舒酒店
Hotel Shu
·Hotels
空调电梯快速入住/退房隔音房间私人登记入住/退房工作人员按照当地当局的指示遵循所有安全协议全部设施 · 25 +
概览 · AI 整理
Hotel Shu（亦称Hotel Shu Shunjuku Gyoen）是一家位于东京新宿区的3星级酒店，虽无官方品牌归属，但致力于提供舒适的住宿体验。酒店地处繁华地段，距离市中心约1.7英里，邻近高月山禅昌寺，周边汇聚了东京玩具博物馆、多安千鸟居神社及圣光院等多处文化景点，交通便捷，距离羽田机场约14英里。客房设计注重实用与舒适，标配空调、平板电视、冰箱、微波炉及电热水壶，部分房间设有阳台或露台，并配备独立卫浴、吹风机及免费洗漱用品。酒店内部实行全面禁烟政策，仅在指定区域允许吸烟，并提供24小时前台、快速入住/退房服务、免费Wi-Fi及停车场。整体环境安静整洁，适合追求高性价比、希望深入探索东京新宿文化地标且对无烟环境有要求的商务或休闲旅客。
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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)。
豪华双人间
1 × Double bed25 ㎡最多 2 人
客人在这间双人房内将享受到独特的体验，房间配备了一个热水浴缸。房间内提供免费洗漱用品，并配有私人浴室，设有浴缸、淋浴和吹风机。客人可以在小厨房内备餐，厨房配备了冰箱、厨具、微波炉和电热水壶。这间双人房配有空调，配备平面电视、独立入口、防噪墙和衣柜。房间内提供一张床。
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豪华双床房
2 × Twin bed25 ㎡最多 2 人
尊贵的客人将在这间双床房中享受到独特的体验，房内配有按摩浴缸。此房间提供免费洗漱用品，设有带浴缸的私人浴室、淋浴设施以及吹风机。完备的小厨房配备有冰箱、厨具、微波炉和电热水壶。房间还配有空调、独立入口、隔音墙、衣橱，以及平板电视。此单元设有两张床位，旨在为您提供舒适与便利。
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酒店设施 · 25
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯快速入住/退房隔音房间私人登记入住/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无现金支付可用无接触登记入住/退房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
318m
2
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.
872m
3
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.
880m
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.
926m
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.
205m
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.
339m
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.
2.0km
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.
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。