牛牛酒店 新宿
CowCow Hotel Shinjuku
·Hotels
81 间客房· 入住 03:00 PM / 退房 11:00 AM
空调家庭房电梯快速入住/退房隔音房间露台全部设施 · 31 +
概览 · AI 整理
CowCow Hotel Shinjuku（新宿公园INN）位于东京新宿区，是一家无品牌归属的三星级酒店，共拥有81间客房。酒店地理位置优越，便于旅客探索新宿及周边区域。在住宿体验方面，客房内配备空调、电视及冰箱，满足日常居住与娱乐需求；部分浴室提供吹风机和洗漱用品，确保入住舒适便捷。酒店注重服务细节，提供免费网络连接，让宾客随时保持在线状态。此外，酒店内设按摩服务，帮助旅客在繁忙行程后放松身心，享受宁静时光。整体而言，该酒店以实用设施和贴心服务为核心，为追求性价比与便利性的旅客提供舒适的落脚点。无论是商务出差还是休闲旅游，这里都能提供必要的休息空间与基础保障，是新宿地区一个可靠的选择。
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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)。
带阳台的公寓
2 × Double bed42 ㎡最多 6 人
尊贵的客人将体验到独特而舒适的住宿体验，这间套房配备了热水浴缸。套房由一个客厅、一个独立卧室以及一间带有步入式淋浴和免费洗漱用品的浴室组成。设施齐全的厨房配备了炉灶、冰箱、餐具和烤箱。此套房为无障碍设计，配有空调、一个带平面电视的休息区以及无障碍淋浴间。单元内设有三张床，满足您多样化的入住需求。
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带露台的工作室
2 × Double bed39 ㎡最多 6 人
此套房配备了热水浴缸。套房包括1个起居室、1间独立卧室以及1间设有步入式淋浴和免费洗护用品的浴室。客人可在设备齐全的厨房内自行准备餐食，厨房配备了炉灶、冰箱、厨具和烤箱。该无障碍套房配有空调、带平面电视的休息区以及滚入式淋浴设施。房间内提供3张床位。
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酒店设施 · 31
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房电梯快速入住/退房隔音房间露台私人登记入住/退房无过敏房间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所有的盘子、餐具、玻璃杯和其他餐具已经消毒。无接触登记入住/退房发票已提供烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除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物业外的闭路电视安全警报互联网接入快速入住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
Takumi Tatsuhiro
Sushi · ★ Michelin
¥¥¥¥
The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ me
204m
2
Ubuka
Crab Specialities · ★ Michelin
¥¥¥¥
Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.
833m
3
Sharikimon Onozawa
Japanese · ★ Michelin
¥¥¥¥
Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.
834m
4
Yotsuya Minemura
Japanese · ★ Michelin
¥¥¥¥
Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.
881m
5
Shokudo Wata
Izakaya, Japanese · 必比登
¥¥
Putting to work his experience studying authentic Japanese cuisine, the chef opened this restaurant as an izakaya where people will drop in as part of their daily lives. A warm and gentle light spreads through the restaurant and into the street through wood-framed windows. Conceived to be enjoyed casually, the flavours in the simple fare are deep and complex. In the unassuming interior, one dish follows another, each prepared with painstaking attention to detail. Maybe this is the meaning of luxury within the everyday.
97m
6
RAMEN MATSUI
Ramen · 必比登
¥
The husband boils the noodles; the wife garnishes them with spring onion and fermented bamboo shoots. Between them, they bring alpha and omega together to complete each bowl of ramen. Flavours are based on soy sauce, salt and dried sardines. To bring out the aroma, pure rice sake is added to chicken or seafood dashi soup stock. Several types of fragrant oil are used, deepening the flavour experience. Kombu kelp, scallops and wheat flour, all from Hokkaido, infuse the husband’s love of his homeland.
243m
7
Jingumae Higuchi
Japanese · ★★ Michelin
¥¥¥¥
The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.
1.9km
8
Den
Japanese · ★★ Michelin
¥¥¥
The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.
1.9km
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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。