When Hilton Osaka opened its doors in September 1986, its 35-story tower was more than a new landmark on the Umeda skyline. As the first international hotel operator to enter the Osaka market, Hilton’s arrival reflected a city beginning to look beyond its traditional role as Japan’s commercial center and stake its claim as a destination on the world stage
This year, Hilton Osaka celebrates its 40th anniversary. To mark the occasion, we spent time with Stephan Künzel, the hotel’s Director of Food and Beverage, who arrived in Osaka only a few months ago after an 18-year career in hospitality across the Middle East and Asia. This is his first posting in Japan, giving him a particularly interesting perspective on a hotel with four decades of history in a city with one of the world’s most deeply rooted food cultures.
Before our interview, Künzel was kind enough to show us around Hilton Osaka’s five restaurants and bars, from the teppanyaki counter at TENKA and Japanese cuisine at KawaUme to the American steakhouse at CENTRUM, all-day dining at Folk Kitchen, and the café and bar at MYPLACE. Along the way, he talked about what makes each restaurant distinct, how they have evolved, and how the hotel is looking to the future as it enters its fifth decade.
All five restaurants are also open to the public, so you don’t have to be a guest of the Hilton Osaka to experience them. Whether you’re looking for a special dinner, an afternoon tea, a drink after work, or simply somewhere to eat in the heart of Umeda, there’s a reason to walk through the doors, no hotel reservation required.
We sat down with Künzel to talk about Osaka’s demanding dining culture, the changing face of Hilton Osaka’s restaurants, and what comes next.
What’s your background in hospitality and food & beverage, and what brought you to Osaka specifically?
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CAREER BACKGROUND AND ARRIVAL IN OSAKA
I grew up in Bad Elster, a small town in Saxony, Germany. My grandmother, who played a big part in raising me, was Head Chef at a local hotel, so food and hospitality were part of my life from quite an early age. Her passion for cooking – and of course growing up with very good food – was probably my first inspiration to choose hospitality as a career.
I later attended a private hospitality school in Germany, where an international internship was part of the program. I chose Dubai, which became my first experience of living and working abroad, and from there I essentially never stopped. Over the past 18 years, I’ve built my career primarily with Hilton in Food & Beverage leadership roles across the Middle East and Asia.
Before joining Hilton Osaka, I was based in Bangkok. When the opportunity came to lead the Food & Beverage department here, I saw it as a fantastic new challenge. Japan has one of the world’s most respected food cultures, and Osaka in particular has such a strong connection to food. It gave me the opportunity to learn from a very different culture while also bringing my own international experience to the team.
I’ve now been in Osaka for several months, and what I enjoy most is the passion people have for food, quality, and genuine hospitality. It’s a city that constantly inspires you to keep improving.
Had you worked in Japan before taking this role, or was this your first posting?
This is my first posting in Japan, so everything has been a new experience for me. While I had visited Japan previously as a tourist, living and working here is completely different and has been both challenging and rewarding.
One of the things I’ve enjoyed most is learning how business is conducted in Japan. There is a strong emphasis on teamwork, respect, consistency, and attention to detail. At the same time, I’ve been able to bring my own international perspective from working in different countries, so it’s been a great opportunity to learn from each other.
Every country has its own hospitality culture, and I believe the best results come from combining local knowledge with international experience. That’s something I’m very fortunate to experience here at Hilton Osaka.
As Director of Food & Beverage, you oversee all five outlets at Hilton Osaka: MYPLACE, CENTRUM, TENKA, KawaUme, and Folk Kitchen. How do you divide your time and attention across such different concepts?
Every outlet has its own identity, guests, and operational challenges, so there isn’t a fixed formula for how I divide my time. My role is to understand what each restaurant needs at any given moment and adjust my focus accordingly.
At the same time, I try not to manage the restaurants individually, but as one Food & Beverage team. While each outlet has a different concept, they all share the same goals: delivering excellent hospitality, maintaining quality, developing our team members, and driving commercial performance.
