大阪樱花旅馆 / 假期住宿 2409
Osaka guest house sakura / Vacation STAY 2409
·Hotels
空调客房在客人入住之间进行消毒物业由专业清洁公司进行清洁互联网接入免费有线互联网无烟房间
官方介绍
The 1. 5-star Osaka Guest House Sakura offers comfort and convenience whether you're on business or holiday in Osaka. The hotel offers guests a range of services and amenities designed to provide comfort and convenience. Facilities like free Wi-Fi in all rooms, laundromat, daily housekeeping, kitchen, Wi-Fi in public areas are readily available for you to enjoy. Comfortable guestrooms ensure a good night's sleep with some rooms featuring facilities such as slippers, smoke detector, internet access – wireless, internet access – wireless (complimentary), non smoking rooms. The hotel offers various recreational opportunities. Osaka Guest House Sakura is an excellent choice from which to explore Osaka or to simply relax and rejuvenate.
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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)。
工作室
2 × Single bed11 ㎡最多 2 人
该套间配备了免费洗漱用品，并设有一个带淋浴和吹风机的共享浴室。在设施齐全的厨房中，客人可以找到炉灶、冰箱、厨具和微波炉。套间配有空调和暖气，确保舒适的居住环境。单位内配备了两张床。
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酒店设施 · 6
酒店提供的全部设施与服务(来自多源资料汇总)。
空调客房在客人入住之间进行消毒物业由专业清洁公司进行清洁互联网接入免费有线互联网无烟房间
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
253m
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.
559m
3
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.
186m
4
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.
302m
5
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.
302m
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.
313m
7
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.
313m
8
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.
703m
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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。