We came to Osaka to stay at OMO7 Osaka by Hoshino Resorts, which opened on April 22, 2022.
The facilities, rooms and activities were introduced in earlier accounts. This time, the focus is the food.
OMO7 Osaka by Hoshino Resorts: A City Resort Designed for Travelers
OMO7 Osaka by Hoshino Resorts: A City Resort Designed for Travelers
Hoshino Resorts’ OMO brand, described here within the group’s 108-year history, serves people staying in the city to explore it. Its numbers—1, 3, 5 and 7—indicate increasing service or facility levels… [The original related-article excerpt ends here.]
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Experiencing Local Culture with OMO7 Osaka’s OMO Rangers
Experiencing Osaka Culture with Local Hotel Staff: OMO7 Osaka’s OMO Rangers
We came to stay at OMO7 Osaka, newly opened on April 22, 2022. With 436 rooms and the Miyagreen garden, the property is larger than many resorts, despite being in Osaka city… [The original related-article excerpt ends here.]
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Early in the morning, we head to OMO Dining for breakfast.
Rounded indirect lighting gives the restaurant a slightly dreamlike feel.
Drinks are set out,
and the buffet has a broad selection.
Kitsune udon, made to order.
Negiyaki, a scallion pancake that reminds the author of Korean pajeon.
Bonito flakes feature in many dishes, and watching a staff member shave them is part of the interest.
A vegetable-filled salad selection.
Scrambled eggs and boiled eggs displayed in a takoyaki pan.
Appetizing simmered mackerel.
There are also plenty of side dishes sourced from nearby Kizu Wholesale Market.
For Kizu Market in particular, an OMO Ranger morning walk is available in the account, so joining that before breakfast could be an enjoyable sequence.
Croissants and other breads.
A smoked-salmon and cheese bagel.
A tempting range of desserts.
Yogurt with honey, strawberry jam or mango jam.
Fruit-and-cream brioche that changes with the season.
Cured ham is here too, a welcome breakfast addition.
Plenty of fruit desserts.
Overall, bread and sweets feel especially well represented.
A generous breakfast to start the day.
After breakfast, we move to neighboring OMO Café & Bar.
For customers having the café breakfast there, coffee was complimentary from 7–10 a.m. under the source-period offer.
Take it back to your room or drink it at the café seats or terrace.
There are only two of these particularly atmospheric tables, so I would take one when it becomes free.
If a buffet feels too much, OMO Café & Bar offered a lighter Western-style breakfast from 7 a.m.
The prices seemed quite reasonable.
The Croque Okan Set—egg, ham and cheese toast with okonomiyaki sauce—was JPY 1,250.
With plenty of ham and cheese inside, it is more filling than it first looks.
Okonomiyaki sauce works remarkably well with the egg, ham and cheese.
I feel full enough to skip lunch.
Still not particularly hungry at lunchtime, I try a light dessert instead.
Osaka-style mixed-fruit juice, a doughnut-shaped cream puff and a cheesecake made to look like takoyaki.
Enjoyed in the Miyagreen hotel garden, it feels like a scenic café visit in its own right.
For dinner, OMO Dining offers course menus.
The restaurant is transformed for an elegant evening.
There were two courses: Naniwa Neo Classic and Naniwa KUSHI Cuisine.
Naniwa Neo Classic’s Osaka-style hako-zushi, or pressed box sushi.
Almost too pretty to eat.
It is cut into pieces like a dessert, making it both fun and delicious.
Naniwa Neo Classic’s Hansuke
In Osaka, an eel’s head is called hansuke (半助), according to the source.
Osaka is known as the nation’s kitchen, and its food culture makes good use of ingredients. The stick-shaped item in the middle is described as finely ground eel head, a part the account says is discarded in some other regions.
The hansuke has an intense eel flavor, and the grilled eel is delicious too.
Kassen, Presented beneath a Cloud of Steam
At first I am unsure what has arrived: a round glass dome filled with vapor. Lift it, and the vapor spreads to reveal the dish.
It contains pufferfish, assorted vegetables, irizake seasoning and scallion ice cream.
I am particularly curious about the scallion ice cream. It is not sweet, giving it a very unusual flavor.
A new experience for me.
Now for the other menu, Naniwa KUSHI Cuisine.
First, Osaka’s indispensable kushikatsu.
Each skewer has a charming little shape.
An asparagus-and-bacon skewer with a colorful, garden-like salad.
The salad is so beautiful that it seems a shame to eat it.
A dessert concealed within cotton candy is memorable as well.
For a more neighborhood-focused meal, there was also an Osaka kushikatsu tour called ‘Discover the Appeal of Kushikatsu.’
Experiencing Osaka Culture with Local Hotel Staff: OMO7 Osaka’s OMO Rangers
The tour visited three distinctive shops in Shinsekai, described as kushikatsu’s home, around 15 minutes from the hotel.
An OMO Ranger—a hotel staff guide—handled reservations and introductions, making it easier to explore local restaurants.
Each shop had its own personality, so I looked forward to every new stop.
The guide explained how to eat, the shops’ histories and their individual features in a way a first-time visitor could follow.
An evening exploring Osaka’s casual local food, eating and drinking along the way, is an experience I would recommend.
At OMO7 Osaka, we tried neighborhood restaurants, light café sweets and a full restaurant dinner course.
It seems a good option for a trip centered on food.
OMO7 Osaka by Hoshino Resorts
https://www.hoshinoresorts.com/kr/resortsandhotels/omobeb/omo/7osaka.html
Address: 3-16-30 Ebisunishi, Naniwa Ward, Osaka
Phone: 0570-073-099
Source access estimate: five minutes on foot from JR Shin-Imamiya Station
Menus and meal contents may change without notice, as noted in the original.