Sales period: Friday, March 6th, 2026 to Thursday, April 30th, 2026

Juicy beef hamburger steak paired with a rich and sharp béarnaise sauce made with Nose Ohan eggs. Enjoy with white asparagus.

Sales period: Friday, March 6th, 2026 to Thursday, April 30th, 2026

We baked sea bream with butter mixed with sakura shrimp, and it is fragrant. Enjoy the seasonal flavors with firefly squid, white asparagus, and green peas.

Sales period: Friday, March 6th, 2026 to Thursday, April 30th, 2026

Cherry blossom-flavored fresh pasta is tossed in a cream sauce that combines the gentle sweetness of seasonal clams and turnips with the sharp acidity of lemon. A dish that allows you to enjoy the colors and flavors of spring.

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.

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.