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Z&Z Inn Honjo- Azumabashi

Name: Z&Z Inn Honjo- Azumabashi
Address: 3-27-1 Honjo, Sumida-ku, Tokyo, Tokyo, 130-0004, 東京, JP

★★★★

·Private vacation home

📍3-27-1 Honjo, Sumida-ku, Tokyo, Tokyo, 130-0004 · 東京 ↗

入住 04:00 PM / 退房 11:00 AM

免费无线网络无烟物业无障碍通道

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概览 · AI 整理

Z&Z Inn Honjo-Azumabashi 是一家位于东京的 4.0 星级酒店，隶属于 FlyerKey 酒店编辑精选系列中的 Category 2 类别，定位为经济型精品酒店。酒店地处东京东部区域，周边生活气息浓厚，交通网络便捷，为旅客探索东京提供了良好的地理基础。作为专注于提供舒适住宿体验的连锁品牌，Z&Z Inn 系列以其标准化的服务流程和高效的入住体验著称。客房设计注重实用性与舒适性，配备现代化设施，旨在为商务及休闲旅客提供安静的休憩空间。酒店内部设施简洁高效，满足日常住宿的基本需求，包括整洁的公共区域和必要的便民服务。餐饮方面，虽然未提供详细的餐厅信息，但酒店通常会在附近提供多样化的饮食选择，方便旅客品尝当地美食。整体而言，Z&Z Inn Honjo-Azumabashi 适合追求性价比、注重交通便利性及基础住宿品质的常旅客，尤其是预算有限但希望获得稳定服务标准的商务人士和家庭游客。其简约而不失温馨的风格，使其成为东京旅行中一个可靠且舒适的落脚点。

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9.2

设施9.2

清洁9.2

环境9.2

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周

周边与地图

餐厅景点

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.

723m

KOKYU

Contemporary

¥¥¥

A genre-defying cuisine paired with tea-based cocktails. While rooted in French techniques, the chef seamlessly weaves in elements of Chinese and Japanese cuisine. The duck dish, for instance, is prepared by ladling hot oil over the skin, much like Peking duck. The tradition of serving tea and sweets after a meal, known as ochauke, reflects Japanese hospitality. Chef and mixologist work in harmony, refining the distinctive world of ‘wither and decay’ or ‘kokyu’.

823m

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.

1.6km

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.

1.1km

Oku

Sushi · ★ Michelin

¥¥¥

Asakusa is a second hometown for the chef, who has lived here since his apprenticeship. He inherited both spirit and skill, along with tools and serving ware, from his mentor. He reveres the old teachings of the sushi world but does add a few twists of his own. He adds sweet potato shochu to rich soy syrup; to rolled omelette, he adds soy milk. The character for the chef’s surname of ‘Oku’ developed from a combination of the characters for ‘house’, ‘rice’ and ‘palm of hand’; a sign, he contends, that he was destined to run a place where he would fashion rice meals with his hands.

1.7km

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.

2.0km

Hatsuogawa

Unagi / Freshwater Eel · 必比登

¥¥

A veteran eel shop loved by Asakusa locals since the early years of the 20th century. The restaurant is named after the previous proprietor, Hatsutaro; by happy coincidence, ‘ogawa’ means ‘little river’, the favoured habitat of eels. The current proprietor’s wife runs the restaurant with her family, preparing kabayaki with a sauce recipe handed down from the founder. It is a pleasure to wait, enjoying appetizers with sake, while the chef grills your eel. The many ‘senjafuda’, slips of paper posted on shrine pillars by worshippers, attest to the shop’s many loyal customers.

946m

Edosoba Hosokawa

Soba · 必比登

An old-school soba shop founded by a Katsushika-born chef. With ‘good food requires good ingredients’ as his credo, he scours Japan end-to-end to find the highest-quality buckwheat, vegetables and seafood. Among his à la carte offerings, he takes pride in temptations such as conger eel, either fried as tempura or simmered. Juwari soba, handmade from raw buckwheat flour, is fine and silky smooth. Everything here, from the crockery to the food to the interior, oozes old-time soba-shop charm. Amidst the old Edo ambience of Ryogoku, a food culture of deep roots and subtle traditions lives on.

992m

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。

Z&Z Inn Honjo- Azumabashi

住客评分与口碑

客房房型 · 1

Basic House

酒店设施 · 3

周边与地图