银座国际精选酒店池袋
KOKO HOTEL Ikebukuro - formerly Hotel Wing International Select Ikebukuro
·Hotels
空调电梯行李寄存传真/复印隔音房间残疾人士设施全部设施 · 29 +
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
服务9.4
网络9.0
清洁9.0
房间8.9
设施8.9
环境8.8
位置8.7
性价比8.6
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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客房房型 · 9
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
三人间 - 无烟
3 × Twin bed25 ㎡最多 5 人
三人间设有独立的浴室，配备了浴缸、淋浴、洁身器、吹风机和拖鞋。该房间经过精心设计，配有空调、平面电视、电热水壶、地毯和睡衣。房间内提供三张床位，舒适而宽敞。
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豪华双人房 - 无烟
2 × Twin bed23 ㎡最多 3 人
双人房配备私人浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间内设有空调、电热水壶、地毯、睡衣以及平面电视。该房间提供两张床。
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尊享双人房 - 禁烟
2 × Twin bed18 ㎡最多 3 人
双床房配备了私人浴室，设施完备，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。该双床房为空调房，配有平面电视、电热水壶、地毯和睡衣。房间内设有两张床。
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标准双床房 - 无烟
2 × Twin bed18 ㎡最多 3 人
双人房配备独立浴室，浴室设施齐全，设有浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间内设有空调、电热水壶及地毯，提供舒适的睡衣，还配备了平面电视。该房型包含两张床。
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高级双人间 - 无烟
1 × Double bed17 ㎡最多 3 人
双人房配备独立浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。此双人房为空调房，设有平板电视、电热水壶、地毯和睡衣。房间内配有一张床。
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豪华单人房 - 禁烟
1 × Double bed15 ㎡最多 2 人
双人房配有私密浴室，设施齐全，拥有浴缸、淋浴、马桶水洗设备、吹风机和拖鞋。空调双人房配备平面电视、电热水壶，地面铺有地毯，并提供睡衣。房间内设有一张床。
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高级双人间 - 非吸烟
1 × Double bed15 ㎡最多 3 人
双人房配备私人浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机及拖鞋。此双人房设有空调，并配备平板电视、电热水壶、地毯和睡衣。房间内拥有一张床。
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小型双人间 - 禁烟
1 × Twin bed12 ㎡最多 3 人
双人房配备独立卫浴，内有浴缸、淋浴、浴盆及吹风机，并提供拖鞋。房间设有空调、电热水壶、地毯、睡衣和平板电视。这间房间提供一张床位。
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标准单人间 - 无烟
1 × Single bed12 ㎡最多 2 人
单人间配备私人浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间内配有空调、电热水壶、地毯、睡衣及平板电视。此房型设有一张床。
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酒店设施 · 29
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/复印隔音房间残疾人士设施按摩停车共享休息室/电视区礼宾服务现场咖啡厅灭火器发票已提供烟雾报警器物业外的闭路电视24小时安全服务安全警报钥匙卡访问互联网接入洗漱用品散装分配器安全停车场自助停车（额外收费）适合骑自行车的酒店公共区域内的电视免费有线互联网前台（有限时间）无烟房间全馆禁烟无障碍通道
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
75m
2
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.
1.2km
3
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.
1.2km
4
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
1.3km
5
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
6
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
7
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.
1.8km
8
Kagurazaka Ishikawa
Japanese · ★★★ Michelin
¥¥¥¥
Hideki Ishikawa’s guiding principle is ‘mui-shizen’: serve cuisine that is true to nature, free from artifice. Flavours are light, respecting each ingredient. Simplicity makes presentations all the more impressive, with consideration for harmony among flavours. Niigata rice is cooked fresh and served in earthen bowls, imparting the taste of the chef’s homeland. Kitchen and service staff work together with the practised solidarity of a well-rehearsed team.
4.0km
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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。