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Hotel LiVEMAX Umeda Douyama

Name: Hotel LiVEMAX Umeda Douyama
Address: 8-15, Douyama, Kita-ku, Osaka, Osaka, 530-0027, Osaka, JP

★★·8.1/ 10Recommended

·Hotels

📍8-15, Douyama, Kita-ku, Osaka, Osaka, 530-0027 · Osaka ↗

📞+81663130001

Lot hours - 24 hoursFree WiFiDesignated smoking areaLot hours - 24 hoursFood and water bowlsCoin laundry on siteAll 9 facilities +

Review

Property information · Hotelbeds

Enjoy complimentary Wi-Fi and the convenience of a vending machine at Hotel LiVEMAX Umeda Douyama in Osaka's Kita district. The hotel offers 30 air-conditioned rooms equipped with refrigerators, microwaves, and flat-screen TVs. Private bathrooms include shower/tub combinations, complimentary toiletries, and bidets. Additional amenities include desks, electric kettles, and on-request housekeeping. Laundry facilities and self-parking (for a fee) are also available. Located a short drive from Dotonbori and Osaka Station City, the hotel is also conveniently close to Grand Front Osaka Mall and Nipponbashi.

Guest reports describe individual stays. Confirm important facilities, benefits and arrival arrangements with the hotel.

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Room types · 3

Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).

RoomSingle Room, Non Smoking

Single Room, Non Smoking

1 × Twin bed12 ㎡up to 2

1 Large Twin Bed129 sq feet Relax - In-room massage availableInternet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator, microwave, and electric kettleSleep - Bed sheets Bathroom - Private bathroom, shower/tub combination, a toilet with electronic bidet, and slippersPractical - Desk and guidebooksComfort - Air conditioningNeed to Know - Housekeeping on requestNon-Smoking

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RoomSingle Room, Smoking

Single Room, Smoking

1 × Twin bed12 ㎡up to 2

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Single Room, Smoking (Dog Friendly)

1 × Twin bed12 ㎡up to 2

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Nearby & map

DiningSights

KAHALA

Innovative · ★★ Michelin

¥¥¥¥

Over half a century since he opened his restaurant, Yoshifumi Mori remains vigorously engaged in food preparation. His passion seems unquenchable: with rice flour and salt, he created a seasoning that melts away like snow. He makes wine and even grows rice. Scouring every region of Japan, the chef seeks out unknown ingredients and introduces them to the world. All this has led to Mori being honoured by the Ministry of Agriculture, Forestry and Fisheries. Like a steel plate polished until gleaming, he continues to sharpen his culinary sensibilities.

743m

Oimatsu Hisano

Japanese · ★★ Michelin

¥¥¥¥

The chef interprets the seasons through kaiseki, adding twists and tricks that make the cuisine his own. To express each season, appetisers are accompanied by leaves collected on hill and dale and a slim strip of paper is inscribed with a seasonal phrase. White rice, cooked in clay pots, is specially selected and treated. Rice grown in serpentinite soil, with its rich mineral content, is seasoned with salt and soy sauce to bring out umami and flavour. In a unique touch, scorched rice is served like a rice cracker. The basics of Japanese cuisine are safely guarded, yet imagination has room to r

757m

Numata

Tempura · ★★ Michelin

¥¥¥¥

The tempura fried by the chef as his heart dictates comes out refined. To bring the flavour of carefully selected ingredients, the main oil of choice is Taihaku sesame oil. The coating is infused with bubbles, giving it a light texture. In a distinctive presentation style, seafood and vegetables that work well together are served in alternating pairs. The final dish is the guest’s choice of tendon, tempura over rice; tencha, tendon steeped in roasted green tea; or tenmusu, onigiri filled with shrimp tempura. The chef does not neglect training the next generation, either, entrusting understudie

779m

Kamigatachuka SHINTANI

Chinese · ★ Michelin

¥¥¥

Weave Kansai food culture and Chinese tradition together and you get Kamigatachuka. Ingredients from the Kinki region are prepared using Chinese and Japanese techniques; continuing the theme, items are served on Chinese and Japanese plates and bowls. Vegetarian cuisine, dubbed ‘Naniwa’ (‘vegetable garden’), brings to mind the Kawachi Plain’s fame as a vegetable-producing region. The fare is the self-expression of a chef who was born in Osaka and grew up in a family that ran a Chinese restaurant.

422m

Chi-Fu

Chinese · ★ Michelin

¥¥¥

This restaurant explores the possibilities of Chinese cooking and wine. The name of the shop incorporates the phrases ‘Chinois-Fume’ and ‘Chinese Futurism’, announcing a cuisine that fuses the two. This spirit is reflected in the amuse-bouche arranged on a display shelf for tea utensils, tofu skin and vegetables in Peking Duck style, sauces fragrant with Shaoxing wine. Applying French techniques to Chinese fare, the house experiments with wine pairings. The menu, enigmatic and poetic, lends a playful mood.

722m

YUNiCO

Italian, Italian Contemporary · ★ Michelin

¥¥¥

Simple fare that speaks straight to the heart is the objective here. Fritters are deep-fried one by one in a quest for that instant of perfect flavour. Pasta is interpreted through Japanese ingredients. Japanese sea bream grilled in pie crust ventures outside the Italian cuisine box. The name of the house is an amalgam of the first letter of Yamamoto, the chef’s surname, plus ‘unico’, Italian for ‘unique’. Free imagination lends a unique spin to natural flavours.

723m

Oimatsu Kitagawa

Japanese · ★ Michelin

¥¥¥¥

The chef never forgets his connection to his apprentice days. From his two mentors, he learned the basics of Japanese cuisine and the spirit of delighting diners. Years of experience are reflected in skilful work at counter and grill, convivial conversation, and creative food preparation. The restaurant’s name, Kitagawa, includes characters meaning ‘many’ and ‘joy’. We sense a strange connection between things no one man could accomplish alone.

729m

Empathie

French · ★ Michelin

¥¥¥

This restaurant strives to ensure that what you eat leaves an impression. No-nonsense preparations place the ingredients front and centre and the menu oozes luxury, with French ingredients such as caviar, foie gras and truffles. Counter-style service conveys the message of each dish directly to diners in their own language. True to its name, meaning ‘empathy’ in French, the restaurant creates in chef and diner a shared anticipation of each coming season.

737m

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Hotel LiVEMAX Umeda Douyama

Room types · 3

Single Room, Non Smoking

Single Room, Smoking

Single Room, Smoking (Dog Friendly)

Facilities · 9

Nearby & map