OSAKA | ℃ /

Zentis OSAKA

DINING

Encompassing a lounge, bar and restaurant
whose vibe transitions from dawn to dusk,
UPSTAIRZ serves up a distinctive
new take on the city’s unique culinary culture in
a refined yet relaxed atmosphere.

At UPSTAIRZ Lounge, Bar & Restaurant, the refined sensibilities of Executive Chef Shinya Otsuchihashi and his team bring out the natural flavors and textures of premium seasonal ingredients – whether in soups, entrées, aperitifs or afternoon tea delights

Come dusk, the season’s finest ingredients are paired with an inventive take on French cuisine, with a menu featuring both Japanese and French dishes bursting with the savory richness of umami.

An open kitchen, lofty outdoor terrace and artisanal design elements such as locally commissioned artwork and furnishings designed by Tara Bernerd & Partners complete the chic 250-square-meter expanse.

Location: 2nd floor
Capacity: 116 seats + 1 private dining room

 


<LIMITED OPERATIONS DUE TO COVID-19>

There are temporary limitations to services at UPSTAIRZ Lounge, Bar, Restaurant.
Last Order for food and drinks will be at 7:00 pm
UPSTAIRZ will close at 8:00 pm

*For those ordering a full course meal, last entry to the restaurant will be 6:00 pm
*From Sunday, April 25, alcohol will not be served in the lounge, bar nor restaurant.

 

We apologize for any inconveniences caused, and thank you for your kind understanding and cooperation.

 


*Private dining room seats 8 | JPY 12,100 room charge applies
*UPSTAIRZ’s restaurant space is available for private events
(JPY 605,000 minimum charge applies)
*Smoking is strictly prohibited throughout the hotel
(a designated smoking area on 2F is available for guests’ use)
*Menus are subject to change without notice
*Menu prices are inclusive of 10% service charge and consumption tax.

Breakfast
Breakfast
7:00 – 10:30 am
 

Awaken the senses with the essence of each season with freshly made soups brimming with the marvelous flavors and aromas of local ingredients. Featuring western and Japanese selections, the menu also includes made-to-order egg dishes and specialty coffee made with premium beans from local growers.

Lunch
Lunch
11:30 am – 3:00 pm
(last order 2:00 pm)

From à la carte options to prix-fixe menus presenting full-course presentations of each season’s best, lunchtime presents a variety of ways with which to savor premium ingredients in a casual, relaxed ambience.
Menu selections range from hamburgers and pastas to popular Japanese comfort food.

Dinner
Dinner
5:30 – 11:00 pm
(last order 10:00 pm)

The transition of both menu and ambience from casual to refined signals the start of dinner service, as highly sought-after ingredients sourced from the length of Japan take center stage. Seasonal selections such as Hokkaido scallops and premium Japanese beef pair effortlessly with organic wines as Chef Otsuchihashi and his team present an inventive new take on French cuisine.

Cafe
Lounge
10:00 am – midnight
(last order 10:00 pm)

With a special focus on seasonal fruits at their most flavorful, the signature offering of the lounge is its afternoon tea service – featuring freshly made petit desserts and savory fare paired with free-flow tea.
Also on the menu are light nibbles along with specialty coffee, original cocktails and sake.

Bar
Bar
2:00 pm – midnight
(last order 11:30 pm)

At the bespoke bar, green tea leaf and fruit extracts are among the ingredients uniquely transformed to create original cocktails designed to suffuse body and spirit.
The bar’s extensive menu also includes a sublime range of Japanese whiskies bound to impress amateurs and aficionados alike.

CHEF’S PROFILE

CHEF

At the helm of UPSTAIRZ is Executive Chef Shinya Otsuchihashi, who honed his culinary skills over the last two decades in both Japan and France.

Executive ChefShinya OtsuchihashiOtsuchihashi began his culinary studies at the Tsuji Culinary School in Osaka before transferring to its campus in France. Upon his return to Japan in 2004, he had stints at The Georgian Club and Château Restaurant Joël Robuchon before eventually moving back to France in 2012 to work at Saturne restaurant in Paris, where he developed an interest in ‘natural’ cuisine and biodynamic wines. In September 2015, he was appointed head chef for the opening of CRAFTALE, the Tokyo restaurant operated by esteemed Japanese food & beverage operator Café Co. and which has received a one Michelin star rating every year since it debuted. In 2017, Otsuchihashi received Gault & Millau’s Young Talent award, which recognizes the most promising up-and-coming chefs.

‘Osaka has its own original culinary culture – one which I very much respect and appreciate. I’m so passionate about the city and would love to be a part of the evolution of its culinary culture by adding my own personal touch to it.’