Located in the heart of Osaka, the Umeda area is known for its shopping and gourmet scene, but it's also a destination where you can enjoy environmentally conscious, “green travel.” This bustling area is home to many brands that incorporate sustainability and social responsibility into their daily practices. We spoke with representatives from five such brands in Umeda to learn about their stories and the passion that goes into them. Join us for a fun day in Umeda that might just teach you something, too!

Start the morning with a stroll in Umekita Park!

We’ll start our day in Umeda with a peaceful walk through Umekita Park, which is directly connected to JR Osaka Station via the Umekita Underground Gate. Located at the heart of the redeveloped GRAND GREEN OSAKA area, this urban park is a rare oasis where you can connect with nature in the middle of the city.

Umekita Park spans approximately 45,000 square meters, and opened in September 2024 on the former site of the Umeda Freight Terminal. Located in the city center and directly connected to bustling JR Osaka Station, the area has been given new life as a green space for people to enjoy, rather than simply more high-rise buildings. It’s all possible thanks to a forward-thinking vision for the future of the city.

Mr. Omata, who was involved from the development stage and now oversees park management, reflects: “In most conventional urban development, buildings are placed in the center and green spaces are positioned around the edges. But we wanted to address the shortage of greenery in urban areas, and with the cooperation of the City of Osaka and other economic organizations, we were able to realize a new kind of urban planning that puts the park at the very heart of the city.”

In addition to a spacious evergreen lawn area, Umekita Park features a “Color Garden” where visitors can enjoy seasonal scenery throughout the year. The park is home to around 320 species of plants, mainly native to the Kansai region, so visitors can appreciate the beauty of the local Japanese nature year-round. Efforts are also being made to use water resources efficiently, using rainwater collected in underground rainwater tanks to irrigate the plants.

"Japan is a relatively water-abundant country, but reusing rainwater in this way not only reduces tap water usage, but also eases the burden of maintaining green spaces like this one," Ms. Nishio, who was also a member on the project, explained.

The park is perfect not just for taking a stroll, but is built to encourage other activities, too. One example is the running station RUN&WALK One to Step, which serves as a base for runners and offers the opportunity to enjoy routes to the nearby Yodogawa River and Nakanoshima Park. On the 3rd and 4th floors of the Grand Green Osaka South Building, you’ll also find Umekita Onsen Lotus Wellbeing Park, complete with hot springs, stone saunas, a gym, and a pool.

“It’s our hope that visitors will not only enjoy Osaka’s unique food, but also come to see the charms of Umekita Park and GRAND GREEN OSAKA through all the experiences available here,” Ms. Nishio said.

Lastly, a request from Mr. Nishio: “In Osaka City, smoking outdoors, including in parks, is prohibited by ordinance. Please also be careful to follow each facility’s rules regarding alcohol consumption. There are no trash cans in the park, so please take your garbage home with you and help us protect this beautiful environment together!”

By bringing together the natural surroundings and diverse activities, Umekita Park has proved itself more than just a park. Come check it out, and experience a moment with nature here in the heart of the city.

Ms. Miki Nishio (Umeda/Umekita MMO General Incorporated Association), and Mr. Taikun Ohmata

Related Article: Umeda’s New 2025 Oasis & Photo Spot: GRAND GREEN OSAKA

Enjoy a Reliably Delicious Lunch at Café&Meal MUJI!

After our morning walk, head to the 4th floor of the North Building of GRAND FRONT OSAKA SHOPS & RESTAURANTS for lunch at Café&Meal MUJI. Here, every dish quietly reflects the care and thought put into the choice of ingredients.

The menu focuses on fresh ingredients from the Kansai area, like local Tajima-dori chicken from Hyogo Prefecture, and onions from Awaji Island. These locally sourced ingredients are not only fresh and tasty, but they’re also ones you can trust. The seasonings are kept as simple as possible: “For example, for sugar, we use Honwaka-to, which is less refined,” says store manager Mr. Makoshi. “We use only basic seasonings like vinegar, soy sauce, salt, and pepper to bring out the natural flavors of the ingredients.”

The after-meal desserts are just as attractive for their MUJI-like simplicity, too! The pudding is a popular menu mainstay, with a delicate, winning flavor made from eggs, milk, and Honwaka-to sugar.

Not only does Café&Meal MUJI focus on the quality of its ingredients, but it also actively works to reduce food waste.

“In fact, during fishing, for example, a lot of perfectly good fish never make it to market because they’re irregular in size or caught in small quantities,” explains store manager Mr. Makoshi. “Many of these fish—so-called ‘unutilized fish’—end up being discarded. But there are plenty of them that are just as delicious. While for now it’s still only for a limited period, we’ve incorporated them into a common menu across all our stores so that customers can discover how great they taste. We hope this will both help reduce food waste and give our guests the chance to enjoy new and surprising flavors.”

