The Ritz-Carlton, Osaka (Location: 2-5-25 Umeda, Kita-ku, Osaka, General Manager: Mark Niemec) will host "FLAVORS IN TRANSIT 2026," a culinary experience created by six The Ritz-Carlton hotels in Japan, from July 1 (Wed), 2026, to August 31 (Mon).

"FLAVORS IN TRANSIT 2026" is a unique culinary journey campaign by The Ritz-Carlton Japan that shines a spotlight on the diverse destinations across Japan and their unique local food cultures. The first event was held in 2025, themed around Japan's unique ekiben (train bento box) culture, and received a highly positive response from many guests. This year marks the second event, offering an even more evolved dining experience.

Set against the backdrop of six The Ritz-Carlton hotels located across Japan, from the serene mountain landscapes of Nikko to the tropical scenery of Okinawa, each hotel collaborates deeply with local producers such as farmers, fishermen, and artisans rooted in their respective regions. They will use ingredients that embody the charm of the region to offer special dishes that express the unique stories of each locale. Through this campaign, we aim to allow guests to experience the local food culture and the passion of the producers, while also promoting the rich culinary attractions of various regions in Japan both domestically and internationally. Each dish is infused with the local climate, seasonal memories, and the emotions of travel, allowing you to enjoy a gourmet journey through Japan that resonates not only with your taste buds but also with your senses.

At The Ritz-Carlton, Osaka, Keiji Minakami, Executive Chef of "Chinesische Restaurant Xiang Yue," has prepared a special course menu themed around "Nature and Fermentation." This includes flour from "Sanpon Farm" (a natural farming initiative in Kobe City), white and brown rice from natural farmers in Kobe City and Himeji City, the sake "Fukuju," handcrafted with the blessings of Mount Rokko and traditional methods since its founding in 1751 by the brewery "Kobe Shushinkan," and rice koji from "Ryokuroh Mochi," a koji producer with 360 years of history in Kyoto. The appeal of ingredients meticulously cultivated by each producer is expressed in dishes such as "Dim Sum with 'Sanpon Farm' Flour and 'Ryokuroh Mochi' Rice Koji," "Osaka Kawachi Duck Roasted in 'Fukuju' Sake Lees with Sauce of 'Fukuju' Junmai Ginjo and Sake Lees Flavored with Sichuan Pepper," and "Omi Beef and Live Clams 'Natural Farming' White and Brown Rice Risotto-style Fried Rice."

"Wheat grown through natural farming has a distinctive aroma and flavor. Exploring the balance of flavors with other ingredients is very interesting for me, and I have invested a lot of time and effort into it. I also focused on the depth of fermented foods nurtured by Japan's climate, such as sake, sake lees, and rice koji, and I want guests to enjoy the simple yet profound natural flavors and the deep umami derived from fermentation," says Minakami.

This exquisite menu, woven from the chef's sensibility and skill, invites you on an elegant gourmet journey, as if touring the Kansai region.

Keiji Minakami, Executive Chef of "Chinesische Restaurant Xiang Yue"

Born in Hokkaido. Fascinated by the wonder of how a single ingredient can transform into various dishes depending on the creator, he aspired to a career in cooking. After graduating from a culinary school in Hokkaido, he worked in a Chinese restaurant at a foreign-affiliated hotel. He then pursued learning the fundamentals of China's four major cuisines by serving as an instructor at a vocational school while improving his skills through training in Hong Kong and Taiwan. He joined our hotel in 2019, became Vice Executive Chef of "Chinesische Restaurant Xiang Yue" in 2022, and was appointed Executive Chef in 2024. He specializes in dishes using dried ingredients, particularly dried abalone, and is also known for his adaptations of French and Japanese seasonings and cooking methods into Chinese cuisine. He is enthusiastic about new developments such as proposing seasonal medicinal cuisine that can be enjoyed with Chinese tea, utilizing medicinal herbs and seasonal ingredients.

Nature and Fermentation

Location: Chinesische Restaurant Xiang Yue

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

Time: Lunch & Dinner

Price: 33,000 yen (tax included/service charge included)

Reservations: Tel 06-6343-7020 (Restaurant Reservations)

Website: https://xiangtao.ritzcarltonosaka.com/

*Please make reservations by 8:00 PM the day before.

