Osaka - Hotel / Vacation STAY 70140
·Hotels
Non-smoking roomsAir conditioningLift / ElevatorGuest rooms disinfected between staysPhysical distancing rules followedSanitized tableware & silverwareAll 13 facilities +
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Room types · 1
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Studio
2 × Double bed22 ㎡up to 2
Offering free toiletries, this studio includes a private bathroom with a bath, a shower and a hairdryer. This studio offers air conditioning and a TV. The unit offers 2 beds.
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Facilities · 13
All facilities & services listed by the hotel (aggregated across sources).
Non-smoking roomsAir conditioningLift / ElevatorGuest rooms disinfected between staysPhysical distancing rules followedSanitized tableware & silverwareGuests can opt-out any cleaning services during stayGuest room sealed after cleaningFood delivered to guest roomProcess in place to check health of guestsScreens / Barriers between staff and guests for safetyFree wired internetInternet access
N
Nearby & map
DiningSights
1
Yugen
Japanese · ★★ Michelin
¥¥¥¥
Yugen means ‘mysterious profundity’, grace whose depths can never be plumbed. It connotes the depths of Japanese cuisine, a product of constant refinement through the ages. Keisuke Mifune puts on display the skills and instincts he honed at a ryotei. He pays attention to combinations of ingredients and dishware, expressing the changing of the seasons through his menu. A Fukuoka native, the chef furnishes the bounty of Kyushu in the form of seafood from the Genkai Sea and the Goto Islands.
318m
2
Teruya
Japanese · ★★ Michelin
¥¥¥¥
The owner-chef teases out subtle flavours with a versatile sensibility and technique honed in Kyoto. He takes particular care when blending his dashi. Prepared with a light flavour, it draws out the character of each ingredient. Flavours of other ingredients transfer to the dashi in wanmono, steamed items and takiawase, lending depth to their taste. Preparations are simple, yet unseen tweaks make each item unique. Admire antique serving-ware and vessels fashioned by modern artists as you savour the tastes of the season.
320m
3
Sushi Harasho
Sushi · ★★ Michelin
¥¥¥
The stately tea-house interior and Japanese-style painting of the spray from a waterfall enfold guests in an atmosphere of tranquillity. Proclaiming a no-nonsense approach to sushi, the two chefs restrict seasoning and other preparations to the bare minimum. They add no sugar to the sushi rice, the better to draw out the natural sweetness of fish and rice. Tuna is marinated in soy sauce only briefly; conger eel dressed in sauce that is only slightly sweet. As they form sushi by hand, both chefs focus on the basics of rice, wasabi, vinegar and fish.
586m
4
Taian
Japanese · ★★★ Michelin
¥¥¥
‘Taian’ means ‘big hut’, and indeed this little place has a huge spirit. Recalling the apparent paradox of the tea ceremony, in which a small, spare space is made to feel boundless, the cosy and clean décor is exceptional in its modesty. The cuisine crystallises the skill and passion of Hitoshi Takahata, while the contrast between outward appearance and inner content is a reflection of his philosophy. Cuisine with depths of flavour satisfies the soul.
1.4km
5
Hachi
Japanese · ★ Michelin
¥¥¥¥
The proprietor of this refined, modern sukiya-style structure displays a unique approach while honouring tradition. The wanmono broth draws in the sweetness of kombu and the sharpness of shaved bonito. Sashimi showcases the chef’s disciplined knife technique. Generous amounts of seasonal ingredients are grilled over bincho charcoal. Even the handmade soba imparts a sense of season. ‘Omogashi’, the main sweet served in the tea ceremony, and usucha draw the meal to a close. Service is in the spirit of the tea ceremony.
744m
6
Sushi Sanshin
Sushi · ★ Michelin
¥¥¥¥
Situated in a quiet residential district, Sushi Sanshin is only open at lunchtime. The naturally lit interior presents an austere charm. The chef is schooled in the old ways of sushi-making, but weaves in a few tricks of his own. For example, the simmered clam nigiri is carefully prepared with precise knife work and finished with a hint of yuzu. The tamagoyaki, placed on top of the rice like a horse's saddle, conceals a touch of oboro within. Norimaki made with herbs to evoke vegetable flavours is a speciality found only here. Pursuit of the new, tempered by respect for the classics.
1.2km
7
Ueroku wine
Spanish · Bib
¥¥
A Spanish restaurant by Bordeaux vintner. Spain has two coasts, the Mediterranean and the Atlantic, and Japan is surrounded by seas on all four sides. These geographical features define the food culture and cooking on tap at Ueroku wine. The chef parlays Japan’s unique seafood into cuisine with a distinctive character. A selection of wines from many countries, including the owner’s own, Clos Leo, is available for your enjoyment.
116m
8
a canto
Italian · ★ Michelin
¥¥¥
Long experience at ristoranti scattered across Italy honed this chef’s culinary instincts, leading him to dishes that blend rustic charm with refinement. Confidence particularly shines in his pasta presentations. Bavettine of dried mullet roe and lime is a signature dish he has served for years. Arranged to mimic a mimosa flower in bloom, the presentation is delightful. Each item is simple yet distinctive.
1.4km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.