APA酒店秋叶原駅北口
APA Hotel Akihabara Ekikita
2020 开业· 181 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/复印残疾人士设施全部设施 · 42 +
概览 · AI 整理
APA Hotel Akihabara Ekikita 隶属于日本知名连锁品牌 APA Hotels，于2020年开业，位于东京核心地段。酒店拥有14层楼共181间客房，步行即可抵达秋叶原电器街（约0.3公里），周边环绕上野公园、浅草寺及东京巨蛋等著名景点，交通极为便利。客房配备平板电视、卫星频道、免费有线及无线网络，部分房间设有深泡浴缸、吹风机及冰箱，提供舒适的居住体验。酒店设施齐全，包括24小时前台、行李寄存、干洗服务、自动售货机及收费自助停车场，且全楼禁烟，确保环境清新。作为常旅客的理想下榻之选，该酒店以高效的服务和优越的地理位置，满足商务出行与休闲观光的双重需求，是探索东京东部区域的便捷基地。
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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)。
豪华双人房 - 无烟
2 × Twin bed22 ㎡最多 3 人
双床房设有私人浴室，配备完备，包括浴缸、淋浴、坐浴器、吹风机和拖鞋。房间内配有空调、电热水壶、浴衣、暖气以及带卫星频道的平板电视。该房型提供两张床。
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标准单人间 - 无烟
1 × Twin bed11 ㎡最多 2 人
单人间设有独立卫生间，配备浴缸、淋浴、坐浴盆、吹风机和拖鞋，便利而舒适。房间内有空调、电热水壶、浴衣、暖气以及带卫星频道的平板电视，让您在这里享受到温馨的居住体验。此房间配有1张床。
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标准双人间 - 非吸烟
1 × Double bed11 ㎡最多 3 人
双人房配备独立浴室，设施齐全，包含浴缸、淋浴、坐浴盆、吹风机及拖鞋。房间内设有空调、电热水壶、浴衣、暖气，以及卫星频道的平板电视。此房型提供一张床。
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酒店设施 · 42
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/复印残疾人士设施停车私人登记入住/退房低浴室洗手池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无接触登记入住/退房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物业由专业清洁公司进行清洁物业外的闭路电视对客人健康进行检查的流程获得医疗专业人员的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洗漱用品散装分配器安全停车场公共区域内的电视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全馆禁烟无障碍通道
周
周边与地图
餐厅景点
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Tentenkyokyo Umean
Tempura, Soba
¥¥¥
‘Tentenkyokyo’ carries the heartfelt wish that guests will enjoy tempura and soba to their heart’s content. Shiba shrimp, skewered and deep-fried, is a standard of soba-shop tempura beloved since the Edo period. Although the sea from which shiba shrimp were once harvested has been reclaimed as land, the tradition lives on. Shiba-shrimp tempura embodies the spirit of Edo, and the food culture resonates even today. For your omakase set menu, you can choose whether to include small dishes in the bill of fare or focus solely on tempura.
628m
2
nôl
Contemporary · ★ Michelin
¥¥¥
‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.
988m
3
Sushi Ichijo
Sushi · ★ Michelin
¥¥¥¥
The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi.
1.4km
4
PON多本家
Yoshoku · 必比登
¥¥
Since its inception in 1905, this Western restaurant has been run by four generations of the same family. The chef’s famous cutlet is deep-fried in lard carefully trimmed from the pork he will fry. Everything is done by hand, as it has been from the first generation. The youthful energy and practiced skill of the chef is evident in every detail, even down to the hand-chopped cabbage. Traditional flavours and skills testify to his mettle. Delicious fare and the gentle ambience of a family enterprise make everyone feel at home.
584m
5
ASAHINA Gastronome
French · ★★ Michelin
¥¥¥¥
Satoru Asahina pursues a gastronomy of ‘traditional heritage with modern innovation’. He delves into the history of French cuisine to reconstruct ancient recipes with his own interpretations. The prix fixe meal begins with a colourful amuse-bouche and proceeds to plates adorned with multi-layered culinary creations. Consommé pressed through a siphon with a flourish and desserts paraded on trolleys catch the eye. Classic cuisine tuned up to point to the future.
2.1km
6
Sugita
Tonkatsu · 必比登
¥
‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.
1.5km
7
KHAO
Thai · ★ Michelin
¥¥¥
Thai culinary culture interpreted through Japanese ingredients. She moved to Bangkok and honed her culinary skills, now offer her cuisine prix fixe. Chopped mix of pomelo and seafood derives from the table of the royal court; rice vermicelli yakisoba is inspired by Bangkok street food. Curries are prepared with fresh-pressed coconut milk. Regional cuisines are reproduced using fermented or matured homemade seasonings. KHAO overflows with inquisitiveness and passion for Thai cuisine.
1.8km
8
Nabeno-Ism
French · ★ Michelin
¥¥¥¥
Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.
1.8km
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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。