I also believe it’s important to spend time on the floor with both our guests and team members. Whether it’s observing breakfast at Folk Kitchen, attending a wine dinner at CENTRUM, or supporting a busy evening in our Japanese restaurants, those moments provide valuable insights that you simply can’t get from reports or meetings.
Ultimately, my role is to ensure that each outlet has a clear identity while working together to deliver a consistent Hilton experience across the hotel.
What was your first impression of Osaka’s dining culture when you arrived?
What struck me immediately was how knowledgeable and passionate people in Osaka are about food. Dining here isn’t just about eating—people genuinely appreciate quality, value, and authenticity. Whether it’s a small local restaurant or a fine dining venue, guests have high expectations, and they know what they like.
I was also impressed by the incredible variety. You can enjoy world-class Japanese cuisine, outstanding international restaurants, and amazing local specialties, often all within the same neighborhood.
From a hospitality perspective, I found that very motivating. It challenges us to continuously improve and ensure every guest experience lives up to the standards people expect in a city with such a strong food culture. I think that’s one of the reasons Osaka is such an exciting place to work in Food & Beverage.
OSAKA AS A CITY, THROUGH A HOSPITALITY LENS
Osaka is famously food-obsessed, with a reputation as “the nation’s kitchen.” Does that culture raise expectations for a Western restaurant here compared with other cities?
Absolutely. I believe guests in Osaka have exceptionally high expectations—not only for Japanese cuisine but for all types of restaurants. They are knowledgeable diners who appreciate quality ingredients, good technique, consistency, and value for money.
For a Western restaurant like CENTRUM, that means simply serving a good steak is not enough. Guests expect an authentic experience, from the quality of the ingredients and the wine selection to the service and atmosphere. Every detail contributes to the overall dining experience.
At the same time, I see this as a positive challenge. Operating in a city with such a strong food culture encourages us to continually improve, refine our offerings, and ensure we deliver an experience that is worth returning for. Ultimately, that mindset helps us become a better restaurant.
How do you balance the expectations of loyal local Osaka guests with those of international travelers who may only visit once?
I don’t think it’s about choosing one over the other. Both local guests and international travelers expect excellent food, genuine hospitality, and good value—they simply experience the restaurant in different ways.
For our local guests, it’s important that we continue to evolve. Many of them visit us regularly, so seasonal menus, special events, and new experiences keep each visit fresh and give them a reason to return.
For international travelers, we focus on creating a memorable first impression. They may only dine with us once, so every detail—from the welcome and service to the quality of the food—needs to reflect both Hilton’s hospitality and the character of Osaka.
Ultimately, our goal is the same for every guest: to create an experience that they will remember long after they leave the restaurant.
CENTRUM: THE NEW AMERICAN STEAKHOUSE CONCEPT
CENTRUM underwent a concept rennovation in 2024 and is now presented as an American steakhouse, with dishes like the Tomahawk steak served fresh from an open kitchen. What was behind that shift, and how did you want the new CENTRUM to feel compared to what came before?
Today’s guests are looking for more than just a meal—they want an experience. The open kitchen, premium steak selection, and strong wine program create a clear identity that appeals to both local guests and international visitors.
Since joining Hilton Osaka, my focus has been on further strengthening that identity rather than changing it. We’ve introduced successful wine pairing dinners, continue to refresh the menu seasonally, and are developing more experiential dining events that complement the concept. My goal is for CENTRUM to be recognized not simply as a hotel restaurant, but as one of Osaka’s leading destinations for great steak, wine, and hospitality.
You’ve put a strong emphasis on à la carte dining at CENTRUM, making it easy for a guest to drop by for a single dish, and refreshed the wine list around New World wines for both beginners and connoisseurs. How do those two decisions work together to shape who visits CENTRUM and how they experience it?
I wouldn’t say the focus is only on à la carte. We see CENTRUM as a restaurant that should offer flexibility. Some guests join us for a special occasion and choose one of our signature set menus with wine pairing, while others may simply stop by for a premium steak, a glass of wine, or a business dinner. We want to cater to both occasions without compromising quality.
