Restaurant & Lounge eu - Sheraton Miyako Hotel Osaka

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Mag-book sa Restaurant & Lounge eu - Sheraton Miyako Hotel Osaka

Mensahe galing sa Mangangalakal

Opening hours: 6:30–21:00 (Last order at 20:30)

▶ Please note that we may not be able to accommodate requests regarding seat preferences.
▶ If we are unable to reach you 30 minutes after your reserved time, we may have to cancel your reservation.
▶ The images shown are for reference only.
▶ Menus may be changed depending on availability of ingredients.

【Information for guests with food allergies】
In accordance with the Food Labeling Act, our menu lists only 9 specific allergens: shrimp, cashew nuts, crab, walnuts, wheat, buckwheat, eggs, milk, and peanuts.
※ We cannot accommodate food allergies other than those related to the 27 items listed above, excluding pistachios and macadamia nuts.
(Almonds, abalone, squid, salmon roe, oranges, kiwi fruit, beef, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, peaches, yams, apples, gelatin)

For inquiries by phone: 06-6773-1302

Aking kinukumpirma na aking na basa ang Mensahe galing sa Mangangalakal sa itaas

Kategorya

A creative French course that lets you experience both summer and autumn at once
Chef Minoru Asada of Restaurant & Lounge Bar eu has prepared a special three-day-only creative French course celebrating the transition from late summer to early autumn. Given the lingering summer heat, the first half of the course features chilled dishes to provide a refreshing start. Ingredients include “Pure White” white corn, sweetened by summer sun; “Kawai Duck,” a premium duck breed from Osaka; as well as persimmons and figs—classic flavors of autumn. Each dish beautifully captures Japan’s delicate seasonal transitions.

Chef Minoru Asada, Restaurant & Lounge Bar eu
In 1992, he joined Miyako Hotel Osaka (now Sheraton Miyako Hotel Osaka). He honed his skills in the banquet kitchen and a French restaurant. From 2004 to 2006, he won first prize and runner-up honors at domestic cooking competitions for three consecutive years. In 2008, upon the opening of “Casual Dining fue” within the “Na-Ra-Ra” shopping complex near Kintetsu Nara Station, he became its chef.
In 2012, he was appointed as restaurant chef at Osaka International Exchange Center Hotel.
In 2014, he became banquet chef at Tennoji Miyako Hotel (now Miyako City Osaka Tennoji), and since 2019 has served as executive chef there.
In April 2026, he assumed the role of chef at Restaurant & Lounge Bar eu at Sheraton Miyako Hotel Osaka. With time-honored techniques and a forward-thinking sensibility, he pours his passion into every dish.

【Menu】
· Roasted green tea pancakes with foie gras and sweet rice wine mousse
· Royal mushroom and shiitake dish with Jamón Serrano
· Quiche Lorraine au Châtain
· Seafood yule: Snow crab and uni soufflé, served with a paprika purée and assorted vegetables
· Chilled Pure White Soup, accompanied by potato pancakes and caviar
· Grilled beef tenderloin and roasted Kōchi duck coated in salted crumble, served with fried persimmon slices and a sauce made from shallots and white wine vinegar
· Compote of black figs and grapes
· Coffee or tea

Magbasa pa

A creative French course that lets you experience both summer and autumn at once
Chef Minoru Asada of Restaurant & Lounge Bar eu has prepared a special three-day-only creative French course celebrating the transition from late summer to early autumn. Given the lingering summer heat, the first half of the course features chilled dishes to help cool you down. Ingredients include “Pure White” white corn, sweetened by summer sun; “Kawai Duck,” a premium duck breed renowned in Osaka; as well as persimmons and figs—classic flavors of autumn. Each dish beautifully captures Japan’s delicate seasonal transitions.

Chef Minoru Asada, Restaurant & Lounge Bar eu
In 1992, he joined Miyako Hotel Osaka (now Sheraton Miyako Hotel Osaka). He honed his skills in the banquet kitchen and a French restaurant. From 2004 to 2006, he won first prize and runner-up honors at domestic cooking competitions for three consecutive years. In 2008, upon the opening of “Casual Dining fue” within the “Na-Ra-Ra” shopping complex near Kintetsu Nara Station, he became its chef.
In 2012, he was appointed as restaurant chef at Osaka International Exchange Center Hotel.
In 2014, he became banquet chef at Tennoji Miyako Hotel (now Miyako City Osaka Tennoji), and since 2019 has served as executive chef there.
In April 2026, he assumed the role of chef at Restaurant & Lounge Bar eu at Sheraton Miyako Hotel Osaka. With time-honored techniques and a forward-thinking sensibility, he pours his passion into every dish.

