When you’ve flown halfway around the world to Osaka, Japan – it’s a relief to know you have comfortable dwellings at hand in which to recuperate from the jet lag. And we simply adored our stay at the Hilton Osaka – though not just for the rest and rejuvenation. Location-wise, one couldn’t be more ideally situated, being steps from JR Osaka Station and just 25 minutes from Osaka International Airport. And the striking, 35 story-high property is actually situated in the Umeda district- a bustling playground for business, shopping and entertainment.
Of course, while it’s a tired cliché, East really does meet West in the most stylish of ways at this hotel. Considered a bastion of luxury since opening its doors in 1986, it was given a recent refresh of its 562 guest rooms (3 of which are Japanese Tatami Suites). Moreover, the attentive team at Hashimoto Yukio Design imagined each space by embedding rooms with welcome Japanese flourishes, including green tea colored rugs dotted with cherry blossoms, crimson accent pieces, use of native tochi wood, yukata robes, and shoji screens – the latter which open to reveal sprawling, awe-inspiring skyscraper views of the cosmopolitan city below.
We got our contemporary culture fix by hitting the National Museum of Art, where we thrilled to the current exhibition, Christian Boltanski: Lifetime, a comprehensive survey of the exalted French artist’s oeuvre. Then we delved into Japan‘s fascinating history with a visit Osaka Castle, a 16th tribute to the country’s unification, before hitting the seemingly limitless historic landmarks in Kyoto – just 43 km away.
But we admittedly were content to mostly hole up at the Hilton, where four of the five dining options were just given culinary makeovers. Indeed, they have conceptualized new menus for Folk Kitchen (all day dining), Centrum Grill & Wine (showcasing a worldly selection of fine labels from around the globe) and My Place Cafe (perfect for happy hour cocktails and tea time fare).
Though our two fave spots turned out to be KawaUme Japanese Cuisine & Sushi (with new menus by 2-Michelin Star Chef Kazuo Takagi) and Tenka Teppanyaki. The former is a must because you absolutely cannot leave Osaka without trying their finest seasonal ingredients such as uni and fugu, best enjoyed with their locally brewed sake. The latter is a delectable jewel, where chefs wield their skillful showmanship, ingredients are given ample respect, and guests are provided with a meticulously crafted dining experience. Enjoy creative fare like foie croquettes stuffed with seasonal strawberries, and coveted cuts such as kobe beef sirloin, and buttery A5 wagyu filet – all masterfully grilled before your eyes, and best savored with one of their more than 250 varieties of wine.
In our glorious and perpetual food coma, we were perfectly happy each night to waddle back to our king size bed and down-filled sheets – mesmerized by the glow of the spectacular Osaka cityscape.