今和酒店
今和Hotel
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空调家庭房隔音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全部设施 · 19 +
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客房房型 · 5
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
一卧室公寓
1 × Double bed / 1 × Futon Mat41 ㎡最多 4 人
这间公寓设有1间起居室、1间独立卧室以及1间配有浴缸和免费洗漱用品的浴室。在设施齐全的厨房中，客人可以找到炉灶、冰箱、厨房用具和微波炉。这间公寓配有空调，设有平板电视、洗衣机、榻榻米以及衣柜。房间内配备1张床和2个蒲团。
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一卧室公寓
1 × Double bed / 1 × Futon Mat41 ㎡最多 4 人
这间公寓设有1个客厅、1个独立卧室以及1个配有浴缸和免费洗漱用品的浴室。厨房设施齐全，配有炉灶、冰箱、餐具和微波炉，方便您自行准备美餐。公寓配备空调，设有平板电视、洗衣机、榻榻米和衣柜。房间内配有1张床和2个 futon（日本式床垫），为您的入住提供舒适的体验。
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一卧室公寓
1 × Double bed / 1 × Futon Mat38 ㎡最多 4 人
这间公寓设有一个起居室、一个独立卧室以及一个配有浴缸和免费洗浴用品的卫生间。设备齐全的厨房配备了炉灶、冰箱、厨房用具和微波炉。公寓内设有空调，配备了平面电视、洗衣机、榻榻米和衣柜。居住单位提供一张床和两张 futon（铺盖）。
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一卧室公寓
1 × Sofa bed / 1 × Futon Mat38 ㎡最多 4 人
该公寓包括1个客厅、1间独立卧室以及1间带浴缸和免费洗浴用品的浴室。完备的厨房内配备了炉灶、冰箱、厨房用品和微波炉，方便客人烹饪各类美食。公寓还配备空调、洗衣机、榻榻米、衣橱和平板电视。居住单元设有1张床和2个榻榻米垫，舒适温馨，适合放松休息。
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一卧室公寓
1 × Double bed / 1 × Futon Mat38 ㎡最多 4 人
此公寓包括1个客厅、1间独立卧室和1间设有浴缸及免费洗浴用品的浴室。设备齐全的厨房配备了炉灶、冰箱、厨房用具和微波炉。空调公寓配有平板电视、洗衣机、榻榻米和衣柜。此单元设有1张床和2个蒲团。
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酒店设施 · 19
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房隔音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/退房烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除钥匙访问安全警报互联网接入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
953m
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.
1.9km
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.
1.9km
4
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.
2.0km
5
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.
2.0km
6
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
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.
2.2km
8
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
2.3km
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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。