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Umedaholic 酒店

Name: Umedaholic 酒店
Address: 5-2 Togano Kita, Osaka, Osaka Prefecture, 530-0056, 大阪市, JP

Umedaholic Hotel

★★★·8.7/ 10推荐

·Hotels

📍5-2 Togano Kita, Osaka, Osaka Prefecture, 530-0056 · 大阪市 ↗

📞+81647928380

117 间客房· 入住 03:00 PM / 退房 11:00 AM

24小时前台行李寄存免费无线网络指定吸烟区电梯现场投币洗衣机全部设施 · 8 +

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官方介绍

Enjoy a comfortable stay at the Umedaholic Hotel in central Osaka, conveniently located within a 5-minute drive of Dotonbori and Osaka Station City. The hotel offers 117 air-conditioned rooms equipped with microwaves, flat-screen TVs, and complimentary Wi-Fi. Start your day with a satisfying meal at our restaurant and unwind in the evening with a drink at the bar/lounge. Additional amenities include a 24-hour front desk, luggage storage, laundry facilities, and on-site self-parking (subject to charges). Explore nearby attractions such as HEP Five Shopping Mall and Tenjimbashi-Suji Shopping Street, both within a short distance from the hotel.

住客评分与口碑

基于 — 条住客评论汇总 · 多源覆盖

维度评分 · 跨来源加权

清洁9.4

服务9.0

设施8.8

环境8.4

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房

客房房型 · 4

房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。

环球双人房，非吸烟

1 × Queen Bed20 ㎡最多 2 人

1张大床面积217平方英尺互联网 - 免费无线网络娱乐设施 - 32英寸平面电视，提供优质频道和新上映电影餐饮 - 微波炉，迷你酒吧（可能需额外收费），咖啡/茶具，以及免费瓶装水睡眠舒适度 - 床单干净整洁浴室设施 - 私人浴室，淋浴/浴缸组合，拖鞋，以及免费洗漱用品实用性 - 保险箱和笔记本电脑工作区域舒适性 - 空调，每日清洁服务，供暖设施无障碍设施 - 公厕旁有扶手禁烟房

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双人间，非吸烟

2 × Twin bed19 ㎡最多 2 人

两张大双人床 210平方英尺网络服务 - 免费WiFi 娱乐设施 - 32英寸平板电视，提供优质频道及新片首映饮食设施 - 微波炉、迷你吧（可能会产生费用）、咖啡/茶冲泡器，以及免费瓶装水睡眠舒适性 - 床单洁净浴室设施 - 私人浴室，淋浴/浴缸组合，拖鞋及免费洗漱用品实用设施 - 保险箱和笔记本电脑工作空间舒适性 - 空调、每日 housekeeping 服务及暖气无烟房间

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双人间，禁烟

1 × Queen Bed18 ㎡最多 2 人

一张皇后床面积204平方英尺网络连接 - 免费WiFi 娱乐设施 - 32寸平板电视，提供优质频道及最新电影餐饮服务 - 微波炉、迷你吧（可能需额外收费）、咖啡/茶冲泡器及免费瓶装水睡眠环境 - 床单干净整洁浴室设施 - 私人浴室，淋浴/浴缸组合，拖鞋及免费洗浴用品实用设施 - 保险箱及办公空间，适合使用笔记本电脑舒适体验 - 设有空调，每日客房清洁及暖气禁烟房

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客房豪华房，无烟

豪华房，无烟

1 × Queen Bed最多 2 人

1张大号床或2张大双人床隔音房间互联网 - 免费WiFi 娱乐设施 - 32英寸平面电视，提供高级频道及最新电影餐饮 - 微波炉、小型迷你吧（可能收取费用）、咖啡/茶具以及免费瓶装水睡眠 - 床单浴室 - 私人浴室，淋浴/浴缸组合，拖鞋和免费洗漱用品实用设施 - 安全保险箱和笔记本电脑工作区舒适度 - 空调、每日清洁服务和暖气禁烟房

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周

周边与地图

餐厅景点

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

436m

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.

605m

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

717m

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.

383m

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.

808m

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.

451m

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.

479m

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.

481m

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。

Umedaholic 酒店

住客评分与口碑

客房房型 · 4

环球双人房，非吸烟

双人间，非吸烟

双人间，禁烟

豪华房，无烟

酒店设施 · 8

周边与地图