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酒店 LiVEMAX PREMIUM Umeda EAST

Name: 酒店 LiVEMAX PREMIUM Umeda EAST
Address: Kita-ku Yamazakicho 4-16, 大阪市, JP

HOTEL LiVEMAX PREMIUM Umeda EAST

★★★·8.3/ 10推荐

·Hotels

📍Kita-ku Yamazakicho 4-16 · 大阪市 ↗

📞+81647090030

2019 开业· 111 间客房· 入住 03:00 PM / 退房 10:00 AM

空调电梯热水浴缸/按摩浴缸桑拿公共浴池蒸汽房全部设施 · 31 +

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官方介绍

With a stay at Hotel LiVEMAX Premium Umeda-East in Osaka (Kita), you'll be within a 5-minute drive of Umeda Arts Theater and Hankyu Umeda Main Store. This hotel is 1. 6 mi (2. 6 km) from Umeda Sky Building and 2. 5 mi (4 km) from Amerikamura. Make use of convenient amenities, which include complimentary wireless Internet access and a television in a common area. Featured amenities include laundry facilities and an elevator. Satisfy your appetite at the hotel's coffee shop/café. Buffet breakfasts are available daily from 6:30 AM to 9:00 AM for a fee. Stay in one of 111 guestrooms featuring flat-screen televisions. Complimentary wireless Internet access is available to keep you connected. Private bathrooms with shower/tub combinations feature complimentary toiletries and bidets. Conveniences include electric kettles and free tea bags/instant coffee, and housekeeping is provided daily.

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

服务8.8

设施8.8

清洁8.8

环境8.2

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周

周边与地图

餐厅景点

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.

135m

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.

386m

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.

916m

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.

1.0km

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.

652m

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

1.1km

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.

1.2km

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

1.3km

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。

酒店 LiVEMAX PREMIUM Umeda EAST

住客评分与口碑

客房房型 · 5

城市景观双人间 - 禁烟

带城市景观的双人房 - 吸烟

双人房带小双人床 - 吸烟

双人间（小双人床） - 含禁烟

单人房 - 无烟 - 允许小型犬

酒店设施 · 31

周边与地图