公园酒店东京
Hotel Parkside Tokyo
·Hotels
1987 开业· 128 间客房· 入住 02:00 PM / 退房 11:00 AM
家庭房电梯行李寄存保险箱残疾人士设施按摩全部设施 · 19 +
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东京公园酒店（Hotel Parkside Tokyo）是一家于1987年开业的三星级酒店，拥有10层楼共128间客房。酒店致力于为宾客提供舒适便捷的住宿体验，内部全面禁烟，并设有指定吸烟区。在设施方面，酒店提供免费Wi-Fi、现场停车场以及礼宾服务、行李寄存和保险箱等前台便利设施。客房设计温馨，部分房间配备空调、电视及视频流媒体服务，满足娱乐需求；另有部分房型提供冰箱、瓶装水、吹风机和洗漱用品，日常清洁由每日管家服务完成，确保居住环境的整洁与舒适。此外，酒店还提供干洗和洗衣服务，方便长住或短期出行的旅客保持衣物整洁。虽然资料未详细列出具体餐饮场所，但完善的客房内设施为宾客提供了良好的自我服务条件。总体而言，这家酒店凭借基础的现代化设施和周到的服务细节，适合追求性价比、注重卫生与便利性的商务出差人士及休闲游客入住。
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酒店设施 · 19
酒店提供的全部设施与服务(来自多源资料汇总)。
家庭房电梯行李寄存保险箱残疾人士设施按摩允许携带宠物共享休息室/电视区礼宾服务蒸汽房现场咖啡厅互联网接入覆盖停车场免费有线互联网前台（有限时间）应请求提供客房服务餐厅全馆禁烟无障碍通道
周
周边与地图
餐厅景点
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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.
607m
2
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.
277m
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.
381m
4
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.
1.9km
5
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.
1.9km
6
HOMMAGE
French, Contemporary · ★★ Michelin
¥¥¥¥
‘Simple and minimal’ is Noboru Arai’s guiding philosophy, grounded in precision. Using few ingredients and minimal seasoning, he pursues a refined, elegant expression of French cuisine. He communicates regularly with chefs of other countries, borrowing from a wide range of culinary cultures in search of originality. While French in spirit, the proprietress greets guests in kimono—an Asakusa touch that reflects the charm of Tokyo’s traditional downtown.
2.6km
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.
1.9km
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.
2.2km
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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。