The same philosophy applies to our wine program. Our aim is to make wine approachable without losing depth. We offer a balanced selection that includes both familiar labels and wines for guests who enjoy discovering something new. Whether someone is ordering their first bottle or has extensive wine knowledge, we want them to feel comfortable exploring the list.
Ultimately, our goal is to create a restaurant that is welcoming, flexible, and memorable. Guests should feel just as comfortable joining us for a relaxed weekday dinner as they celebrate a special occasion.
Does the dining experience change with the seasons in a way similar to kaiseki dining, even though the food isn’t Japanese?
Yes, absolutely. While CENTRUM is a Grill, we strongly believe that seasonality is an important part of the dining experience.
Our signature steaks remain at the heart of the menu throughout the year, but we introduce seasonal starters, side dishes, desserts, and limited-time specials that reflect the ingredients and flavors of each season. This allows returning guests to enjoy something new while maintaining the consistency and quality they expect from CENTRUM.
I think this approach also reflects Japanese dining culture. Even in a Western restaurant, guests appreciate seeing the seasons represented on the menu. By combining authentic grill classics with seasonal inspiration, we can offer an experience that feels both familiar and fresh throughout the year.
Is there a dish or moment in the dining experience you’re most proud of?
One of my favorite moments was during one of our wine pairing dinners, which was fully booked. All the guests were seated facing the open kitchen, and it almost felt like a theatre, with the chefs as the performers. You could see everyone watching the dishes being prepared, discussing the wines, and really engaging with the entire experience rather than simply waiting for the next course.
What made it even more special was speaking with our guests throughout the evening. I discovered that many of them were restaurateurs, sommeliers, wine professionals, or passionate food enthusiasts. They weren’t just there for dinner—they genuinely appreciated the craftsmanship, the quality of the ingredients, and the interaction between the kitchen and the dining room.
For me, that’s what makes CENTRUM unique. It’s not only about serving great steaks and wine; it’s about creating an experience where food, wine, and the theatre of the open kitchen come together to create something memorable.
SOURCING AND LOCAL INGREDIENTS
Do the restaurants source from local Osaka producers or markets like Kuromon Ichiba, even for a Western menu?
Wherever possible, we like to incorporate high-quality Japanese ingredients into our menus. While CENTRUM is an American steakhouse inspired by classic Western cuisine, many of our key ingredients come from Japan. For example, we proudly serve premium domestic beef alongside carefully selected imported cuts, giving our guests a choice while showcasing the exceptional quality of Japanese produce.
The same philosophy applies to our seasonal ingredients. We work with trusted local suppliers to source the best produce available throughout the year, allowing us to create dishes that reflect the seasons while staying true to CENTRUM’s identity.
For me, it’s not about choosing between local and international ingredients—it’s about selecting the best product for each dish. Being in Osaka gives us access to some of Japan’s finest ingredients, and we’re fortunate to be able to incorporate them into our menus while maintaining the authentic character of an American steakhouse.
How much does seasonality factor into changes at CENTRUM, and how far ahead is that typically planned?
Seasonality plays a very important role in how we plan our menus at CENTRUM. While our signature steaks remain the foundation of the restaurant, we refresh the menu throughout the year to reflect each season and give returning guests something new to enjoy.
Typically, we begin planning a new seasonal menu around three to four months in advance. It’s a collaborative process involving our culinary team, purchasing, marketing, and operations. We look at seasonal ingredients, new ideas, guest feedback, and overall market trends before finalizing the menu.
Changing a menu isn’t just about creating new dishes. It also involves recipe development, costing, staff training, menu design, and ensuring we can consistently deliver every dish to the standard our guests expect. That preparation is what allows us to introduce each new menu smoothly and confidently.
THE GUEST EXPERIENCE AT CENTRUM
Since the 2024 renewal, CENTRUM’s Tomahawk steaks are served fresh from an open kitchen. How important is that visual, theatrical element to the dining experience you’re trying to create?
The open kitchen is an important part of CENTRUM’s identity because it creates transparency and brings guests closer to the culinary team. It allows them to see the care, skill, and attention that goes into preparing every dish.
