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Kamagasaki University of the Arts Cafe Garden Guest House aka Cocoroom
Based on public data
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Rooms & Views
Guests will find a stovetop, a refrigerator, kitchenware and a microwave in the well-equipped kitchenette. The family ro…
This bed in dormitory features a washing machine, kitchenware and dining area.
This bed in dormitory features a electric kettle, air conditioning and washing machine.
Guests will find a stovetop, a refrigerator, kitchenware and a microwave in the well-equipped kitchenette. The triple ro…
Guests will find a stovetop, a refrigerator, kitchenware and a microwave in the well-equipped kitchenette. The triple ro…
This bed in dormitory has a dining area, toaster and electric kettle.
This bed in dormitory features a microwave, kitchenware and barbecue.
Guests will find a stovetop, a refrigerator, kitchenware and a microwave in the well-fitted kitchenette. The quadruple r…
Guests will find a stovetop, a refrigerator, kitchenware and a microwave in the well-fitted kitchenette. The twin room a…
Guests will find a stovetop, a refrigerator, kitchenware and a microwave in the well-fitted kitchenette. The twin room a…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Sushidokoro Amano★ Michelin The movements of the owner-chef’s fingers as he works are a marvel to watch. This deftness is apparent in his side dishes and sushi. His knife technique, informed by a deep understanding of the characteristics of each fish, raises the flavour to a new level. Sushi rice is changed frequently to maintain just the right temperature, that of the human body. Rice is gathered in the palm of the hand as if capturing air. Wasabi, applied with the index finger, is apportioned just right, as is the nikiri. Formed with practiced economy of movement, each nigiri is formed perfectly for true flavour.1.4km
- Sushi Harasho★★ Michelin The stately tea-house interior and Japanese-style painting of the spray from a waterfall enfold guests in an atmosphere of tranquillity. Proclaiming a no-nonsense approach to sushi, the two chefs restrict seasoning and other preparations to the bare minimum. They add no sugar to the sushi rice, the better to draw out the natural sweetness of fish and rice. Tuna is marinated in soy sauce only briefly; conger eel dressed in sauce that is only slightly sweet. As they form sushi by hand, both chefs focus on the basics of rice, wasabi, vinegar and fish.2.3km
- Matsuzushi Tanigawa★ Michelin The second-generation owner-chef welcomes you to his shop tucked away in a residential quarter of Abeno. Though the interior is newly renovated to serve as the chef’s own stage, the exterior, passed down from his father, deliberately retains a Showa era look. With roots planted firmly in the local community, the chef takes care to source his fish from Osaka Bay and nearby seas. He rests his fish to draw out the flavour, accenting it again by serving it on mildly vinegared rice. The friendly air of the gentle chef brings back nostalgic memories of the neighbourhood sushi houses of old.2.1km
- Hachi★ Michelin The proprietor of this refined, modern sukiya-style structure displays a unique approach while honouring tradition. The wanmono broth draws in the sweetness of kombu and the sharpness of shaved bonito. Sashimi showcases the chef’s disciplined knife technique. Generous amounts of seasonal ingredients are grilled over bincho charcoal. Even the handmade soba imparts a sense of season. ‘Omogashi’, the main sweet served in the tea ceremony, and usucha draw the meal to a close. Service is in the spirit of the tea ceremony.2.1km
- Yugen★★ Michelin Yugen means ‘mysterious profundity’, grace whose depths can never be plumbed. It connotes the depths of Japanese cuisine, a product of constant refinement through the ages. Keisuke Mifune puts on display the skills and instincts he honed at a ryotei. He pays attention to combinations of ingredients and dishware, expressing the changing of the seasons through his menu. A Fukuoka native, the chef furnishes the bounty of Kyushu in the form of seafood from the Genkai Sea and the Goto Islands.2.6km
- Taian★★★ Michelin ‘Taian’ means ‘big hut’, and indeed this little place has a huge spirit. Recalling the apparent paradox of the tea ceremony, in which a small, spare space is made to feel boundless, the cosy and clean décor is exceptional in its modesty. The cuisine crystallises the skill and passion of Hitoshi Takahata, while the contrast between outward appearance and inner content is a reflection of his philosophy. Cuisine with depths of flavour satisfies the soul.3.0km
- au soleil couchantBib The French tricolour flies over the district of Yuhigaoka. ‘Au soleil couchant’ means ‘at the setting sun’, a homage to this couple’s apprenticeship in Lyon and to Yuhigaoka, which means ‘hill of the setting sun’. The chef as culinary artisan commands the kitchen, while his pâtissière wife serves customers. As in any good bistro, portions are generous. Pleasingly, vegetables are used in abundance. Respect for tradition and true French spirit permeate the establishment.1.3km
- Teruya★★ Michelin The owner-chef teases out subtle flavours with a versatile sensibility and technique honed in Kyoto. He takes particular care when blending his dashi. Prepared with a light flavour, it draws out the character of each ingredient. Flavours of other ingredients transfer to the dashi in wanmono, steamed items and takiawase, lending depth to their taste. Preparations are simple, yet unseen tweaks make each item unique. Admire antique serving-ware and vessels fashioned by modern artists as you savour the tastes of the season.2.9km
- Tempura KozakiBib Tempura Kozaki expresses the seasons through ten pieces of tempura. The procession begins with tiger prawn, then alternates between vegetables and seafood. Experience in other disciplines of Japanese cuisine shines in the choice of ingredients such as deboned pike conger and Japanese mugwort gluten cake. Pieces are lightly deep-fried in cottonseed oil and served with warm tentsuyu. Frequent changes of coating show the skill of the seasoned veteran. This popular restaurant is full night after night; for the first Sunday of each month, reservations are accepted two months in advance.1.5km
- Masuda★ Michelin Hanging in the kitchen is a framed calligraphy motto bearing the phrase ‘Hakuraku no ikko’ -a reference to distinguishing true quality. It reflects the chef’s wish to keep improving so as to earn the respect of his diners. For the chefs, the plain wood counter is the stage on which they perform as one cohesive unit. Food and dishware captivate with seasonal combinations. The hassun is especially attention-grabbing: beauty sculpted from the bounty of land and sea, where both rich and light coexist. Guests here are welcomed with carefully prepared dishes.3.1km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tsūtenkaku observation tower706m
- Shitennō-ji Temple Built in 593 A.D., this famous Buddhist temple features a five-story pagoda, statues and turtle ponds1.4km
- Tennōji Park Park in Osaka, Japan682m
- Osaka City Museum of Fine Arts Municipal museum in Osaka City727m
- Tennōji Zoo zoo803m
- Osaka Stadium stadium1.7km
- Yanmar Stadium Nagai building in Higashisumiyoshi-ku, Osaka Prefecture, Japan3.8km
- Naniwa-kyō human settlement in Japan1.9km
Attraction data from Wikidata (CC0) — reference only.
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