歌德酒店 - 成人专用
GOETHE HOTEL - Adults Only
·Hotels
24小时前台行李寄存免费无线网络指定吸烟区
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 · 2
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
标准双人间或双床间，禁烟
1 × Queen Bed1 ㎡最多 2 人
1 张大床 10.8 平方英尺 放松 - 提供客房内按摩服务 互联网 - 免费无线网络 娱乐 - 平板电视 睡眠 - 配备羽绒被、枕头选择及床单 浴室 - 独立卫生间，深浸浴缸 舒适 - 每日清洁服务，以及温控的暖气和空调 温馨提示 - 房间无窗 禁止吸烟 房间/床型根据入住时的可用情况而定
在 FlyerTrip 查价 / 预订 →客房标准双人或双床房，吸烟区
标准双人或双床房，吸烟区
1 × Queen Bed最多 2 人
一张大号床 放松 - 提供客房内按摩服务 互联网 - 免费WiFi 娱乐 - 平面电视 睡眠 - 羽绒被、枕头选择以及床单 浴室 - 私人浴室，深层浸泡浴缸 舒适 - 每日清洁服务，配备温控暖气和空调 禁烟
在 FlyerTrip 查价 / 预订 →设
酒店设施 · 4
酒店提供的全部设施与服务(来自多源资料汇总)。
24小时前台行李寄存免费无线网络指定吸烟区
周
周边与地图
餐厅景点
1
Homemade Ramen Muginae
Ramen · 必比登
¥
One of the essential processes of wheat cultivation is treading the wheat. When the wheat plants bud, farmers tread them down so they grow up strong. The owner-chef named his shop Muginae, ‘wheat seedling’, as a prayer that it would grow as it overcame adversity, a hopeful shoot on the forest floor. Ramen, fragrant and homemade, has a smooth finish. Soup is seasoned with soy sauce, salt and dried sardines. Word has spread like wildfire, and now customers tread the streets of Minamioi from early morning for a cup of this restaurant’s delicious broth.
289m
2
Quintessence
French, Contemporary · ★★★ Michelin
¥¥¥¥
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.
4.0km
3
Sushidokoro Shishi
Sushi
¥¥¥
The head chef at Sushidokoro Shishi has changed. Further comments will be updated following the completion of the inspection.
490m
4
Tonkatsu Enraku
Tonkatsu · 必比登
¥
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.
3.1km
5
Mochibuta Tonkatsu Taiyo
Tonkatsu · 必比登
¥
The shop takes such pride in the quality of its pork—Mochibuta, a domestic pork known for its tender meat and light, clean-flavoured fat—that the brand is in the name of the restaurant. Pork is deep-fried in vegetable oil, on a low flame at a leisurely pace, for a light texture. The chef is a study in undivided concentration as he hovers over his pots. Tonjiru pork soup is generously full of ingredients. The location is next to Musashikoyama Shopping Street, famed for its long arcade. Reservations are accepted for evenings.
4.2km
6
Shinjiko Shijimi Chukasoba Kohaku
Ramen · 必比登
¥
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.
4.6km
7
Washokuya Taichi
Izakaya · 必比登
¥¥
The generously portioned, inventive dishes reflect the chef’s desire to satisfy. The signature Taichi Salad is piled high with over 30 types of vegetable. Whether cut, grilled, steamed or fried, each dish is prepared to bring out the flavour of the ingredients. The seasonal specials listed on the blackboard are also inviting. In summer, fragrant roast corn with butter soy sauce is this restaurant’s speciality. Each season brings a reason to return.
4.7km
8
nerisa
Italian
¥¥
The chef honed his craft at a restaurant in Italy’s Piedmont region, spending his days off exploring local trattorias and immersing himself in the region. Agnolotti follows a recipe brought back from his training. Dishes such as veal ham with tuna sauce and beef braised in Barolo reflect both Italian culinary tradition and his own experience. The chef tackles regional cuisine with restaurant-refined techniques.
4.2km
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。