The Ritz-Carlton, Osaka
Hotel · Osaka-shi ·
Elegant rooms, Michelin-starred dining, luxe spa, and impeccable service
Elegant rooms, Michelin-starred dining, luxe spa, and impeccable service
"Dining at La Baie, I appreciated its Michelin star (earned in 2018), attentive service, and stunning seafood dishes led by a Brittany-born French chef." - AFAR
"With a fantastic location and beautiful decor, the Ritz-Carlton Osaka is a five-star hotel which, on the inside, at least, recalls an 18th-century British aristocratic mansion. Nothing’s too much effort for the wonderful employees here, known for going above and beyond for guests. (Don’t miss the opportunity to go for a run or a bike ride with a member of staff—it’s a great way to get the inside scoop on the surrounding area.) This is one of Osaka’s grandest hotels, tucked inside a minimalist, modern skyscraper; a popular base for travelers who appreciate its old-school charm and dedication to customer service. You’ll find the 291 rooms spread across floors 24 through 37, so great views are guaranteed—as are spacious rooms: even the smallest are 433 square feet. Expect British decor, like bedside tables carved from dark oak and winged chaise lounges, but a spa that calls back to its Japanese influences, featuring a menu with treatments like matcha-infused facials and massages with sake." - Melinda Joe
"A hotel that combines traditional luxury with modern design, featuring the MICHELIN-Starred La Baie for French gastronomy." - Faye Bradley
"A dining room fit for a noble mansion, décor of stunning symmetry and graceful service by the waitstaff create a moment cocooned in splendour. Commanding the kitchen is Christophe Gibert, a native of Bretagne. Accustomed to life by the sea, Gibert makes extensive use of seaweed. His preparations, with their strong accent on sauces, convey his spirit of respect for classic cooking." - Michelin Inspector
"Boxed sea urchins, foods from both land and sea, and tempura to start. The tempura, fried in blended oil, is light and airy. The secret is in the batter: to reduce gluten, wheat flour is chilled to below freezing before frying. One inventive dish is tempura of sea urchin and nori seaweed. Combinations are delightful, including eel grilled without seasoning then brushed with wasabi, and Orient clams dressed with pepper flowers." - Michelin Inspector