酒店路标 инн法院上野原
Hotel Route-Inn Court Uenohara
·Hotels
65 间客房· 入住 03:00 PM / 退房 10:00 AM
提供折扣的场外停车费电动自行车充电站空调电梯行李寄存传真/复印全部设施 · 22 +
官方介绍
Enjoy your stay at Hotel Route-Inn Court Uenohara in Uenohara, conveniently located within a 5-minute drive of the Uenohara Museum and Mt. Yae Trail. Make use of complimentary Wi-Fi, the vending machine, and onsite restaurant. The hotel also offers complimentary newspapers in the lobby, a 24-hour front desk, luggage storage, and free self-parking. Each of the 65 air-conditioned guestrooms features a private bathroom with a shower/tub combination, complimentary toiletries, and slippers. Lake Sagami Pleasure Forest is 8. 1 miles, and Mount Takao is 13. 7 miles away. Haneda Airport (HND) is the preferred airport for the hotel, situated 61. 2 miles from the property.
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7.6
设施7.6
清洁7.6
环境7.6
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客房房型 · 8
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
客房Double Room - Non-Smoking
客房Double Room - Smoking
双人房 - 吸烟
2 × Twin bed17 ㎡最多 2 人
配有地毯的客房，配备西式床铺、免费有线互联网、液晶电视以及带浴缸的浴室。房内设有冰箱和保险箱，并提供电热水壶及免费茶饮。
在 FlyerTrip 查价 / 预订 →客房双人间 - 无烟
双人间 - 无烟
2 × Twin bed17 ㎡最多 2 人
这间双人房配备了免费洗漱用品，并设有私人浴室，配有浴缸、淋浴设施以及吹风机。房间内配有空调、保险箱、电热水壶、地毯，以及平板电视。此房型设有两张床，致力于为您提供舒适的居住体验。
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单人房 - 吸烟区
1 × Twin bed13 ㎡最多 2 人
地毯铺设的客房配有140厘米宽的床、免费有线互联网、液晶电视，以及配有浴缸的浴室。房间内还配备了冰箱和保险箱。此外，电热水壶和免费的茶叶也为您提供。
在 FlyerTrip 查价 / 预订 →客房单人房 - 无烟
单人房 - 无烟
1 × Twin bed13 ㎡最多 2 人
这间单人房配备了免费洗浴用品，设有带浴缸、淋浴和吹风机的私人浴室。房间内配有空调、保险箱、电热水壶及地毯，此外还配备了平板电视。此单人房设有一张床。
在 FlyerTrip 查价 / 预订 →客房Single Room for 2 Guests- Non Smoking
客房Single Room for 2 Guests- Smoking
设
酒店设施 · 22
酒店提供的全部设施与服务(来自多源资料汇总)。
提供折扣的场外停车费电动自行车充电站空调电梯行李寄存传真/复印按摩停车公共浴池无现金支付可用急救包可用客人在住宿期间可以选择取消任何清洁服务。在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人互联网接入电动自行车充电站外部停车场提供折扣费用自助停车（额外收费）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餐厅
周
周边与地图
餐厅景点
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Le Chateau de Joel Robuchon
French, Contemporary · ★ Michelin
¥¥¥
For Joël Robuchon, ‘emperor of French cuisine’, this eponymous restaurant is the jewel in the crown of the company. Kenichiro Sekiya, recipient of the prestigious Meilleurs Ouvriers de France (MOF) and heir to both the spirit and cuisine of his famous mentor, uses Japanese ingredients to breathe new life into French gastronomy. His interpretation of Le Caviar Imperial evolves from generation to generation. Even the trolley service is the pinnacle of luxury. A table of magnificence as befits the hall of the emperor.
54.4km
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L'Effervescence
French, Contemporary · ★★★ Michelin
¥¥¥¥
Shinobu Namae welcomes guests in the spirit of ‘ichiza-konryu’, the philosophy that a restaurant is built on connections among chefs, staff, guests and food producers. The gastronomy and culture of Japan are here expressed through prix fixe menus. After the aperitif, the steaming hot risotto arrives―its inspiration drawn from the freshly cooked rice in 'chakaiseki' and brimming with the seasonal bounty of both mountain and sea. ‘Artisanal Vegetables’, the signature dish, is an homage to farmers. Weak matcha tea, borrowed from the etiquette of the Sowa tea ceremony, signals the meal’s end.
54.9km
3
Myojaku
Japanese · ★★★ Michelin
¥¥¥¥
Hidetoshi Nakamura’s cuisine embodies harmony, subtlety, and purity. With minimal seasoning, he captures each ingredient’s subtle trace in water— using only water and sea salt. Mountain and sea are intimately linked through water. Nakamura reminds us that we are a part of the magnificent connection between Nature and her laws. This elegant aesthetic, of beauty through simplicity, exudes modesty, returning us to a spirit of gratitude for the natural world.
55.5km
4
茶禅华
Chinese · ★★★ Michelin
¥¥¥¥
Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.
55.6km
5
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.
56.0km
6
Azabu Kadowaki
Japanese · ★★★ Michelin
¥¥¥¥
The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Toshiya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.
56.1km
7
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.
57.2km
8
Kanda
Japanese · ★★★ Michelin
¥¥¥¥
A noren of Tokushima indigo, Tokushima sakes, fish from Naruto and Awa beef make Hiroyuki Kanda’s roots clear. Selecting ingredients carefully and applying minimal preparation is Kanda’s style of cooking. For example, rice should be cooked to perfection, each grain distinct, with small holes like crab burrows dotting the surface. The chef’s motto is ‘subtle flavour is true flavour’, and it is in the subtle flavours that depth of character is known.
57.5km
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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。