京王プレッソイン池袋
Keio Presso Inn Ikebukuro
·Hotels
2008 开业· 231 间客房· 入住 03:00 PM / 退房 10:00 AM
空调电梯行李寄存传真/复印工作人员按照当地当局的指示遵循所有安全协议无现金支付可用全部设施 · 25 +
概览 · AI 整理
京王Presso Inn池袋店隶属于京王集团，是一家于2008年开业的三星级酒店。酒店共14层，拥有231间客房，地理位置优越，紧邻池袋交通枢纽，便于游客探索东京。作为主打高效舒适的商务型酒店，其客房设计注重实用性与温馨感，配备空调、液晶电视及免费Wi-Fi，部分房间设有冰箱和遮光窗帘，确保旅客获得宁静的睡眠体验。酒店提供24小时前台、行李寄存、自助洗衣房及烘干机，并设有全天候零食自动售货机，满足住客随时需求。此外，酒店内还配有复印机、传真机及便利店，方便商务人士处理事务。每日早晨供应自制早餐，为一天注入活力。整体环境为非吸烟场所，并提供轮椅无障碍通道及24小时安保服务，以周全的细节保障入住安全与便利。该酒店适合追求高性价比、重视基础服务效率及地理位置便利性的商务出差人士及休闲旅客。
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
清洁9.2
环境9.2
服务9.0
设施8.6
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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)。
单人房（仅限女性） - 非吸烟区
1 × Twin bed12 ㎡最多 1 人
单人房配备独立浴室，设施齐全，包括浴缸、淋浴、水疗座、吹风机和拖鞋。此单人房为空调房，设有平面电视、电热水壶、睡衣及暖气设备。房间配有一张床。
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单人房 - 吸烟区
1 × Twin bed12 ㎡最多 1 人
单人间配有私人浴室，设施齐全，包括浴缸、淋浴设备、坐浴盆、吹风机和拖鞋。空调单人间内设有平面电视、电热 kettle、睡衣以及供暖设备。房间内配置有一张床。
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单人房 - 无烟
1 × Twin bed12 ㎡最多 1 人
单人间配备独立浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。客房内设有空调、电热水壶、睡衣、供暖系统，以及平板电视。此房型设有一张床。
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双人房带小双人床 - 吸烟
1 × Twin bed12 ㎡最多 2 人
双人房配有私人浴室，设施完善，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间内设有空调、电热水壶、睡衣和暖气，以及平板电视。该房间提供一张床。
在 FlyerTrip 查价 / 预订 →客房双人间（小双人床） - 禁烟
双人间（小双人床） - 禁烟
1 × Twin bed12 ㎡最多 2 人
双人客房设有私密浴室，配备完备，包括浴缸、淋浴、坐浴盆、吹风机及拖鞋。经过空调调节的双人客房还提供平板电视、电热壶、睡衣以及暖气设施。此房型配有一张床。
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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)。
空调电梯行李寄存传真/复印工作人员按照当地当局的指示遵循所有安全协议无现金支付可用灭火器急救包可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。客人在住宿期间可以选择取消任何清洁服务。烟雾报警器客房在清洁后密封物业由专业清洁公司进行清洁物业外的闭路电视对客人健康进行检查的流程24小时安全服务安全警报酒店为客人提供的温度计钥匙卡访问互联网接入公共区域内的电视免费有线互联网前台（有限时间）应请求提供客房服务无烟房间
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
603m
2
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.
1.0km
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.
1.1km
4
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.
1.3km
5
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
1.3km
6
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.
1.4km
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.
1.5km
8
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.
1.8km
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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。