樱花交叉酒店 新宿东馆
Sakura Cross Hotel Shinjuku East Annex
·Hotels
8 间客房· 入住 04:00 PM / 退房 11:00 AM
空调家庭房电梯私人登记入住/退房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全部设施 · 28 +
概览 · AI 整理
Sakura Cross Hotel Shinjuku East Annex（樱花十字酒店新宿东馆）位于东京新宿区，是一家独立运营的精品住宿设施。尽管在部分平台被归类为三星级，但其官方品牌标识显示为无品牌（No Brand），拥有8间客房，规模小巧精致。酒店致力于提供舒适便捷的入住体验，所有客房均配备电视供客人娱乐，部分房间还设有冰箱，满足日常储物需求。浴室标配吹风机及洗漱用品，确保个人卫生与便利。酒店内部全面禁烟，以保障空气质量和住客健康，并提供免费无线网络连接，方便商务及休闲旅客随时保持在线。虽然资料未提及具体的餐饮服务设施，但作为新宿地区的住宿选择，其地理位置通常便于前往周边的商业、购物及交通枢纽。整体而言，该酒店适合追求简洁实用、注重基础舒适度且对吸烟环境敏感的旅客，尤其是短期停留东京、希望在新宿区域获得安静休息环境的单人或双人出行者。
04
住客评分与口碑
基于 — 条住客评论汇总 · 多源覆盖
维度评分 · 跨来源加权
服务7.8
设施7.6
环境7.6
清洁7.4
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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)。
豪华家庭房 最多 6 人 舒适 4
1 × Double bed / 1 × Bunk bed / 1 × Futon Mat22 ㎡最多 6 人
家庭房配备了空调、榻榻米、电热水壶、暖气和平板电视。客房内设有2张床和1个榻榻米。
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豪华三人间 最多 5人 舒适度 3
2 × Double bed / 1 × Futon Mat21 ㎡最多 5 人
家庭房配备了空调、榻榻米、电子水壶、暖气以及平板电视。客房内提供两张床和一套床垫，旨在为您和家人提供舒适的住宿体验。
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豪华双人房 最多4人 舒适2
1 × Double bed / 1 × Futon Mat21 ㎡最多 4 人
此空调家庭房配备有平板电视、榻榻米、电热水壶及供暖设施。房间内设有一张床和一床铺等。
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酒店设施 · 28
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房电梯私人登记入住/退房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无接触登记入住/退房客人在住宿期间可以选择取消任何清洁服务。烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除客房在清洁后密封物业由专业清洁公司进行清洁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无烟房间全馆禁烟
周
周边与地图
餐厅景点
1
Takumi Tatsuhiro
Sushi · ★ Michelin
¥¥¥¥
The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ me
960m
2
Sharikimon Onozawa
Japanese · ★ Michelin
¥¥¥¥
Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.
1.4km
3
Ubuka
Crab Specialities · ★ Michelin
¥¥¥¥
Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.
1.4km
4
Yotsuya Minemura
Japanese · ★ Michelin
¥¥¥¥
Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.
1.4km
5
Kagurazaka Ishikawa
Japanese · ★★★ Michelin
¥¥¥¥
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.
2.6km
6
Shokudo Wata
Izakaya, Japanese · 必比登
¥¥
Putting to work his experience studying authentic Japanese cuisine, the chef opened this restaurant as an izakaya where people will drop in as part of their daily lives. A warm and gentle light spreads through the restaurant and into the street through wood-framed windows. Conceived to be enjoyed casually, the flavours in the simple fare are deep and complex. In the unassuming interior, one dish follows another, each prepared with painstaking attention to detail. Maybe this is the meaning of luxury within the everyday.
846m
7
RAMEN MATSUI
Ramen · 必比登
¥
The husband boils the noodles; the wife garnishes them with spring onion and fermented bamboo shoots. Between them, they bring alpha and omega together to complete each bowl of ramen. Flavours are based on soy sauce, salt and dried sardines. To bring out the aroma, pure rice sake is added to chicken or seafood dashi soup stock. Several types of fragrant oil are used, deepening the flavour experience. Kombu kelp, scallops and wheat flour, all from Hokkaido, infuse the husband’s love of his homeland.
987m
8
Jingumae Higuchi
Japanese · ★★ Michelin
¥¥¥¥
The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.
2.6km
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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。