Opening a hotel restaurant is about more than the menu

Torri Donley

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 […]