【大阪歴史博物館ナイトミュージアムツアー】
今回は特別に閉館後にご案内。各フロアの展示物を一部ピックアップし、深い知識を持つ学芸員が解説をしながら巡ります。
大阪・関西万博が開催されている本年は、1970年の大阪万博のパンフレットやタイムカプセルのレプリカなど、万博関連の品物も展示中。また、通常は展示されていない豊臣大坂城の発掘品」を、ガラスケース越しではなく間近でご紹介します。

【大阪迎賓館で愉しむ、この日限りのディナー】
国際会議「APEC’95」のため、西の丸庭園内に建てられた「大阪迎賓館」。2019年にはG20の夕食会の会場に選ばれ、各国の首脳をもてなしました。
京都二条城にみられる日本建築の様式美を、職人の高い技術を結集させて再現した空間で、大阪の食材を用いた正統派フレンチコースをご提供します。
また晴れている場合は、ガーデンにお席をご用意し、デザートタイムを。ライトアップされた大阪城 天守閣を眺めながら、特別なひとときをお過ごしください。

＜タイムスケジュール＞
■16:45
大阪歴史博物館ロビー集合
■17:00～18:00
ナイトミュージアムツアー
■18:00～18:30
大阪城の外観を眺めながら、徒歩で大阪迎賓館へご移動
ガイドの解説と共にご案内します。（＊大雨の場合はガイドは中止し、タクシー移動）
■18:45～
大阪迎賓館にてディナー

＜メニュー例＞
■アミューズ
夏雲丹　じゅんさい　昆布のジュレ

■前菜 ～大阪夏の涼～
・真蛸のプレッセ　大阪三つ葉の香り
・鱧のフリット　大阪紅ずいき
・しらすのタルティーヌ　キャビア　レモンとケイパー

■スープ
八尾枝豆のポタージュとうなぎ

■魚料理
伊佐木のポワレ　毛馬きゅうりと泉州水茄子のラタトゥイユ

■肉料理
河内鴨ロースのロティ　白味噌のラケ　大阪デラウエアのソース

■デザート
大阪いちじくと大阪の夏の風物詩　削り氷のイマージュ

※内容は仕入れの都合により、変更する場合がございます

[Full-course French cuisine featuring autumn flavors]
Enjoy a visually stunning French meal using seasonal autumn ingredients.
Enjoy a full-course meal in this prestigious setting, which hosted the G20 dinner in 2019 and welcomed world leaders.

[Dessert time with live music and views of Osaka Castle and the moon]
For dessert, head to the garden and enjoy the cool autumn breeze.
Enjoy a special dessert available only on this day accompanied by live Japanese musical instruments.
Enjoy a relaxing moment gazing at the illuminated Osaka Castle and the moon, and letting yourself be carried away by the beautiful melody.
*Please note that the venue will be indoors in the event of rain.

<Menu Example>
Includes sparkling wine for a toast (non-alcoholic option available)

■Amuse-bouche
Large sardines and moon-viewing potato croquettes with full-moon sauce

■Appetizer
Dried bonito mi-cuit with fig and red radish marinade

■Soup
Chestnut and lily root potage with white miso

■Fish Dish
Grilled tilefish with grilled eggplant and ginkgo purée
Yuzu-scented vin velin sauce

■Meat Dish
Roasted Japanese black beef fillet with black garlic sauce
Burdock and maitake mushroom crustian

■Dessert
Tsukimi dessert bento box

*Contents are subject to change due to availability

＜What the plan includes＞
・Admission ticket to Osaka Castle Illuminage
・Full-course dinner

＜September–November Menu＞
■Amuse-bouche
■Lightly seared bonito with eggplant mousse, myoga greque and autumn fruits
■Turnip from Tanabe and chicken bouillon, fragranced with Osaka mitsuba
■Scale-grilled tilefish with leek crème and red wine essence
■Roasted Wagyu beef fillet with black truffle and matsutake, dressed for autumn
■Fig and gorgonzola with aromatic spices
■Bread and after-dinner beverage

<Plan Included>
・Osaka Castle Illumination Admission Ticket
・Full Course Dinner
・Free Drinks

