池袋之家
House Ikebukuro
·Hotels
1984 开业 · 2019 翻新· 41 间客房· 入住 03:00 PM / 退房 11:00 AM
空调家庭房行李寄存传真/复印熨烫服务私人登记入住/退房全部设施 · 19 +
概览 · AI 整理
House Ikebukuro位于东京池袋，是一家于1984年开业并于2019年翻新的经济型酒店。酒店共4层，拥有41间客房，致力于为常旅客提供舒适便捷的住宿体验。作为无烟酒店，其内部环境整洁清新。客房设计注重实用性，配备空调、电视及遮光窗帘，部分房间还设有冰箱，浴室提供吹风机和洗漱用品，确保住客享有宁静的睡眠环境。酒店设施方面，提供全天候零食自动售货机、免费无线网络以及行李寄存服务，满足日常出行需求。此外，酒店设有共享厨房，方便有烹饪需求的客人自行准备餐食。尽管定位为简约住宿，但通过细致的服务与基础设施的完善，House Ikebukuro在池袋地区为寻求高性价比住宿的旅客提供了可靠选择，尤其适合对交通便捷性和基本舒适度有要求的商务或休闲游客。
04
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9.4
服务9.2
清洁9.2
设施8.8
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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)。
附楼日式客房
4 × Futon Mat13 ㎡最多 4 人
私人住宿，设有休息区、冰箱和微波炉。配有独立浴室和卫生间。房间采用榻榻米（编织稻草）地板，并提供日本风格的铺床。无宵禁限制。 最多可容纳客人：4位
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日式单人房
1 × Futon Mat6 ㎡最多 1 人
双人间配备空调和榻榻米，设有共享浴室，内含吹风机和拖鞋。此双人间还提供供暖设施和电视。房间内配有一张蒲团。
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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)。
空调家庭房行李寄存传真/复印熨烫服务私人登记入住/退房共享休息室/电视区灭火器发票已提供烟雾报警器钥匙访问物业外的闭路电视24小时安全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
1.1km
2
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.
1.2km
3
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.
1.2km
4
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.
1.2km
5
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
1.5km
6
Tonkatsu Hinata
Tonkatsu · 必比登
¥
Tonkatsu Hinata sources pork from two prestigious brands with different flavour profiles. Both are selected for the sweetness of their fat, tender meat, pleasantly firm texture, and abundant flavour. The shop buys pig carcasses whole, so it can offer a wide variety of cuts, including not only loin and tenderloin but also prime rib and rump. Order the evening prix fixe meal and you’ll enjoy the privilege of tasting rarer cuts— rump cap, pork jowl and eye-of-round— fried one after another.
2.2km
7
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.
2.2km
8
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
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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。