* Product image for illustration purpose only.

"menu"

Stand upper section

Lower stand

* Product image for illustration purpose only.

"menu"

Stand upper section

Lower stand

Sales period: Thursday, December 4th, 2025 to Thursday, December 25th, 2025

Awaji chicken and truffle-flavored potatoes are wrapped in a crepe and baked with apple compote on top. Finished with caramelization, you can enjoy a more complex and deep flavor.

Sales period: Thursday, December 4th, 2025 to Thursday, December 25th, 2025

Sea bream topped with flavorful pistachio butter and grilled to a fragrant finish.
Enjoy this dish with green risotto as a sauce, allowing you to enjoy the delicious flavor of shellfish.

Sales period: Thursday, December 4th, 2025 to Thursday, December 25th, 2025

Fresh pasta is tossed in a bisque sauce made with crab and shrimp, and topped with melted burrata cheese, which has a buttery flavor and mellow sweetness. Enjoy this pasta dish, available only during the Christmas season.

販売期間：2025年12月26日(金)～2026年1月25日(日)

ロッシーニ風ハンバーグ。ジューシーなハンバーグに、フォアグラとトリュフを添えた贅沢な一皿。2025年の感謝と、2026年の祝福を込めて。

販売期間：2025年12月26日(金)～2026年1月25日(日)

パリパリの食感の中から、蟹の旨味を含んだ程よい弾力の鯛とハーブの香りが広がります。甲殻類のアメリケーヌソースとともにお楽しみください。

販売期間：2025年12月26日(金)～2026年1月25日(日)

“鴨南蛮”をオマージュした創作パスタ。香辛料を効かせた和風のマリネ液で漬け込んだ河内鴨と、香ばしく焼いた白葱の和風パスタです。

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.

This skewered dish features breast meat from Tsumura Honten's premium domestic Kawachi duck, a breed that Osaka is proud of, characterized by its rich flavor without the distinctive taste typical of duck meat. The aroma of the dengaku miso and the sweet and bitter taste of the marmalade add an exquisite accent.
Please also enjoy fried Kawachi duck confit.

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.

Picnika 's popular menu "Minamimido Curry" is a hotel-made arrangement of curry, which has been popular as a vegetarian dish in Minamimido.
Based on a traditional recipe, this new Minami-Mido-style curry incorporates Japan's first domestically produced curry powder "Bee Curry," which is said to have originated in Osaka, and spicy soy meat, with 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.

Spicy tomato pasta made with onion, red pepper, and tomato, with Espelette pepper added, and topped with a soft-boiled egg and roasted prosciutto.
This dish is based on piperade, a traditional local dish from the Basque region, which straddles France and Spain.

Peperoncino made with porcini mushrooms, which are characterized by their rich, nutty and meaty aroma and strong flavor.
Porcini mushrooms, one of the world's three great mushrooms alongside truffles and matsutake, are paired with Awaji chicken, which has an exquisite balance of firmness and fat, and lemon confit. Enjoy the harmony of overlapping flavors.

Pasta made with Naniwa Kuroushi beef, the only pure Japanese black beef produced in Osaka, characterized by its tender meat and light fat, and served with beetroot ragu sauce.
Enjoy it with the refreshing tartness of sour cream.