Lunch (NEW) 9/1~ | 1 minute walk from Esaka Subway Station Shin-Osaka Esaka TOKYU REI HOTEL [Official]

Lunch at Emondel

EMONDEL LUNCH SELECTION

Enjoy Emondel's lunch in half-buffet style.
Select one main dish and enjoy as much soup, salad, bread, and dessert as you like.
Enjoy a great value lunch that also includes a soft drink bar.

Period

Monday, September 1, 2025 - Monday, December 8, 2025

Time

11:30-14:30 (L.O. 14:00)

Website reservation benefits

Make a lunch reservation through our website and receive a 100 yen discount!

Click here to make a reservation

*Cannot be used in conjunction with other services or discounts.

Buffet Corner

Available on all menus

Deli Salad Corner
Various breads
rice
soup
Fruit and petit dessert corner
Soft drink bar (Coca-Cola, ginger ale, orange juice, etc.)

Pancakes will be available at the buffet corner from April!

Fluffy, lightly sweet pancakes baked in an automatic pancake machine are newly added to the half-buffet lunch dessert menu.
Enjoy with jam or fruit of your choice.

2 Week Lunch

The menu changes every two weeks, featuring special main dishes carefully prepared by the chef.
Please choose your favorite dish from "Meat Lunch," "Fish Lunch," or "Pasta Lunch."

Price (including herb buffet): 2,400円

■September 1st (Monday) - September 15th (Monday)

Hamburger steak with Italian sauce and saffron rice

Enjoy the hamburger steak topped with sausage and green peppers in a Neapolitan sauce, served with fragrant saffron rice.

Grilled salmon with fragrant mayonnaise

Shiitake mushrooms and aromatic vegetables are slowly sautéed to bring out their delicious flavor, then combined with mayonnaise to create a tartar sauce. This is then generously topped on salmon and baked in the oven until fragrant.

Porcini cream spaghetti

This rich and fragrant cream spaghetti is made with plenty of porcini mushrooms, one of the three largest mushrooms in the world and known as the king of mushrooms.

■September 16th (Tuesday) - September 29th (Monday)

Pan-fried chicken thigh with mushroom sauce

Crispy-skinned chicken thighs are paired with a fond de veau sauce made with plenty of flavorful mushrooms.

Flatfish meunière with clam sauce

Enjoy flounder meunière with a sauce made from clam broth with a hint of garlic and fresh cream.

Bolognese

Enjoy our Bolognese, made with thoroughly fried beef and finished with red wine, tomato and demi-glace sauce.

■September 30th (Tuesday) - October 13th (Monday)

Pork fillet cutlet in sweet and spicy sauce

Enjoy tenderly fried pork fillet cutlet coated in a rich, sweet and spicy sauce.

Grilled bonito with green seaweed and breadcrumbs, lemon oil sauce

Fatty bonito is topped with breadcrumbs containing green laver and grilled to a fragrant finish. Enjoy the aroma of green laver and the refreshing taste of lemon oil sauce.

Puttanesca Spaghetti

A traditional Neapolitan recipe made with tomatoes, capers, anchovies, and chili peppers in oil spaghetti.

■October 14th (Tuesday) to October 27th (Monday)

Chicken Breast Cordon Bleu with Tomato Sauce

Condom Bleu is a dish made by sandwiching chicken breast with cheese, prosciutto, and sage, then covering it in breadcrumbs and deep frying it. It goes well with a garlicky tomato sauce.

Deep-fried mackerel with ajillo sauce

Enjoy crispy deep-fried mackerel with a fragrant garlic ajillo sauce.

Japanese-style spaghetti with mushrooms and squid

A fragrant Japanese-style spaghetti made with autumn mushrooms and flying squid.

■October 28th (Tuesday) - November 10th (Monday)

Demi-glace wrapped and grilled hamburger steak

The freshly cooked hamburger steak is served wrapped in foil, so the moment you open it, you can enjoy the piping hot hamburger steak with the rich aroma of demi-glace sauce.