<Drinks>
・One Glass of Sparkling Wine for the Toast
・2 Hours of Free Drinks (Beer, White Wine, Red Wine, Sake, Whiskey, Shochu, 3 Cocktails, Soft Drinks)

<Sample Menu>
■Starting Dish
■Lightly Grilled Bonito and Eggplant Mousse with Myoga Greque and Autumn Fruits
■Tanabe Turnip and Chicken Bouillon with the Aroma of Osaka Mitsuba
■Grilled Tilefish with Scales and Green Onion Crème and Red Wine Essence
■Roasted Wagyu Beef Fillet with Black Truffle and Matsutake Mushroom for an Autumnal Look
■Fig and Gorgonzola with the Aroma of Spices
■Bread and After-Dinner Drinks

<Menu Sample>
■ Truffle-Scented Gougères
■ Lobster Mousse and Tartare with Lily Root Puree and Raspberry Accent
■ Chestnut Velouté with Kawachi Duck Confit
■ Pan-Fried Blackthroat Seaperch and Scallops with Tennoji Turnip and Matsunami Cabbage Fondant
■ Grilled Japanese Black Beef Fillet with Kawachi Lotus Root and Takayama Burdock Root Declinaison
■ Pastry Chef's Special Dessert
■ Bread and After-Dinner Drinks

<At the Visit>
Please enter the Osaka Guest House through the Nishinomaru Garden Entrance. Please state the name of the person making the restaurant or event reservation at the Nishinomaru Garden Entrance.
(Please also inform us if you are arriving separately.)

<Menu Sample>
■ Truffle-Scented Gougères
■ Lobster Mousse and Tartare with Lily Root Puree and Raspberry Accent
■ Chestnut Velouté with Kawachi Duck Confit
■ Pan-Fried Blackthroat Seaperch and Scallops with Tennoji Turnip and Matsunami Cabbage Fondant
■ Grilled Japanese Black Beef Fillet with Kawachi Lotus Root and Takayama Burdock Root Declinaison
■ Pastry Chef's Special Dessert
■ Bread and After-Dinner Drinks

<At the Visit>
Please enter the Osaka Guest House through the Nishinomaru Garden Entrance. Please state the name of the person making the restaurant or event reservation at the Nishinomaru Garden Entrance.
(Please also inform us if you are arriving separately.)

＜メニュー例＞
■トリュフ香るグジェール
■オマール海老のムースとタルタル　ゆり根のピュレフランボワーズのアクセント
■栗のヴルーテ　河内鴨のコンフィを添えて
■のどぐろのポワレと帆立　天王寺蕪と松波キャベツのフォンダン
■黒毛和牛フィレ肉のグリエ　河内蓮根と高山ごぼうのデクリネゾン
■パティシエ特製ノエルデセール

パン・食後のお飲み物

＜ご来館時について＞
大阪迎賓館へは西の丸庭園入口よりご来館いただきます。西の丸庭園入口にて、レストラン・イベントのご予約者様名をお伝えください。
（お連れ様と別でご来館される場合も、その旨をお伝えください。）

＜メニュー例＞
■トリュフ香るグジェール
■オマール海老のムースとタルタル　ゆり根のピュレフランボワーズのアクセント
■栗のヴルーテ　河内鴨のコンフィを添えて
■のどぐろのポワレと帆立　天王寺蕪と松波キャベツのフォンダン
■黒毛和牛フィレ肉のグリエ　河内蓮根と高山ごぼうのデクリネゾン
■パティシエ特製ノエルデセール

パン・食後のお飲み物
＜ご来館時について＞
大阪迎賓館へは西の丸庭園入口よりご来館いただきます。西の丸庭園入口にて、レストラン・イベントのご予約者様名をお伝えください。
（お連れ様と別でご来館される場合も、その旨をお伝えください。）

<Christmas Special Lunch Course>
■ Lobster mousse and tartare with lily root puree and a touch of raspberry
■ Chestnut velouté with chips, served as a cappuccino
■ Pan-fried Pacific cod with Tennoji turnip and Matsunami cabbage fondant
■ Grilled Japanese black beef loin with Kawachi lotus root and Takayama burdock root déclinéson
■ Bread and after-dinner beverage

