APA酒店池袋站北口
APA Hotel Ikebukuro Eki Kitaguchi
2011 开业· 171 间客房· 入住 03:00 PM / 退房 10:00 AM
空调电梯行李寄存快速入住/退房传真/复印熨烫服务全部设施 · 34 +
概览 · AI 整理
APA Hotel Ikebukuro Eki Kitaguchi 是由日本知名连锁品牌 APA Hotels 运营的经济型酒店，于2011年开业，拥有13层楼和171间客房。酒店位于东京池袋站北口，地理位置极为便利，紧邻交通枢纽，方便旅客前往东京各处景点。作为APA系列酒店，其设计注重实用性与舒适性，客房内配备空调、电视、冰箱及速溶咖啡等基本设施，部分房间提供亚麻布草服务与遮光窗帘，确保良好的睡眠质量。酒店全面禁烟，并设有24小时前台、行李寄存、保险箱及洗衣服务（包括干洗和自助洗衣），满足长住或商务旅客的日常需求。虽然资料中提及的设施描述存在与其他国际品牌混淆的情况，但基于APA品牌标准，酒店通常提供基础餐饮选择及免费Wi-Fi连接。整体而言，该酒店以高性价比和便捷的交通优势，适合追求效率、注重卫生与基本舒适度的商务人士及休闲游客，尤其是需要快速抵达池袋商圈或转乘新干线的常旅客。
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9.0
设施8.8
清洁8.8
环境8.6
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客房房型 · 5
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
Twin Room, Non Smoking
2 × Twin bed22 ㎡最多 2 人
<p><strong>2 Twin Beds</strong></p><p>237 sq feet </p><br/><p><b>Relax</b> - In-room massage available</p><p><b>Internet</b> - Free wired internet access </p><p><b>Entertainment</b> - 50-inch LCD TV with digital channels and pay movies</p><p><b>Food & Drink</b> - Refrigerator, coffee/tea maker, electric kettle, and free bottled water</p><p><b>Sleep</b> - Premium bedding, a down duvet, and bed sheets </p><p><b>Bathroom</b> - Private bathroom, deep soaking bathtub </p><p><b>Practical</b> - Free newspaper, desk, and phone</p><p><b>Comfort</b> - Air conditioning and daily housekeeping</p><p><b>Accessibility</b> - Lever door handles</p><p>Non-Smoking</p>
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客房Double Room
设
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)。
空调电梯行李寄存快速入住/退房传真/复印熨烫服务按摩停车私人登记入住/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客房和关键区域提供洗手液无现金支付可用灭火器急救包可用所有的盘子、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24小时安全服务安全警报酒店为客人提供的温度计钥匙卡访问互联网接入快速入住自助停车（额外收费）公共区域内的电视前台（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
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
600m
2
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.
1.4km
3
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.
1.4km
4
Soba Osame
Soba · 必比登
¥¥
With close cooperation with food producers as his creed, the chef devotes himself to his 100% buckwheat juwari soba. He only uses ingredients native to Japan, to convey the charm of old-school soba. Depending where his ingredients come from, his soba may be served on a wickerwork tray, and may be either coarse-ground or ground with husks included. His inquiring mind drives him to check each day’s soba, adjusting thickness and serving temperature according to its nature. His diligent application is raising soba to new levels, as his many regulars would agree.
1.6km
5
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.
1.7km
6
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.
1.8km
7
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
1.8km
8
Matsunozushi
Sushi · 必比登
¥¥
Sushi items lined up inside a glass display case ooze Showa-era ambience. A sushi shop of the old school, and that’s how the chef likes it. Cutting and serving the sushi himself, the chef offers everything from omakase set menus to à la carte. Tuna is marinated in soy sauce; conger eel is coated in a thick, sweet eel sauce; and egg is served ‘kurakake’ or ‘saddle-style’: layered into a cake and split over a bite-sized mound of vinegared rice. The character for ‘sushi’ combines the characters for ‘fish’ and ‘delicious’. The pursuit of essential Edo style expresses the chef’s pride in his craft
2.0km
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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。