Of course, there is a visual element to it. Seeing premium steaks being grilled over fire naturally creates excitement and anticipation before the food even reaches the table. But for me, it’s more than entertainment. It reflects the confidence we have in our product and our chefs.
I believe guests appreciate authenticity. They can see the quality of the ingredients, the teamwork in the kitchen, and the craftsmanship behind every dish. That connection between the chefs and the dining room adds another dimension to the experience and makes the meal feel more personal.
MYPLACE: From Morning Coffee to Evening Cocktai
MYPLACE is a cafe and bar serving drinks and snacks from daytime through to cocktails at night, quite different from CENTRUM’s steakhouse concept. With five outlets across the hotel in total, how do you think about shaping distinct experiences across all of them under one F&B vision?
While MYPLACE is well known for its afternoon tea and desserts, it’s actually much more than that. Throughout the day it operates as a café, offering coffee, light meals and snacks, before naturally transitioning into a bar in the evening with cocktails, wines and casual dining.
One of the strengths of Hilton Osaka is that we offer a diverse range of dining experiences within the same hotel. From an American steakhouse at CENTRUM, to authentic Japanese cuisine at KawaUme and Tenka, all-day dining at Folk Kitchen, and the relaxed atmosphere of MYPLACE, each outlet has its own identity and target guest.
My role is to ensure that every restaurant has a clear concept rather than trying to be everything to everyone. At the same time, all of our outlets share the same commitment to quality, genuine hospitality, and memorable guest experiences. I believe that balance is what makes our Food & Beverage offering unique.
MYPLACE has built something of a local reputation around its dessert presentation. Is that intentional as a draw for non-hotel-guest foot traffic?
Yes, absolutely. While we are proud to welcome our hotel guests, it’s equally important that Hilton Osaka is seen as a dining destination for the local community.
MYPLACE has become particularly well known for its Afternoon Tea experiences and seasonal collaborations, which regularly attract local guests as well as visitors from outside Osaka. These events create excitement and encourage repeat visits throughout the year.
At the same time, our ambition is for MYPLACE to be more than just an Afternoon Tea destination. Whether guests join us for coffee, lunch, an informal business meeting, cocktails after work, or an evening with friends, we want MYPLACE to be a welcoming venue that people think of as part of their everyday dining and social life in Osaka.
Has the recent tourism surge into Osaka changed how you’re planning the guest experience or staffing at the restaurants?
Yes, it has certainly influenced the way we operate. We’re welcoming more international guests than ever before, so it’s important that we deliver an experience that feels both welcoming and efficient while maintaining the high standards expected by our local guests.
From an operational perspective, we continuously review staffing levels, training, and service flow to ensure we can adapt to changing business volumes. We place a strong emphasis on communication, cultural awareness, and ensuring every guest feels comfortable regardless of where they are visiting from.
At the same time, we don’t want to lose our local identity. One of the reasons international travelers choose Osaka is to experience its unique hospitality and food culture. Our role is to combine Hilton’s international standards with the warmth and authenticity that make dining in Osaka so special.
THE FULL F&B PORTFOLIO
TENKA offers teppanyaki, a very visual, live style of cooking. How does that theatrical dining experience compare to what you’re building at CENTRUM, and does it draw a different type of guest?
While both restaurants feature live cooking, they offer very different experiences.
TENKA is centered around the chef and the interaction at the teppanyaki counter. It’s an intimate and highly personalized experience, where guests enjoy watching every dish being prepared directly in front of them. It naturally attracts guests celebrating special occasions or those looking for a uniquely Japanese dining experience.
CENTRUM, on the other hand, is designed around the atmosphere of a modern American steakhouse. The open kitchen adds energy and allows guests to see the craftsmanship behind the food, but the focus is equally on sharing great steaks, enjoying excellent wines, and spending quality time with family, friends, or business colleagues.
I don’t see the two concepts competing with each other. Instead, they complement one another. Guests choose TENKA when they want an intimate chef-led experience, and they choose CENTRUM when they’re looking for a vibrant steakhouse with a lively atmosphere. Having both concepts under one roof allows us to offer something for different occasions and different guest expectations.
