五彩藤酒店 板桥
Hotel Bougainvillea Itabashi
·Hotels
1992 开业· 41 间客房· 入住 03:00 PM / 退房 10:00 AM
空调电梯行李寄存客房在客人入住之间进行消毒客房和关键区域提供洗手液灭火器全部设施 · 19 +
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位于东京板桥区的Bougainvillea Itabashi酒店是一家拥有32年历史的2星级酒店，自1992年开业以来，始终致力于为旅客提供舒适便捷的住宿体验。酒店共设9层楼，拥有41间客房，虽规模不大，但布局紧凑实用。客房内配备空调、电视以满足基本娱乐与温控需求，部分房间还贴心地提供了冰箱和咖啡/茶壶，方便客人自行准备饮品。浴室设施方面，特定房型提供吹风机、浴袍及毛巾，提升了入住的舒适度与便利性。酒店前台提供行李寄存服务，并执行每日客房清洁，确保居住环境整洁有序。尽管未提及专门的餐饮场所或大型会议设施，但其基础服务的完善性使其成为注重性价比的旅客的理想选择。无论是商务出差还是休闲旅游，这里都能提供一个安静、干净的休憩空间，尤其适合对住宿核心功能有明确需求、无需复杂配套服务的常旅客。
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酒店设施 · 19
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯行李寄存客房在客人入住之间进行消毒客房和关键区域提供洗手液灭火器烟雾报警器对客人健康进行检查的流程24小时安全服务酒店为客人提供的温度计免费公交车站接驳服务互联网接入没有无障碍火车站班车公共区域内的电视可无障碍的火车站穿梭巴士免费有线互联网前台（有限时间）应请求提供客房服务无烟房间
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
1.4km
2
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
3
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
2.0km
4
Ittoan
Soba · 必比登
¥
The chef helps out on farms all over Japan, forming bonds of trust with farmers. If you’re interested in the differences among various kinds of soba, we recommend the ‘Sanshu Seiro’, three kinds of soba served on a wickerwork tray. He grinds and kneads each soba differently according to type and region of origin, so the character of each shines through. Sometimes, the chef says, he mixes coarse-ground and fine-ground soba from the same region. His tireless curiosity yields a never-ending variety of flavours.
2.1km
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.
2.2km
6
Sushi Matsumoto
Sushi
¥¥¥
The atmosphere is relaxed, with jazz playing in the background. To ensure the most enjoyable sake experience, the chef alternates between snacks and nigiri. This is a great place to try a variety of sakes, served in glasses and accompanied by an extensive selection of snacks and sushi. Toro (fatty tuna) is served first, so that the heat of the freshly cooked vinegared rice melts the fat. Fresh-toasted nori and tea served in Nambu ironware teapots show commitment without compromise.
298m
7
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.
2.9km
8
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.
2.9km
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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。