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APA酒店新大阪南方站前

Name: APA酒店新大阪南方站前
Address: Yodogawa-ku Nishinakajima 3-10-5, 大阪市, JP

APA Hotel Shin Osaka Minamikata Ekimae

★★★·8.7/ 10推荐

AAPA飯店·APA Point Club·Hotels

📍Yodogawa-ku Nishinakajima 3-10-5 · 大阪市 ↗

📞+81663066711

2020 开业· 179 间客房· 入住 03:00 PM / 退房 10:00 AM

空调电梯行李寄存传真/复印熨烫服务按摩全部设施 · 38 +

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官方介绍

APA Hotel Shin-Osaka Minamikata Ekimae provides flawless service and all the necessary facilities for visitors.Maintain seamless communication using the complimentary Wi-Fi at hotel. Guests can avail parking facilities at the hotel.During your stay at this fantastic hotel, the attentive front desk personnel can provide you with a range of amenities such as express check-in or check-out, luggage storage and safety deposit boxes.During leisurely days and evenings, on-site amenities such as daily housekeeping enable you to fully enjoy your accommodation. Kindly note that smoking is prohibited in the hotel to ensure fresher air for all visitors.At APA Hotel Shin-Osaka Minamikata Ekimae, every guestroom is provided with convenient amenities and fittings to ensure a comfortable stay.Enhance your experience at hotel with the knowledge that certain rooms are equipped with linen service, blackout curtains and air conditioning for your convenience.Certain rooms offer in-room amusement features such as the television for your enjoyment.In select rooms within the hotel, a refrigerator and instant tea is available to cater to your requirements when desired. In the hotel, certain guest bathrooms come equipped with essential bathroom amenities, such as a hair dryer, toiletries and bathrobes, ensuring a comfortable stay for guests. At APA Hotel Shin-Osaka Minamikata Ekimae, guests can access vending machines that provide light snacks and beverages 24 hours a day.

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周

周边与地图

餐厅景点

Tenjimbashi Aoki

Japanese · ★★ Michelin

¥¥¥¥

Scrupulous attention is paid to the ceremonial space, cuisine, serving vessels and sense of the seasons. The chef learned his guiding principles at a restaurant in Hozenji Alley. Entrusted with preparing the appetiser platters, he became schooled in the knowledge and aesthetics of Japanese cuisine. Aiming for artistic beauty in all aspects, he grows his own flowers to decorate the sukiya interior and collects seasonal serving vessels to delight guests. Technique, experience and sensibility all merge to create assortments of dishes that celebrate the seasons and their festivals.

1.8km

Higashichaya Nakamura

Japanese · ★ Michelin

¥¥¥¥

The star of the menu is the bounty of the Hokuriku region. Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab. As he cooks on an earthen charcoal brazier, the chef holds forth on their particular qualities and the passion of the fishermen with whom he does business. The restaurant name derives from the historic Higashi Chaya district of Kanazawa. From behind the counter, the chef waxes eloquent on the charms of his birthplace.

1.8km

Ukitacho Ima

Japanese · ★ Michelin

¥¥¥¥

The chef spent years fine-tuning his skills in a Japanese restaurant in Hozenji Yokocho. While treasuring the lessons he learned there, he now blazes his own culinary trail. Mindful of how knife technique can affect the flavour of sashimi, he practises daily and his grounded approach to cooking is reassuring to watch. Bringing together everything he has learned over his career, he expresses it in cuisine of the ‘here and now’. Rather than just copy his mentor, the chef treads his own path in the gastronomic world.

2.1km

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.

2.4km

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.

2.4km

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

3.3km

Mugito Mensuke

Ramen · 必比登

Queues form daily in front of this popular restaurant. The earthen wall made by a plasterer and counter seating with wooden trays are typical of neighbourhood Japanese restaurants. The dish that brings in many diners is the soy-sauce ramen made with chicken broth; the heart of its flavour is the mixture of guinea fowl and free-range chicken, raised together by a farmer who shares the chef’s vision. The flavours of the two fowl are layered within the clear, amber-coloured soup. House-made noodles, crafted for a satisfying finish, balance and support the character of the bowl.

1.8km

Yonemasu

Japanese · ★ Michelin

¥¥¥¥

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.

3.0km

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。

APA酒店新大阪南方站前

客房房型 · 5

豪华双床房

Connecting Room, Non Smoking

Standard Double Room with Two Double Beds

标准单人房

标准双人房

酒店设施 · 38

周边与地图