Conrad Osaka – Review

The Conrad Osaka occupies the highest floors of Nakanoshima Festival Tower West, its lobby soaring 200 metres above the city on the 40th floor. This is sky-high luxury on Osaka’s cultural island, where world-class museums, galleries and historic architecture sit between two rivers. Contemporary design meets Japanese precision and attention to detail throughout, from the dramatic spiral staircase, the 80-year-old bonsai at reception, and the thoughtful check-in ritual.

The lift doors open and light floods in. You step out onto a mezzanine level with full length internal glass balcony, overlooking the floor below, reached by a sweeping spiral staircase. Above, the windows continue for 4 storeys, creating a soaring space of glass and sky, offering panoramic views of Osaka. This is the 40th floor of Nakanoshima Festival Tower West, and this is how the Conrad Osaka says hello.

This mezzanine level leads to the check-in area, where an 80-year-old Chinese juniper bonsai sits by the huge windows. The team welcomed us with sake poured into shallow ceramic cups. The cups had delicate leaf designs visible in the glaze, and as the sake filled them, the leaves changed colour, becoming more vibrant, autumn coming to life in our hands. It was a creative gesture that captured something essential about Japan: the celebration of seasons, and the pleasure found in precise and thoughtful detail.

The Room

Our King Premium View Room was on the south side of the building, looking out across the skyline of Osaka. The design was minimalist but warm. Dark wood furniture, polished black lacquer drawers in the steel-framed bar unit, and bright accents of red throughout: in the contemporary twisted wooden sculpture above the bed, the sofa, and even the coffee machine A chaise longue sat by the window. There was a desk with an ergonomic chair, plenty of storage, and a well-stocked bar with a beautiful Japanese cast iron teapot. Turndown brought a personalised weather forecast for the coming day and a proper carton of fresh milk for the next morning’s coffee. Small details, that define 5 star service.

Waking up here is memorable. The morning light came through those floor-to-ceiling windows, and the city stretched out below, all that architecture and space, inviting us to get out and explore.

The bathroom had a deep soaking tub, twin vanities, a separate shower, and the playful Conrad rubber duck. A Conrad Osaka bear waited on the bed. Amenities are Byredo.

Executive Lounge

Our booking included access to the executive lounge on the 38th floor. The space is comfortable with good views, but the visiting hours felt strict and wine or beers were unavailable outside set times. A little more generosity would go a long way.

Dinner at Kura

For dinner, we booked Kura, the hotel’s Japanese restaurant combining teppanyaki and sushi. We were looked after by Michael Adjoute, Assistant Director of Food and Beverage. Michael has lived in Japan for decades and built a life here, and his passion for the country runs deep. He joined us at each course to pour the wine, describe the dish, and share his love of Japanese food and drink.

We sat at the teppanyaki counter, the chef cooking directly in front of us. The experience began with wagyu nigiri and fish nigiri, the rice shaped from a classic wooden container at the adjacent sushi station. Then came a fish dish with Japanese mint, the skin prepared separately on the grill and cut with such precision it decorated the plate like artwork. Prime wagyu followed on the hot surface, alongside mushrooms, pak choi, and seasonal root vegetables each ingredient sliced and presented immaculately. There was a simply, yet precisely presented grape and melon dessert to close.

Michael guided us through Japanese wines we would never have found ourselves: a Grande Polaire Nagano Chardonnay 2023, and an Azuminoikeda Chardonnay 2021. He introduced us to Dassai 23, a sake made from Yamada-Nishiki rice polished to just 23 per cent of its original grain. He explained how different polishing levels produce different sakes, from Dassai 45 to the extreme refinement of the 23. A mini masterclass as we watched the chef prepare our meal.

Nightcap at 40 Sky Bar

After dinner, we headed to 40 Sky Bar and Lounge. The city glittered below. A Cuban band was playing, two excellent vocalists, lively and international and completely unexpected. I had a Negroni, my companion a Hibiki Japanese whisky.

The bartender brought over a popup book, and we opened it not knowing what to expect. You lay it on its side so the cover lifts up, pulling the first scene into three dimensions. Simple watercolour brush strokes, almost childlike, but clever. The first popup showed the river island where the Conrad sits, the twin towers of the building rising from the page. Turn further and each destination in the Kansai region has its theme: Water for Osaka, with its ship, Tsutenkaku Tower and Osaka Castle; Culture for Kyoto; Forest for Nara; Nature for Wakayama. Not a cocktail menu, but playful, creative, surprising destination storytelling.

Breakfast

Breakfast at Atmos Dining is worth taking leisurely. The 40th-floor view in the morning light is extraordinary. I had the okonomiyaki Benedict, the hotel’s signature dish, a clever fusion of Osaka’s famous savoury pancake with the brunch classic, finished with local Osaka Hermes sauce and pickled ginger tempura.

The Island

Nakanoshima sits between the Dojima and Tosabori rivers, and it has become Osaka’s cultural quarter. The Nakanoshima Museum of Art opened in 2022, its striking black cube designed by architect Endo Katsuhiko, housing over 6,000 works from Modigliani to the avant-garde Gutai movement. Next door, the National Museum of Art is an architectural rarity: a completely underground museum designed by César Pelli, the entrance structure inspired by the vitality of bamboo. The collection of around 8,200 works focuses on contemporary art from Japan and overseas since 1945. We visited during an excellent temporary exhibition. Galleries like Artcourt and Tezukayama showcase emerging Japanese artists nearby.

Osaka’s Kitchen

Osaka is the foodie capital of Japan, and Kuromon Market in Nipponbashi is unmissable. Established in 1902 and known as ‘Osaka’s Kitchen’ this 580-metre covered arcade is where local chefs and home cooks have sourced ingredients for generations. We wandered through, taking in the extraordinary variety of seafood and produce, until we spotted a small eatery that looked cosy and inviting and not at all touristy. Bar seating, a couple behind the counter, orders placed via an app. Wagyu cooked over an open flame, piping hot miso soup, sushi and fresh seafood. Simple and delicious. Outside, the stalls displayed huge crab legs, tiny octopus on sticks, and fruit so perfect it commands astonishing prices.

Destination: Osaka

Beyond Nakanoshima, Osaka rewards exploration. Osaka Castle is extraordinary, a dramatic structure set in expansive parklands. The Tsutenkaku Tower area is touristy but has a cool ambiance in the evenings. Dōtonbori with its famous Glico sign felt tacky to be honest. Time is better spent in the real neighbourhoods of this sprawling metropolis.

Final Thought

The Conrad Osaka has genuine visual impact. That arrival, all light and glass and vertiginous height, sets the tone for an unforgettable stay. Then there’s the thoughtfulness of the team: the sake cups bringing autumn to life, Michael’s insights at dinner, the popup book placed in our hands at the bar. We visited in autumn and Osaka revealed itself as a city of culture, food and genuine warmth.