yksi 桑拿 & 住宿
yksi SAUNA & STAY
·Hotels
入住 03:00 PM / 退房 10:00 AM
空调电梯保险箱工作人员按照当地当局的指示遵循所有安全协议使用对冠状病毒有效的清洁化学品遵循社交距离规则全部设施 · 22 +
概览 · AI 整理
yksi SAUNA & STAY 是一家位于东京的独特精品酒店，其核心特色在于将传统桑拿文化与现代住宿体验深度融合。作为非传统连锁品牌，它并未依附于大型酒店集团，而是以鲜明的主题定位吸引追求个性化体验的旅客。酒店虽未在公开资料中详细披露具体地理位置坐标，但作为东京市区内的住宿选择，其设计旨在为客人提供一处远离喧嚣的静谧空间。客房内部装饰简约而富有质感，重点突出了桑拿房这一标志性设施，让住客在入住期间即可享受地道的日式或北欧式桑拿体验，无需外出寻找相关服务。这种将休闲养生直接嵌入住宿场景的模式，打破了传统酒店仅仅提供睡眠空间的局限。对于餐饮方面，由于缺乏具体的餐厅或酒吧信息，建议住客提前了解周边餐饮配套。整体而言，yksi SAUNA & STAY 非常适合那些对桑拿文化感兴趣、希望在日本旅行中获得独特身心放松体验的常旅客及休闲游客。它不适合寻求豪华礼宾服务或大型会议设施的商务人士，但对于注重私密性、健康生活方式以及渴望体验东京本地特色休闲文化的独立旅行者来说，是一个极具吸引力的选择。
本页不含价格与预订排序,佣金与广告不影响内容。
去 FlyerTrip 预订 →房
客房房型 · 6
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
豪华双人房
2 × Twin bed25 ㎡最多 3 人
在小厨房中，客人将会找到冰箱、微波炉和电热水壶。双人房配备了空调、洗衣机、衣柜、保险箱，以及一台带有流媒体服务的平板电视。该房间设有两张床。
在 FlyerTrip 查价 / 预订 →
豪华双人房
1 × Double bed20 ㎡最多 2 人
双人房配备小厨房，内有冰箱和微波炉，方便烹饪和储存食物。该空调双人房设有平板电视，支持在线视频服务，并配有衣柜、安全保险箱及电热水壶。房间内提供一张床。
在 FlyerTrip 查价 / 预订 →
豪华双人间
1 × Double bed18 ㎡最多 3 人
该双人房配有空调，并配备了平板电视，提供流媒体服务。房间内设有衣柜、安全保险箱和电热壶。该单元配有一张床。
在 FlyerTrip 查价 / 预订 →
设
酒店设施 · 22
酒店提供的全部设施与服务(来自多源资料汇总)。
空调电梯保险箱工作人员按照当地当局的指示遵循所有安全协议使用对冠状病毒有效的清洁化学品遵循社交距离规则灭火器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）无烟房间全馆禁烟
周
周边与地图
餐厅景点
1
Takumi Tatsuhiro
Sushi · ★ Michelin
¥¥¥¥
The counter spreads like a fan, so guests surround the kitchen. Chef and apprentice serve snacks and nigiri in turn, moving in perfect harmony. The house snack is iwashi-isobemaki, bite-sized pieces of pilchard wrapped in nori. Old-school sushi craftsmanship is woven in, such as spring sea bream topped with sweetened egg yolk flakes and lean tuna paired with mustard. In mutual support between restaurateur and farmers, sushi rice comes from the chef’s native Noto Peninsula. The team keeps the sushi smoothly flowing with deft motions, serving each guest with just the right intervals. ‘Takumi’ me
1.6km
2
Torishige
Pork · 必比登
¥¥
This has been in operation since starting life as a food stall in the postwar years. An old photo on the first floor shows the original sign from those early days. The ‘Tori’ in Torishige reflects an earlier usage, when yakitori referred to pork as well as chicken skewers; ‘shige’ is in honour of the Prime Minister of that time, Shigeru Yoshida. In place of chopsticks, two bamboo skewers are used; meat-stuffed bell peppers are a tradition since the first generation. Beef was added by the second-generation chef; the use of rare cuts is an innovation by the current chef. In era after era, Torish
888m
3
Sincère
French · ★ Michelin
¥¥¥
Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.
2.2km
4
Jingumae Higuchi
Japanese · ★★ Michelin
¥¥¥¥
The chef’s grandparents’ house once stood on this land. He harboured a lifelong dream of becoming a sushi artisan; the first knife he ever held was a gift from his grandfather. Never forgetting the spirit of the novice, the chef takes an honest, no-nonsense approach to his ingredients. “Letting the ingredients do the talking is not the same as doing nothing,” he says—and indeed, the chef devotes great time and effort to food preparation. As an apprentice, he learned from his mentor that cooking means thinking for yourself. The work of the old days inspires today’s creativity.
2.7km
5
Sharikimon Onozawa
Japanese · ★ Michelin
¥¥¥¥
Makoto Onozawa finds inventive ways to break the mould while respecting tradition. Soup dishes and sashimi uphold the basics, reassuring the diner. Broiled unagi seasoned in soy-based sweet sauce is served together with broiled unseasoned unagi for a special treat. Rolled sushi of tuna and pickled daikon radish are served in the intervals, bringing satisfaction. The meal concludes on two comfort-food notes: soba and curry. Breaking tradition, after all, is about seeing the job to completion.
2.4km
6
Ubuka
Crab Specialities · ★ Michelin
¥¥¥¥
Love of shellfish above all else led the chef of Ubuka to tread the culinary path. He has done his homework, and the results show in a menu filled with crab and prawn suggestions. Some items follow kaiseki style, while others are Western in influence. Terrine of hair crab is an idea borrowed from French cuisine; fried prawns are immersed in sauce américaine. The meal concludes with crab and vegetables on rice cooked in an earthenware pot. Portions are generous to ensure guests can fully appreciate their shellfish. No wonder this restaurant is so busy.
2.4km
7
Yotsuya Minemura
Japanese · ★ Michelin
¥¥¥¥
Down a narrow blind alley in a corner of Arakicho known for its dining spots, a traditional lantern casts a soft glow. Inside, the intimate space offers counter seating only, where the chef demonstrates the refined techniques of kappo. The menu favours individuality over formality. With the first toast in mind, fried dishes appear early in the meal. Steamed sushi seasoned with red vinegar is paired with seasonal seafood, and house-made soba is another highlight. The generosity of each portion adds to the satisfaction.
2.4km
8
Den
Japanese · ★★ Michelin
¥¥¥
The team at Den welcomes guests with bright smiles and easy conversation. A playful, inventive menu brings a fresh perspective to Japanese cuisine. The omakase menu begins with monaka, a wafer sandwich filled with foie gras seasoned with miso, along with fruits and vegetables. Fried chicken wing tips are stuffed with iimushi, mochi rice steamed with seasonal toppings. The delight of his guests is what drives the chef. Original thinking gives rise to the sort of fun dining experience only Den can offer.
2.9km
1
2
3
4
5
6
7
8
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。