【Rihga Royal Hotel Osaka】Summer Revival of the Cold Capellini with Anago

At "All-Day Dining Remone" in Rihga Royal Hotel Osaka Vinnet Collection (Nakano-shima, Kita-ku, Osaka; General Manager Tomoyuki Yamané), the signature dish of the hotel's new Executive Chef, Mitsuhirō Toyota, "Cold Capellini with Awaji Island Anago in Truffle-Flavored Consommé Jelly," will be available from Wednesday, July 1, 2026, through Monday, August 31, 2026.

Left: "Cold Capellini with Awaji Island Anago in Truffle-Flavored Consommé Jelly"; Right: Executive Chef Mitsuhirō Toyota

A Refreshing Cold Capellini Dish Celebrating the Summer Delicacy, Anago, Rooted in Hotel Tradition

This dish features extremely thin Italian capellini pasta, served floating in a chilled vichyssoise (cold potato soup), topped with delicate, poached anago (conger eel) from Awaji Island known for its rich flavor. The dish is finished with a sauce combining truffle vinaigrette and consommé jelly, creating a visually refreshing presentation. The elegant aroma of truffle complements the light, refreshing taste, making this dish a long-time favorite among guests and a signature creation of Executive Chef Toyota.

The gentle acidity of sherry vinegar, subtle sweetness of leeks, and crisp fragrance of garlic chives harmonize beautifully, allowing the delicate yet profound umami of the poached anago to unfold quietly. Every ingredient—including the pasta—comes together in perfect balance, delivering a layered, harmonious flavor with each bite.

The Return This Summer: The New Executive Chef's Signature Dish Makes a Comeback

"Cold Capellini with Anago" was originally a popular summer menu staple at "Dining & Cafe Natural Garden," a French restaurant that operated at the hotel from 2003 to 2011. The restaurant was known for its dedication to high-quality ingredients and healthy, delicious cuisine. As an innovative initiative, it was the first time the Rihga Royal Hotels group held an internal recruitment to select a chef from across all group properties. Toyota was chosen through a rigorous selection process involving tastings, reports, and interviews.

In 2009, while developing a new dish featuring anago, Toyota conceived the idea of using pasta to create a novel French-style noodle dish that would appeal even during the hot summer months when appetites tend to wane. Despite initial hesitation about serving pasta in a French restaurant, he crafted this dish based on the skills honed during his training at a three-star Michelin restaurant in France.

Now, this beloved classic returns this summer—Toyota's first summer since his appointment in April 2026 as both Group Executive Chef of Rihga Royal Hotels and Executive Chef of Rihga Royal Hotel Osaka Vinnet Collection. The dish will be offered at "All-Day Dining Remone" as "Cold Capellini with Awaji Island Anago in Truffle-Flavored Consommé Jelly."

Details are as follows:

"Cold Capellini with Awaji Island Anago in Truffle-Flavored Consommé Jelly" Overview

【Location】 "All-Day Dining Remone" (1st floor, West Wing)

【Period】 Wednesday, July 1, 2026 – Monday, August 31, 2026

【Hours】 11:00 – 21:00 (last order)

【Price】 ¥3,542 (inclusive of tax and service charge)

※ All images are for illustrative purposes only.

※ Menu contents may change due to ingredient availability.

※ Guests with food allergies are kindly requested to inform us at the time of reservation.

Rihga Royal Hotels Group Executive Chef &

Executive Chef, Rihga Royal Hotel Osaka Vinnet Collection

Mitsuhirō Toyota

Toyota joined Royal Hotel Co., Ltd. in 1986. In 1999, he moved to France for overseas culinary training, deepening his expertise in French cuisine. After returning to Japan, he served as Chef at "Dining & Cafe Natural Garden" at Rihga Royal Hotel (now Rihga Royal Hotel Osaka), followed by Executive Chef at Rihga Royal Hotel Kokura. In 2013, he became Chef at "Restaurant Chambord" at Rihga Royal Hotel (Osaka), and in 2019, he took on the role of Executive Chef at Rihga Royal Hotel Hiroshima. In April 2026, he was appointed Group Executive Chef of Rihga Royal Hotels and Executive Chef at Rihga Royal Hotel Osaka. He continues to uphold the culinary traditions of "Gourmet Royal" while leading the evolution of dining experiences across the Rihga Royal Hotels group.

About All-Day Dining Remone

【Hours】 6:30 – 22:30 (last order 22:00)

[Breakfast Buffet] 6:30 – 10:30 (last order 10:00)

[Lunch Buffet] 11:30 – 15:00 (90-minute seating)

[Dinner Buffet] 17:00 – 21:30 (120-minute seating)

[À la Carte & Café] 11:00 – 22:30 (last order 22:00)

※ After 21:00, only the night menu is available.

【Seating】 312 seats / 4 private rooms

※ Private room fee applies separately.

The name "REMONE" is a coined term derived from the first letters of "Restaurant Mix Old & New." This all-day dining venue features large windows facing a traditional Japanese garden, allowing natural light to flood the open, airy space. In addition to à la carte dishes that have been popular since opening, guests can enjoy a wide variety of buffet offerings tailored to breakfast, lunch, and dinner times, as well as diverse occasions.

<Reservations & Inquiries>

Restaurant Information Center TEL: 06-6448-0354 (10:00–18:00)

Website: https://www.rihga.co.jp/osaka/restaurant/list/remone/recommend

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