Based on public data
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Rooms & Views
2 Large Twin Beds 700-sq-foot soundproofed room with lake and garden views Internet - Free WiFi Entertainment…
2 Large Twin Beds 700-sq-foot room with garden views Internet - Free WiFi Entertainment - Flat-screen TV with…
2 Large Twin Beds 495-sq-foot soundproofed room with lake and garden views Internet - Free WiFi Entertainment…
3 Twin Beds 280-sq-foot room with garden views Internet - Free WiFi Entertainment - Flat-screen TV with satel…
1 Double Bed 280-sq-foot room with mountain views Internet - Free WiFi Entertainment - 32-inch flat-screen TV…
1 Double Bed 258-sq-foot soundproofed room with lake and garden views Internet - Free WiFi Entertainment - Fl…
2 Large Twin Beds 258-sq-foot soundproofed room with lake and garden views Internet - Free WiFi Entertainment…
2 Twin Beds 258-sq-foot soundproofed room with lake and garden views Internet - Free WiFi Entertainment - Fla…
3 Twin Futons 258-sq-foot soundproofed room with lake and garden views Internet - Free WiFi Entertainment - F…
2 Twin Beds 258-sq-foot room with garden views Internet - Free WiFi Entertainment - Flat-screen TV with satel…
3 Twin Beds Overlooking the mountains Internet - Free WiFi Entertainment - 32-inch flat-screen TV with satelli…
4 Twin Beds Soundproofed room Internet - Free WiFi Entertainment - 32-inch flat-screen TV with satellite chann…
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Restaurants nearby
- Kashiwaya Osaka Senriyama★★★ 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.40.7km
- HAJIME★★★ Michelin An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature.42.4km
- Shunsaiten Tsuchiya★★ 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.40.0km
- 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.44.0km
- Ichiju Nisai Ueno Minoten★ Michelin A Japanese restaurant at the foot of the Minoh mountains. The head chef weaves the turning of the seasons into his menu. Hassun platters are arranged on large plates using several small dishes, then garnished with leaves gathered on the mountainside. Tempura, prepared with rice oil, is light in texture. If you reserve a seat on the ground floor, the tempura master will fry each piece right before your eyes. Dine with relish on the bounty of nature, serenaded by the murmuring Minoh River.37.7km
- 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 understudie42.2km
- 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.42.4km
- 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 r42.8km
- Tenjimbashi Aoki★★ 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.42.9km
- La Cime★★ MichelinWorld's 50 Best #9 Yusuke Takada unravels the mysteries of the classics while pursuing the modern. Takada is the author of a new French cuisine, one imbued with the essence of Japan. Takada’s aim in using traditional ingredients such as kudzu vine, tofu skin, miso and wasabi is to proclaim the goodness of foodstuffs grown and raised in Japan. Cultural elements from Osaka and his native Amami Ōshima weave together into a story that is unique and fascinating.43.2km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Akashi Kaikyō Bridge suspension bridge in Kobe, Japan22.5km
- Kobe Mosque mosque in Japan17.8km
- Himeji Castle Japanese castle complex33.5km
- Kobe Port Tower observation tower18.9km
- Kobe Universiade Memorial Stadium building in Suma-ku, Hyogo Prefecture, Japan15.1km
- Mount Rokkō mountain in Hyōgo Prefecture, Japan19.2km
- Mount Tanjō mountain in Hyōgo Prefecture, Japan5.9km
- Jōdo-ji Temple Buddhist temple in Hyōgo Prefecture, Japan10.4km
Attraction data from Wikidata (CC0) — reference only.
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