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ผู้ใหญ่2คนเด็ก0คน1 ห้อง
19,245  สิ่งอำนวยความสะดวก
ออเบิร์จ 8 ห้องพัก ที่จะทำให้คุณอิ่มเอมไปด้วยธรรมชาติและวัตถุดิบท้องถิ่นของเกาะอาวาจิ

I visited this time as a birthday gift for my friend and myself, and it was a truly special place worthy of the occasion. Contemporary art is displayed throughout the property, reflecting the owner’s refined aesthetic and attention to detail. At the same time, the Room and Facility are very simple—nothing unnecessary—making it the perfect environment to savor Awaji Island’s slow, relaxed pace. What left the strongest impression was the cuisine centered around wood-fire cooking. Dinner was French yet wonderfully light, and their commitment to local production for local consumption came through in every dish. The young chef’s creative sensibility was outstanding—especially the sauces! In particular, an abalone liver sauce and a browned-butter sauce served with butterfish were exquisite; I kept dipping bread into them until the very last bite. Dessert was also a new experience: a melon soda made from fermented melon purée brought to a gently sparkling stage! Breakfast was equally superb, featuring enzyme brown rice aged for more than four days. The most moving dish was the clear soup. Even the fermented shrimp-, kelp-, and soy-sauce base used for it was homemade specifically for this meal. Throughout everything, their dedication to ingredients and natural use of fermentation made me feel energized from within. The sauna wasn’t overly hot, so even I—someone who isn’t great with saunas—could enjoy it comfortably, and that deep sense of release afterward felt like true meditation. All staff members were kind and friendly as well, so I felt at ease throughout my stay. Although it was an Accommodation stay, it felt like a retreat. My mind had been busy lately, but this visit helped me return to quietness in both heart and head—and regain my natural strength. It was a genuinely enriching stay.

アートと旅が好き 16/7/2026
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เพลิดเพลินกับวิวกลางคืนของเมืองโอซาก้าจากห้องพัก โรงแรมหรูระดับพรีเมียม

I stayed on the club floor at Hotel Hankyu International during my time in Osaka, and it was an exceptionally satisfying stay. The front desk staff were extremely courteous, answering my questions warmly and attentively with genuine smiles. I felt truly welcomed. While the hotel has the elegance you’d expect from a luxury Hotel, it never felt stiff—service was delivered with a comfortable sense of distance that left a great impression. My club-floor room was spacious, with upscale furniture and furnishings throughout. The view of Osaka from the window was especially breathtaking. Through the large windows, Umeda’s night skyline spread out before me in full. Simply taking in the view felt like pure luxury. The club lounge also exceeded my expectations. I could relax in a calm atmosphere, and the staff were consistently thoughtful and attentive. The view from the window seats was wonderful as well—I lost track of time while unwinding there. The drinks and light bites were high quality, making this an excellent choice for anyone who wants to truly enjoy their Hotel stay. Most memorable of all was breakfast. The Japanese set included soft-shelled turtle rice porridge (suppon zosui), which was surprisingly delicious and made for an indulgent start to the day. The refined, deeply flavorful broth soaked into me with every sip, bringing happiness with each bite. There was none of the gaminess often associated with suppon—just a gentle taste at a level that hardly seemed like breakfast food. Every side dish was carefully prepared too, leaving me completely satisfied. From the room and night views to the club lounge, breakfast, and staff service—everything met an impressively high standard. It’s a Hotel that made me think, “I will definitely stay here again.” For anyone seeking a special stay in Osaka’s Umeda area, I can confidently recommend it. When I visit Osaka next time, I would absolutely choose the club floor again—it was a wonderful Hotel stay that let me fully enjoy an extraordinary escape from everyday life.

yamasecofr 21/7/2026
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