<Christmas Special Lunch Course>
■Truffle-Scented Gougères
■Lobster Mousse and Tartare with Lily Root Puree and Raspberry Accents
■Chestnut Velouté with Kawachi Duck Confit
■Poached Blackthroat Seaperch with Tennoji Turnip and Matsunami Cabbage Fondant
■Grilled Japanese Black Beef Loin with Kawachi Lotus Root and Takayama Burdock Root Déclinéson
■Pastry Chef's Special Noel Dessert
■Bread and After-Dinner Drink

<Example Menu> ■Gift from Osaka State Guest House■Spring Celebration - Cherry Blossom Viewing - - Rapeseed flowers and whelks, Hiragai konbu-jime temari sushi, Oku-Tamba chicken and foie gras galantine, Firefly squid and bamboo shoots, New potato wrapped in prosciutto frites ■Spring cabbage potage with cherry shrimp accents■Tempero-grilled rockfish, clam juice, firefly squid sauce■Kuroge Wagyu beef loin, red miso and red wine sauce, Yao young burdock frit ■Spring strawberries and pistachio bread, after-meal drink

<December Menu>
■Lobster Mousse and Tartare with Lily Root Puree and Raspberry Accents
■Chestnut Velouté with Chips, Served as a Cappuccino
■Pan-fried Pacific Cod with Tennoji Turnip and Matsunami Cabbage Fondant
■Grilled Japanese Black Beef Loin Kawachi Lotus Root and Takayama Burdock Root Declinaison
■Bread and After-Dinner Drink

<January-February Menu>
■Winter Yellowtail Mandarin Orange Marinade and Damier Daikon Radish with White Balsamic Vinegar and Honey
■Chestnut and Lily Root Potage with Milt Meunière
■Braised Lobster and Chinese Cabbage with Jerusalem Artichoke Chips with Judecrostian
■Roasted Japanese Black Beef Loin with Winter-Style Root Vegetables with Judebiande and Cocoa Flavor
■Pastry Chef's Special Dessert
■Bread and After-Dinner Drink

<September-November Menu>
■ First Dish
■ Lightly Grilled Bonito and Eggplant Mousse with Myoga Grech and Autumn Fruits
■ Tanabe Turnip and Chicken Bouillon with the Aroma of Osaka Mitsuba
■ Grilled Sweet Snapper with Scales, Leek Crème and Red Wine Essence
■ Roasted Japanese Black Beef Fillet with Black Truffle and Matsutake Mushroom, a Fall Attire
■ Fig and Gorgonzola with the Aroma of Spices
■ Bread and After-Dinner Drinks

<December Menu>
■ Truffle-Scented Gougères
■ Lobster Mousse and Tartare with Lily Root Puree and a Flavor of Raspberry
■ Chestnut Velouté with Kawachi Duck Confit
■Poached Blackthroat Seaperch with Tennoji Turnip and Matsunami Cabbage Fondant
■Grilled Japanese Black Beef Loin with Kawachi Lotus Root and Takayama Burdock Root Declinaison
■Pastry Chef's Special Dessert
■Bread and After-Dinner Drink

<January-February Menu>
■Starter Dish
■Winter Yellowtail Mandarin Marinated with Damier Daikon Radish with White Balsamic Vinegar and Honey
■Chestnut and Lily Root Potage with Milt Meunière
■Braised Lobster and Chinese Cabbage with Jerusalem Artichoke Chips and Jude Crostian
■Roasted Japanese Black Beef Fillet with Winter-Style Root Vegetables and Jude Crostian with Cocoa Flavor
■Pastry Chef's Special Dessert
■Bread and After-Dinner Drink

[Plan Included]
- Nishinomaru Garden Admission Ticket
- Glass of Sparkling Wine for Toast (Non-alcoholic Available)
- Anniversary Cake (A message will be added to the plate and served at dessert time. Please specify your message request in the "Request" field.)

