服务，并配备全天候安保系统，确保住客的安全与便利。酒店设施包括无障碍通道、电梯、行李寄存处以及毛巾和床单等基础用品，部分客房可能配备独立卫生间。此外，酒店还提供停车场服务，为自驾游客带来极大便利。整体而言，该酒店以简洁实用的风格为主，旨在为追求性价比的旅客提供舒适的住宿体验。无论是商务出差还是休闲旅游，这里都是一个可靠的选择。酒店虽无豪华餐饮设施，但凭借其在交通、安全及基础服务上的均衡表现，赢得了注重实用性的常旅客的认可。对于希望节省预算且重视地理位置的旅行者来说，池袋中央酒店提供了一个干净、安全且便捷的落脚点。
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)。
豪华双人房
1 × Double bed14 ㎡最多 2 人
这间双人房提供免费洗漱用品，设有一间带浴缸、淋浴和吹风机的私人浴室。房间配备空调、电热水壶、暖气以及平面电视，确保您的舒适和便利。此房型配有一张床。
在 FlyerTrip 查价 / 预订 →
豪华单人房
1 × Twin bed13 ㎡最多 1 人
本单人房提供免费洗漱用品，配有私人浴室，内设浴缸、淋浴和吹风机。房间内配备空调、电热水壶、暖气和平板电视，确保您的舒适享受。该房型设有一张床，适合单独入住。
在 FlyerTrip 查价 / 预订 →
标准双人房
1 × Twin bed12 ㎡最多 2 人
该双人房提供免费洗漱用品，设有一个配备浴缸、淋浴和吹风机的私人浴室。房间配备空调、电热水壶和暖气，并设有平板电视。房间内提供一张床。
在 FlyerTrip 查价 / 预订 →
单人间
1 × Twin bed11 ㎡最多 1 人
此单人房提供免费的洗浴用品，配有私人浴室，内设浴缸、淋浴设施及吹风机。房间内配备平板电视、空调、电热水壶及供暖设施。房间含1张床。
在 FlyerTrip 查价 / 预订 →设
酒店设施 · 26
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灭火器发票已提供客人在住宿期间可以选择取消任何清洁服务。烟雾报警器客房在清洁后密封钥匙访问物业外的闭路电视对客人健康进行检查的流程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24小时安全服务安全警报酒店为客人提供的温度计互联网接入公共区域内的电视免费有线互联网前台（有限时间）应请求提供客房服务
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
398m
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.
1.3km
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.
1.4km
4
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.
1.5km
5
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.
1.6km
6
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.
1.6km
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
1.6km
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
2.2km
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。