相铁弗雷萨酒店 上野御徒町
Sotetsu Fresa Inn Ueno-Okachimachi
2017 开业· 155 间客房· 入住 03:00 PM / 退房 11:00 AM
空调电梯行李寄存传真/复印熨烫服务工作人员按照当地当局的指示遵循所有安全协议全部设施 · 33 +
概览 · AI 整理
大都会酒店（Sotetsu Fresa Inn）旗下的大都会弗蕾萨酒店上野御徒町店位于东京台东区，于2017年开业，拥有13层楼共155间客房。酒店地处繁华商圈，步行即可抵达上野公园、东京国立博物馆及阿美横丁，距离东京巨蛋亦不远，交通极为便利。客房设计现代简约，配备空调、平板电视、冰箱及免费有线和无线网络，部分房间提供遮光窗帘和亚麻服务，浴室备有吹风机和洗漱用品。酒店实行全面禁烟政策，设有指定吸烟区，并提供24小时前台、行李寄存、保险箱及洗衣干洗服务。餐饮方面，酒店提供收费的欧式早餐，并设有自助售货机供客人全天候享用零食饮料。此外，酒店还配备无障碍通道、电梯、停车场及24小时安保系统。该酒店适合追求高效便捷、注重卫生与基础舒适度的商务旅客及观光游客，尤其是希望近距离探索上野文化区域的常旅客。
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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
环境9.4
服务9.2
清洁9.0
设施8.6
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客房房型 · 6
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
双人间 - 无烟
2 × Twin bed14 ㎡最多 4 人
该双床房配备了电热水壶、空调以及平板电视。 请注意，每层楼仅有1间此类型的客房。如果您预订多间此类型的客房，您将被安排在不同的楼层。
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角落双人房 - 无烟
1 × Double bed12 ㎡最多 3 人
这间双人房配备了电热水壶和空调。 请注意，每层楼仅有一间此类房间。如果您预订多个此类型的房间，将会被安排在不同的楼层。
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双人间 - 无烟
1 × Double bed10 ㎡最多 3 人
该双人房配备了私人浴室，浴室内设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。房间内提供空调、电热水壶、地毯、暖气以及平面电视。该单元配有一张床。
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豪华单人房 - 禁烟
1 × Twin bed10 ㎡最多 1 人
单人房配备了私人浴室，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。此单人房提供空调，配有平板电视、电热水壶、地毯和供暖设施。房内设置了一张床。
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半双人房 - 非吸烟
1 × Twin bed9 ㎡最多 3 人
双人间配有独立卫生间，设施齐全，包括浴缸、淋浴、坐浴盆、吹风机和拖鞋。空调双人间配备平面电视、电热水壶、地毯和暖气。房间内设有一张床。
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单人房 - 无烟
1 × Twin bed9 ㎡最多 1 人
单人房配有独立卫生间，设施齐全，包括浴缸、淋浴、马桶喷枪、吹风机和拖鞋。空调单人房内配备平面电视、电热水壶、地毯以及供暖设施。此房型设有一张床。
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酒店设施 · 33
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/复印熨烫服务工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则客房和关键区域提供洗手液无现金支付可用灭火器急救包可用无接触登记入住/退房烟雾报警器客房在清洁后密封物业由专业清洁公司进行清洁物业外的闭路电视对客人健康进行检查的流程获得医疗专业人员的服务在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人24小时安全服务安全警报酒店为客人提供的温度计钥匙卡访问互联网接入公共区域内的电视免费有线互联网前台（有限时间）应请求提供客房服务无烟房间餐厅全馆禁烟
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.
519m
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.
124m
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.
187m
4
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.
1.7km
5
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
6
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.
1.7km
7
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.
2.1km
8
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.
2.5km
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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。