上野御徒町曼迪尊贵公寓酒店
MONday Apart Premium UENO OKACHIMACHI
·Hotels
50 间客房· 入住 3:00 PM / 退房 —
空调家庭房电梯停车发票已提供24小时安全服务全部设施 · 11 +
概览 · AI 整理
MONday Apart Premium UENO OKACHIMACHI隶属于Hotel Monday品牌，是一家位于东京上野地区的四星级公寓式酒店。酒店地理位置优越，距离日比谷公园约5分钟车程，距东京巨蛋8分钟，距离东京大学1.2公里，距离东京皇居4公里，交通便利。酒店共设有50间客房，全部为无烟环境，提供24小时前台、行李寄存、电梯及无障碍设施，并配有收费自助停车场。客房内部装修温馨，旨在营造居家般的舒适氛围。每间客房均配备平面有线电视、免费无线网络、保险箱和书桌；部分房间设有带冰箱和炉灶的小厨房，方便客人自行烹饪。酒店还提供每周一次的客房清洁服务，以及洗衣服务和吹风机等洗漱用品。对于注重饮食健康的旅客，酒店设有共享厨房，可满足多样化餐饮需求。整体而言，该酒店适合追求性价比、需要居家便利设施且希望便捷探索东京核心景点的商务及休闲旅客。
04
住客评分与口碑
基于 521 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-03
住客普遍赞赏房间宽敞、设施齐全（含洗衣机/厨房）、位置优越且周边餐饮丰富。主要槽点为入住/退房时间僵化、部分客房有灰尘或异味、空调制冷弱及偶尔的列车噪音。
维度评分 · 跨来源加权
位置9.4
服务9.3
性价比9.2
清洁9.1
设施9.0
环境9.0
＋ 住客称赞地理位置极佳，交通购物便利 · 设施齐全，含厨房与洗衣机 · 房间宽敞，适合家庭入住 · 服务人员态度普遍亲切
－ 住客抱怨邻近铁道，火车噪音明显 · 部分房间清洁度有待提升 · 空调噪音大或制冷不足 · 电梯少且拥挤，等待时间长
KEY适合家庭或长住旅客，需自备洗漱用品。建议对清洁细节有要求者谨慎选择，并适应严格的作息规定。
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客房房型 · 4
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
豪华日本房
2 × Twin bed / 3 × Futon Mat42 ㎡最多 7 人
家庭房配备有独立卫浴，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。 kitchenette内设施齐全，拥有炉具、冰箱、厨具和微波炉，方便准备餐食。宽敞的空调家庭房设有平面电视，支持流媒体服务，配有洗衣机、榻榻米和就餐区域。该单元提供2张床和3个铺位。
在 FlyerTrip 查价 / 预订 →客房入住时选择的客房 - 非吸烟区
入住时选择的客房 - 非吸烟区
2 × Single bed35 ㎡最多 6 人
双人/双床房配有独立浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。设备齐全的小厨房配备炉具、冰箱、厨具和微波炉。宽敞的双人/双床房提供空调、洗衣机、用餐区、保险箱以及带流媒体服务的平板电视。房间内配有两张床。
在 FlyerTrip 查价 / 预订 →客房入住时选择的房间 - 无烟 - 床型不保证
入住时选择的房间 - 无烟 - 床型不保证
35 ㎡最多 6 人
设备齐全的小厨房配有炉灶、冰箱、厨具和微波炉。宽敞的空调双人/双床房内设有平板电视及流媒体服务、洗衣机、餐桌和一个保险箱。
在 FlyerTrip 查价 / 预订 →
豪华家庭房
2 × Twin bed / 1 × Bunk bed35 ㎡最多 6 人
家庭房内设有独立浴室，配备了浴缸、淋浴、坐浴盆、吹风机和拖鞋，设施齐全。您可以在小厨房中准备餐食，厨房配有炉灶、冰箱、餐具和微波炉。此空调家庭房包括一个用餐区、一台带串流服务的平板电视、一台洗衣机和一个休息区。房间内设有三张床，适合家庭聚会。
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酒店设施 · 11
酒店提供的全部设施与服务(来自多源资料汇总)。
空调家庭房电梯停车发票已提供24小时安全服务互联网接入自助停车（额外收费）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
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.
397m
2
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.
1.3km
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.
218m
4
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.
435m
5
Sushi Ichijo
Sushi · ★ Michelin
¥¥¥¥
The chef defends the traditions and skills of Edo-style sushi while showing creativity with some innovations of his own. Japanese halfbeak and horse mackerel are accented with ginger and mirin–soy reduction; simmered conger eel is served both salted and dipped in eel sauce for taste comparison. Nigiri is shaped using rice seasoned with red vinegar—a showcase of techniques cultivated over years of experience. Treading the path of the sushi chef was a dream in his teenage years. Steady devotion to craft is a lesson learned from sushi.
1.8km
6
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
7
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.
1.6km
8
Nabeno-Ism
French · ★ Michelin
¥¥¥¥
Black, white and orange are the tricolore of ‘Watanabe-ism.’ Black represents faith that cannot be tainted; white, the freedom to become any colour; and orange, the flame manipulated by the chef. On offer here is a fusion of French and Edo food cultures. Sobagaki is emulsified using French techniques; local Japanese elements include kaminari-okoshi, a roasted and flavoured mochi cracker; and monaka, a sweet of azuki bean paste sandwiched between crisp wafers. Watanabe-ism has deep roots in Asakusa-Komagata.
2.0km
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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。