Sauteed Spanish mackerel with ravigote sauce

Savory grilled mackerel is served with a refreshingly sour ravigote sauce made with lots of vegetables. As the name suggests, which means "to energize" in French, the refreshing flavor brings out the umami of the fish.

Salmon and spinach cream spaghetti

This spaghetti is made with a generous amount of fresh, fatty salmon that is so fresh it can be enjoyed raw. The delicious flavor of the melting fat blends perfectly with the creamy sauce.

■November 11th (Tuesday) - November 24th (Monday)

Sautéed roast pork with chasseur sauce

Sautéed roast pork is finished with chasseur sauce, which means "hunter" in French. A dish full of autumn flavors.

Rosemary-flavored salmon saute

The salmon is infused with the aroma of rosemary, giving it a fragrant surface, while the inside is sauteed until it is plump and tender.

Bacon and Mushroom Peperoncino

This classic peperoncino dish allows you to enjoy the delicious flavors of autumn ingredients, made with plenty of fragrant mushrooms.

■November 25th (Tuesday) - December 8th (Monday)

Sautéed chicken thighs with gorgonzola sauce and nuts

Fragrantly grilled chicken thighs are topped with a rich, gorgonzola and cream-based sauce, accented with the texture of nuts, making this the perfect winter dish.

Pan-fried golden-eyed snapper with ratatouille sauce

This dish features crispy grilled golden-eyed snapper served with a traditional French ratatouille sauce.

Vongole Rosso

This vongole rosso spaghetti is an exquisite blend of the savory flavor of clams and the acidity of tomatoes.

MONTHLY LUNCH

Price (including half buffet): 2,600円

[September] Sea bream and clam marinière with potato gnocchi

This dish is finished with a mild tomato-flavored sauce that brings out the delicious flavor of the sea bream and clams. Enjoy it with chewy potato gnocchi.

October: Roasted duck loin with berry sauce

Savory grilled duck loin with a sweet and sour berry sauce. Enjoy the delicious flavor of the tender meat and the refreshing taste of the sauce.

November: Hashed beef made with domestic beef belly, served with a plain omelette

Hashed beef combines the sweetness of onions, the tartness of tomatoes, and tenderly stewed beef belly, and is finished with a creamy omelette.

SEASON LUNCH

Lunch menu changes every three months, featuring seasonal ingredients and chef-selected dishes

Price (including half buffet): 2,800円

September 1st to November 30th

Tuna Mi-Cuit with Wasabi Soy Sauce and Mayonnaise

Tuna mi-cuit, cooked just rare and crispy on the outside, served with a mayonnaise sauce with a hint of wasabi.

GRAND MENU

Domestic beef belly stew with Osaka-grown vegetables

Price (including half buffet): 2,800円

Domestic beef belly stewed with plenty of red wine and aromatic vegetables.
Enjoy the flavor of the meat and the rich red wine sauce.

Beef loin steak (160g) with Japonaise sauce and gravy sauce

Price (including half buffet): 2,900円

Made with Australian short grain.
It has a good balance of lean and fatty meat and is characterized by its tender texture.
This Japonaise sauce is based on Osaka's famous "Shinsei Shoyu" soy sauce, and is flavored with grated onions and apples from Osaka.
A rich and flavorful gravy sauce made by slowly simmering beef tendon and aromatic vegetables for four days.
Enjoy with our chef's two special sauces and accompanying mustard.

Beef fillet steak (150g) with Japonaise sauce and gravy sauce

Price (including half buffet): 3,500円

Child Lunch

Lunch set exclusively for children aged 4 to 10 years old, including soup, salad, dessert and orange juice

Fee: 1,300円

Ketchup rice topped with omelette
Mini Hamburger
Fried shrimp and salad platter
French fries
Today's Soup
dessert
orange juice

COMFORT MEMBERS Benefits

Present your COMFORT MEMBERS Card
Lunch is available at a 100 yen discount.

*New members can also join on the day.