永生酒店
Eisei Stay
·Hotels
空调家庭房电梯工作人员按照当地当局的指示遵循所有安全协议客房和关键区域提供洗手液无现金支付可用全部设施 · 20 +
04
住客评分与口碑
基于 75 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-03
住客高度认可其宽敞洁净、设施齐全（含洗衣机）及高性价比，位置便利且夜间安静。主要槽点为床铺偏硬、无行李寄存服务，以及部分评论指出位于Love Hotel区及清洁人员操作存在隐私隐患。
维度评分 · 跨来源加权
设施9.3
清洁9.3
房间9.2
性价比9.2
环境9.0
服务8.9
网络8.5
位置8.5
＋ 住客称赞性价比高 · 房间设施齐全（厨房/洗衣机） · 位置便利（近车站/便利店） · 房间宽敞舒适
－ 住客抱怨偶有救护车噪音 · 垃圾分类指引缺失 · 床铺偏硬/枕头单一 · 周边Love Hotel街区氛围
KEY适合追求性价比、需洗衣功能及空间的家庭或长住客。建议对睡眠硬度敏感者自备软垫，提前规划行李寄存，并留意周边街区环境。
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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)。
豪华四人间
4 × Twin bed38 ㎡最多 6 人
在设备齐全的小厨房中，客人可以找到冰箱、厨具、微波炉和电热水壶。四人间配备空调、洗衣机、可俯瞰城市景观的阳台，以及设有浴缸的私人卫生间。房间内设置有四张床位，为您的入住提供了充足的空间。
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豪华三人房
3 × Twin bed35 ㎡最多 5 人
设备齐全的小厨房配备了冰箱、厨具、微波炉和电热水壶。宽敞的三人房设有空调、洗衣机、俯瞰城市的阳台，以及一间带浴缸的私人浴室。房间提供三张床位。
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高级四人间
4 × Twin bed34 ㎡最多 6 人
客人可以使用配备了冰箱、厨房用具、微波炉和电热水壶的小厨房自行烹饪。该四人房间设有空调、洗衣机、可俯瞰城市景观的阳台，以及带浴缸的私人浴室。房间内提供四张床位。
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高级三人房
3 × Twin bed33 ㎡最多 5 人
在设备齐全的小厨房中，宾客将找到冰箱、厨具、微波炉和电水壶。宽敞的三人房配备空调、洗衣机、享有城市景观的阳台，以及一个带浴缸的私人浴室。该房间提供三张床位。
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标准三人间
3 × Twin bed30 ㎡最多 5 人
客人可以在设备齐全的小厨房中自行烹饪，该厨房配备了冰箱、厨具、微波炉和电热水壶。三人房提供空调、洗衣机以及一个可俯瞰城市风景的阳台，设有一个配有浴缸的私人浴室。该房间配有三张床。
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酒店设施 · 20
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房电梯工作人员按照当地当局的指示遵循所有安全协议客房和关键区域提供洗手液无现金支付可用灭火器无接触登记入住/退房客人在住宿期间可以选择取消任何清洁服务。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外的闭路电视24小时安全服务安全警报互联网接入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
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
564m
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.
1.6km
3
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.
1.6km
4
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.
1.7km
5
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
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
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.
1.8km
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
2.2km
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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。