The Westin Osaka (Osaka City, Kita Ward / General Manager: Hiroshi Tagami) will offer limited-edition special menus at three restaurants in the summer of 2026. Each chef has poured culture, techniques, and the essence of summer into each dish, creating a unique gourmet experience.

Topics

[French Cuisine] Shaved Ice by a French Chef (Starts July 1)

[Japanese Cuisine] Experience Japanese Culture and Summer with "Japanese Afternoon Tea" (Starts July 1)

[Chinese Cuisine] "Food Therapy Lunch" to Regulate the Body (Starts June 1)

Restaurant Amadeus

Saison d'Amadeus ~Shaved Ice by a French Chef~

A shaved ice dessert conceived as a "French dessert to enjoy in summer."

Four flavors are available, including the classic French dessert "Peach Melba" and "Virgin Mojito" with a refreshing lime and mint aroma, delicately expressing combinations of ingredients and unique French flavors. Chef Eriko Kono has created a light yet satisfying course for the hot season.

Saison d'Amadeus ~Shaved Ice by a French Chef~ Overview

Period: July 1, 2026 (Wed) - September 17, 2026 (Thu) *Advance reservation required the day before

Time: 11:30 AM - 3:00 PM (Last order 2:00 PM)

Location: 1F Restaurant "Amadeus"

Price: \6,500

Includes: Appetizer, soup, pasta, main course, shaved ice, post-meal drink (coffee or tea)

Reservations & Inquiries

TEL: 06-6440-1062 Website: https://amadeus.westinosaka.com/

Reserve here

Japanese Cuisine Hanano Summer Japanese Afternoon Tea

An experiential Japanese afternoon tea is offered at a limited 7-seat kappo counter, with the concept of "rediscovering" Japanese culture. Through "creating, tasting, and feeling" – such as tasting the first dashi broth drawn by the chef, experiencing a tea ceremony where you whisk your own matcha, and creating a dry landscape garden – you can touch upon Japanese aesthetics and the spirit of hospitality.

Last year's highly popular "Kuzukiri Craftsmanship Experience" returns this year.

You can enjoy the freshness that can only be experienced when freshly made, and witness the delicate craftsmanship up close.

Summer Japanese Afternoon Tea Overview

Period: July 1, 2026 (Wed) - August 31, 2026 (Mon)

*Exclusion dates: Cooking class (August 3-7) *Advance reservation required 2 days prior

Time: 11:30 AM - 3:00 PM (Last entry 1:30 PM)

Location: 3F Japanese Cuisine "Hanano"

Price: ¥7,500, ¥8,000 with souvenir *Reservation required 2 days prior

Includes: Lacquered box Japanese afternoon tea, first dashi broth, matcha, 3 types of seasonal select teas

Reservations & Inquiries

TEL: 06-6440-1066 Website: https://hanano.westinosaka.com/

Reserve here

Chinese Cuisine Kokyu Katei Gahō Special Course

A special course in collaboration with Katei Gahō, based on the principle of "food therapy," where Chef Wang Xiansheng has poured his skills and heart into working with ingredients. It begins with a refreshing "Seasoning Dish" as the first course, followed by a fragrant truffle soup, a nourishing steamed sea bream, a colorful dish of water eggplant and king crab prepared with jade sauce, and a festive fried rice with spiny lobster that is delightful in color and texture.

This time, in a first-time attempt to combine Cantonese culinary techniques with the sensibility of a pastry chef, a collaboration with Chef Patissier Yoshimi Kamegawa has been realized. The new dessert, skillfully incorporating Chinese ingredients such as pine nuts and five-spice powder, concludes the course as a "delightful treat that would make even an immortal smile."

This is a special lunch course that will refresh your mind and body as you savor the seasonal flavors, allowing you to spend the summer feeling invigorated.

Katei Gahō Special Course Overview

Period: June 1, 2026 (Mon) - August 2, 2026 (Sun)

Time: 11:30 AM - 3:00 PM (Last order 2:30 PM)

Location: 3F Chinese Cuisine "Kokyu"

Price: ¥10,000

Menu:

-Color- "Seasoning Dish"

-Season- Chef Wang's Special Seasonal Appetizer "Abalone" "Dragon Shrimp"

-Fragrance- Truffle Soup, Luxurious Stewed Beef Pot

* [+¥5,000] Change to special steamed soup with domestic dried abalone and Chinese dried ingredients

-Nourishment- Steamed Sea Bream with Clear Sauce, Crystal Jade Sauce

-Splendor- Stir-fried "King Crab" and Eggplant, Jade Presentation

-Fullness- Fried Rice with Spiny Lobster, Color, Aroma, and Taste

-Fortune- ~Chef Patissier Yoshimi Kamegawa~ Immortal's Treat, Five-Spice Pine Nut Small Egg

Reservations & Inquiries

TEL: 06-6440-1066 Website: https://kokyu.westinosaka.com/

Reserve here

*All prices include tax and service charge.

*All photos are for illustrative purposes only. *Menu and contents are subject to change without notice.

FACT BOX

  • Source: PR TIMES
  • Category: Event
  • Organizations: Saison d'Amadeus