Guest-guided hotel insights
InterContinental Hotel Osaka by IHG
9.3/ 10Excellent
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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Member tier benefits
Member Tier Benefits
IHG One Rewards · Official published benefits
Earned with 20 Elite Qualifying Nights or 40,000 Elite Qualifying Points in a calendar year. Once earned, status is maintained through the end of the following calendar year.
Room Upgrade
~ Subject to availability
Subject to availability
T2 · OfficialBreakfast
✗ Not included
T2 · OfficialExecutive Lounge
✗ Not included
T2 · OfficialLate Checkout
~ Subject to availability
14:00
T2 · OfficialWelcome Gift
✓ Confirmed
T2 · OfficialOfficial published benefits. Actual delivery varies by property. Community data from FlyerTea reports. · Official source
06External scores · reference only, not verified
9.29/10FlyerKey composite · 2 sources
External aggregates never count as verified, and this page never shows a price.
Rooms & Views
经典
豪华小套房
一卧室套房
豪华经典
三卧室公寓式套房
两卧室公寓式套房
Brand official data · Actual features may vary
Restaurants nearby
- Pierre★ 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.119m
- Numata★★ 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 understudie1.1km
- KAHALA★★ 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
- Yonemasu★ 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.859m
- Kamigatachuka SHINTANI★ 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.972m
- Oimatsu Hisano★★ 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 r1.4km
- La Baie★ Michelin A dining room fit for a noble mansion, décor of stunning symmetry and graceful service by the waitstaff create a moment cocooned in splendour. Commanding the kitchen is Christophe Gibert, a native of Bretagne. Accustomed to life by the sea, Gibert makes extensive use of seaweed. His preparations, with their strong accent on sauces, convey his spirit of respect for classic cooking.1.0km
- KushinGarando★ Michelin The restaurant aspires to cheerful Chinese fare that delights with fun and surprises. The appetiser assortment offers a tour of China’s regions, each inspired by hometown cooking. A touch of variation appears in every dish: beef and green pepper stir-fry is cooked over low heat; crispy pork is wrapped in crepe. The word ‘Garan’ in the name means ‘a place where monks gather’, reflecting the house’s practice of serving everyone at once. After dinner, the guests assemble around a table to relax over Chinese tea and share the warmth of the moment together.1.0km
- Iroha★ Michelin Dinner at Iroha should be a once-in-a-lifetime experience, the chef decrees, so he lavishes his guests with the flavours of what’s in season. The extensive menu and the chef’s endless ingenuity testify to this commitment. An arranged sashimi dish is prepared using the techniques of skin searing, skin boiling, and kombu pickling. The popular beef cutlets are a hearty meat dish, ensuring that everyone leaves feeling satisfied. True to the restaurant’s name, which means ‘coloured leaves’, dishes are decorated with leaves of the season.1.0km
- capi★ Michelin The natural deliciousness of ingredients is expressed, mindful of the characteristics of each. Creative combinations weave a cuisine that lingers in the memory. The signature dish, ‘Caviar, Squid and Aubergine’, brings out a unique flavour profile through the interplay of saltiness and sweetness. ‘Bakuretsu Gyokai’, meaning ‘Exploding Seafood’, is a dish that combines baked risotto with soup of fish and shellfish, its humorous name conjuring an image of billowing aroma and concentrated flavour.1.1km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Osaka Castle Japanese castle in Chūō-ku, Osaka, Japan3.6km
- National Museum of Art, Osaka museum in Japan1.8km
- Museum of Oriental Ceramics, Osaka art museum in Osaka, Japan1.8km
- Osaka Science Museum science museum1.8km
- Ōsaka Tenmangū Shinto shrine in Osaka Prefecture, Japan2.0km
- Ishiyama Hongan-ji historical Buddhist temple located in Osaka, Japan3.5km
- Osaka Castle Park park3.6km
- Kyocera Dome Osaka baseball stadium in Osaka, Japan4.6km
Attraction data from Wikidata (CC0) — reference only.
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