KawaUme focuses on Japanese cuisine and sushi. As a non-Japanese F&B manager, how do you approach overseeing a restaurant built around a culinary tradition that isn’t your own?
I think it’s important to recognize that I am not the expert in Japanese cuisine—our chefs are. My role is not to tell them how to prepare sushi or kaiseki, but to create an environment where they can showcase their expertise while ensuring we deliver an exceptional guest experience.
At the same time, I bring a different perspective. I focus on the overall concept, guest journey, commercial performance, marketing, and service standards. By combining the culinary knowledge of our Japanese chefs with an outside perspective, we can continue to evolve while remaining authentic.
Working in Japan has also been a wonderful learning experience for me. I have developed a deep appreciation for the craftsmanship, precision, seasonality, and attention to detail that define Japanese cuisine. Those are qualities I admire and encourage across all of our restaurants, regardless of concept.
Ultimately, I believe the best results come from respecting local expertise, listening to the team, and learning from one another. That’s what allows us to preserve tradition while continuously improving the guest experience.
Folk Kitchen is your all-day dining restaurant, often the first and most frequent touchpoint for hotel guests. How do you think about that restaurant’s role compared to the more destination-style dining at CENTRUM or KawaUme?
I actually see Folk Kitchen as one of the most important restaurants in the hotel because, for many guests, it creates both their first dining impression of Hilton Osaka.
Unlike CENTRUM or KawaUme, which are often chosen for a specific occasion or experience, Folk Kitchen has a different role. It needs to deliver consistency, variety, and efficiency while still making every guest feel genuinely welcomed. Breakfast, in particular, sets the tone for the entire day, so it’s essential that the experience is both seamless and memorable.
At the same time, Folk Kitchen is much more than just a breakfast restaurant. Through seasonal buffets and Afternoon Tea, it has become a destination for local guests as well. Our challenge is to balance the needs of hotel guests with those of the local community, ensuring that both groups enjoy a high-quality experience. Although each of our restaurants has a different concept, they all share the same purpose: creating memorable experiences that encourage guests to return. Folk Kitchen simply achieves that in a different way.
Stepping back, how would you describe Hilton Osaka’s overall food and beverage identity within Osaka’s dining scene, now that it spans everything from teppanyaki to an American steakhouse?
I would describe Hilton Osaka as a hotel that offers a collection of distinct dining experiences rather than simply a collection of restaurants.
As we celebrate our 40th anniversary this year, we are proud of the legacy the hotel has built over four decades. Many of our guests have been visiting us for years, and one of our strengths is that we can accompany them through different occasions. They might enjoy breakfast at Folk Kitchen, meet friends for Afternoon Tea at MYPLACE, celebrate a birthday at CENTRUM, or host a business dinner at KawaUme or TENKA. We have the privilege of welcoming the same guests back time and again, while offering a different experience for each visit.
At the same time, all of our outlets are connected by the same philosophy: genuine hospitality, quality, and memorable experiences. My ambition for Hilton Osaka is to continue building on its 40-year legacy—not only as one of Osaka’s leading hotels, but also as a dining destination where both local residents and international visitors can always find the right restaurant for the right occasion.
Looking Forward
Is there a new addition, seasonal concept, or direction for either restaurant that you’re especially excited about right now?
I’m excited about the direction we’re taking with both CENTRUM and MYPLACE.
At CENTRUM, we’re continuing to strengthen its identity as a true American steakhouse—not just through seasonal menus, but also by creating more experiential dining. Our wine pairing dinners have been particularly successful, and we’re looking at introducing more special events that bring together exceptional food, wine, and interaction with our chefs.
At MYPLACE, we’re building on the success of our Afternoon Tea program while also expanding the venue’s appeal throughout the day. The goal is to make it a place where guests can enjoy everything from a morning coffee and business meeting to cocktails in the evening.
More broadly, my vision is for every restaurant at Hilton Osaka to have a distinct identity and a clear reason for guests to choose it. If guests leave feeling they experienced something unique—not just another hotel restaurant—then we’ve achieved our goal.
Note: Images are for illustrative purposes only.
