Lunch

11:30-15:00 (Last Order 14:00)
*90 minutes

Sales period: October 16th (Fri) - November 30th (Mon), 2026

Juicy chicken thighs, infused with the aroma of apples, are tenderly confited. Enjoy them with crispy potato sticks made from Osaka-grown "Yume Silk" sweet potatoes coated in caramel. The rich flavor of the chicken and the gentle sweetness of the sweet potatoes combine in this dish, perfect for autumn.

Sales period: October 16th (Fri) - November 30th (Mon), 2026

Salmon is topped with flavorful nut butter and baked to a golden brown. The accompanying eggplant chutney adds a gentle sweetness and a spicy accent. Enjoy the delicate and aromatic flavor, a harmonious blend of the bounty of the land and the bounty of the sea.

Sales period: October 16th (Fri) - November 30th (Mon), 2026

Fresh pasta infused with pumpkin is paired with a smooth pumpkin cream, complemented by the gentle sweetness of Osaka-grown "Yume Silk" sweet potatoes and a hint of persimmon. Enjoy the harmonious blend of flavors from these autumnal ingredients.

Australian beef, which is low in fat and has just the right amount of elasticity, and Japanese beef, which has a fine texture and a good balance of lean meat and fat, are made into a fragrant grilled steak. Please choose from three types of meat.
For the sauce, please choose from two types: a Japanese-style steak sauce based on Osaka's famous "Shinsei Shoyu" soy sauce with grated onion and apple, or a Western-style Lyonnaise sauce made with fragrant, caramelized onions, white wine, wine vinegar, and beef stock.

Rossini-style hamburger steak. A juicy beef hamburger steak is topped with pan-seared foie gras and served with a smooth truffle-flavored potato puree. This luxurious dish allows you to enjoy the rich flavor of the meat, the intense taste of the foie gras, and the fragrant aroma of the truffle.

The sauce is packed with the delicious flavor of scallops, and the flavors of seafood and mushrooms have been added to create a rich cream sauce.
A new croquette that is baked rather than fried to emphasize its smoothness.
Enjoy the texture of the breadcrumbs and the aroma of herbs.

This vegan curry is a hotel-made adaptation of the curry that has been a popular vegetarian dish at Minami Mido Temple.
Based on a traditional recipe, this Minami-Mido style curry incorporates "Hachi Curry," Japan's first domestically produced curry powder said to have originated in Osaka, and soy meat, giving it a modern twist.

The main dish is a curry sauce packed with the rich and sharp flavor of shellfish. The rice is saffron rice, which goes perfectly with shrimp.
One of our original spices is "Bee Curry," Japan's first domestically produced curry powder, which is said to have originated in Osaka.

This rich and creamy pasta dish features salmon and shrimp in a shellfish cream sauce, with a refreshing hint of lemon.

This pasta dish is an homage to "Kamo Nanban" (duck and soba noodles). It's a Japanese-style pasta dish combining Kawachi duck marinated in a spiced, Japanese-style marinade with fragrant, grilled white onions.

This bolognese pasta features meat sauce made with "Naniwa Black Beef," known for its tender texture and light fat, and bite-sized cutlets. Enjoy it with a soft-boiled egg mixed in.

The restaurant "Picnika" on the top floor and 17th floor of the hotel proposes "Osakate Loire". The ingredients, culture, and handicrafts nurtured by the land of Osaka. All of this is put into one dish and expressed as a new charm with French sensibilities. Please experience the "Osaka now" that can only be experienced here.