Courtyard by Marriott Shin-Osaka Station: Embark on a Culinary Journey to Discover Okayama with 'Around Japan vol.28'

Courtyard by Marriott Shin-Osaka Station (Location: Yodogawa-ku, Osaka; General Manager: Tetsuya Ueda) announced that from Monday, June 1, to Monday, August 31, 2026, its 19th-floor teppanyaki restaurant, Ikka-Ichiyo, will launch 'Discover Okayama'. This is the 28th installment of the 'Around Japan' series, which introduces seasonal local ingredients and regional dishes from across Japan, focusing this time on the rich culinary heritage of Okayama Prefecture. This summer, the chef visited Okayama Prefecture, widely known as the 'Kingdom of Fruits', to discover local ingredients and cuisine, showcasing the charm of Okayama beyond just its fruits through a specialized menu. The chef has carefully selected ingredients that embody the dedication of local producers and the blessings of the region. These include Niimi caviar raised in the clear waters of the Takahashi River's source, highly fragrant Okayama nori (seaweed) nurtured in the calm Seto Inland Sea, black sea bream with an elegant fat content, Tsurajima burdock root known for its soft texture and flavor, and Bitchu beef, which boasts a fine meat quality and umami. The menu also incorporates regional sustainability initiatives, such as Satoumi sake brewed from rice grown using oyster shells as compost, and Satoumi rice cultivated within that same ecological cycle. Furthermore, popular local dishes have been arranged for a teppanyaki experience, creating a course that allows guests to fully appreciate the appeal of Okayama Prefecture. Beverages from Okayama Prefecture will also be available to complement the meals, allowing guests to enjoy the perfect pairing according to their preferences. Guests are invited to spend a memorable time discovering the new charms of Okayama Prefecture at Teppanyaki Ikka-Ichiyo. ■ About Around Japan vol.28 'Discover Okayama' The culinary exploration of Japan turns to Okayama Prefecture. The course begins with three appetizers, including 'Niimi Caviar' raised at the source of the Takahashi River. The fish dish features a poêle of Okayama eel accompanied by 'Tsurajima Burdock'. For the meat dish, enjoy the beautifully marbled 'Bitchu Beef' with four types of condiments. The dessert is a parfait-style sweet incorporating grapes and white peaches, fitting for the Kingdom of Fruits. ● Appetizers (*) Three appetizers to enjoy Okayama nori - Bruschetta with Niimi caviar and pickled mamakari, navel orange and carrot rape, with first-picked nori sauce - Deep-fried gara-ebi (shrimp) and ishimochi-jako (fish) with green nori flavor - Namerou (tartare) of black sea bream, Ujo Black nori ● Warm Appetizer (*) Mille-feuille cutlet of Peach Pork, marinated salad of nuts and two types of cabbage - Fruit chutney and demi-glace sauce ● Fish Dish (*) Poêle of Okayama eel with the scent of Satoumi sake, accompanied by Tsurajima burdock chips and baked white peach - Pione vinegar sauce ● Salad (*) Fruit and seasonal vegetable salad - Sarunashi (hardy kiwi) dressing ● Grilled Vegetables Seasonal grilled vegetables ● Meat Dish (*) Okayama Bitchu Beef Sirloin 80g - Nozaki family salt, white peach kinzanji, salt ponzu, garlic koji soy sauce, garlic chips, fresh wasabi ● Rice (*) Garlic rice cooked in a pot with meat (Rice: Okayama Satoumi Rice / Meat: Okayama Bitchu Beef) or Regional dish Tako-meshi (octopus rice) (Rice: Okayama Satoumi Rice) ● Soup (*) Winter melon surinagashi (puree soup) ● Pickles (*) Hiruzen pickles ● Dessert (*) Caramelized Okayama grapes and white peach, kibi-dango, frozen yogurt mixed with fruit amazake ● Coffee or Tea (*) indicates dishes incorporating Okayama ingredients, desserts, or dishes inspired by regional cuisine. ■ Appetizers: Three appetizers to enjoy Okayama nori Okayama Prefecture focuses heavily on seaweed aquaculture, and various types of nori are sold. This time, we use three types for the appetizers: nori tsukudani, green nori, and 'Ujo Black', named after the appearance of Okayama Castle. Popular local dishes such as the regional mamakari and Okayama's famous black sea bream namerou have been crafted into appetizers. We also offer a dish using 'Niimi Caviar', a new specialty of Okayama Prefecture. ■ Fish Dish: Poêle of Okayama eel with the scent of Satoumi sake, accompanied by Tsurajima burdock chips and baked white peach - Pione vinegar sauce Shirayaki (unseasoned grilled) eel