APA酒店上野广小路
APA Hotel Ueno Hirokoji
·Hotels
2020 开业 · 2020 翻新· 215 间客房· 入住 3:00 PM / 退房 10:00 AM
空调电梯行李寄存快速入住/退房传真/复印货币兑换全部设施 · 35 +
概览 · AI 整理
APA Hotel Ueno Hirokoji隶属于APA酒店集团，于2020年开业并翻新，拥有215间客房及13层楼高。酒店位于东京市中心，毗邻阿美横丁，距离秋叶原电器街步行仅需5分钟，距上野恩赐公园约0.8公里，距东京巨蛋约2.8公里，交通极为便利。客房配备平板电视、卫星频道、免费国际电话、冰箱及遮光窗帘，浴室提供淋浴/浴缸组合、吹风机和免费洗浴用品。酒店实行无烟政策，设有24小时前台、行李寄存、保险箱及无障碍设施。餐饮方面，TKP Cafe & Meeting餐厅提供餐饮服务，每日7:00至9:30供应收费自助早餐，大堂设有免费报纸，楼层配有自动售货机。此外，酒店提供免费Wi-Fi、干洗服务、快速退房及自助停车（收费）。整体设计注重舒适与实用，适合商务出差及观光游客入住。
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
清洁9.4
环境9.4
服务9.2
设施8.8
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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)。
豪华双床房
2 × Twin bed22 ㎡最多 4 人
双人房配备了私人浴室，设施齐全，内含浴缸、淋浴、坐浴盆、吹风机和拖鞋。该空调双人房设有平面电视、电热水壶、地毯以及浴衣。房间内设有两张床。
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标准单人房
1 × Twin bed11 ㎡最多 2 人
单人房拥有独立浴室，配备齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。该房间配备空调，配有平面电视、电热水壶、地毯和浴袍。房间内设有一张床。
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标准双人房
1 × Double bed11 ㎡最多 3 人
双人间配备私人卫浴，其中设施齐全，备有浴缸、淋浴、坐浴盆、吹风机及拖鞋。享有空调的双人间设有平面电视、电热水壶、地毯以及浴衣。该单元提供一张床。
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酒店设施 · 35
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/复印货币兑换私人登记入住/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钥匙卡访问互联网接入快速入住公共区域内的电视免费有线互联网前台（有限时间）无烟房间全馆禁烟
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.
259m
2
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.
177m
3
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.
1.5km
4
Tompachitei
Tonkatsu · 必比登
¥
This popular spot lies in a back-alley near Ameya-Yokocho. Defending the restaurant’s noren is its third-generation chef, who grew up in this part of Ueno but sharpened his skills in Europe. Tonkatsu here is primarily pork loin cutlets. Applying his knowledge of Western techniques, the chef fries thick cuts of pork in relatively cool lard over a gentle flame. With rock salt, Worcestershire sauce, tonkatsu sauce and soy sauce on offer, it’s fun to compare how each tastes. Be prepared to queue first.
420m
5
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.
1.7km
6
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.
1.9km
7
ALTER EGO
Italian
¥¥¥
A ‘sugidama’, a traditional ball made from sprigs of Japanese cedar, hangs from the eaves of a house with a unique green décor. The restaurant is the creation of Milan-based Yoji Tokuyoshi and the concept is ‘Italian food with Japanese ingredients’. To draw out the delicious flavour of ingredients in season, preparations are kept simple. A menu focused on à la carte selections encourages guests to enjoy freely. The richly seasonal menu offers something new to discover on every visit.
1.7km
8
est
French, Contemporary · ★ Michelin
¥¥¥¥
Chef Guillaume Bracaval expresses the Japanese landscape in his cuisine. Travelling across the country to familiarise himself with ingredients, he experienced its abundant nature first-hand. The map of Japan indicating where all his ingredients come from traces his journey. Wanting to create delicate and healthy dishes, he limits his use of butter and cream. Desserts inspired by contemporary art are highly original. Perched on the hotel’s top floor, the dining room affords stunning views of the city below.
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。