<Live Demonstration Corner> ・Tempura platter ・Chef's recommendation: Charbroiled beef loin steak with asparagus and Awaji Island onion ・Firefly squid and fresh tomato pasta sprinkled with uruy <Hot dishes> ・Mapo eggplant ・Aglio e olio with mountain vegetables and conchiglie ・Acqua pazza with Osaka-mon vegetables and fresh fish caught in Osaka Bay ・Grilled Tamba pork with white sesame seeds and honey aroma with burdock frites ・Chicken cassoulet, etc. <Cold dishes> ~Using Osaka-mon vegetables and fresh fish delivered directly from the Osaka Central Wholesale Market~ ・Marriage of spring vegetables and plant vegetables ・Marinated Awaji Island onion, clams and scallops ・Roast pork with ethnic sauce ・Mizuna shimeji mushrooms ・Squid carpaccio with couscous and the aroma of rape blossoms <Seventeen Salad>・Sliced onions from Awaji Island, sesame-flavored chrysanthemums from Osaka, special smoked potato salad, and 17 other types of salad made with Osaka vegetables in the style of a niçoise ＜Hotel's special local dressing＞ ・French dressing made with onions from Awaji Island, Italian dressing made with olives from Kobe, and dressing made with Japanese pepper and green mustard ＜Rice and udon＞ ・Apa President Curry, Koshihikari rice from Ishikawa Prefecture, two types of pickled local vegetables, and meat soup ＜Bread＞ ・Petit croissants from France, and 7 other types of pain au chocolat ＜Spread＞ ・Three types of sandalwood jam, nuts, dried fruits, and more ＜Cereals and yogurt＞ ・Fruit granola, special yogurt, and strawberry yogurt ＜Dessert＞ ・Soft serve ice cream (plain, Uji matcha) with chocolate sauce, caramel sauce, and fruit cocktail (nata de coco, almond jelly, mandarin orange, cherry, and banana)・Cheesecake ・Special bavarois made with Ikaruga milk ・Cookies ・Chocolate ・Catalana ＜Fruit＞ ・Seasonal fruits ・Dragon fruit, etc. ＜Drinks＞ ・Orange juice, oolong tea, etc.