[Courtyard by Marriott Shin-Osaka Station] Launch of Summer Dinner Course 'Kansai Excursion - Kyoto Miyama, Nishijin, Kamigamo Prime Selection'
Courtyard by Marriott Shin-Osaka Station will launch a dinner course featuring select ingredients from Kyoto's Miyama, Nishijin, and Kamigamo regions from June 1 to August 31, 2026, as the second installment of its 'Kansai Excursion' series.
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## Launch of Summer Dinner Course 'Kansai Excursion'
Courtyard by Marriott Shin-Osaka Station (Yodogawa-ku, Osaka; General Manager: Tetsuya Ueda) is pleased to announce the launch of its new dinner course, 'Kansai Excursion – Kyoto Miyama, Nishijin, Kamigamo Prime Selection.' The course will be available at 'Dining & Bar LAVAROCK' on the hotel lobby level from June 1 (Mon) to August 31 (Mon), 2026. This is the second installment of the 'Kansai Excursion' series, which introduces the charm of the Kansai region using local ingredients, set against the backdrop of Shin-Osaka, a hub with easy access across Western Japan.
## Kyoto Flavors Crafted with Local Producers
For this menu, the chef has personally visited and selected prime ingredients from Miyama, Nishijin, and Kamigamo in Kyoto. The selection includes Kato Miso, a miso brewery in Nishijin with over 100 years of history; fresh produce from Tamada Farm in Kamigamo, a renowned area for Kyoto vegetables; and vintage-method rice vinegar from Kuramoto Nakano Vinegar. These ingredients, imbued with the spirit of the producers and the local terroir, are masterfully fused with American grill cuisine.
## Course Menu Highlights
- Appetizer: Miyama ayu confit with Kyoto pork bacon, paired with Miyama cheese and summer vegetable taco-style salad.
- Soup: Chilled grilled corn soup with Nishijin Kato Miso, served with miso grissini and Kyoto duck miso roast.
- Fish Dish: Olive-sautéed grunt fish with Kamigamo Tamada Farm's Kyo-Kamo eggplant and tomato salsa.
- Main Dish: Grilled Osaka-produced Naniwa Kuroge wagyu beef with Nakano Vinegar Chaliapin sauce.
- Dessert: Miyama milk and coconut pudding, Miyama ice cream, and LAVAROCK-style Kyo-rusk with tropical fruits.
Enjoy an exceptional dining experience in a sophisticated atmosphere throughout the summer season.
## Event Overview
- Dates: June 1, 2026 (Mon) - August 31, 2026 (Mon)
- Hours: 17:00 - 20:30 (L.O.)
- Venue: Dining & Bar LAVAROCK
- Price: 9,800 JPY per person (tax and service charges included)
For reservations and inquiries, please contact Dining & Bar LAVAROCK at 06-6350-5701.
Courtyard by Marriott Shin-Osaka Station (Yodogawa-ku, Osaka; General Manager: Tetsuya Ueda) is pleased to announce the launch of its new dinner course, 'Kansai Excursion – Kyoto Miyama, Nishijin, Kamigamo Prime Selection.' The course will be available at 'Dining & Bar LAVAROCK' on the hotel lobby level from June 1 (Mon) to August 31 (Mon), 2026. This is the second installment of the 'Kansai Excursion' series, which introduces the charm of the Kansai region using local ingredients, set against the backdrop of Shin-Osaka, a hub with easy access across Western Japan.
## Kyoto Flavors Crafted with Local Producers
For this menu, the chef has personally visited and selected prime ingredients from Miyama, Nishijin, and Kamigamo in Kyoto. The selection includes Kato Miso, a miso brewery in Nishijin with over 100 years of history; fresh produce from Tamada Farm in Kamigamo, a renowned area for Kyoto vegetables; and vintage-method rice vinegar from Kuramoto Nakano Vinegar. These ingredients, imbued with the spirit of the producers and the local terroir, are masterfully fused with American grill cuisine.
## Course Menu Highlights
- Appetizer: Miyama ayu confit with Kyoto pork bacon, paired with Miyama cheese and summer vegetable taco-style salad.
- Soup: Chilled grilled corn soup with Nishijin Kato Miso, served with miso grissini and Kyoto duck miso roast.
- Fish Dish: Olive-sautéed grunt fish with Kamigamo Tamada Farm's Kyo-Kamo eggplant and tomato salsa.
- Main Dish: Grilled Osaka-produced Naniwa Kuroge wagyu beef with Nakano Vinegar Chaliapin sauce.
- Dessert: Miyama milk and coconut pudding, Miyama ice cream, and LAVAROCK-style Kyo-rusk with tropical fruits.
Enjoy an exceptional dining experience in a sophisticated atmosphere throughout the summer season.
## Event Overview
- Dates: June 1, 2026 (Mon) - August 31, 2026 (Mon)
- Hours: 17:00 - 20:30 (L.O.)
- Venue: Dining & Bar LAVAROCK
- Price: 9,800 JPY per person (tax and service charges included)
For reservations and inquiries, please contact Dining & Bar LAVAROCK at 06-6350-5701.
FAQ
Where are the ingredients sourced from?
The ingredients are sourced from various parts of Kyoto, including Miyama's ayu and milk, Nishijin's Kato Miso, and Kamigamo's seasonal vegetables.
What is the cooking style?
It combines American grill techniques with traditional Japanese ingredients for a unique fusion dining experience.
Is a reservation required?
As this is a limited-time course, advanced reservation is highly recommended.