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House Hotel Kagurazaka

Name: House Hotel Kagurazaka
Address: 33 Akagishitamachi, Tokyo, Tokyo, 162-0803, 東京, JP

★★

·Private vacation home

📍33 Akagishitamachi, Tokyo, Tokyo, 162-0803 · 東京 ↗

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概览 · AI 整理

House Hotel Kagurazaka 位于东京新宿区，是一家定位为精品设计的经济型酒店。酒店地处神乐坂区域，周边汇聚了众多特色餐厅、酒吧及文化场所，生活气息浓厚且交通便利，便于游客探索东京核心地带。作为 House Hotels 品牌旗下的成员，该酒店以简约现代的设计风格著称，旨在为旅客提供舒适便捷的住宿体验。客房内部装修简洁明快，配备基础且实用的设施，满足日常居住需求。虽然作为经济型酒店，其空间可能相对紧凑，但布局合理，注重功能性与整洁度。酒店通常设有公共休息区或大堂空间，供客人放松交流。餐饮方面，酒店内可能不提供大型全日制餐厅，但神乐坂地区丰富的外部餐饮选择弥补了这一空白，住客可轻松享用当地美食。整体而言，House Hotel Kagurazaka 适合追求性价比、喜爱探索城市小众风情以及预算有限的商务或休闲旅客。它并非豪华度假胜地，而是东京旅行中一个干净、安全且地理位置优越的落脚点，尤其适合希望深入体验本地社区氛围的常旅客。

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周

周边与地图

餐厅景点

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.

742m

Guchokuni

Japanese · ★ Michelin

¥¥¥¥

Rooted in the fundamentals of Japanese cuisine, the chef brings individuality to simple presentations. Ingredients arrive from his native Nagano. Sarashina soba from Matsumoto is paired with seasonal produce, while Koshihikari rice from northern Nagano is prepared as takikomi-gohan. The meal concludes with a tomewan, a closing soup, enriched with Shinshu miso. The restaurant’s name is the credo his mentor left him, to cook with ‘simple honesty’, an approach that shines through in every dish.

403m

虎白

Japanese · ★★ Michelin

¥¥¥¥

Experimentation with new flavours blows winds of innovation into Japanese cuisine. The chef’s purview extends to Western ingredients such as truffle and caviar. Reverence for dashi, however, keeps his dishes within the bounds of Japanese cuisine. The chef treads a unique path, weaving creativity and Western flamboyance into Japanese fare. The counter seats are always fully booked but, with luck, a cancellation might make the private dining room available.

866m

Sushi Oya

Sushi · ★ Michelin

¥¥¥¥

Having been born and raised overseas, the chef chose the path of the sushi artisan out of a desire to work in a field that involves Japan’s traditions and culture. Among the appetisers, standard items include simmered monkfish liver and steamed abalone. Sushi toppings start with the subtler flavours and proceed to bolder ones, paired with white-vinegar or red-vinegar sushi rice according to topping. Pioneering directions in modern sushi include squid glazed with salt water mixed with white birch sap and conger eel paired with an herbal liquor reduction.

669m

FUSHIKINO

Japanese · ★ Michelin

¥¥¥

‘Fushikino’ is a mashup of two words, one referring to a Zen phrase, and the other meaning ‘mysterious’. Together, they suggest things that never before existed. The restaurant’s aim is to create something unprecedented, an unexpected culinary experience made possible through the trinity of food, sake and utensils. The menu lists familiar items of Japanese cuisine, but one-of-a-kind touches manifest in subtle details, such as onion soy sauce and aged ponzu sauce. Drink pairings of one cup per dish, served in sake cups lovingly produced by modern artists, are an entertaining grace note.

732m

Tanimoto

Japanese · ★ Michelin

¥¥¥¥

Amid the refinement of a dignified tea arbour, the chef cooks with sincere devotion. His attentiveness derives from his early work at a ryotei, where he was a doorman in charge of footwear. Tanimoto’s forte is charcoal grilling, preparing each ingredient with the strictest attention. The meal ends with a generous lineup of various rice dishes including, white rice, takikomi-gohan and chazuke, followed by tea poured by the chef himself. The spirit of graceful service brings satisfaction to the depths of the soul.

800m

L'ÉTERRE

French, Contemporary · ★ Michelin

¥¥¥¥

The name ‘L’ÉTERRE’ is a mashup of two French words: ‘l’éterne’ meaning ‘eternity’, and ‘la terre’ meaning ‘the earth’. It encapsulates the restaurant’s determination never to stop gathering the bounty of the earth and crafting delicious cuisine from it. Japan is a country surrounded by sea, and L’ÉTERRE makes full use of this, focusing on seafood dishes. Vegetables and meat highlight the abundance of their terroirs, grilled sometimes over charcoal or firewood, sometimes over straw. Time-honoured cooking methods are eternal as well.

812m

Yakitori SANKA

Yakitori · 必比登

¥¥

A former hairdresser, the chef puts his skills with scissors to good use. Chicken for yakitori is cut along the fibres, making skewers that are pleasing to the eye. Salt is applied with the precision of a hairstylist, creating a symphony of flavours that feels meticulously crafted. While favouring chicken from Kochi Prefecture, the chef chooses the producing region according to the cut. Skill and beauty, fused in yakitori—be sure to give it a try.

228m

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。

House Hotel Kagurazaka

客房房型 · 1

Basic House, City View

酒店设施 · 3

周边与地图