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池袋国际翼酒店

Name: 池袋国际翼酒店
Address: 3-10-7 Higashi-Ikebukuro Toshima-ku, Tokyo, Tokyo-to, 170-0013, 東京, JP

KOKO HOTEL Ikebukuro East

★★★·8.4/ 10推荐

·Hotels

📍3-10-7 Higashi-Ikebukuro Toshima-ku, Tokyo, Tokyo-to, 170-0013 · 東京 ↗

📞+81339887788·官方网站 ↗

1989 开业 · 2019 翻新· 90 间客房· 入住 03:00 PM / 退房 11:00 AM

提供折扣的场外停车费附近的健康或美容水疗中心24小时前台行李寄存免费无线网络指定吸烟区全部设施 · 16 +

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概览 · AI 整理

KOKO HOTEL Ikebukuro East（池袋东）隶属于Hotel Wing International集团，是一家位于东京丰岛区池袋地段的三星级酒店。酒店于1989年开业，并于2019年完成翻新，拥有9层楼共90间客房，提供单人间、双人间及多人间等多种房型，部分房间配备无障碍设施。地理位置优越，周边有Koyasuinari神社和池袋水天宫等景点，距离东京羽田国际机场约35公里，交通便利。客房内配备空调、卫星平板电视、免费WiFi、冰箱、电热水壶及带坐浴桶的独立浴室，提供吹风机和免费洗漱用品。酒店设有24小时前台、行李寄存、保险箱、自助洗衣房、按摩服务及全天候零食自动售货机。值得注意的是，入住两至三晚的房间不提供每日清洁，四晚及以上每三天清洁一次并送递毛巾。酒店接受Visa、MasterCard、JCB及American Express支付，并设有停车场。整体而言，该酒店以实用舒适的住宿体验和便捷的池袋区位，适合追求性价比、注重基础设施完备性的商务及休闲旅客。

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

服务9.0

清洁9.0

设施8.6

环境8.4

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周

周边与地图

餐厅景点

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

103m

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.

1.0km

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.

1.1km

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

1.1km

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.

1.6km

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.

1.6km

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.

1.9km

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.

3.9km

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。

池袋国际翼酒店

住客评分与口碑

客房房型 · 3

好莱坞双人房，非吸烟区

标准双人间，1张双人床，非吸烟

豪华双人房，1张大床，非吸烟

酒店设施 · 16

周边与地图