Following the success of last year's event, we are pleased to announce the return of our dining promotion, "FLAVORS IN TRANSIT," presented by six The Ritz-Carlton hotels across Japan.

At The Ritz-Carlton Osaka, Chef Keiji Minakami of the Chinese restaurant "Xiang Tao" has prepared a special course menu titled “Nature and Fermentation.”
The menu features ingredients from<Sanpon Farm> in Kobe City, which practices natural farming; <Kobe Shushinkan>, a brewery founded in 1751 that produces "Fukuju," a sake brewed with traditional handcrafted methods and the blessings of Mount Rokko; and <Hishiroku Moyashi>, a seed koji producer in Kyoto with a 360-year history.
Each dish beautifully showcases the unique charm of ingredients carefully cultivated by each producer. From "Dim sum made with flour from 'Sanpon Farm' and rice koji from 'Hishiroku Moyashi'" to "Roasted Osaka Kawachi duck marinated in sake lees from 'Fukuju', served with a sauce of 'Fukuju' junmai ginjo sake and sake lees infused with Sichuan peppercorns," the exquisite menu, a culmination of Minakami's sensibilities and skills, invites you on an elegant culinary journey that feels like a tour of various regions of Kansai.

Introducing a new weekday-only medicinal lunch course incorporating the idea of "food is medicine." Chef Minakami has prepared a medicinal collagen soup, made by combining soft-shelled turtle broth, carefully extracted for its rich flavor and nutrients, with superior soup stock (first broth), along with other delicious, healthy dishes. Enjoy a moment to harmonize your body and mind from the inside out with seasonal medicinal teas carefully selected by Chinese tea master Oda.

We have prepared an afternoon tea featuring a selection of popular dim sum and desserts, paired with a free-flow of a variety of Chinese teas carefully chosen by the Chinese tea master.

Enjoy a selection of popular dim sum and desserts on Saturdays, Sundays, and holidays, accompanied by free-flowing champagne.

A total of 6 dishes, including Stir-Fried Nagasaki Sea Bream and Sweet and Sour Okinawa Kibimaru Pork Fillet and Figs with Black Vinegar Sauce.

■Round table private rooms: 3 rooms / 4-8 people
■Long table private room: 1 room / 9-14 people

A total of 8 dishes, including Boiled Japanese Beef Loin and Ezo Abalone Steak.