变井酒店
Changtee Hotel Ikebukuro
·Ryokans
21 间客房· 入住 04:00 PM / 退房 11:00 AM
空调家庭房电梯行李寄存传真/复印工作人员按照当地当局的指示遵循所有安全协议全部设施 · 34 +
概览 · AI 整理
Changtee Hotel Ikebukuro（长提池袋酒店）位于东京池袋，是一家拥有21间客房的2星级酒店。酒店虽无特定连锁品牌归属，但凭借4层楼的紧凑布局，为旅客提供便捷的住宿体验。地段方面，酒店提供出租车及租车服务，并设有礼宾部协助游客探索东京，同时可通过票务服务轻松获取热门景点门票，交通与出行规划十分便利。客房设计注重舒适与宁静，部分房间配备空调、电视、冰箱及亚麻布草服务；浴室则提供吹风机和洗漱用品，满足日常起居需求。餐饮方面，酒店内设有多种美食选择，供住客在入住期间享用。整体而言，该酒店以基础完善的设施和贴心的服务见长，适合追求性价比、希望便捷游览池袋及周边区域的商务或休闲旅客。
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8.0
清洁7.8
环境7.6
设施7.2
住客记录反映当次入住经历；重要设施、权益和入住安排请向酒店确认。
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客房房型 · 7
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
附楼 - 日式西式房 - 可容纳最多4名成人 - 禁烟
4 × Futon Mat57 ㎡最多 4 人
房间内设有一个配备冰箱、烤箱和微波炉的厨房，方便客人进行烹饪和食品储存。宽敞的四人客房配备空调、用餐区域，并设有配备浴缸和淋浴的私人浴室。该房间提供四张床垫，适合家庭或团体入住。
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家庭房 - 禁烟
2 × Double bed18 ㎡最多 4 人
这间家庭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、干衣机和平面电视。该房型提供两张床位，为您的家庭出行提供舒适之选。
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日式四人房 - 禁烟
4 × Futon Mat17 ㎡最多 4 人
四人房配备空调和榻榻米，并设有一个独立的浴室，配有浴缸和淋浴设施。该房间还提供干衣机和平面电视。房间内设有四张榻榻米床垫，舒适宽敞，适合家庭或朋友团体入住。
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豪华双床房
2 × Twin bed10 ㎡最多 4 人
这间双床房配备了免费的洗漱用品，设有独立的浴室，内含浴缸、淋浴设施以及吹风机。房间提供空调、干衣机和一台平板电视。房内配备两张床。
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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)。
空调家庭房电梯行李寄存传真/复印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由专业清洁公司进行清洁餐饮区保持社交距离钥匙访问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，以分隔员工和客人为客人提供面罩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
1.1km
2
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.
1.3km
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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
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
5
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
1.6km
6
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.
2.1km
7
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.
2.2km
8
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
2.3km
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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。