Autumnal Look
■ Fig and Gorgonzola with the Aroma of Spices
■ Bread and After-Dinner Drink

<December Menu>
■ Lobster Mousse and Tartare with Lily Root Puree and Raspberry Accents
■ Chestnut Velouté with Chips Cappuccino Style
■ Pan-fried Pacific Cod with Tennoji Turnip and Matsunami Cabbage Fondant
■ Grilled Japanese Black Beef Loin with Kawachi Lotus Root and Takayama Burdock Root Declinaison
■ Bread and After-meal Drink

<January-February Menu>
■ Winter Yellowtail Mandarin Marinated with Damier Daikon Radish with White Balsamic Vinegar and Honey
■ Chestnut and Lily Root Potage with Milt Meunière
■ Braised Lobster and Chinese Cabbage with Jerusalem Artichoke Chips with Jeu de Crostian
■ Roasted Japanese Black Beef Loin with Winter-Style Root Vegetables with Jeu de Biande and Cocoa Flavor
■ Pastry Chef's Special Dessert
■ Bread and After-meal Drink

Plan details:
- A celebratory drink garnished with chrysanthemum (can be changed to non-alcoholic)
- Lunch full course (the appetizer is served hassun-style, featuring an abundance of seasonal ingredients)

Highlights:
■ We can prepare a message plate
If you would like one, please let us know the message (for example, “Happy 60th Birthday”).

■ Wear a chan-chan-ko for a memorable photo
We have red and purple available—please tell us your preferred color when booking. Our staff will be happy to assist with taking photos on the day.

■ We can accommodate disliked ingredients, allergies, and bite-size portions
To ensure you can enjoy your meal with peace of mind, we can change ingredients for allergies or dislikes, serve dishes cut into bite-size pieces, and provide chopsticks if preferred. If you have any concerns, please do not hesitate to let us know.

<New Year's Special Menu>
■~New Year's Celebration Meal - 5-Choice Assortment~
・Sweet Shrimp and Lily Root Tartare with Japanese Dashi Jelly
・Kawachi Duck and Black Bean Salad with a Red Wine Aroma
・Herring Roe and Scallop Sabayon with a Yuzu Flavor
・Foie Gras Terrine with Truffles
・Red Sea Bream Cured with Kelp with White Miso and Olive Oil
■Tennoji Turnip and Crab Velouté with Shellfish Essence
■Sparkling Alfonsino and Cloud Roe Vapor with Red and White Rice Tuile
■Poached Wagyu Beef Fillet with Osaka Shrimp Potato Puree, Black Pepper and Port Wine, and Black Daikon Radish Sec
■Eel and Namba Green Onion Dashi Chazuke
■Dessert Buffet - Happy New Year
■Bread
■After-Dinner Drinks
*The menu is subject to change due to availability.

[What is included in the plan] ・Admission ticket to Nishinomaru Garden ・Glass of champagne for toasting ・Congratulatory message plate *We will bring your message on the plate at the time of dessert. Please write your message request in the request field. <April menu> ■Appetizer | Breath of Spring ~ Hassun~ ・Whelk and rape blossom jelly・Firefly squid and new onion・Bamboo shoots and leaf buds・Tairagi shellfish kelp-cured temari sushi・Prosciutto croutons and cheese■Spring cabbage potage with cherry shrimp jus and mountain vegetable fritters■Tenbaked Spanish mackerel with clam sauce, spring beans and tomatoes■Grilled Japanese black beef loin with new potato terrine, Osaka green onion and wasabi■Hassaku vacherin with the aroma of brown rice tea and spring attire■Bread and after-meal drinks

【開催日】
9月｜11日（木）・18日（木）
10月｜23日（木）・30日（木）
※予約受付は60日前からになります。

＜9~11月メニュー＞
■始まりの一品

■軽く炙った鰹と茄子のムース　みょうがのグレックと秋の果実

■田辺かぶらと鶏のブイヨン　大阪三つ葉の香り

■甘鯛のうろこ焼き　葱のクレームと赤ワインのエッセンス

■黒毛和牛ロース肉のロティ　黒トリュフと松茸　秋の装い

■いちじくとゴルゴンゾーラ　スパイスの香りと共に

■パン・食後のお飲み物

<Example Menu> ■Gift from Osaka State Guest House■Spring Celebration - Cherry Blossom Viewing - - Rapeseed flowers and whelks, Hiragai konbu-jime temari sushi, Oku-Tamba chicken and foie gras galantine, Firefly squid and bamboo shoots, New potato wrapped in prosciutto frites ■Spring cabbage potage with cherry shrimp accents■Tempero-grilled rockfish, clam juice, firefly squid sauce■Japanese black beef fillet, red miso and red wine sauce, Yao young burdock frit ■Spring strawberries and pistachio bread, after-meal drink

