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酒店与公司相模

Name: 酒店与公司 相模
Address: Shinjuku-ku Shinjuku 4-4-18, 東京, JP

Hotel&Co. Sagami

★·7.1/ 10良好

·Hotels

📍Shinjuku-ku Shinjuku 4-4-18 · 東京 ↗

📞+818133341350

22 间客房· 入住 03:00 PM / 退房 10:00 AM

空调行李寄存传真/复印公共浴池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全部设施 · 31 +

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概览 · AI 整理

Hotel&Co. Sagami 是一家位于东京核心地段的精品住宿，虽无国际连锁品牌背景，但凭借优越的地理位置和完善的设施，为旅客提供舒适的入住体验。酒店距离涩谷十字路口和东京皇居仅约10分钟车程，周边紧邻高岛屋时代广场（0.2英里）和新宿御苑（0.5英里），交通极为便利，邻近羽田及成田机场。酒店共设22间客房，严格执行禁烟政策，并设有指定吸烟区。客房内配备平板电视、空调、遮光窗帘及部分房间的冰箱，浴室提供吹风机及免费洗漱用品，部分房型支持亚麻织品服务。公共区域涵盖露台、行李寄存处及24小时自助洗衣房，满足长住客人的日常需求。此外，酒店提供24小时自动售货机，方便随时补充零食与饮料。整体而言，该酒店适合追求便捷交通、注重基础舒适度且希望深入探索东京市区景点的常旅客及休闲游客。

住客评分与口碑

基于 — 条住客评论汇总 · 多源覆盖

维度评分 · 跨来源加权

环境6.2

服务5.2

清洁5.0

设施4.4

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房

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)。

入住时选择的带共用浴室的房间

2 × Twin bed / 1 × Double bed / 1 × Futon Mat8 ㎡最多 2 人

提供免费洗漱用品的双人/双床间配备了一个共用浴室，内设吹风机和拖鞋。该房间还享有空调、暖气及平面电视的便利。房间内提供3张床和1个 Japanese-style futon（榻榻米垫）。

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共享浴室双人间

2 × Twin bed8 ㎡最多 2 人

客房配备平面电视，提供空调和暖气设备。浴室设施为共享使用。

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客房标准双人间（共享浴室）

标准双人间（共享浴室）

1 × Double bed8 ㎡最多 2 人

双人房配备空调、榻榻米，并设有共享卫生间，提供吹风机和拖鞋。此双人房还配有暖气和平板电视，房间内提供一张床。

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Double or Twin Room

1 × Bunk bed最多 2 人

1 Double Bed OR 1 Twin Bunk BedInternet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Mini-fridgeBathroom - Shared bathroom, in-room sink, slippers, and free toiletriesComfort - Climate-controlled air conditioning and daily housekeepingNeed to Know - Bed sheets not available, no cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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客房Twin Room, Bunk Bed, Shared Bathroom

Twin Room, Bunk Bed, Shared Bathroom

1 × Bunk bed最多 3 人

1 Twin Bunk BedInternet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Mini-fridgeBathroom - Shared bathroom, in-room sink, slippers, and free toiletriesComfort - Climate-controlled air conditioning and daily housekeepingNeed to Know - Bed sheets not available, no cribs (infant beds) or rollaway/extra beds availableNon-Smoking

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周

周边与地图

餐厅景点

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

763m

Sincère

French · ★ Michelin

¥¥¥

Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.

1.3km

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.

1.8km

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

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.

1.6km

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.

1.6km

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.

1.7km

Torishige

Pork · 必比登

¥¥

This has been in operation since starting life as a food stall in the postwar years. An old photo on the first floor shows the original sign from those early days. The ‘Tori’ in Torishige reflects an earlier usage, when yakitori referred to pork as well as chicken skewers; ‘shige’ is in honour of the Prime Minister of that time, Shigeru Yoshida. In place of chopsticks, two bamboo skewers are used; meat-stuffed bell peppers are a tradition since the first generation. Beef was added by the second-generation chef; the use of rare cuts is an innovation by the current chef. In era after era, Torish

534m

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。

酒店与公司 相模

住客评分与口碑

客房房型 · 5

入住时选择的带共用浴室的房间

共享浴室双人间

标准双人间（共享浴室）

Double or Twin Room

Twin Room, Bunk Bed, Shared Bathroom

酒店设施 · 31

周边与地图

酒店与公司相模