The early summer theme is 'Green'. Osaka Excel Hotel Tokyu announces new 'Greenery' menu bursting with herbs and spices, including 'Grilled Lamb'!
Osaka Excel Hotel Tokyu will offer an early summer menu themed 'Scent of Greenery' at its restaurant and bar from May 1 to June 30, 2026, featuring local ingredients.
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- 📰 Published: April 15, 2026 at 20:00
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Osaka Excel Hotel Tokyu (Kyutaro-cho, Chuo-ku, Osaka; General Manager: Yusuke Goto) will offer a seasonal early summer menu at the 17th floor RESTAURANT 'PIC⊛NIKA' and the 16th floor BAR & LOUNGE 'MIDO' from Friday, May 1 to Tuesday, June 30, 2026.
In this season when the hint of summer can be felt in the sunlight, we will deliver a moment of early summer full of aromas and flavors under the theme of 'Scent of Greenery'. Please experience the beginning of summer with each dish layered with the rich aromas of herbs and spices.
■ Osaka Terroir — A plate from PICNIKA to taste the blessings and culture of the land
RESTAURANT 'PIC⊛NIKA' proposes 'Osaka Terroir'. 'Terroir' means 'land' in French, and is a word that expresses the 'unique characteristics of the land', including the climate, natural features, culture, and even the philosophy of the maker. 'Osaka Terroir' is a food story that connects the memory of the land to the future. The flavors and characteristics of ingredients from Osaka and Kansai, as well as the culture rooted in the land and connections with people, are expressed as new charms with a French sensibility. Please enjoy the unique plates of PICNIKA, where Head Chef Miyamoto's 'learning from the past' breathes life.
■ RESTAURANT 'PIC⊛NIKA' The beginning of summer bursting with herbs and spices
At RESTAURANT 'PIC⊛NIKA', we have prepared dishes with vibrant green sauces for this menu, such as 'Grilled Lamb and Spicy Tabbouleh with Green Mustard Sauce' and 'Octopus and Zucchini Genovese Pasta to enjoy with Burrata Cheese'. Accented with herbs and spices, they are finished with strong flavors that make you feel the beginning of summer. During dinner time, we offer an early summer course combining seasonal green vegetables such as edamame, watercress, and zucchini with Osaka-produced ingredients like 'Nose Ohan Eggs' and 'Naniwa Black Beef'. Each colorful plate is structured with gentle yet deep layers of aromas and flavors. Please enjoy its charm along with the feeling of 'Osaka Terroir'.
■ RESTAURANT 'PIC⊛NIKA' Early Summer Menu Overview
[Period] Friday, May 1 to Tuesday, June 30, 2026
[Time] Lunch 11:30-15:00 (L.O.14:00) Dinner 18:00-21:00 (L.O.20:00)
[Content/Price]
Grilled Lamb and Spicy Tabbouleh with Green Mustard Sauce
Lunch & Dinner: 3,000 yen
Easy-to-eat lamb chops with a good balance of lean meat and fat are grilled fragrantly. Paired with couscous flavored with spices and herbs and a refreshing acidity, finished with a green mustard sauce.
Conger Eel and Piperade Gateau Style
Lunch & Dinner: 3,000 yen
Steamed conger eel is wrapped around a spicy vegetable and tomato stew to create a beautiful gateau style. Enjoy it with a soft-boiled Nose Ohan egg and prosciutto chips. A dish arranged based on 'Piperade', a local dish of the Basque Country spanning France and Spain.
'Octopus and Zucchini Genovese Pasta' to enjoy with Burrata Cheese
Lunch & Dinner: 2,900 yen
Soft-boiled octopus is combined with zucchini, potatoes, and tomatoes, and finished with a Genovese sauce that brings out fresh flavors, creating a pasta dish that colors early summer. Enjoy it with burrata cheese, which melts with a butter-like richness and mild sweetness.