<Included in the plan> History Museum - State Guest House Guide (approximately 20-30 minutes) Osaka Mon special dinner at the Osaka State Guest House <Time schedule> 16:45 Gather at the History Museum lobby 17:00-18:00 Tour of the museum Open to the public on a daily basis Lots of things to see, including exhibits of non-exhibits and backyard tours 18:00-18:30 Osaka Castle tour (on foot) *In the case of heavy rain, the Osaka Castle tour will be canceled and you will be asked to take a taxi to the Osaka State Guest House. Masu. 18:45-19:00 Special dinner at Osaka Castle Nishinomaru Garden Osaka State Guest House Ends at 21:00 <Special benefits for VMG members> Comes with a glass of toast sparkling wine or non-alcoholic drink <Example of Osaka Museum of History night dinner special menu> ■Yao Cold edamame soup and sea bream beignets ■ Eel and tomato jelly, crunchy conger eel skin and water eggplant ■ Poiled foie gras Assortment of barley rice risotto ■ Kachidoki rice ``Collected soup'' Guesthouse-style seafood aqua pazza ■ Kuroge Wagyu beef loin grille and Mikawa vegetables with the scent of Hatcho miso ■ Nene's hospitality Grilled wheat gluten and cold matcha ■ Bread / After-meal drink

[Full-course French cuisine with autumn flavors] Enjoy a visually stunning French meal using ingredients in season in autumn. In 2019, this prestigious space hosted the G20 dinner for the leaders of each country. [Dessert time to admire Osaka Castle and the moon with live music] For dessert, move to the garden and feel the cool autumn breeze. Enjoy a special dessert that is only available on this day with live music from Japanese instruments such as the koto. Enjoy a comfortable time gazing at the illuminated Osaka Castle and the moon, and surrender yourself to the beautiful melody. *Indoors will be available on rainy days. Thank you for your understanding. <Menu example> Includes sparkling wine for a toast (can be changed to non-alcoholic) ■Amuse-bouche A gift from the Osaka Guest House ■Appetizer Yellowtail and Osaka carrot puree Colorful carrot salad with basil aroma ■Hot appetizer Botchan Pumpkin veloute Blue cheese gnocchi ■Fish dish Tachiuo Minced chicken and lily root rouloux frites with bamboo shoots ■Meat dish Grilled Japanese black beef filet Various mushrooms and log-grown shiitake powder Autumnal dressing ■Dessert A variety of moon-viewing sweets *Contents may change depending on availability

<January-February Menu>
■ First Dish
■ Winter Yellowtail Mandarin Marinated with Damier Daikon Radish, White Balsamic Vinegar and Honey
■ Chestnut and Lily Root Potage, Milt Meunière
■ Lobster and Chinese Cabbage Braise, Jerusalem Artichoke Chips, Jude Crostian
■ Roasted Japanese Black Beef Fillet, Winter-Style Root Vegetables, Jude Crostian, Cocoa Flavor
■ Pastry Chef's Special Dessert
■ Bread and After-Dinner Drink

<Plan details>
- A celebratory glass garnished with chrysanthemum (can be changed to non-alcoholic)
- Full dinner course (appetizer served as hassun-style assortment featuring seasonal ingredients)

<Highlights>
■ We can prepare a message plate
If you would like one, please let us know the message (for example, "Happy 60th") when you make your request.

■ Wear a ちゃんちゃんこ for a memorable photo
We offer red and purple; please tell us which color you prefer when you book. Our staff will be happy to assist with photos on the day.

■ We can accommodate dislikes, allergies, and bite-sized portions
To ensure a comfortable meal, we can adjust dishes for allergies or disliked ingredients, serve portions cut into bite-sized pieces, and provide chopsticks if you prefer. If you have any concerns, please do not hesitate to let us know.

[Plan Included]
- Nishinomaru Garden Admission Ticket
- Glass of Sparkling Wine for Toast (Non-alcoholic Available)
- Anniversary Cake (We will serve this cake with a message on a plate at dessert time. Please specify your message request in the "Request" field.)

