<January/February Menu> ■Gift from Osaka State Guest House■Cold yellowtail confit Tennoji turnip creme Snow crab crumble and ■Kadoma lotus root potage Kawachi duck caillette■Natural solemeat poire and Namba green onion frit Sauce Albert Matcha oil■ Grilled Japanese black beef loin Breasted Osaka Chinese cabbage and prosciutto ■Pastry chef's special dessert <March/April menu> ■Gift from the Osaka State Guest House ■Spring celebration - Cherry Blossom viewing - - Rapeseed and whelk shellfish - Flat shell kelp tightened temari sushi - Oku-Tamba chicken and foie gras galantine, firefly squid, bamboo shoots, and new potato wrapped in prosciutto frites ■ Spring cabbage potage with cherry shrimp accents ■ Tempura-grilled rockfish, clam jus, firefly squid sauce ■ Kuroge Wagyu beef loin, red miso and red wine Sauce Young Yao burdock frit ■Spring strawberries and pistachio

[Included in the plan] - Nishinomaru Garden admission ticket included - Glass of champagne for a toast - Celebration message plate *A message will be added to the plate at the time of dessert. Please enter your message request in the request field. <January/February Menu> ■Gift from Osaka State Guest House■Cold yellowtail confit Tennoji turnip creme Snow crab crumble and ■Kadoma lotus root potage Kawachi duck caillette■Natural solemeat poire and Namba green onion frit Sauce Albert Matcha oil■ Grilled Kuroge Wagyu beef loin Braised Osaka Chinese cabbage and prosciutto ■Pastry chef's special dessert <March/April menu> ■Gift from Osaka State Guest House ■Spring celebration - Cherry Blossom Viewing - - Rapeseed and whelk shellfish - Flat shell kelp tightened temari sushi - Oku-Tamba chicken and foie gras galantine, firefly squid, bamboo shoots, and new potato wrapped in prosciutto frites ■ Spring cabbage potage with cherry shrimp accents ■ Tempura-grilled rockfish, clam jus, firefly squid sauce ■ Kuroge Wagyu beef loin, red miso and red wine Sauce Young Yao burdock frit ■Spring strawberries and pistachio

<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

<January/February Menu> ■Gift from Osaka State Guest House■Cold yellowtail confit Tennoji turnip creme Snow crab crumble and ■Kadoma lotus root potage Kawachi duck caillette■Natural solemeat poire and Namba green onion frit Sauce Albert Matcha oil■ Grilled Japanese black beef fillet Braised Osaka Chinese cabbage and prosciutto ■Pastry chef's special dessert <March/April menu> ■Gift from Osaka State Guest House ■Spring celebration - Cherry Blossom Viewing - - Rapeseed and whelk shellfish - Flat shell kelp tightened temari sushi - Oku-Tamba chicken and foie gras galantine, firefly squid, bamboo shoots, and new potatoes wrapped in prosciutto frites ■ Spring cabbage potage with cherry shrimp accents ■ Tempura-grilled rockfish with clam jus firefly squid sauce ■ Kuroge Wagyu beef fillet with red miso and red wine Sauce Young Yao burdock frit ■Spring strawberries and pistachio

<March/April Menu> ■Gifts from Osaka State Guest House■Spring Celebration - Cherry Blossom Viewing- - Rapeseed flowers and whelks, flat shell kelp tightened temari sushi, Okutamba chicken and foie gras galantine, firefly squid and bamboo shoots, new potato raw ham Maki-maki frit ■ Spring cabbage potage Sakura shrimp accent ■ Tempura-grilled rockfish, clam juice, firefly squid sauce ■ Kuroge Wagyu beef fillet, red miso and red wine sauce Yao young burdock frit ■ Spring strawberry and pistachio

<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

<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