The menu of the course meals was developed by a food & beverage team that specifically gathered for OMO7 Osaka. The team includes the executive chef of the hotel, Kyoka Takii, and executive chef Noriyuki Hamada from HOSHINOYA Tokyo for Naniwa KUSHI Cuisine, and executive chef Tatsuro Nakasu of HOSHINOYA Taketomi Island for Naniwa Neo Classic.
A collection of dishes created using techniques of French cuisine to arrange ingredients and Osaka’s local cuisine. With respect to Osaka’s food culture, an innovative eight-course meal can be savored.
This bold and delicately arranged eight-course meal is inspired by kushikatsu (deep-fried skewered meat and vegetables), a specialty of Shinsekai area of Osaka and a favorite amongst locals. Enjoy a new style of kushi (skewered) in both flavor and presentation.
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