What it’s really like to stay in a Capsule Hotel

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Is there enough room in Sydney’s first Japanese-style mini-stay, The Capsule Hotel, to swing a cat? Steve Madgwick takes the question (almost) literally.

With one hand I swing the cat around my capsule like a helicopter blade. I throw in comical meowing and hissing sound effects for good measure.

 

With my spare hand, I film it, shakily, on my iPhone. The phone’s battery suddenly dies. I swear at it. I sense a presence. I turn around. I’ve left my capsule door ajar.

 

A fluorescently dressed Japanese girl in puppy slippers stands behind me in the corridor; back firmly against the wall, eyebrows as high as they’ll go, as if deciding which way to run or whether to cry. From behind, it probably looks like I am swearing at the cat.

 

She shuffles past, towards the room’s exit, with a look on her face that screams “you’re not well, Mister, and I’m going to tell the world!" Luckily, she doesn’t rat me out to reception. In the middle of an undercover hotel review, it’s a challenge to explain why you’re undertaking the ‘can’t swing a dead cat around’ challenge.

 

For the record, you can liberally swing Pusheen the pizza-eating (stuffed-toy) cat around the deluxe side-entrance pod (two metres by 1.7 metres) at Sydney’s first Japanese-style mini-stay, The Capsule Hotel, without touching either roof or sides.

First Impressions

Capsule Hotel, Sydney
In your room, you get lockers for security.

I pop my head into one of the smaller (two metres by 1.2 metres) front-entrance ‘single’ capsules (that my Japanese friend seems to have left open in her bid for freedom), and I assess that no nylon fur would fly in there, either. Undeterred, I continue my tiny-capsule tests.

 

I slide across my big plastic door (it definitely needs a Star Trek-like ‘ssshhh’ sound effect) and crudely execute an upward-dog yoga pose. Tick; two nose lengths to spare below the roof. Next, I throw an old-school breakdancing backspin and I don’t even glance the sides (warning: may dramatically and instantly unmake your bed).

 

Unfortunately, these fully-sick space-proving manoeuvres will do nothing to disperse a claustrophobic’s deeply-held anxieties. A front desk guy tells me later that so far only one person has freaked out and not made it through the evening. Not bad for a 70-pod hotel that has been doing a thriving trade since opening in May.

 

“But, really, it’s not the kind of place they tend to check into," the front desk guy adds as if I have no concept of the disorder.

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The Capsule

Each capsule is thoroughly air-conned, but there are a handful of safety features that, ironically, could themselves, or in unison, be accidental triggers for a claustrophobic’s unquiet mind: the ‘SOS button’; a flashing red light that looks like it’s been plucked from an ambulance (60 centimetres from your face); and a mini fire extinguisher provocatively baptised the ‘Flame Fighter’. Yep, no reason at all to panic when that door magnetically locks closed.

 

Visually speaking, the capsules are nerd magnets, with functional-looking indents and angles that gift them a retro spaceship vibe; a cross-breed of the original Stars Wars and Alien sets seems to be the consensus.

Capsule Hotel, Sydney
The capsules are decked out in technology that’ll make it hard to leave your little slice of paradise.

The control panel gives you Vader-like power over your space; there’s a USB port, powerpoint, sensor light switches, combination safe, and wide lit-up mirror to help identify formerly unseen wrinkles or just to see how big your pupils are when you run out of things to do.

 

Other capsule conveniences include an LCD television, recessed behind glass to save space (mine, and a few others on the night, had temporarily lost connection); a detachable table; two (fairly poorly aimed) reading lights; plus a very handy, one-touch sleep button, which shuts everything down with one drowsy swipe.

 

The fist-thin-mattress is no Cumulonimbus, but it’s not uncomfortable, either. If you don’t get an idyllic eight hours here, it’s probably going to be down to a couple of other factors, anyway. You see, for all their kitschy cred, the capsules are simply snapped and screwed together plastic; stable enough, but far from sound- or lightproof. If you’re a light snoozer, the odd clumsy mount/dismount from a neighbour’s capsule and the late night/early morning George Street ‘ambience’ may be your early wake-up call(s).

 

In shared areas, however, The Capsule Hotel does the cheery ‘poshtel’ thing rather well (yep, that means shared bathrooms. What did you expect? Bedpans?). It’s fun with a just a hint of the boutique: parquet (look) flooring, chequered kitchen floor and (mostly fake) potted plants dotted around charming retro-look furniture.

Capsule Hotel, Sydney
This ‘poshtel’ provides communal areas, play a game of foosball with a mate.

Clever lighting, funky mirrors and bright pastels suggest space where there isn’t much at all, which is fine because most of the hotel’s clientele (a good mix of ages, sexes and nationalities) seem either perpetually getting ready to go out, are out already, or are coming home to crash out after going out.

What’s Around

As for going out, you don’t get too much more ‘downtown Sydney’ than this. Perhaps a shade too much, if – like me – you’re not a diehard fan of the George Street cinema strip.

 

The level-three hotel sits atop The Century Bar, which thanks to a makeover is no longer one of Sydney’s grittiest (read grottiest) pubs. Nowadays, level one is a decent option for a discreet pre-revel beverage. Ironically, or perhaps deliberately, The Capsule Hotel’s doorbell sounds like a paying-out poker machine on the floor below.

Century Bar, Sydney
Drop into Century Bar for a quick bevvie.

Speaking of big nights and, yes, we have to talk about this… no, you can’t squeeze two peas into these pods. It’s strictly one person per capsule, even in the deluxe ones. I reckon that’s a good thing; otherwise, this place could turn into a (reasonably priced) one-night-stand drop-in centre.

 

In the context of a novel concept like this, which is cheaper than an Uber or taxi fare if you live more than about 25 minutes away, it’s difficult to say too many truly hurtful words about The Capsule Hotel. It doesn’t take itself too seriously so neither am I.

 

You might want to bring some earplugs, though. Lest too many pizza-eating cats get swung around in furious faux anger.

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The Details

The Capsule Hotel

Address: Level 3, 640 George Street, Sydney

Verdict

A fun one-off adventure if you need a crash pad or are just curious, as long as your standards are not sky high and you don’t mind sharing loos. Book ahead!

Score

2.5/5

We rated

Lots were thrown in for the price including (limited) cooking facilities and wi-fi. While it had the odd blip, the pods, showers and common areas are clean and tidy, especially when compared with some stays in this price range.

We’d change

The atmosphere feels a little transient, but it’s early days. The key card system is annoying and needs to be fixed – you stand there endlessly swiping. Ask for a bottom capsule if co-ordination is not your forte.

 

All AT reviews are conducted anonymously and our writers pay their own way – so we experience exactly what you would.

 

Head to our ultimate travel guide for more details on where to eat and what to do in Sydney.

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This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
    With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.

    It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.

    Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.

    Where the vines tell a story

    A hand pouring wine into a glass, with a table filled with food.
    Uncover the stories behind every glass. (Image: Destination NSW)

    The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.

    Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.

    Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.

    Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.

    At the table

    A flat lay of a steak.
    Dine where tradition meets a bold new generation. (Image: Visit Griffith)

    If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.

    Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.

    Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotel is a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.

    And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.

    Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.

    From the source

    A plated Aquna Sustainable Murray Cod dish.
    Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)

    Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.

    Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.

    Mark your calendar

    A woman walking past a food mural, something you can spot during A Taste of Italy Griffith.
    Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)

    For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.

    Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.

    Start planning your foodie getaway at visitgriffith.com.au.