Oh.lala

Oh.lala W Hotel

OSAKA

Words: Eleanor Howard Photography: © Nacasa & Partners

IN A BITE Owner: Sekisui House Operator: Marriott International Architecture: Tadao Ando, Nikken Sekkei Interior Design: Concrete Architectural Associates Concept Chef: Yusuke Takada Head Chef: Kumo Ogata F&B Manager: Bracq Nicolas-Antonin Head Sommelier: Masahiro Saito www.marriott.com

Born from the bold attitude and 24/7 culture of New York City, W Hotels has been shaking up the hospitality sector for over two decades, introducing its Whatever Whenever philosophy to urban destinations around the globe.

For the brand’s debut in Japan, Amsterdambased design studio Concrete was invited to bring a fresh perspective, resulting in a design concept inspired by the sights, sounds and flavours of Osaka. Looking to the simple beauty of the nation’s cherry blossoms and gingko trees as well as the vibrant neon streetscape, Concrete devised a scheme characterised by clean lines, bold colours and Japanese detailing, extending from the 337 guestrooms to the public spaces.

Located on the third floor, Oh.lala is a French bistro created in collaboration with Michelinstarred chef Yusuke Takada of La Cime, which reached No. 8 on Asia’s 50 Best Restaurants for 2021. At W Osaka, Takada’s cuisine ranges from a five-course Bordeaux tasting menu to an eight-course extravanganza.

The design concept is motivated by a Japanese passion for French culture and cuisine, with the Breton shirt’s blue-and-white stripes forming the foundation of the scheme. The signature colours can be seen in the banquettes, dining chairs and soft furnishings, which accompany white marble or oak table tops on copper stands. An installation of traditional copper pots and pans creates a feature over the kitchen, while stainless steel shelves in the restaurant are styled with porcelain objects decorated with blue dots in keeping with the hotel’s characteristic circle motif, as seen throughout the property.

Adding sparkle from above, clouds of small circular pendant lights are suspended at different heights within waves of sheer curtains that curve intimately around the booths for privacy. Interspersed between the clouds are copper-toned chandeliers providing subtle downlighting. For those who want to be at the heart of the action, a chef’s table facing the open kitchen provides guests with a front-row seat to watch the chefs at work.

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