Early Summer Dinner Course
10,000 yen *Reservation required at least 3 days in advance
Nose Ohan Egg Piperade / Octopus and Potato Tabbouleh with Green Mustard / Edamame and Watercress Vichyssoise with Edamame Sable / Conger Eel and Scallop Tornado Cream Sauce Fragrant with Crustaceans / Naniwa Black Beef Viennoise with Grecque Vegetables and Berry Sauce / Melon Parfait
Total 6 dishes
■ BAR & LOUNGE 'MIDO' Seasonal early summer cocktails & desserts colored by melon
At BAR & LOUNGE 'MIDO', we offer two types of refreshing and summery cocktails using fresh melon. 'Melon Mimosa' is a light-tasting drink combining orange, sparkling wine, and melon.
In this season when the hint of summer can be felt in the sunlight, we will deliver a moment of early summer full of aromas and flavors under the theme of 'Scent of Greenery'. Please experience the beginning of summer with each dish layered with the rich aromas of herbs and spices.
■ Osaka Terroir — A plate from PICNIKA to taste the blessings and culture of the land
RESTAURANT 'PIC⊛NIKA' proposes 'Osaka Terroir'. 'Terroir' means 'land' in French, and is a word that expresses the 'unique characteristics of the land', including the climate, natural features, culture, and even the philosophy of the maker. 'Osaka Terroir' is a food story that connects the memory of the land to the future. The flavors and characteristics of ingredients from Osaka and Kansai, as well as the culture rooted in the land and connections with people, are expressed as new charms with a French sensibility. Please enjoy the unique plates of PICNIKA, where Head Chef Miyamoto's 'learning from the past' breathes life.
■ RESTAURANT 'PIC⊛NIKA' The beginning of summer bursting with herbs and spices
At RESTAURANT 'PIC⊛NIKA', we have prepared dishes with vibrant green sauces for this menu, such as 'Grilled Lamb and Spicy Tabbouleh with Green Mustard Sauce' and 'Octopus and Zucchini Genovese Pasta to enjoy with Burrata Cheese'. Accented with herbs and spices, they are finished with strong flavors that make you feel the beginning of summer. During dinner time, we offer an early summer course combining seasonal green vegetables such as edamame, watercress, and zucchini with Osaka-produced ingredients like 'Nose Ohan Eggs' and 'Naniwa Black Beef'. Each colorful plate is structured with gentle yet deep layers of aromas and flavors. Please enjoy its charm along with the feeling of 'Osaka Terroir'.
■ RESTAURANT 'PIC⊛NIKA' Early Summer Menu Overview
[Period] Friday, May 1 to Tuesday, June 30, 2026
[Time] Lunch 11:30-15:00 (L.O.14:00) Dinner 18:00-21:00 (L.O.20:00)
[Content/Price]
Grilled Lamb and Spicy Tabbouleh with Green Mustard Sauce
Lunch & Dinner: 3,000 yen
Easy-to-eat lamb chops with a good balance of lean meat and fat are grilled fragrantly. Paired with couscous flavored with spices and herbs and a refreshing acidity, finished with a green mustard sauce.
Conger Eel and Piperade Gateau Style
Lunch & Dinner: 3,000 yen
Steamed conger eel is wrapped around a spicy vegetable and tomato stew to create a beautiful gateau style. Enjoy it with a soft-boiled Nose Ohan egg and prosciutto chips. A dish arranged based on 'Piperade', a local dish of the Basque Country spanning France and Spain.
'Octopus and Zucchini Genovese Pasta' to enjoy with Burrata Cheese
Lunch & Dinner: 2,900 yen
Soft-boiled octopus is combined with zucchini, potatoes, and tomatoes, and finished with a Genovese sauce that brings out fresh flavors, creating a pasta dish that colors early summer. Enjoy it with burrata cheese, which melts with a butter-like richness and mild sweetness.
Early Summer Dinner Course
10,000 yen *Reservation required at least 3 days in advance
Nose Ohan Egg Piperade / Octopus and Potato Tabbouleh with Green Mustard / Edamame and Watercress Vichyssoise with Edamame Sable / Conger Eel and Scallop Tornado Cream Sauce Fragrant with Crustaceans / Naniwa Black Beef Viennoise with Grecque Vegetables and Berry Sauce / Melon Parfait
Total 6 dishes
■ BAR & LOUNGE 'MIDO' Seasonal early summer cocktails & desserts colored by melon
At BAR & LOUNGE 'MIDO', we offer two types of refreshing and summery cocktails using fresh melon. 'Melon Mimosa' is a light-tasting drink combining orange, sparkling wine, and melon.