8.3/ 10Very good
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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Rooms & Views
Japanese Style Room,6 Tatami Mats:15 Minutes from Itami Airport by Taxi, Tatoo may not be allowed.
Mountain view
3 Twin Futons 301-sq-foot room with mountain views Entertainment - Digital channels Food & Drink - Refrigerat…
Family Room with Private Bathroom
Mountain view
The family room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. The a…
Japanese-Style Family Room with Open-Air Bath - Smoking
More spacious air-conditioned room with a private open-air bath. Guests sleep in Japanese futon bedding on tatami (wove…
Japanese-Style Deluxe Family Room - Smoking
More spacious air-conditioned room. Guests sleep in Japanese futon bedding on tatami (woven-straw) floors. A flat-screen…
Japanese Style Room,12 Tatami Mats:15 Minutes from Itami Airport by Taxi, Tatoo may not be allowed.
Mountain view
5 Twin Futons 205-sq-foot room with mountain views Entertainment - Digital channels Food & Drink - Refrigerat…
Japanese-Style Triple Room - Non-Smoking
Guests sleep in Japanese futon bedding on tatami (woven-straw) floors. A flat-screen TV, fridge and an electric kettle w…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- 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.3.3km
- 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.11.1km
- 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.11.6km
- 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.17.1km
- 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.19.4km
- 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 understudie18.4km
- 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.18.5km
- 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 r18.7km
- Higashichaya Nakamura★ 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.17.2km
- Miyamoto★★ Michelin The crockery forms an essential part of the cuisine of Miyamoto. From a collection years in the making, each item is carefully selected to complement the item served on it. The arrangements remain simple to let this harmony shine, and there is a refreshing honesty in the chef’s unstinting use of ingredients. He honours the customs of Japanese cuisine yet cooks unbound by theory; he aspires to run a restaurant where he freely creates what is simply delicious. House-made udon is prepared according to the season. The purity of white rice cleanses the soul.18.8km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Meiji no Mori Minō Quasi-National Park quasi-national park in Osaka prefecture, Japan3.3km
- Church of the Light chapel in Ibaraki, Osaka Prefecture designed by Tadao Ando9.7km
- Suita Stadium building in Suita, Osaka Prefecture, Japan10.7km
- CupNoodles Museum Osaka Ikeda science museum4.6km
- Itsuō Art Museum museum in Japan3.7km
- Osaka Expo '70 Stadium football stadium10.5km
- National Museum of Ethnology museum and research institute in Japan9.4km
- Tower of the Sun building by Tarō Okamoto9.8km
Attraction data from Wikidata (CC0) — reference only.
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