选址建议
建议入住JR尼崎站周边。该区域交通极其便利，可直达大阪梅田、神户及关西机场，适合需要频繁跨城出行的旅客。
到达与交通
🚆 尼崎站🚆 大物站🚆 尼崎站🚆 加島站🚆 御幣島站🚆 豬名寺站🚆 海老江站🚆 大阪站
会籍计划覆盖
住店前先看
交通网络
依托JR东海道本线及阪神本线，前往大阪市中心仅需数分钟。市内公交覆盖主要工业区，但步行探索范围有限。
最佳季节
春秋两季气候宜人，适合商务出行。夏季较湿热，冬季温和。全年皆宜，因主要功能为交通枢纽而非旅游胜地。
附近景点与去处
尼崎城
Japanese castle in Amagasaki, Hyogo prefecture
日本環球影城
位於日本大阪市此花區的主題公園
海遊館
aquarium in Osaka, Japan
大阪巨蛋
位於日本大阪府大阪市西區的巨蛋
此花大桥
日本大阪的悬索桥
坂急西宫球场
stadium
國立國際美術館
museum in Japan
有岡城
building in Itami, Hyogo Prefecture, Japan
马力欧赛车：酷霸王的挑战
amusement park attraction
天保山
mountain in Osaka Prefecture, Japan
廣田神社
Shinto shrine in Hyōgo Prefecture, Japan
大阪市立科學館
science museum
餐饮
Yonemasu
The menus are focused on words associated with the traditional calendar; ingredients are plotted on a map of Japan to show which items come from where. The proprietor and his cooks begin by introducing the ingredients then work as a team to prepare the meal, presenting freshly cooked aromas and flavours. Strict attention is paid to temperature and texture. The choice of serving vessels and presenting food on paper or leaf garnishes convey hallowed customs in Japanese cuisine. The flavours of the season are savoured with the calendar never far from your mind.
Point
Originality is demonstrated here through ingredients from each season and classic techniques. Omakase set menus feature refined, beautiful arrangements, with light flavours to suit a modern sensibility. The name declares that the house is a gathering point, bringing together everyone and everything else involved in food and restaurants. The site chosen for its relaunch was where Point first started. Anticipation is building for this fresh turning point.
HAJIME
An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature.
官网Rakushin
The name means ‘spirit of fun’ and also refers to the chef’s given name, Shintaro. All occupations have their joys and sorrows, but the chef maintains a spirit of fun. At the same time, he never forgets reverence for tradition. Lacquered wooden trays and dishes garnished with flowers convey each season. Self-expressive yet respectful of traditional boundaries, his goal is the evolution of Japanese cuisine. Cuisine is a mirror of the soul; joy itself.
Numata
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
官网ad hoc
The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature.
Pierre
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.
官网Shunsaiten Tsuchiya
Techniques from every genre of Japanese cuisine are used for tempura; items may be pre-cooked or lightly scored and seasoned to bring out their natural flavour before frying. Keen to highlight Kansai ingredients, the chef stocks octopus, pike conger and tilefish. Osaka flourished as a centre of cotton production, so the chef cooks with a unique cottonseed oil in solidarity with producers. A beacon of Naniwa food culture to the world, with imaginative twists.
官网景点数据来自 Wikidata（CC0）等开放来源，按知名度与距离排序，仅供参考。
查看 Amagasaki 全部上榜餐厅(米其林 / 黑珍珠 / 必吃榜)→
机场贵宾室（KIX）
关西KIX Lounge
KIX 贵宾室
关西休息室
Airport Cafe Lounge Nodoka
Botejyu 1946
Japan Travelling Restaurant By Botejyu
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