*Reservation required at least 3 days in advance

* Product image for illustration purpose only.

"menu"

*Please choose from 6 types of tea (Japanese black tea/English breakfast/Earl Grey/Muscat Grey/Rooibos/Organic Ceylon)

* Product image for illustration purpose only.

Australian beef loin 5,900 yen
Australian beef fillet 6,500 yen
Domestic beef loin 7,200 yen
Naniwa black beef loin 13,000 yen

<Menu>

Sales period: January 26th (Mon) to March 5th (Thu), 2026

A gratin dish made with a chunky bolognese sauce with a strong beef flavor, layered with mashed potatoes, and baked until golden brown with cheese and breadcrumbs.

Sales period: January 26th (Mon) to March 5th (Thu), 2026

This dish is grilled with shrimp butter to bring out the texture and flavor of the sea bream. The rich vermouth sauce and the refreshing aroma of kumquat create a pleasant harmony.

Sales period: January 26th (Mon) to March 5th (Thu), 2026

A rich and creamy pasta dish topped with sweet and tender dried cabbage sautéed in anchovy butter, a bittersweet rapeseed flower sauce, and panko-coated and baked cod milt.

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 made with grated onion and apple and Osaka's famous "Shinsei Soy Sauce" as its base, or a Western-style red wine sauce made with beef stock and packed with the flavor of red wine.

This skewered dish features the breast meat of "Kawachi duck," the highest quality domestic duck meat from Tsumura Honten, Osaka's pride and joy, characterized by its rich flavor without the distinctive taste typical of duck meat. The fragrant aroma of the dengaku miso and the sweet and bitter taste of the marmalade create an exquisite accent. Enjoy it with fried Kawachi duck confit.

Picnika 's popular menu "Minamimido Curry" is a hotel-made arrangement of curry, which has been popular as a vegetarian dish in Minamimido.

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.

This peperoncino uses porcini mushrooms, known for their rich, nutty and meaty aroma and strong umami 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.