U酒店
Hotel U
·Hotels
19 间客房· 入住 09:00 PM / 退房 11:00 AM
空调电梯灭火器互联网接入免费有线互联网前台（有限时间）全部设施 · 7 +
概览 · AI 整理
Hotel U 是一家位于东京的三星级酒店，作为独立品牌运营，未隶属于任何大型国际酒店集团。酒店规模精简，共设有19间客房，旨在为旅客提供高效且舒适的住宿体验。在设施方面，酒店高度重视宾客的舒适度与便利性，所有客房均配备空调及床品服务，确保入住期间的温馨与宁静。部分客房还特别配置了电视，丰富了住客在房内的娱乐选择。此外，部分浴室配备了吹风机和洗漱用品，细节之处体现对旅客需求的关怀。为了保持联络畅通，酒店提供免费互联网接入服务，满足商务及休闲旅客的网络需求。尽管酒店体量较小，但其通过精心维护的服务标准和基础配套设施，致力于为每一位客人打造放松身心的休憩空间。无论是短期出差还是城市探索，Hotel U 都以其简洁实用的风格，成为东京住宿市场中一个注重基本舒适度的选择，适合追求性价比与安静环境的常旅客会员。
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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)。
客房基本双人间
基本双人间
1 × Double bed18 ㎡最多 2 人
此双人间配备免费洗漱用品，设有带淋浴和吹风机的私人浴室。房间内配有空调和暖气，并且装有平面电视。该客房配备一张床。
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标准双人房
1 × Double bed18 ㎡最多 2 人
本双人间提供免费洗浴用品，并配有带淋浴和吹风机的私人浴室。房间内设有空调和暖气，并配备平板电视。此房间提供一张床。
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双人房
1 × Double bed15 ㎡最多 2 人
这间双人房提供免费洗浴用品，设有配套的私人浴室，内有淋浴和吹风机。房间配备空调和暖气，并设有一台平板电视。该单元提供一张床。
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经济双人间
1 × Double bed15 ㎡最多 2 人
本双人间配备免费洗漱用品，设有私人浴室，配有淋浴和吹风机。房间还配备空调和暖气，以及一台平板电视。该单元提供一张床。
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酒店设施 · 7
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯灭火器互联网接入免费有线互联网前台（有限时间）无烟房间
周
周边与地图
餐厅景点
1
Tentenkyokyo Umean
Tempura, Soba
¥¥¥
‘Tentenkyokyo’ carries the heartfelt wish that guests will enjoy tempura and soba to their heart’s content. Shiba shrimp, skewered and deep-fried, is a standard of soba-shop tempura beloved since the Edo period. Although the sea from which shiba shrimp were once harvested has been reclaimed as land, the tradition lives on. Shiba-shrimp tempura embodies the spirit of Edo, and the food culture resonates even today. For your omakase set menu, you can choose whether to include small dishes in the bill of fare or focus solely on tempura.
498m
2
Tompachitei
Tonkatsu · 必比登
¥
This popular spot lies in a back-alley near Ameya-Yokocho. Defending the restaurant’s noren is its third-generation chef, who grew up in this part of Ueno but sharpened his skills in Europe. Tonkatsu here is primarily pork loin cutlets. Applying his knowledge of Western techniques, the chef fries thick cuts of pork in relatively cool lard over a gentle flame. With rock salt, Worcestershire sauce, tonkatsu sauce and soy sauce on offer, it’s fun to compare how each tastes. Be prepared to queue first.
330m
3
PON多本家
Yoshoku · 必比登
¥¥
Since its inception in 1905, this Western restaurant has been run by four generations of the same family. The chef’s famous cutlet is deep-fried in lard carefully trimmed from the pork he will fry. Everything is done by hand, as it has been from the first generation. The youthful energy and practiced skill of the chef is evident in every detail, even down to the hand-chopped cabbage. Traditional flavours and skills testify to his mettle. Delicious fare and the gentle ambience of a family enterprise make everyone feel at home.
348m
4
KHAO
Thai · ★ Michelin
¥¥¥
Thai culinary culture interpreted through Japanese ingredients. She moved to Bangkok and honed her culinary skills, now offer her cuisine prix fixe. Chopped mix of pomelo and seafood derives from the table of the royal court; rice vermicelli yakisoba is inspired by Bangkok street food. Curries are prepared with fresh-pressed coconut milk. Regional cuisines are reproduced using fermented or matured homemade seasonings. KHAO overflows with inquisitiveness and passion for Thai cuisine.
1.8km
5
nôl
Contemporary · ★ Michelin
¥¥¥
‘Harmony’ and ‘circulation’ are the keywords of this dining experience. Through his partnerships with farmers, the chef returns compost to revitalise the soil. The prix fixe presentation starts with a bowl of soup. Vegetable ends are used in the soup’s creation, expressing a wish for a society that doesn’t waste food. Prepared with French techniques, the fare is simple and light. The grey of the interior creates something of a laboratory feel.
1.9km
6
ALTER EGO
Italian
¥¥¥
A ‘sugidama’, a traditional ball made from sprigs of Japanese cedar, hangs from the eaves of a house with a unique green décor. The restaurant is the creation of Milan-based Yoji Tokuyoshi and the concept is ‘Italian food with Japanese ingredients’. To draw out the delicious flavour of ingredients in season, preparations are kept simple. A menu focused on à la carte selections encourages guests to enjoy freely. The richly seasonal menu offers something new to discover on every visit.
1.8km
7
Kagurazaka Ishikawa
Japanese · ★★★ Michelin
¥¥¥¥
Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.
2.9km
8
Sugita
Tonkatsu · 必比登
¥
‘Tonkatsu is food for the masses’, explains the second-generation chef, as he aims to serve up fare that is familiar and comforting. Copper pots polished till gleaming and plain wooden counters display a craftsman’s spirit. Two pots are used: one containing hot oil and the other cooler oil. Pork loin is shorn of extra fat and thinly battered. Tonkatsu is the star attraction, so no meat is added to the pork miso soup. As the chef works, a photo of his father in chef’s whites watches over him.
1.9km
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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。