Fine Garden Umeda
·Hotels
24-hour front deskLuggage storageFree WiFiDesignated smoking areaElevatorFree self parkingAll 7 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Facilities9.1
Surroundings9.0
Cleanliness8.7
Service8.3
Rooms8.1
Location6.9
Value6.3
Guest reports describe individual stays. Confirm important facilities, benefits and arrival arrangements with the hotel.
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Standard Room, 1 Queen Bed (Couples Hotel)
1 × Queen Bed38 ㎡up to 2
<p><strong>1 Queen Bed</strong></p><p>409 sq feet </p><br/><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - Flat-screen TV, first-run movies, and video game console</p><p><b>Food & Drink</b> - Refrigerator, minibar (fees may apply), room service (limited hours), and free bottled water</p><p><b>Sleep</b> - Bed sheets </p><p><b>Bathroom</b> - Private bathroom, jetted bathtub and separate shower</p><p><b>Practical</b> - Phone</p><p><b>Comfort</b> - Air conditioning and daily housekeeping</p><p>Smoking And Non-Smoking</p>
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Facilities · 7
All facilities & services listed by the hotel (aggregated across sources).
24-hour front deskLuggage storageFree WiFiDesignated smoking areaElevatorFree self parkingWheelchair accessible
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Nearby & map
DiningSights
1
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
730m
2
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.
758m
3
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.
388m
4
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
809m
5
Miyamoto
Japanese · ★★ Michelin
¥¥¥¥
The crockery forms an essential part of the cuisine of Miyamoto. From a collection years in the making, each item is carefully selected to complement the item served on it. The arrangements remain simple to let this harmony shine, and there is a refreshing honesty in the chef’s unstinting use of ingredients. He honours the customs of Japanese cuisine yet cooks unbound by theory; he aspires to run a restaurant where he freely creates what is simply delicious. House-made udon is prepared according to the season. The purity of white rice cleanses the soul.
1.1km
6
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.
688m
7
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.
712m
8
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.
730m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.