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Reco Hotel Mikuni

Name: Reco Hotel Mikuni
Address: Mikuni 2-2-62, Toyonaka, JP

★★★★·76.0/ 10Excellent

·Hotels

📍Mikuni 2-2-62 · Toyonaka ↗

📞+81661512757

2018 renovated· 44 rooms· Check-in 03:00 PM / out 10:00 AM

ParkingAir conditioningFamily roomsLift / ElevatorLuggage storageFire extinguishersAll 14 facilities +

Review

Official

Experience an abundance of unparalleled facilities and features at Reco Hotel Mikuni. Maintain seamless communication using the complimentary Wi-Fi at hotel. Discovering Toyonaka becomes even more accessible, thanks to the taxi amenities provided at the hotel. Guests can avail parking facilities at the hotel.Reception assistance is offered at the hotel featuring luggage storage.During leisurely days and evenings, on-site amenities such as daily housekeeping enable you to fully enjoy your accommodation. Kindly note that smoking is prohibited in the hotel to ensure fresher air for all visitors. For visitors wishing to smoke, designated smoking zones can be found.At Reco Hotel Mikuni, every guestroom is provided with convenient amenities and fittings to ensure a comfortable stay. Enhance your experience at hotel with the knowledge that certain rooms are equipped with linen service, blackout curtains and air conditioning for your convenience. Certain rooms offer in-room amusement features such as the television for your enjoyment. In select rooms at the hotel, a refrigerator is available for those moments when it seems necessary.It is worth noting that certain guest bathrooms feature a hair dryer, toiletries and bathrobes for your convenience.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Service7.6

Value7.2

Cleanliness6.7

Facilities6.2

Location6.1

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Dining

Shunsaiten Tsuchiya

Tempura, Japanese · ★★ Michelin

¥¥¥

Techniques from every genre of Japanese cuisine are used for tempura; items may be pre-cooked or lightly scored and seasoned to bring out their natural flavour before frying. Keen to highlight Kansai ingredients, the chef stocks octopus, pike conger and tilefish. Osaka flourished as a centre of cotton production, so the chef cooks with a unique cottonseed oil in solidarity with producers. A beacon of Naniwa food culture to the world, with imaginative twists.

2.4km

Kashiwaya Osaka Senriyama

Japanese · ★★★ Michelin

¥¥¥

Hideaki Matsuo expresses traditional Japanese culture, guided by the traditional cycle of twenty-four seasons. The chef’s messages on the menu are designed to conjure up scenes of nature in front of guests’ eyes, while seasonal flavours and annual events are woven into the cuisine in truly elegant ways. At an Expo 2025 Osaka, Kansai, Japan event, Matsuo showcased Osaka food culture to the world. He warmly welcomes trainees from overseas, dedicating himself to the development and progress of the industry.

3.8km

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.

4.2km

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.

4.1km

Pierre

French · ★ 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.

4.1km

Yonemasu

Japanese · ★ 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.

4.3km

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.

4.3km

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.

4.5km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Reco Hotel Mikuni

Guest scores & sentiment

Room types · 2

Triple Room

Standard Twin Room - Non-Smoking

Facilities · 14

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