超级酒店洛哈斯池袋站北口
Super Hotel Ikebukuro-Eki Kitaguchi
·Hotels
1987 开业 · 2016 翻新· 211 间客房· 入住 03:00 PM / 退房 10:00 AM
空调电梯行李寄存传真/复印隔音房间按摩全部设施 · 35 +
概览 · AI 整理
Super Hotel Ikebukuro-Eki Kitaguchi隶属于日本知名连锁品牌Super Hotel，自1987年开业并于2016年翻新，拥有211间客房及9层楼高。酒店地理位置优越，距离JR池袋站仅5分钟步行路程，通过山手线可在15分钟内抵达新宿和涩谷，周边餐饮购物选择丰富，距阳光60大厦观景台约16分钟步行。客房配备空调、私人浴室、平板电视、冰箱及免费Wi-Fi，设计舒适且禁烟（设指定吸烟区）。设施方面提供24小时前台、行李寄存、洗衣房及熨烫服务，部分房间支持 linen service。早餐为付费日式套餐，含每日特色菜与沙拉。酒店严禁室内吸烟，设有安全保险箱及货币兑换服务，整体环境整洁便利，适合商务出差及追求高效交通连接的休闲旅客。
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客房房型 · 8
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
豪华客房
4 × Double bed / 1 × Sofa bed30 ㎡最多 5 人
家庭房配备共享浴室，内设浴缸、淋浴、坐浴盆、吹风机和拖鞋，设施齐全。空调家庭房配有卫星频道的平板电视、隔音墙、休息区和餐饮区，同时可欣赏到城市美景。房间内设有5张床位，能够满足家庭的需求。
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两个连通双人房
2 × Double bed22 ㎡最多 4 人
四人间设有共用浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。该空调四人间配备有平面电视，提供卫星频道，同时墙壁隔音效果良好。房间内设有休息区和用餐区，并可欣赏城市美景。客房内提供两张床。
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三人间
2 × Twin bed / 1 × Bunk bed13 ㎡最多 3 人
三人间配备共享浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。此空调三人间设有卫星频道的平面电视，具有隔音墙、休息区和用餐区，并可欣赏到城市美景。客房内配备三张床。
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经济双人房
1 × Twin bed / 1 × Sofa bed13 ㎡最多 2 人
双床房配备共享浴室，浴室设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。该双床房配有空调，设有平板电视，并提供卫星频道，墙体隔音效果良好。房间内有休息区和用餐区，同时可以欣赏到宁静的街景。房间内配有两张床。
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双人床和双层床的房间 2 成人 - 无烟
1 × Double bed / 1 × Bunk bed12 ㎡最多 2 人
双床房提供共用浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。这间配有空调的双床房设有平面电视（带卫星频道）、隔音墙、休息区和就餐区，同时可欣赏到城市美景。房间内配备了两张床。
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入住时选定的房间
1 × Twin bed11 ㎡最多 2 人
双人/双床间配有共享卫生间，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。该空调双人/双床间设有平面电视，提供卫星频道，并拥有隔音墙、休息区和用餐区，同时窗外可以欣赏到宁静的街景。房间内配有一张床。
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小双人床双人间
1 × Double bed11 ㎡最多 2 人
双人房配备有共享卫浴设施，浴室内设施齐全，包括浴缸、淋浴、坐浴盆、吹风机及拖鞋。空调双人房设有带卫星频道的平面电视、隔音墙、休息区、用餐区以及城市美景。房间内配有一张床。
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单人间
1 × Twin bed9 ㎡最多 1 人
单人房配备了共用浴室，浴室设施齐全，设有浴缸、淋浴、坐浴盆、吹风机和拖鞋。这间空调单人房提供配有卫星频道的平面电视，墙壁隔音效果良好，设有休息区和用餐区，并可欣赏到宁静的街道美景。房间内配有一张床。
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酒店设施 · 35
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/复印隔音房间按摩露台共享休息室/电视区公共浴池工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则客房和关键区域提供洗手液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。发票已提供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餐饮区保持社交距离物业外的闭路电视对客人健康进行检查的流程在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人24小时安全服务安全警报酒店为客人提供的温度计互联网接入公共区域内的电视免费有线互联网应请求提供客房服务无烟房间全馆禁烟
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
704m
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.
1.5km
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.
1.6km
4
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.
1.6km
5
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.
1.8km
6
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.
1.9km
7
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
1.9km
8
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
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。