*All prices include consumption tax and service charge.

[Menu Details]

Nara Miwa Somen, Caviar, Makao Fragrance

Seafood, Summer Vegetables, Wakayama Plum, and Shangtang Jelly

"Sanpon Farm" Flour, "Ryokuroh Mochi" Rice Koji Dim Sum (Natural Farming)

- Suzuki (Seabass), Mitsuba, Shoyu Koji

- Tanba Kuro-dori (Black Chicken), Shio Koji

- Ayu (Sweetfish), Narazuke, Pie

Grouper Carpaccio, Crab and Winter Melon Soup

Osaka Kawachi Duck Roasted in "Fukuju" Sake Lees with Sauce of "Fukuju" Junmai Ginjo and Sake Lees Flavored with Sichuan Pepper

Omi Beef and Live Clams "Natural Farming" White and Brown Rice Risotto-style Fried Rice

"Xiang Yue" Chef Minakami's Dessert Selection

- Small Snow Ice with White Peach and Yuge Farm Milk

- Amazake Made with "Ryokuroh Mochi" Rice Koji, Nara Dried Persimmon, Tanba Black Beans, Fresh Mochi

[Producer Introduction]

Sanpon Farm

Practicing natural farming in Nishi-ku, Kobe City.

"No tilling," "No introduction of pesticides or fertilizers,"

"Not viewing grass or insects as enemies" are the core principles of their natural farming practice, facing the fields daily.

<Ingredients Used>: Wheat

https://sanpon.jp

Mr. Keigo Yamamoto

Natural Farmers

Engaged in the production of rice, vegetables, etc., through natural farming in Nishi-ku and Kita-ku, Kobe City, and Himeji City. At the end of May this year, they collaborated with The Ritz-Carlton, Osaka to hold a green market on the 5th-floor garden terrace. With a shared desire to deliver more of the seasonal produce carefully grown through natural farming to more people, they are planning various initiatives in the future.

<Ingredients Used>: White rice, Brown rice

* ( ) indicates the official Instagram account name.

- Yorokobi Shizen Nouen (@yorokobishizennouen)

- Shizen Nou no Saien Hiyori-sha (@hiyori.sha)

- Kuni Kuni Hatake (@9292batake)

- Dainichi Shizen Nouen (@bigsunsfarm)

- Ito Nunouen (@itonunouen)

Natural Farmers

Kobe Shushinkan

Brewery of "Fukuju," founded in 1751. For fourteen generations, they have continued to pursue sake brewing with a crisp structure and rich flavor, utilizing high-quality ingredients, the sensibility of their brewers, and the blessings of Mount Rokko. Under the brand purpose of "Enriching individuals and the world," they are passing on the rich value of sake to the future.

<Ingredients Used>: "Fukuju" Junmai Ginjo, Sake Lees

https://www.shushinkan.co.jp

Mr. Hironobu Kubota, 14th Generation Head

Ryokuroh Mochi

A long-established koji producer with over 360 years of history. Seed koji is cultured koji mold, an essential ingredient for making koji. It is the "seed" of koji, also known as "moya-shi." They supply seed koji to brewing manufacturers of miso, soy sauce, mirin, sake, and vinegar across Japan, playing a vital role in supporting the foundation of Japan's fermentation culture.

<Ingredients Used>: Rice Koji

https://1469.stores.jp/about

Mr. Akihiko Sukeno, Representative Director and President

*Photos are for illustrative purposes only.

*Menu items are subject to change without notice.

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[About The Ritz-Carlton, Osaka]

The Ritz-Carlton, Osaka, the first Ritz-Carlton in Japan, opened in May 1997. With its sophisticated ambiance reminiscent of an 18th-century British aristocratic residence, a variety of cuisine that delights the five senses, and the meticulous service that The Ritz-Carlton is renowned for worldwide, we offer guests unique, memorable, and personal experiences.

Instagram: www.instagram.com/ritzcarlton.osaka/

Facebook: www.facebook.com/ritzcarltonosaka/

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  • Source: PR TIMES
  • Category: Event