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TOKYO SKY SUITE HOTEL

Name: TOKYO SKY SUITE HOTEL
Address: 4-3-16 Narihira, Sumida City, Tokyo, Tokyo, 130-0002, 東京, JP

★★★★·8.1/ 10推荐

·Apartments

📍4-3-16 Narihira, Sumida City, Tokyo, Tokyo, 130-0002 · 東京 ↗

入住 03:00 PM / 退房 10:00 AM

附近的健康或美容水疗中心电梯无烟物业入口的明亮小道附近有健康或美容水疗中心无障碍通道

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概览 · AI 整理

TOKYO SKY SUITE HOTEL 是一家位于东京的四星级酒店，定位为现代都市住宿选择。作为独立的酒店类型，它旨在为旅客提供舒适便捷的入住体验。酒店地处东京核心区域，周边交通便利，方便客人前往各大景点及商业区，是探索这座国际大都市的理想下榻之处。客房设计注重实用性与舒适度，配备现代化设施，确保每位住客都能享受宁静的休息环境。酒店内部设施齐全，包括接待服务及必要的公共空间，满足商务与休闲旅客的基本需求。餐饮方面，酒店提供便捷的用餐选择，让客人在忙碌行程后能轻松享用美食。整体而言，TOKYO SKY SUITE HOTEL 适合追求性价比、重视地理位置便利性以及希望体验东京本地生活氛围的常旅客和观光客。无论是短期出差还是长期停留，这里都能提供稳定且专业的服务支持，帮助旅客在东京获得愉快的居住体验。

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周

周边与地图

餐厅景点

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’.

330m

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.

2.2km

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.

1.8km

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.

2.4km

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.

2.2km

Sobakappo Nagano

Soba · 必比登

¥¥

The name ‘Sobakappo’ encapsulates the chef’s career. He draws on his experience in Japanese cuisine to patiently craft stews and salads of cooked vegetables. Combination platters feature an impressive variety of small dishes designed to complement sake, including simmered herring in sweet soy sauce and marinated grilled shrimp. Soba comes in two varieties: seiro soba served on a wickerwork tray or coarse-ground soba. Noodles are made differently according to terroir, accentuating differences in flavour. A soba apprenticeship: laughing, struggling and loving with soba.

1.5km

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.

1.9km

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.

1.9km

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。

TOKYO SKY SUITE HOTEL

客房房型 · 1

Premium Condo

酒店设施 · 6

周边与地图