STAY ARI 新宿御苑 6分钟步行
The Monica Residence ShinjukuGyoen
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空调家庭房隔音房间私人登记入住/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 · 34 +
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
房间8.9
清洁8.9
位置8.8
设施8.7
服务8.5
性价比8.3
网络8.1
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客房房型 · 7
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
带露台的家庭房
6 × Twin bed52 ㎡最多 6 人
这间家庭房的亮点是热水浴缸。设施齐全的小厨房内配备了冰箱、厨具、微波炉和电热水壶。宽敞的家庭房设有空调、洗衣机及一个私人浴室，浴室内配有浴缸和淋浴设施。该房型提供6个床位，非常适合家庭入住。
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一卧室公寓
5 × Twin bed35 ㎡最多 5 人
此空气调节公寓包括一间卧室和一间配备淋浴和坐便器的浴室。您可以在设备齐全的小厨房中准备餐点，厨房配有冰箱、厨具、微波炉和电热水壶。公寓内设有平板电视，提供流媒体服务，并配有洗衣机、用餐区、衣柜，还能欣赏到宁静街道的美丽景观。此房间设有五张床位。
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家庭房
4 × Twin bed35 ㎡最多 4 人
本家庭房提供免费洗浴用品和浴袍，设有带淋浴、坐浴盆及吹风机的私人浴室。客房内配备完整的厨房，可供客人使用冰箱、厨具、微波炉和电热水壶。经过空调调节的家庭房内配备平面电视，支持流媒体服务，还有洗衣机、用餐区、衣柜以及安静的街景。此房型设有四张床位。
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家庭房
4 × Twin bed35 ㎡最多 4 人
此家庭客房提供免费洗漱用品和浴袍，设有独立的浴室，其中配备了淋浴、坐浴盆及吹风机。在设施齐全的小厨房中，客人将找到冰箱、厨房用具、微波炉以及电热水壶。空调家庭客房配备了平板电视，提供流媒体服务，还有洗衣机、就餐区和衣柜，并享有安静街道的美丽景观。该房型可容纳四位客人。
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家庭房
5 × Twin bed35 ㎡最多 5 人
家庭房提供免费洗漱用品和浴袍，设有配备淋浴、坐厕和吹风机的私人卫生间。客人可以在小厨房内自主准备餐食，厨房配有冰箱、厨具、微波炉和电热水壶。这间空调家庭房设有一台带流媒体服务的平面电视、洗衣机、餐区、衣柜以及内部庭院的美好视角。房间配备五张床位，非常适合家庭住宿。
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家庭房
4 × Twin bed30 ㎡最多 4 人
此家庭房提供免费洗漱用品和浴袍，并设有带淋浴、坐浴盆和吹风机的私人浴室。客人可以在配备冰箱、厨具和微波炉的小厨房中自行准备餐食。该空调家庭房配备了一台带流媒体服务的平面电视、洗衣机、用餐区、电热水壶，以及宁静的街景。房间内设有四张床位，非常适合家庭入住。
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家庭房
4 × Twin bed30 ㎡最多 4 人
提供免费洗漱用品和浴袍的家庭房设有私人浴室，配备淋浴、坐浴盆和吹风机。在小厨房内，客人可以找到冰箱、厨具、微波炉以及电热水壶。整洁的空调家庭房配有带流媒体服务的平面电视、洗衣机、餐区、衣柜以及宁静的街景。该房型可容纳4张床位。
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酒店设施 · 34
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房隔音房间私人登记入住/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餐饮区保持社交距离可以将食物送到客房。物业外的闭路电视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24小时安全服务送餐安全封闭安全警报客房服务移动应用程序互联网接入日本庭园现场购物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
445m
2
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.
551m
3
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.
593m
4
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.
598m
5
Den
Japanese · ★★ Michelin
¥¥¥
The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.
1.5km
6
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.
1.6km
7
NARISAWA
Innovative · ★★ Michelin
¥¥¥¥
Narisawa celebrates the culture of Japan’s ‘satoyama’, rural hillscapes, through the genre of ‘innovative satoyama cuisine’. The Japanese islands form a long arc from north to south, and most of the land is satoyama. In this geographical backdrop from foothills to plains, people have found ways to live harmoniously and sustainably with nature. This image of the satoyama informs the imagination of Narisawa’s cuisine. The restaurant uses traditional craftworks such as lacquerware and washi paper, harmonising diverse people and culture.
1.7km
8
Kioicho Fukudaya
Japanese · ★★ Michelin
¥¥¥¥
The totality of this ryotei’s art—the cuisine, the ceremonial furnishings, the service—makes a deep impression. The original owner-chef learned the basics of cooking under the guidance of legendary epicure Kitaoji Rosanjin. The current chef, guardian of the traditions of the Fukuda family, displays his talents with creations that delight guests, squarely focused on respect for ingredients. He puts into practice Rosanjin’s famous dictum: ‘Eight or nine times out of ten, the quality of the ingredients selected determines the quality of a dish.’
1.8km
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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。