During apple harvesting season, the restaurant actively purchases apples with surface blemishes, hail damage, or discoloration - things that would usually keep them off the market. Here, these are used in desserts, to ensure their deliciousness doesn’t go to waste.

More than just a place to eat, Café&Meal MUJI is a spot to enjoy MUJI’s dedication to care in everyday living, from the food to the atmosphere. Sitting at tables and chairs made from domestically sourced wood and enjoying the carefully prepared dishes here is sure to be a moment of comfort in your trip to Osaka.

Store Manager Jun Umagoshi

Discover warmth in a leather bag at MOTHERHOUSE!

After lunch, we head to MOTHERHOUSE in NU chayamachi. This fashion brand, which offers bags, accessories, and clothing, seeks to “create a globally recognized brand from developing countries.”

“What we aim for is to bring the truly wonderful materials and craftsmanship found in developing countries to the rest of the world,” says Assistant Store Manager Mr. Miyake. “We want our brand to be chosen not out of sympathy, but for the excellence of our design and quality.”

Much of the leather used at MOTHERHOUSE is crafted by artisans in Bangladesh. Mr. Miyake explains: “The cowhide we use does not come from cattle raised specifically for leather products. Instead, we make use of by-products from cows processed for meat during local festivals and other occasions. It’s part of our effort to avoid waste.” In addition, the store also features recycled leather products—items created by collecting used bags, cutting out the usable leather, and reconstructing it into new designs.

Beyond leather, MOTHERHOUSE continues to expand the range of its materials and production locations. From Indonesian cacao beans to handwoven stoles from Nepal and silk bags from Laos, every product is the result of careful collaboration between the brand’s designers and local artisans, developed over time through the thoughtful exchange of ideas.

“When it comes to design discussions, there are times when we have heated debates with the local artisans, but that’s exactly how we both grow,” Mr. Miyake says with a smile. “The greatest appeal of MOTHERHOUSE is that designers and artisans work together as equal partners, not in a top-down relationship. That trust and sincerity in craftsmanship is my greatest pride.”

That philosophy is also reflected in their approach to working conditions. In Bangladesh, MOTHERHOUSE has already acquired land and plans to build a green factory in the future, complete with a medical office and daycare facilities. Through initiatives such as interest-free loan programs, they are working to ensure that local staff can work in a better environment.

They are equally committed to producing goods that can be used for many years. Showing the leather bag he personally uses, Mr. Miyake says, “I’ve been using this bag for three and a half years, but we have many customers who, with proper care, have used theirs for over ten years.” At the store, they also offer maintenance services such as cleaning, color touch-ups, and oiling, so that customers' cherished bags can remain lifelong companions.

The bag Mr. Miyake carries on his back is the brand’s popular classic, the Antique Square Backpack. Each piece is finished by hand by artisans, giving every bag its own unique color and texture. Its simple design makes it a versatile item that pairs well with both suits and casual outfits.

“In developing countries, there are so many materials and skills to be proud of. If they’re given the stage, they absolutely have the power to create something amazing,” Mr. Miyake says confidently..

MOTHERHOUSE, too, surpasses the label of “fashion brand” to become a bridge connecting design, people, and different lands. When you visit Osaka, be sure to stop by the store. You’re sure to find not only the perfect bag for you, but also a heartwarming story to go with it.

Assistant Store Manager Jun Miyake

Make green choices with your everyday looks at UNITED ARROWS green label relaxing!

Next, we visited UNITED ARROWS green label relaxing, located on the first basement floor of the HANKYU SANBAN GAI South Building. This brand, popular for its affordable, simple, and sophisticated designs, is also quietly encouraging people to make environmentally friendly choices.

“Our hope is that customers will fall in love with our products for their design and comfort,” says store manager Mr. Shimizu. “But we also hope that those purchases will contribute to benefits for the environment, even if the customer isn’t aware of it.” One of the brand’s initiatives is a system in which customers can decline a shopping bag at the register and receive “500 miles,” and the store will donate 10 yen to a forest conservation organization on your behalf. “This is the most direct way we can get involved. We hope that the accumulation of small choices will lead to a shift in awareness," Mr. Shimizu explained.

The brand also has something else up its sleeve: the Green Down Project, which takes apart, washes, refines, and remakes old down clothing items into new products. “The company has been part of this project since before I even joined, and it’s already been going on for 10 years,” says Mr. Shimizu. “We’ve been taking action long before sustainability became a buzzword.”