<December Menu>
■ Truffle-Scented Goujer Lobster mousse and tartare with lily root puree and a touch of raspberry
Chestnut velouté with Kawachi duck confit
Pastries seabass pan-fried with Tennoji turnip and Matsunami cabbage fondant
Grilled Japanese black beef loin with Kawachi lotus root and Takayama burdock root declinéson
Pastry chef's special dessert
Bread and after-meal drink

<January-February Menu>
Starter Dish
Winter yellowtail mandarin orange marinade and colorful daikon radish Damier with white balsamic vinegar and honey
Chestnut and lily root potage with soft milt meunière
Lobster and Chinese cabbage braise with Jerusalem artichoke chips and jesuis de crustien
Roasted Japanese black beef fillet with winter-style root vegetables and jesuis de buen with cocoa
Pastry chef's special dessert
Bread and after-meal drink

<Drinks>
- Toast with a glass of sparkling wine
- Two hours of free drinks (beer, white wine, red wine, sake, whiskey, shochu, three cocktails, soft drinks)

<September-November Menu>
■ First Dish
■ Lightly Grilled Bonito and Eggplant Mousse with Myoga Grech and Autumn Fruits
■ Tanabe Turnip and Chicken Bouillon with the Aroma of Osaka Mitsuba
■ Grilled Tilefish with Scales and Leek Crème and Red Wine Essence
■ Roasted Japanese Black Beef Fillet with Black Truffle and Matsutake Mushroom for an Autumnal Look
■ Fig and Gorgonzola with the Aroma of Spices
■ Bread and After-Dinner Drink

<December Menu>
■ Truffle-Scented Gougères
■ Lobster Mousse and Tartare with Yu Root puree with a touch of raspberry
■ Chestnut velouté with Kawachi duck confit
■ Pan-fried blackthroat seaperch with Tennoji turnip and Matsunami cabbage fondant
■ Grilled Japanese black beef loin with Kawachi lotus root and Takayama burdock root declinéson
■ Pastry chef's special dessert
■ Bread and after-meal drink

<January-February Menu>
■ First course
■ Marinated winter yellowtail with Damier daikon radish and white balsamic vinegar with honey
■ Chestnut and lily root potage with soft milt meunière
■ Braised lobster and Chinese cabbage with Jerusalem artichoke chips and jesuis de crustien
■ Roasted Japanese black beef fillet with winter-style root vegetables and jesuis de buen with cocoa flavor
■ Pastry chef's special dessert
■ Bread and after-meal drink

Soup, hamburger steak, dessert, bread

Appetizer, soup, hamburger steak, dessert, bread

前菜・スープ・魚料理・ハンバーグ・デザート・パン

A surprise for your companion. We will serve the cake at dessert time with a message of your choice. *Please note that we do not allow cakes to be taken home due to hygiene reasons.

Osaka Geihinkan also offers a heart-shaped mousse cake with plenty of strawberries as an anniversary cake. A strawberry jelly is hidden in the center, and it is decorated with macarons and berries for a gorgeous look. It is served at dessert time with a message of your choice. *This cake is slightly smaller than the No. 3 cake, which is recommended for after meals. *Due to hygiene reasons, we do not allow cakes to be taken home. Thank you for your understanding.

<Menu example> ■Gift from the guest house■ Lobster and beetroot cauliflower salad and Namba green onion coulis ■Foie gras and Kawachi duck burdock risotto Osaka Kintoki carrot sauce ■Natural sole en croute Tennoji turnip confit Sauce veil ■Black hair Grilled Wagyu beef loin with Wagyu beef ragu wrapped in Senshu cabbage ■Japanese chestnut Mont Blanc from Kumamoto Prefecture■Bread/after-meal drink

<January-February winter menu> ■Small gift from the guest house■Kanburi and snow crab tartare, Osaka Kintoki carrot remoulade and Kadoma lotus root■A warm potage of Osaka vegetables■Mahata confit, Tanabe radish, clam juice, matcha foam■ Poiret of Kuroge Wagyu beef fillet, Doufinois with Tennoji turnip, Alpine burdock sauce ■Strawberry crème danju ■Bread ■After-meal drink