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Rooms & Views
Located on the 31st floor, this twin room features city view and air conditioning. All rooms feature an private bathroom…
This spacious suite features 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The air-c…
2 Double Beds 624-sq-foot room, located on the top floor, city views Layout - Bedroom Relax - In-room massage…
2 Double Beds 624-sq-foot room, located on the top floor, city views Layout - Bedroom Relax - In-room massage…
This family room has a flat-screen TV, electric kettle and air conditioning. Rate includes 2 adjacent triple rooms with…
This unit features air conditioning and electric kettle. Room includes a twin and triple room with beds in each room. P…
This twin room has air conditioning and an electric kettle. All rooms feature an private bathroom equipped with a bathtu…
This quadruple room has air conditioning and electric kettle. This room features 2 single beds (47 in wide) and up to 2…
2 Large Twin Beds 409-sq-foot room with city views Relax - In-room massage available Internet - Free WiFi and…
The spacious twin room provides air conditioning, a wardrobe, as well as a private bathroom featuring a bath and a showe…
2 Large Twin Beds 355-sq-foot room with city views Relax - In-room massage available Internet - Free WiFi and…
This twin room features air conditioning. All rooms feature an private bathroom equipped with a bathtub and shower. Free…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.1.2km
- Ajikitcho Horieten★ Michelin The nameplate features calligraphy by Teiichi Yuki, a visionary who helped elevate the status of Japanese cuisine. The second-generation chef upholds the spirit that Yuki, founder of the Kitcho group, inherited from his mentor. The menu reflects the beauty of the seasons and conveys the culture of Japan. Gorgeous hassun appetiser platters incorporate elements of seasonal celebrations, placing traditional culinary craftmanship on full display. Inside the house, which is built in the tea ceremony room style, the decor is simple and rustic. The aesthetics of Japanese cuisine live and breathe in u754m
- milpa★ Michelin This is the place to sample modern Mexican cuisine. Respect for the traditions of the motherland are palpable as Japanese ingredients and modern techniques move the genre forward. Corn, the staple food, along with cacao and chili peppers, is sourced from Mexico, and, following tradition, the food is cooked over a wood-fired grill. Milpa is the name in the Nahuatl (Aztec) language for a farming system that enriches the earth; the chef likens cooking techniques to farming, cultivating a new Mexican culinary culture in Osaka.780m
- Nishishinsaibashi Yuno★ Michelin Dreaming up cuisine that matches the food to the guest is the mission of this Naniwa kappo. The menu’s called ‘Yuno’s omakase’ proclaiming a free-and-easy approach that strays from the norms of Japanese cuisine. Sashimi assortments are paired with onion dipping sauce or condiments; grilled items are dressed with vegetable sauces. Fishbone broth used in hot-pot fare attests to the restaurant’s spirit of wasting nothing. Come to enjoy the chef’s playful spirit and flavours of Osaka expressed through quality ingredients.817m
- 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.905m
- Alarde★ Michelin ‘Basque cuisine you can taste only at Alarde’ is the theme, as the chef matches recipes studied in the Basque Country to ingredients found in Japan. His passion shines in the wagyu beef cooked in a stone oven. Fire is built from charcoal and firewood, then grapevines are added to wreathe the beef in smoky aromas. While you’re waiting for the meat to cook, treat yourself to some pinchos or mixed rice. Experience the world of Basque food culture.1.5km
- 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.2.0km
- 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.2.4km
- agnel d'or★ Michelin Food conveys the seasons and culture of Japan. The curved earthen walls were fashioned by a plaster craftsman; the Japanese serving-ware was made in collaboration with contemporary ceramic artists. The chef draws inspiration for his cuisine from the strong relationships he fosters with food producers. Consommé made with essence of vegetables and fish is paired with house-made fermented foods. Working closely with producers, the chef creates French cuisine unique to Japan.1.8km
- 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.2.2km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Tsūtenkaku observation tower1.9km
- Shitennō-ji Temple Built in 593 A.D., this famous Buddhist temple features a five-story pagoda, statues and turtle ponds2.4km
- Kyocera Dome Osaka baseball stadium in Osaka, Japan1.9km
- Naniwa-kyō human settlement in Japan661m
- Osaka Stadium stadium808m
- National Bunraku Theatre theater1.1km
- Osaka Castle Japanese castle in Chūō-ku, Osaka, Japan3.5km
- Tennōji Zoo zoo1.9km
Attraction data from Wikidata (CC0) — reference only.
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