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Hotel Lotus Umeda - Adult Only　

Name: Hotel Lotus Umeda - Adult Only
Address: 17-8 Doyamacho Kita Ward, Osaka, Osaka, 530-0027, Osaka, JP

★★★·8.3/ 10Recommended

·Hotels

📍17-8 Doyamacho Kita Ward, Osaka, Osaka, 530-0027 · Osaka ↗

57 rooms· Check-in 03:00 PM / out 11:00 AM

24-hour front deskNo accessible shuttleChange of towels (on request)Change of bed sheets (on request)Breakfast available (surcharge)Accessible shuttleAll 7 facilities +

Review

Official

Hotel Lotus Umeda -Adult Only provides flawless service and all the necessary facilities for visitors. Your stay will be comfortable with the presence of room service and daily housekeeping as an in-room amenity for your relaxation and enjoyment. In order to ensure the utmost level of relaxation, the guestrooms feature an inviting design and are equipped with all basic necessities, creating a delightful stay experience. To ensure your satisfaction, certain rooms in the hotel come fitted with linen service for a more pleasant stay. Selected rooms offer in-room amusement like television as a source of entertainment for guests to enjoy. Rest assured, quenching your thirst is not a concern with a refrigerator available in select accommodations. Understanding the significance of bathroom facilities in enhancing visitor contentment, hotel offers a hair dryer, toiletries and bathrobes within a few chosen chambers. Visitors staying at Hotel Lotus Umeda -Adult Only have the option to receive groceries in their room for meal preparation, courtesy of the unique service provided by the hotel.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Facilities8.8

Cleanliness8.8

Service8.6

Surroundings8.6

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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.

762m

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

785m

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

800m

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.

431m

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.

737m

Pierre

French · ★ Michelin

¥¥¥

Freshness is number one with the chef of Pierre, so he focuses on ingredients grown and raised in Japan. The menu only lists the ingredients, encouraging guests to give their imaginations free rein. Japanese seasonings such as mustard and chilli peppers mixed with yuzu zest lend a distinctive accent. French cooking techniques are married with Japanese ingredients, which are then prepared with a light touch. Spellbinding views from the spacious dining room high in a tall building add to the ambience.

756m

Hiraishi

Tempura · ★ Michelin

¥¥¥

The chef began to specialise in tempura when, as an apprentice at a Japanese restaurant, he was placed in charge of the fryer. The tatami-matted interior recalls ozashiki-tempura, the practice of frying tempura in front of guests seated on tatami mats around a low table . Having diligently studied flavour in Tokyo and technique in Osaka, the chef adopts ‘taking the best from east and west’ as his theme. Tempura pieces are fried in sesame oil and served with warm dipping sauce. Pairing wine with tempura is advocated here, as the acidity of champagne and white wine brings out the flavour of the

757m

Yoshiko

Fugu / Pufferfish · ★ Michelin

¥¥¥¥

In a previous life, this was a sushi shop. The second-generation owner-chef, preparing food at the counter left over from earlier days, apprenticed at a wholesaler, then at a ryotei, before hanging out his shop curtain as a fugu (puffer fish) chef. Wild-caught tora fugu arrive from Shimonoseki. Fugu sashimi arranged in a floral pattern called botan-zukuri is arrayed on celadon plates, and chirinabe hotpots followed by zosui rice gruel are prepared by the book. Patiently aged homemade ponzu sauce, appetisers of fugu skin or jellied fugu, and stone-grilled fugu show off the chef’s individuality

764m

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

Hotel Lotus Umeda - Adult Only

Guest scores & sentiment

Room types · 2

Deluxe Room

Standard Room

Facilities · 7

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