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新宿帝国酒店

Name: 新宿帝国酒店
Address: 1-15-33 Hyakunincho, Shinjuku-ku, 東京, JP

Hotel Empire in Shinjuku

★★★·8.2/ 10推荐

·Hotels

📍1-15-33 Hyakunincho, Shinjuku-ku · 東京 ↗

13 间客房· 入住 4:00 PM / 退房 11:00 AM

快速退房24小时前台行李寄存快速入住/退房快速退房电梯全部设施 · 10 +

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概览 · AI 整理

Hotel Empire in Shinjuku（新宿帝国酒店）位于东京新宿区，是一家拥有13间客房的小型精品住宿设施。尽管在部分平台评级为2.5星，但其以紧凑高效的空间布局为特色，提供舒适的入住体验。酒店严格实行全面禁烟政策，确保室内空气清新，并配备每日客房清洁服务，维持居住环境的整洁。客房内设施注重实用性与舒适度，标配空调、电视及遮光窗帘，部分房型还设有冰箱，满足旅客对温度调节和饮品存储的需求。浴室提供吹风机及基础洗漱用品，细节处体现对住客便利性的考量。酒店内部提供免费Wi-Fi，保障商务及休闲旅客的网络连接需求。此外，24小时自动售货机为深夜抵达或早起出行的客人提供零食与饮料补给，无需外出即可解决基本饮食需求。整体而言，该酒店适合追求简洁、安静且对地理位置有要求的旅客，尤其是希望在新宿区域享受无烟环境、基础但完善设施的独立旅行者或短期停留者。

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

清洁9.0

服务8.8

环境8.8

设施8.4

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房

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)。

三人房，3张单人床

3 × Twin bed最多 4 人

三张单人床娱乐设施 - 32英寸液晶电视餐饮服务 - 冰箱睡眠舒适 - 床单浴室配置 - 私人浴室，淋浴设施，吹风机及毛巾实用性 - 根据要求可提供折叠床/额外床位舒适环境 - 空调和暖气温馨提示 - 不提供客房打扫禁烟房间

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单人间，1张双人床

1 × Twin bed最多 1 人

1 单人床娱乐设施 - 32英寸LCD电视饮食服务 - 冰箱睡眠环境 - 床单浴室设施 - 私人浴室，淋浴，吹风机及毛巾舒适体验 - 空调和暖气注意事项 - 不提供清洁服务，无法提供折叠床/加床禁烟房

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双人房

1 × Double bed最多 2 人

1张双人床娱乐设施 - 32英寸液晶电视餐饮设施 - 冰箱睡眠舒适 - 床单浴室设施 - 私人浴室，淋浴，吹风机和毛巾舒适环境 - 空调和暖气特别说明 - 不提供清洁服务，不可添加折叠床或额外床位禁烟房

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双人房，2张单人床

2 × Twin bed最多 2 人

两张单人床娱乐设施 - 32英寸液晶电视饮食服务 - 冰箱睡眠环境 - 床单浴室设施 - 私人浴室，淋浴设施，吹风机及毛巾舒适保障 - 空调与暖气温馨提示 - 不提供每日清洁服务，无法添加折叠床或额外床位禁烟房

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家庭房，4间卧室

4 × Twin bed最多 4 人

四张单人床娱乐设施 - 32英寸液晶电视饮食服务 - 配有冰箱睡眠环境 - 提供床单浴室设施 - 私密浴室，配备淋浴、吹风机及毛巾舒适度 - 配有空调和暖气注意事项 - 不提供客房清洁服务，不提供折叠床或额外床铺无烟房间

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豪华双人间

1 × Double bed最多 2 人

一张双人床娱乐设施 - 32英寸液晶电视饮食服务 - 冰箱睡眠环境 - 床上用品浴室 - 独立卫生间，淋浴设施，吹风机及毛巾舒适度 - 空调和暖气重要信息 - 不提供客房清洁服务，且不提供加床或额外床铺无烟房

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客房长期入住单人间 - 28晚

长期入住单人间 - 28晚

1 × Twin bed最多 1 人

1 张单人床娱乐设施 - 32英寸液晶电视餐饮服务 - 冰箱睡眠舒适 - 床单浴室设施 - 私人浴室、淋浴、吹风机及毛巾居住舒适 - 空调和暖气特别提示 - 无清洁服务，不提供加床/额外床位无烟房

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周

周边与地图

餐厅景点

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

1.8km

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.

2.4km

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.

2.5km

Torishige

Pork · 必比登

¥¥

This has been in operation since starting life as a food stall in the postwar years. An old photo on the first floor shows the original sign from those early days. The ‘Tori’ in Torishige reflects an earlier usage, when yakitori referred to pork as well as chicken skewers; ‘shige’ is in honour of the Prime Minister of that time, Shigeru Yoshida. In place of chopsticks, two bamboo skewers are used; meat-stuffed bell peppers are a tradition since the first generation. Beef was added by the second-generation chef; the use of rare cuts is an innovation by the current chef. In era after era, Torish

1.3km

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.

2.5km

Sincère

French · ★ Michelin

¥¥¥

Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.

2.6km

L'AMITIE

French · 必比登

¥¥

Apprenticing at a bistro in Paris, the chef was captivated by its lively energy. At L'AMITIE, he has put down roots in Takadanobaba with this intimate diner where you can feel like part of the daily life of France. Offerings include meat terrine À la campagne, cassoulet and beef cheek simmered in red wine. À la carte items are prepared for two, so you can enjoy sharing. Savour Gallic culinary culture and the ambience of the French countryside.

1.6km

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.

3.1km

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。

新宿帝国酒店

住客评分与口碑

客房房型 · 7

三人房，3张单人床

单人间，1张双人床

双人房

双人房，2张单人床

家庭房，4间卧室

豪华双人间

长期入住单人间 - 28晚

酒店设施 · 10

周边与地图