Xenia Umeda 酒店
Xenia Umeda
·Hotels
24小时前台免费无线网络指定吸烟区覆盖停车场更换毛巾（需提前请求）根据要求更换床单全部设施 · 8 +
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客房房型 · 1
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
基本双人房，吸烟
1 × Queen Bed最多 2 人
一张大号床 城市美景尽收眼底 网络 - 免费WiFi 娱乐设施 - 配备流媒体服务的平面电视 餐饮 - 冰箱 浴室 - 独立的浴缸和淋浴，配备电子马桶和拖鞋 实用设施 - 办公桌 舒适性 - 每日清洁服务及控温的暖气和空调 注意事项 - 不提供婴儿床或折叠床 禁烟
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酒店设施 · 8
酒店提供的全部设施与服务(来自多源资料汇总)。
24小时前台免费无线网络指定吸烟区覆盖停车场更换毛巾（需提前请求）根据要求更换床单免费自助停车无障碍通道
周
周边与地图
餐厅景点
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
413m
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.
610m
3
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
729m
4
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.
357m
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.
773m
6
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.
437m
7
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.
458m
8
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.
459m
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。