The brand is also actively working to use environmentally friendly materials in its products, and you can often find items in the store made from recycled polyester and organic cotton. “The proportion isn’t large yet, but we continue to offer more and more of this type of product every year. For example, we once sold T-shirts featuring illustrations of marine creatures, and the body of the shirts was made from 100% organic cotton. They were very well received by customers,” Mr. Shimizu confides.

All of these initiatives are brought together under the name SARROWS, a combination of “Sustainability” and “Arrows.” The aim is to create a movement that starts with a single garment: a movement in which not only the brand but also customers can easily participate in sustainable practices.

If you're looking for a stylish and comfortable piece for everyday wear, be sure to check out UNITED ARROWS green label relaxing. The simple act of picking out a favorite piece here can help to support the environment, whether you realize it or not.

Store Manager Shuhei Shimizu

Handmade sweets that are kind to your body and the environment at LOVE TABLE!

Our final stop is LOVE TABLE, a natural organic restaurant & café located on the second basement floor of HERBIS PLAZA. It’s a warm, homey space you’ll want to return to again and again.

The café values natural farming, organic ingredients, and a respect for all life. Owner Yoko Taira, a food education researcher and illustrator, has worked to cultivate “places to share love” across borders and generations by supporting the construction of schools in Cambodia, medical work in Africa, exchanges with child welfare facilities in Japan.

“I started this brand for children 500 years from now,” Ms. Taira says. She says she’s learned from the wisdom of Native American traditions on this point, explaining, “Our actions ripple across seven generations. Even cutting down a single tree can impact ecosystems 500 years into the future.” LOVE TABLE was created to go beyond short-term sustainability, creating the foundation for a long-lasting, cyclical social structure, and one that will connect the present to the future.

Putting this philosophy into practice begins with agriculture. At its own farm, Agarato, in Kozagawa, Wakayama Prefecture, LOVE TABLE cultivates edible roses, rice, and vegetables using a plant-based natural farming method that avoids using animal-based fertilizers and pesticides. Local farmers who share this vision have also joined in. The harvested ingredients are served in LOVE TABLE’s dishes and also delivered to Manma, the nature-focused after-school program operated by the group. A portion of sales is also returned to the local community, contributing to the creation of a sustainable region. The farm (Agarato), the provider (LOVE TABLE), and the people who enjoy the food (customers) together weave a daily “life cycle” that they hope will carry on long into the future.

All of LOVE TABLE’s dishes are handmade from original recipes. The rice is grown using natural methods and sun-dried; the wheat used is from Hokkaido and Shiga, and the latter is pesticide-free whole wheat. Their seasonings include unrefined salt and sugar, naturally brewed miso and soy sauce. All the eggs and meat come from animals raised healthily, without relying on hormones or antibiotics. In the kitchen, every ingredient is prepared with care, as if in conversation with it. Great importance is placed on ensuring that not only the food and cooking, but everything used in the restaurant, is gentle on both the body and the earth.

Some of LOVE TABLE’s most popular desserts are the Brown Rice Vegan Gelato and the Rose de SHINGO parfait made with rose jam. The parfait is generously layered with gelato to bring out the stickiness and fragrance of the brown rice, making for a rich but gentle flavor - like savoring the lingering essence of the earth itself.

If you visiting for dinner, Ms. Taira suggests you try the dinnertime-exclusive Wood-Grilled Seasonal Vegetables. The veggies are roasted together in a wood-fired oven at 500°C, resulting in a surprisingly sweet and vibrant dish, perfect for experiencing all the blessings of nature with each bite.

“To eat is to live, and to live is to love. It’s my hope that LOVE TABLE will be right at the heart of that.” Ms. Taira left us with these words, it felt a bit like a warmth like spring air gently enveloped the space.

What is it that’s really needed in these times? Maybe the answer is a place like LOVE TABLE, quietly blooming like a cherry blossom.

Throughout our interview, Ms. Taira's strong passion for nurturing the future through food came through loud and clear. Why not visit the restaurant, and taste the dishes imbued with that passion?

President and CEO, Ms. Yoko Taira

There are tax-free counters available at both HANKYU SANBAN GAI and HEP FIVE.
・HANKYU SANBAN GAI: South Building, 1st Floor (10:30 - 21:30)
See here for more on the tax-free counter
・HEP FIVE: B1 Floor (11:00 - 21:00)）
See here for more on the tax-free counter

Please be advised that some stores handle tax-free procedures individually. Please check with each store for details.

For more details on how to get to Umeda, see here.

For more information on Umeda, check out some of our Trip Ideas.

*Information in this article is accurate as of the date of posting. There is a possibility that details regarding these products and services have changed, or that some shops have since closed.