大生中之岛酒店
Hotel Taisei Nakanoshima
·Hotels
空调电梯行李寄存传真/复印残疾人士设施灭火器全部設施 · 18 +
04
住客評分與口碑
基於 — 條住客評論彙總 · 多源覆蓋
維度評分 · 跨來源加權
服务9.0
性价比8.0
位置8.0
住客記錄反映當次入住經歷；重要設施、權益和入住安排請向酒店確認。
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客房房型 · 3
房型照片、牀型與描述;實時房價與預訂在 FlyerTrip(本頁不交易)。
标准双床房
2 × Single bed16 ㎡最多 3 人
此双人间配备免费洗浴用品和浴袍，设有私人浴室，内含浴缸、淋浴和坐浴盆。空调双人间配有平面电视、衣柜、电热水壶以及铺有地毯的地面。此房间设有两张床。
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标准单人房
1 × Single bed13 ㎡最多 2 人
该单人房提供免费的洗漱用品和浴袍，配备私人浴室，设有浴缸、淋浴和坐厕。房间内配有空调、电热水壶、地毯、暖气以及平板电视。此房间配备一张床。
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Business Single Room
1 × Twin bed最多 1 人
<p><strong>1 Twin Bed</strong></p><p><b>Internet</b> - Free WiFi </p><p><b>Entertainment</b> - Flat-screen TV </p><p><b>Food & Drink</b> - Refrigerator and electric kettle </p><p><b>Bathroom</b> - Private bathroom, deep soaking bathtub </p><p><b>Practical</b> - Desk</p><p><b>Comfort</b> - Daily housekeeping and heating</p><p><b>Accessibility</b> - Wheelchair accessible</p><p>Non-Smoking</p>
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酒店設施 · 18
酒店提供的全部設施與服務(來自多源資料彙總)。
空调电梯行李寄存传真/复印残疾人士设施灭火器发票已提供烟雾报警器24小时安全服务安全警报钥匙卡访问互联网接入公共区域内的电视免费有线互联网前台（有限时间）应请求提供客房服务无烟房间全馆禁烟
周
周邊與地圖
餐廳景點
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
432m
2
Torisho Ishii
Yakitori · ★ Michelin
¥¥¥
The purely Japanese interior, with its orderly row of lacquer trays, is a setting fit for a kappo. The chef’s kaiseki experience manifests everywhere in the restaurant’s offerings. The name-brand chicken he uses is tender and richly flavoursome. Salt is used with restraint; instead, a light dipping sauce brings out the native flavour of the chicken. Breast meat fried with crumbled rice crackers and rice cooked with seasoned chicken mince are ideas that spring from Japanese cuisine. The restaurant’s name means ‘chicken artisan’, and it’s not hard to see why.
205m
3
P greco
Italian · ★ Michelin
¥¥¥
In Italy, the chef experienced the fierce pride the Italians have in their home regions. Deeply impressed by the unique cuisines of people who produce and consume locally all their lives, he set his sights on combining Japanese sensibilities with Italian cooking. One example is anago carpaccio: deboned conger eel accompanied by tomato and bagna càuda. The focus on seafood derives from his love of the bounty of the sea, learned at his grandmother’s house in Okinoshima.
259m
4
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.
715m
5
Sushi Hoshiyama
Sushi · ★ Michelin
¥¥¥¥
Sea bream is marinated in kombu, gizzard shad in vinegar; sushi rice is seasoned with red vinegar and salt. The scrupulous training the chef received as an apprentice pervades every aspect of the restaurant. Nigirizushi begins with pale white-flesh fish. Tuna, served three pieces in succession, leaves an impact. Sushi rice is served on the warm side, the better to bring out the sweetness of the fish oil. Simmered conger eel brings the meal to a close, as in the old days. The restaurant stands on the river’s edge, so you can watch the boats plying the waters below as you dine.
345m
6
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.
794m
7
Oryori Yamada
Japanese · ★ Michelin
¥¥¥¥
Great ingenuity is poured into the menu to fill it with creative cuisine. Sashimi is garnished with condiments such as deep-fried onions and coarsely grated daikon. Fish cuisine is accented with sauces of mushrooms and vegetables. As a born-and-bred Osakan, the chef gravitates toward Naniwa’s traditional vegetables. The meal wraps up with three types of rice dishes: white rice and several accompaniments, pickled fish on rice and seasonal mixed rice. The generosity of free refills ensures that guests leave satisfied.
425m
8
Numata Sou
Tempura · ★ Michelin
¥¥¥
Tempura is simple: coat food in batter and deep-fry it. Yet from that very simplicity arises the subtlety and difficulty of the craft. Green asparagus spears are plump with flavoursome moisture; drop the spears into hot oil and their moisture quickly heats up, turns to steam and leaps from the fryer. The role of the coating, and the essence of tempura, is to capture that delicious moisture and concentrate it. Experience cultivated through training turns tempura from good to magnificent.
429m
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點擊列表項在地圖上定位 · 距離與時間僅供參考。數據來自 Overture / Michelin / Wikidata。