Sales period: July 1st (Wed) - August 31st (Mon), 2026

This dish features tender and juicy lamb, perfectly complemented by the refreshing acidity of piperade and the sweetness of vegetables. It's light and refreshing, allowing you to enjoy it to the very last bite.

Sales period: July 1st (Wed) - August 31st (Mon), 2026

This dish uses organically farmed Misato eels from Fujiidera City, Osaka, known for their light flavor and thick, firm texture. The eels are wrapped in phyllo pastry with herbs and baked to a golden brown. Enjoy the harmony of flavors with the spicy risotto.

Sales period: July 1st (Wed) - August 31st (Mon), 2026

This cold pasta dish features capellini served with a refreshing, sweet gazpacho made with watermelon, topped with marinated soy meat. You can add jalapeño sauce to your liking to enjoy a pleasant spiciness and a change of flavor.

Sales period: July 1st (Wed) - July 31st (Fri), 2026

Pasta generously coated in a rich cream sauce infused with sea urchin. Topped with a soft-boiled Nose Ohan egg and sea urchin, this is a hearty dish bursting with flavor. Sea urchin x egg x cheese creates a sea urchin carbonara = Unibonara!

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 luxurious dish featuring a juicy hamburger steak topped with foie gras and truffles.

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.