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Opening a hotel restaurant is about more than the menu

09/16/2020| 11:55:08 AM| 中文

Sociability, reaching an audience and design are key.

Forget menus, napkin colors and floor plans. When chef Shinya Otsuchihashi began preparing to open his first hotel restaurant three years ago, he focused on one key element: sociability.

It’s the driving force behind his creation, Upstairz, the signature restaurant at Zentis Osaka, a new boutique hotel (and the city’s first Design Hotel member) that recently opened its doors in the city’s Kita Ward — albeit with a coronavirus-friendly, hygiene-focused edge.

“At first, I thought independent restaurants and hotel restaurants were entirely separate endeavors,” says Otsuchihashi. “Over time, however, I also began to see how I could potentially harmonize some of these seemingly different elements at Upstairz,” he says.

Wes Avila, the founder of Guerrilla Tacos in Los Angeles and one of a number of high-profile U.S. chefs running restaurants at the new Ace Hotel Kyoto, is also all too familiar with such complexities. 

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TAGS: hotel restaurants | Japan | boutique hotel
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