DRAWING HOUSE OF NAKANOSHIMA at Osaka City Central Public Hall Launches Second 'Seasonal Food Experience' Collaboration on June 1st

BALNIBARBI Co., Ltd. (Headquarters: Nishi-ku, Osaka; Chairman: Hirohisa Sato) is set to launch the second installment of its chef collaboration project at 'DRAWING HOUSE OF NAKANOSHIMA' on the B1 floor of the Osaka City Central Public Hall on June 1st, 2026, offering a 'Seasonal Food Experience' in partnership with leading Osaka chefs.

For this second installment, the restaurant has invited Tomokazu Oya, owner of the popular kappo restaurant 'Midoriooya' in Tenma, Osaka, to supervise a special summer course available from June through August. The menu elevates the bistro-style Western cuisine proposed by DRAWING HOUSE OF NAKANOSHIMA by incorporating kappo techniques and seasonal sensibilities, resulting in a special, limited-time course.

Enjoy a new culinary experience where cuisine, culture, and the seasons intersect within the historic space of the Osaka City Central Public Hall.

■ Collaborative Partnership: Tomokazu Oya of 'Midoriooya' × Executive Chef Oofude

The 'Seasonal Food Experience' project features regular collaborations with star chefs representing Osaka, building upon the Western bistro foundations established by Executive Chef Oofude. This summer, we welcome Tomokazu Oya, owner of 'Midoriooya,' a kappo restaurant beloved by gourmets.

By blending Executive Chef Oofude's French techniques for heat control and sauce preparation with Mr. Oya's subtractive approach to 'dashi' and his skill in highlighting seasonal ingredients, we deliver visually refreshing dishes where traditional Japanese techniques harmonize with French sensitivity.

■ Chef Profile: Tomokazu Oya

Born in Shimane Prefecture in 1979. After graduating from high school, he trained for 11 years at the prestigious 'Naniwa Kappo Kigawa' in Hozenji Yokocho, Osaka. He became independent in 2011 in Higashi-Shinsaibashi, Osaka. In May 2023, he renamed his restaurant from 'Japanese Cuisine Midori' to 'Midoriooya' and reopened in Tenma. He is highly acclaimed by many gourmets as a Japanese restaurant that carries on the spirit of Naniwa Kappo while layering free-thinking ideas onto traditional techniques.

■ LUNCH

Our signature 'Box Appetizer' has been updated for the summer season under Mr. Oya's supervision. It is a luxurious lunch course featuring Japanese techniques such as 'mizunasu' (water eggplant), octopus, lotus root 'shinjo' (dumplings), and dashi jelly.

- Box Appetizer Course: 4,700 yen (*Reservations required by 5:00 PM the previous day)

Course includes: Box appetizer (including items supervised by Mr. Oya), a choice of main dish (Sautéed Pork Fillet with Braised Red Cabbage, Carbonnade, or Shrimp Gratin), and bread.

■ DINNER

We offer a special Japanese-Western fusion full course for dinner using plenty of seasonal ingredients. Additionally, to allow for more casual enjoyment, we offer four carefully selected items from the collaboration course as à la carte options.

- Collaboration Course: 12,000 yen (for 2 or more people/Reservations required by 5:00 PM the previous day)

- À la carte menu supervised by Mr. Oya (4 dishes total):
Awaji Onion Tofu (1,100 yen), Poêlé of Eel and Round Eggplant (2,400 yen), Octopus and Summer Vegetable Sesame Ponzu (1,700 yen), and Corn Rice (1,600 yen).
*À la carte menu available during dinner hours only.