Relive the Emotion of the Nordic Pavilion on the Night of the Summer Solstice.

North Object Co., Ltd. (Headquarters: Daito City, Osaka; President: Daisuke Minami) operates Keitto Ruokala, which will offer a special dinner course limited to the summer solstice festival, only on Saturday, June 20, by Hiroshi Tanaka, who served as sous-chef at THE NORDIC SHOP&FOOD BAR.

Based on the essence of the dishes served at the Nordic Pavilion, this exclusive menu has been reconstructed to match the world view of Keitto.

Enjoy explanations of the dishes by Chef Tanaka himself, as well as a talk about his experiences at the Nordic Pavilion in the summer of 2025.

Experience the Nordic food culture and richness of the season, and enjoy a special time unique to the summer solstice night.

<Menu Contents> ・Nordic-style marinated salmon with potato mousse and chips, mustard sauce with raspberry aroma ・Velouté using shrimp and crayfish, with mushroom royal and 'Skagen' ・Magret duck breast and Nordic-style meatball roast, two types of sauce with lingonberry accent ・Princess cake and assortment of Nordic desserts

*The menu contents may change without notice depending on procurement conditions. Please understand in advance.

*The dish photos are images. On the day, special dishes using seasonal ingredients will be prepared.

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[Date and Time] June 20 (Sat) 18:00-20:00 (Reception 17:30-) [Venue] Keitto Ruokala [Price] ・Adult (junior high school and above): 8,000 yen ・Child (elementary school): 4,000 yen ・Child (preschool): 1,000 yen (kids plate) [Capacity] First 25 people [Guest Chef] Hiroshi Tanaka

A chef with over 20 years of career based on French cuisine. He trained at the Alain Ducasse Group and served as sous-chef at Shangri-La Tokyo and other places. At the Expo Nordic Pavilion, he oversaw the kitchen as the Japanese person in charge, leading the development of dishes through collaboration between Nordic and Japanese chefs. In 2021, he launched the French cuisine 'Racine' without a physical store, based on private chef service, and is engaged in restaurant consulting and dish development.