公园酒店
HOTEL PARK SIDE
·Hotels
43 间客房· 入住 03:00 PM / 退房 11:00 AM
空调电梯行李寄存隔音房间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全部设施 · 27 +
概览 · AI 整理
HOTEL PARK SIDE 是一家位于东京的独立精品酒店，隶属于无品牌类别，在住宿分类中通常被评定为三星级标准。作为非连锁型酒店，它摒弃了大型集团的标准化模式，转而提供更具个性化和灵活性的入住体验。酒店共设有43间客房，这一规模使其在保持私密性的同时，也能提供必要的服务支持。由于缺乏具体的官方地段描述及交通数据，其地理位置优势需结合周边实际环境考量，但小型精品酒店通常致力于营造安静舒适的居住氛围。客房内部设施虽未在资料中详细展开，但作为现代都市中的休憩之所，旨在满足旅客基本的睡眠与洗漱需求。餐饮方面，因无相关官方描述，建议住客提前咨询酒店是否提供早餐或周边餐饮推荐。该酒店特别适合追求简约风格、希望避开大型酒店喧嚣、且对品牌忠诚度计划无特定要求的常旅客。无论是短期商务出差还是休闲观光，这里都能提供一个干净、整洁且不失温馨的落脚点，让旅客在东京的繁华之中享受一份难得的宁静与自在。
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 · 3
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
豪华双人间
1 × Double bed22 ㎡最多 2 人
双人房配备独立的卫浴设施，内有浴缸、淋浴、坐浴盆、吹风机和拖鞋。客房配有空调、隔音墙、电热水壶、睡衣和平板电视。房间内提供一张床。
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豪华双人房
1 × Double bed16 ㎡最多 2 人
双人间配备私人浴室，内设浴缸、淋浴、冲洗坐便器、吹风机及拖鞋，设施齐全。客房提供空调、隔音墙、电热水壶、睡衣，以及平板电视。房间内设有一张床。
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标准双人房
1 × Double bed15 ㎡最多 2 人
双人客房设有私密的浴室，配备有浴缸、淋浴、坐浴盆、吹风机和拖鞋。该客房提供空调、隔音墙、电热水壶、睡衣以及平板电视。房间内配备一张床，舒适度优越。
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酒店设施 · 27
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯行李寄存隔音房间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使用对冠状病毒有效的清洁化学品遵循社交距离规则无现金支付可用灭火器所有的盘子、餐具、玻璃杯和其他餐具已经消毒。发票已提供客人在住宿期间可以选择取消任何清洁服务。烟雾报警器客房在清洁后密封餐饮区保持社交距离钥匙访问物业外的闭路电视对客人健康进行检查的流程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24小时安全服务安全警报酒店为客人提供的温度计互联网接入公共区域内的电视免费有线互联网前台（有限时间）
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
326m
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.
1.3km
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.
1.3km
4
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.
1.4km
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.
1.4km
6
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
1.4km
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.
1.6km
8
Tonkatsu Hinata
Tonkatsu · 必比登
¥
Tonkatsu Hinata sources pork from two prestigious brands with different flavour profiles. Both are selected for the sweetness of their fat, tender meat, pleasantly firm texture, and abundant flavour. The shop buys pig carcasses whole, so it can offer a wide variety of cuts, including not only loin and tenderloin but also prime rib and rump. Order the evening prix fixe meal and you’ll enjoy the privilege of tasting rarer cuts— rump cap, pork jowl and eye-of-round— fried one after another.
2.1km
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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。