旅馆佛罗里达池袋
Tabist Hotel Florida Ikebukuro
·Hotels
入住 03:00 PM / 退房 11:00 AM
空调电梯行李寄存隔音房间灭火器发票已提供全部设施 · 14 +
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Tabist Hotel Florida Ikebukuro 是一家位于东京丰岛区池袋的三星级酒店，隶属于 Tabist 品牌，专注于为追求高效与舒适的旅客提供标准化的住宿体验。酒店地处池袋核心商圈，周边购物、餐饮及娱乐设施丰富，且紧邻 JR 山手线池袋站等主要交通枢纽，前往东京其他热门区域极为便利，交通网络发达。客房设计简约现代，注重实用性与空间利用率，配备基础生活设施，旨在为住客提供干净、整洁且安静的休息环境。酒店内部设施齐全，通常包含前台服务、行李寄存及公共区域网络覆盖等标准配置，满足商务出差或休闲旅游的基本需求。餐饮方面，作为经济型连锁酒店，其可能不设大型餐厅，但周边拥有众多便利店和各式餐馆，方便住客自行解决饮食问题。该酒店特别适合预算有限、重视地理位置与交通便利性的常旅客、商务人士及年轻游客，是探索东京北部区域的理想下榻之选。
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客房房型 · 4
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
客房豪华双人房 - 吸烟
豪华双人房 - 吸烟
1 × Double bed15 ㎡最多 3 人
该双人房配备免费洗漱用品，设有一个带浴缸和吹风机的私人浴室。房间内提供空调和平板电视，为您营造舒适的居住环境。此单元配有一张床，适合休息和放松。
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豪华双人房 - 无烟
1 × Double bed15 ㎡最多 3 人
此双人间配备免费洗漱用品，并设有一间带浴缸和吹风机的私人浴室。房间内配备空调和平板电视，供您舒适休息。单元内配有一张床。
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双人房 - 吸烟
1 × Double bed10 ㎡最多 3 人
该双人间设有免费洗浴用品，并配备私人浴室，内含浴缸和吹风机。客房配备空调和平面电视，提供了一张舒适的床。
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双人房 - 无烟
1 × Double bed10 ㎡最多 3 人
该双人房配备了免费洗漱用品，并设有私人浴室，配有浴缸和吹风机。房间内设有空调和高清平板电视，床位为一张双人床。
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酒店设施 · 14
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灭火器发票已提供烟雾报警器钥匙访问物业外的闭路电视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
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
954m
2
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
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.
1.3km
4
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
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
1.7km
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.
2.0km
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.
2.1km
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
2.1km
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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。