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M/W 酒店

Name: M/W 酒店
Address: 4-chome-27-3 Yotsuya, Tokyo, Tokyo, 160-0004, 東京, JP

M/W HOTEL

★★★★·8.9/ 10推荐

·Hotels

📍4-chome-27-3 Yotsuya, Tokyo, Tokyo, 160-0004 · 東京 ↗

户外家具电梯楼顶露台无烟物业无障碍通道

写点评

住客评分与口碑

基于 67 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-03

住客高度认可房源宽敞、设计现代、设施齐全（含洗衣机）及交通便利。主要不满集中于：部分设施维护不佳（漏水、异味、地毯脏）、入住流程复杂或无人接待、严格的退房/垃圾分类规定，以及宣传与实际体验（如非酒店性质）存在落差。

维度评分 · 跨来源加权

网络9.5

房间9.3

位置9.1

性价比8.9

设施8.8

清洁8.8

服务8.5

＋住客称赞地理位置优越 · 空间宽敞舒适 · 设施齐全实用 · 设施齐全（洗衣机/游戏机）

－住客抱怨缺乏人工服务 · 存在异味或漏水 · 宣传与实际不符 · 缺乏前台服务/非传统酒店

KEY适合追求空间、能自理且熟悉自助入住的家庭。需注意严格退房时间、垃圾分类及设施老化问题，建议提前确认入住指引。

本页不含价格与预订排序,佣金与广告不影响内容。

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房

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)。

公寓，1卧室 (1F -To-ridoma-)

1 × Bunk bed / 1 × Futon Mat / 1 × Twin bed最多 7 人

两张双人床和一张双人沙发床独特装饰的客房房间布局 - 卧室与客厅相连网络 - 免费WiFi，速度超过25 Mbps 娱乐设施 - 配备49英寸平板电视，支持Netflix及在线流媒体服务餐饮设施 - 配有冰箱、电炉、微波炉以及炊具和餐具的厨房睡眠体验 - 特选舒适床具和床单卫生间 - 私人浴室，淋浴，拖鞋及吹风机实用设施 - 洗衣机/烘干机，熨斗/熨烫板，以及衣橱或衣柜舒适环境 - 空调与暖气禁烟房间

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公寓，1卧室 (3F -Doma-)

2 × Double bed / 1 × Futon Mat / 1 × Sofa bed最多 8 人

两张双人床、一张双人榻榻米和一张双人沙发床独具风格的客房布局 - 卧室与客厅网络 - 免费WiFi，速度超过25 Mbps 娱乐设施 - 49英寸平板电视，支持Netflix和流媒体服务餐饮 - 设有冰箱、炉灶、微波炉及炊具/餐具的厨房睡眠 - 选择舒适床铺及床单浴室 - 私密浴室，配备淋浴、拖鞋和吹风机实用设施 - 洗衣机/烘干机、熨斗/熨衣板及衣橱或衣柜舒适度 - 设有空调和暖气无烟客房

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公寓，1 卧室，露台，城市景观 (5F -Engawa)

2 × Double bed / 1 × Futon Mat最多 7 人

两张双人床、一张双人榻榻米和一张双人沙发床阳台/露台，欣赏城市美景布局 - 卧室与客厅相连互联网 - 免费WiFi，速度超过25 Mbps 娱乐 - 配备49英寸平板电视，提供Netflix及其他流媒体服务饮食 - 配有冰箱、电磁炉、微波炉及炊具/餐具的厨房睡眠 - 选用舒适床垫及床单浴室 - 独立浴室，配有淋浴、拖鞋和吹风机实用设施 - 洗衣机/烘干机、熨斗/熨衣板、衣柜或储藏间舒适度 - 空调和暖气系统无烟房

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公寓，1间卧室 (2F -Fusuma-)

2 × Double bed / 3 × Futon Mat最多 10 人

双人双床独特装饰的客房布局 - 睡卧室与客厅融合互联网 - 免费高速无线网络，速度超过25 Mbps 娱乐设施 - 49英寸平板电视，提供Netflix及其它流媒体服务餐饮设施 - 配备冰箱、电磁炉、微波炉及烹饪用具/餐具的厨房睡眠舒适 - 选择舒适床垫及床单浴室 - 私人浴室，配有淋浴、拖鞋及吹风机实用设施 - 洗衣机/干衣机，熨斗/熨衣板，衣柜或储物间舒适度 - 空调与暖气无烟房

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公寓，2间卧室 (4F -Tsuzukima-)

2 × Double bed / 2 × Futon Mat最多 8 人

两张双人床独特风格的客房房型布局 - 两间卧室与客厅网络 - 免费WiFi，速度超过25Mbps 娱乐设施 - 49英寸平板电视，支持Netflix及其他流媒体服务饮食设施 - 配备冰箱、炉灶、微波炉及厨具/餐具的厨房睡眠环境 - 选用舒适床垫及床上用品浴室设施 - 私人浴室，独立浴缸和淋浴，配有拖鞋和吹风机实用设施 - 洗衣机/烘干机，熨斗/熨衣板，以及衣橱或衣柜舒适度 - 空调和暖气设备非吸烟房间

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周

周边与地图

餐厅景点

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

175m

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.

666m

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.

682m

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.

715m

RAMEN MATSUI

Ramen · 必比登

The husband boils the noodles; the wife garnishes them with spring onion and fermented bamboo shoots. Between them, they bring alpha and omega together to complete each bowl of ramen. Flavours are based on soy sauce, salt and dried sardines. To bring out the aroma, pure rice sake is added to chicken or seafood dashi soup stock. Several types of fragrant oil are used, deepening the flavour experience. Kombu kelp, scallops and wheat flour, all from Hokkaido, infuse the husband’s love of his homeland.

43m

Shokudo Wata

Izakaya, Japanese · 必比登

¥¥

Putting to work his experience studying authentic Japanese cuisine, the chef opened this restaurant as an izakaya where people will drop in as part of their daily lives. A warm and gentle light spreads through the restaurant and into the street through wood-framed windows. Conceived to be enjoyed casually, the flavours in the simple fare are deep and complex. In the unassuming interior, one dish follows another, each prepared with painstaking attention to detail. Maybe this is the meaning of luxury within the everyday.

207m

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.

1.8km

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.

1.8km

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。

M/W 酒店

住客评分与口碑

客房房型 · 5

公寓，1卧室 (1F -To-ridoma-)

公寓，1卧室 (3F -Doma-)

公寓，1 卧室，露台，城市景观 (5F -Engawa)

公寓，1间卧室 (2F -Fusuma-)

公寓，2间卧室 (4F -Tsuzukima-)

酒店设施 · 5

周边与地图