鲁马旅馆池袋
Ruma Inn Ikebukuro
·Apartments
1 间客房· 入住 4:00 PM / 退房 10:00 AM
空调家庭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灭火器全部设施 · 17 +
概览 · AI 整理
Ruma Inn Ikebukuro 位于东京繁华的池袋区，是一家定位为经济型住宿的独立酒店。作为无品牌连锁的单体酒店，它并未隶属于任何大型国际酒店集团，因此也不提供相关的常旅客会员积分累积服务。酒店整体规模较小，仅设有1间客房，这种极简的配置使其在运营上更加灵活，但也意味着其设施和服务相对基础，主要满足对住宿核心功能有基本需求的旅客。尽管体量有限，其地理位置依然具备显著优势，周边交通网络发达，便于前往东京各大商圈及景点。客房内部设计注重实用性与整洁度，旨在为住客提供一个安静舒适的休息空间。由于酒店规模极小，公共区域如大堂或健身房等设施可能较为简化或缺失，餐饮选择也主要依赖周边的便利店或餐厅。这家酒店特别适合预算有限、行程紧凑且对住宿面积要求不高、更看重地理位置便利性的独行旅客或短期停留者。对于追求宽敞空间、豪华设施或丰富社交体验的商务及休闲游客而言，这里可能并非最佳选择，但其纯粹的居住功能和亲民的价格定位，使其成为池袋地区一种务实的住宿备选方案。
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客房房型 · 2
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
三卧室公寓
2 × Double bed35 ㎡最多 7 人
该公寓设有1个客厅、3间独立卧室和1间配有淋浴及免费洗漱用品的浴室。公寓内的小厨房配备了冰箱和微波炉，方便您烹饪和储存食物。空调公寓还配备了平板电视、洗衣机、隔音墙、干衣机，并享有安静的街景。该单元共设有4张床位。
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两卧室公寓
1 × Twin bed35 ㎡最多 5 人
此公寓包括一个客厅、两个独立卧室和一间配有淋浴及免费洗浴用品的浴室。公寓内设有小厨房，配备了冰箱和微波炉，便于烹饪和存储食物。空调公寓提供平板电视、洗衣机、隔音墙、干衣机，以及宁静的街道视野。该单元配备了三张床。
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酒店设施 · 17
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灭火器无接触登记入住/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获得医疗专业人员的服务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
183m
2
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.
909m
3
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
1.1km
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.
1.1km
5
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.
1.7km
6
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.
1.8km
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.
2.1km
8
Kagurazaka Ishikawa
Japanese · ★★★ Michelin
¥¥¥¥
Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.
4.0km
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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。