宁静套房东京池袋
nestay suite tokyo ikebukuro
·Apartments
8 间客房· 入住 04:00 PM / 退房 11:00 AM
空调工作人员按照当地当局的指示遵循所有安全协议灭火器急救包可用无接触登记入住/退房烟雾报警器全部设施 · 11 +
概览 · AI 整理
nestay suite tokyo ikebukuro 是由 Kabushiki nestay 运营的一家精品型酒店，隶属于无品牌系列，定位为简约实用的住宿选择。酒店位于东京池袋区域，依托该地作为东京西部核心交通枢纽的优势，为旅客提供便捷的出行条件，无论是前往新宿涩谷等繁华商圈，还是利用山手线进行城市探索，均十分便利。酒店规模较为精致，仅设有 8 间客房，这种小型化的布局有助于营造安静、私密的居住氛围，避免大型酒店的拥挤感。客房设计注重功能性与舒适度，旨在为住客提供整洁、高效的休息空间。由于资料未提及具体的餐饮设施或大型公共配套，酒店主要聚焦于核心的睡眠与洗漱需求，适合追求高效、干净且预算有限的旅客。对于希望以池袋为基地，快速辐射东京各主要景点的商务人士或独立旅行者而言，这里是一个务实的选择。其小巧的体量也意味着服务可能更具针对性，能够满足常旅客对基础住宿品质的稳定期待。
04
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
设施7.4
清洁7.4
环境7.4
服务7.2
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客房房型 · 2
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
一卧室公寓
1 × Double bed16 ㎡最多 2 人
这间带空调的公寓设有1间卧室和1间配有浴缸和淋浴的浴室。小厨房内配备了冰箱、厨具、微波炉和电水壶，为客人提供便捷的烹饪体验。公寓还配有洗衣机和暖气设施，确保了舒适的居住环境。公寓内设有1张床，适合您的居住需求。
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一卧室公寓
1 × Double bed15 ㎡最多 2 人
该公寓由一个客厅、一个独立卧室和一个带浴缸及免费洗浴用品的浴室组成。厨房小区配备冰箱、厨具、微波炉和电热水壶，方便宾客自助烹饪。公寓内配备空调、洗衣机及供暖设施，能够满足您的生活需求。公寓提供一张舒适的床。
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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)。
空调工作人员按照当地当局的指示遵循所有安全协议灭火器急救包可用无接触登记入住/退房烟雾报警器物业外的闭路电视互联网接入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
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
967m
2
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.
1.5km
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.
1.5km
4
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
5
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
1.8km
6
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.
2.0km
7
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.
2.2km
8
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
2.2km
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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。