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Waqoo Shitaderamachi
Based on public data
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Rooms & Views
2 Large Twin Beds 283 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refriger…
This triple room features air conditioning and seating area. The room has a tatami (woven-straw) floor with an private b…
2 Large Twin Beds 264 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refriger…
This suite comes with 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The suite featur…
This suite is comprised of 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The suite o…
This twin room features air conditioning and seating area. The room has a tatami (woven-straw) floor with an private bat…
The double room includes a private bathroom, well-fitted with a bath, a shower, a bidet, a hairdryer and slippers. This…
1 Twin Bed 186 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator, e…
This room features a tatami (woven-straw) floor with an private bathroom and toilet. The bed is 55 in wide, 77 in long w…
1 Double Bed 177.9 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerato…
2 Twin Beds 188 sq feet Internet - Free WiFi Entertainment - Flat-screen TV Food & Drink - Refrigerator,…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Sushidokoro Amano★ Michelin The movements of the owner-chef’s fingers as he works are a marvel to watch. This deftness is apparent in his side dishes and sushi. His knife technique, informed by a deep understanding of the characteristics of each fish, raises the flavour to a new level. Sushi rice is changed frequently to maintain just the right temperature, that of the human body. Rice is gathered in the palm of the hand as if capturing air. Wasabi, applied with the index finger, is apportioned just right, as is the nikiri. Formed with practiced economy of movement, each nigiri is formed perfectly for true flavour.351m
- Sushi Harasho★★ Michelin The stately tea-house interior and Japanese-style painting of the spray from a waterfall enfold guests in an atmosphere of tranquillity. Proclaiming a no-nonsense approach to sushi, the two chefs restrict seasoning and other preparations to the bare minimum. They add no sugar to the sushi rice, the better to draw out the natural sweetness of fish and rice. Tuna is marinated in soy sauce only briefly; conger eel dressed in sauce that is only slightly sweet. As they form sushi by hand, both chefs focus on the basics of rice, wasabi, vinegar and fish.1.1km
- Hachi★ Michelin The proprietor of this refined, modern sukiya-style structure displays a unique approach while honouring tradition. The wanmono broth draws in the sweetness of kombu and the sharpness of shaved bonito. Sashimi showcases the chef’s disciplined knife technique. Generous amounts of seasonal ingredients are grilled over bincho charcoal. Even the handmade soba imparts a sense of season. ‘Omogashi’, the main sweet served in the tea ceremony, and usucha draw the meal to a close. Service is in the spirit of the tea ceremony.979m
- Yugen★★ Michelin Yugen means ‘mysterious profundity’, grace whose depths can never be plumbed. It connotes the depths of Japanese cuisine, a product of constant refinement through the ages. Keisuke Mifune puts on display the skills and instincts he honed at a ryotei. He pays attention to combinations of ingredients and dishware, expressing the changing of the seasons through his menu. A Fukuoka native, the chef furnishes the bounty of Kyushu in the form of seafood from the Genkai Sea and the Goto Islands.1.4km
- 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.1.7km
- 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.2.0km
- au soleil couchantBib The French tricolour flies over the district of Yuhigaoka. ‘Au soleil couchant’ means ‘at the setting sun’, a homage to this couple’s apprenticeship in Lyon and to Yuhigaoka, which means ‘hill of the setting sun’. The chef as culinary artisan commands the kitchen, while his pâtissière wife serves customers. As in any good bistro, portions are generous. Pleasingly, vegetables are used in abundance. Respect for tradition and true French spirit permeate the establishment.382m
- 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.2.2km
- 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.2.3km
- 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.2.5km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Shitennō-ji Temple Built in 593 A.D., this famous Buddhist temple features a five-story pagoda, statues and turtle ponds597m
- Tsūtenkaku observation tower545m
- Tennōji Zoo zoo405m
- Osaka City Museum of Fine Arts Municipal museum in Osaka City622m
- Tennōji Park Park in Osaka, Japan635m
- Osaka Stadium stadium1.0km
- National Bunraku Theatre theater1.3km
- Naniwa-kyō human settlement in Japan1.2km
Attraction data from Wikidata (CC0) — reference only.
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