心斎橋難波関空直通Imamiya miyabi Hotel Ambers Hostel
·Guest houses
Air conditioningFamily roomsLift / ElevatorSafety deposit boxSoundproof roomsTerraceAll 29 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Surroundings9.6
Value7.3
Service7.0
Location6.7
Facilities6.5
Cleanliness6.5
Rooms5.9
No checkout or paid ranking here — commission never drives content.
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Room types · 3
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Superior Family Room
3 × Futon Mat14 ㎡up to 3
The family room provides air conditioning, a washing machine, a terrace with city views as well as a shared bathroom featuring a shower. The unit offers 3 futons.
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Superior Double Room
1 × Double bed7 ㎡up to 2
The double room offers air conditioning, a washing machine, a terrace with city views as well as a shared bathroom boasting a shower. The unit has 1 bed.
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Superior Single Room
1 × Twin bed7 ㎡up to 1
The single room features air conditioning, a washing machine, a terrace with city views as well as a shared bathroom boasting a shower. The unit has 1 bed.
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Facilities · 29
All facilities & services listed by the hotel (aggregated across sources).
Air conditioningFamily roomsLift / ElevatorSafety deposit boxSoundproof roomsTerracePrivate check-in/check-outPublic BathStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableFire extinguishersContactless check-in/check-outInvoice providedSmoke alarmsShared stationery like menus, pens are removedGuest room sealed after cleaningProperty cleaned by professional cleaning companiesPhysical distancing in dining areasKey accessCCTV outside propertyProcess in place to check health of guestsSecurity alarmTelevision in common areasNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
Sushidokoro Amano
Sushi · ★ Michelin
¥¥¥¥
The movements of the owner-chef’s fingers as he works are a marvel to watch. This deftness is apparent in his side dishes and sushi. His knife technique, informed by a deep understanding of the characteristics of each fish, raises the flavour to a new level. Sushi rice is changed frequently to maintain just the right temperature, that of the human body. Rice is gathered in the palm of the hand as if capturing air. Wasabi, applied with the index finger, is apportioned just right, as is the nikiri. Formed with practiced economy of movement, each nigiri is formed perfectly for true flavour.
1.4km
2
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.
2.3km
3
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.
2.1km
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.
2.8km
5
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.
2.6km
6
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.
2.7km
7
au soleil couchant
French · Bib
¥¥
The French tricolour flies over the district of Yuhigaoka. ‘Au soleil couchant’ means ‘at the setting sun’, a homage to this couple’s apprenticeship in Lyon and to Yuhigaoka, which means ‘hill of the setting sun’. The chef as culinary artisan commands the kitchen, while his pâtissière wife serves customers. As in any good bistro, portions are generous. Pleasingly, vegetables are used in abundance. Respect for tradition and true French spirit permeate the establishment.
1.3km
8
Matsuzushi Tanigawa
Sushi · ★ Michelin
¥¥¥
The second-generation owner-chef welcomes you to his shop tucked away in a residential quarter of Abeno. Though the interior is newly renovated to serve as the chef’s own stage, the exterior, passed down from his father, deliberately retains a Showa era look. With roots planted firmly in the local community, the chef takes care to source his fish from Osaka Bay and nearby seas. He rests his fish to draw out the flavour, accenting it again by serving it on mildly vinegared rice. The friendly air of the gentle chef brings back nostalgic memories of the neighbourhood sushi houses of old.
2.5km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.