【Menu】
· Abalone cooked with herb butter, Burgundy style
· Seafood yule: Snow crab and uni baked in a cake form, served with piperade coulis and assorted vegetables
· Chilled pure white soup, served with potato pancakes and caviar
· Hokkaido abalone pan-seared with lobster, Marinière style
· Roasted Kōchi duck coated in crumble salé, paired with Wagyu fillet; served with fried persimmon slices and a sauce made from shallots and white wine vinegar
· Compote of black figs and grapes
· Coffee or tea

Magbasa pa

A sub-zero sensation for a dry throat
This summer-limited plan allows you to enjoy “Asahi Super Dry Extra Cold” with strictly controlled temperatures ranging from -2°C to 0°C, served on tap. We also offer pizza and French fries as perfect snacks to pair with the beer. It’s a pleasant environment where you can comfortably relax, whether it’s a hot or rainy day, while experiencing the extraordinary “coldness” and “crispness” that sets this beer apart from ordinary ones. On Saturday nights, live piano performances are held as well—soothing melodies gently ease away the fatigue of the week.

Magbasa pa

[Registration: 11:30 / Seminar: 12:00 / Lunch: 13:00 / Hands-on pour-over experience: 14:10]
Following the great success of last time’s “Coffee Seminar,” we are holding a second installment. At the previous seminar, we invited a lecturer from Kei Coffee Co., Ltd., who introduced the basics of coffee—including its production process and brewing methods—as well as how to make delicious coffee. This time, we’ve put together a comprehensive program that clearly explains food pairing to further enhance your enjoyment of coffee, as well as the relationship between coffee and health.
After lunch, participants will have the opportunity to try their hand at pour-over brewing and enjoy the coffee they’ve brewed themselves. Additionally, Kei Coffee Co., Ltd. has prepared gifts for all attendees.

Hotel members (Miyako Health Club members and Miyako Plus Platinum members or higher) may participate for 9,500 yen per person; payment is to be settled on the day of the event. Please present your membership card at the time of payment.

[Seminar contents]
• Coffee tasting
• Basic knowledge of coffee beans (origins, climate, cultivation, processing, etc.)
• How roasting and grind size affect the flavor of coffee
• Coffee brewing methods
• How to store coffee beans
• Food pairing with coffee
• Coffee and health
• Hands-on experience of pour-over brewing

【Menu】
· Marinated sea bream and scallops with grilled eggplant and consommé jelly, flavored with yuzu
· Butternut squash soup with confit chicken
· Sole meunière with chestnut risotto and a sauce made from mizuna and chervil
· Roast beef with warm vegetables and jus
· Biscuit coated in espresso and mascarpone mousse
· Coffee or tea

Magbasa pa

A popular tea seminar featuring a certified tea master from Ronnefeldt, a long-established German tea brand, introducing the charms of tea
This time, we will be holding a free tasting where you can freely sample approximately 20 types of Ronnefeldt teas. A staff member from the Sheraton Miyako Hotel Osaka, who holds a Ronnefeldt Tea Master certification, will introduce the allure of tea. You will enjoy a wide variety of teas, including classic Darjeeling and Assam, Earl Grey blended with bergamot, refreshing green-scented Chinese green and white teas, soothing herbal teas, charming spiced teas, fruit teas blended with fruits and flower petals, and vibrant and rich rooibos tea.
After the seminar, we will offer an original course using Ronnefeldt teas, including summer-recommended flavored teas such as "White Peach" and "Mango Dream," available only on this day.

【Instructor】
Ronnefeldt Certified Tea Master
Sheraton Miyako Hotel Osaka, Food & Beverage Department, Dining Room
- Makoto Arie
- Sae Kohara

Hotel members (Miyako Health Club members, Miyako Plus Platinum members and above) will be charged ¥9,500 per person and will be settled on the day. Please present your membership card at the time of payment.

[Time]
Reception 11:30 AM - / Seminar 12:00 PM - / Dinner 1:00 PM -

[Venue]
Seminar: 3rd Floor Banquet Hall / Dinner: 2nd Floor Restaurant & Lounge Bar eu (Yu)

[Course Menu]
* Seafood and early summer vegetable terrine with Ronnefeldt "White Peach" aroma
* Vegetable cream soup
* Sea bass and scallop mousse with Ronnefeldt "Get the Power" flavor, wrapped in kataifi pastry, served with two sauces of white wine and basil
* Beef fillet wrapped in Ronnefeldt "Mango Dream" pie
* Dessert
* Coffee or tea

Magbasa pa

[Lecture]
Time: 1:00 PM – 1:45 PM
Venue: Banquet Hall on the 3rd Floor
Fee: 10,500 yen per person (includes afternoon tea)
Capacity: 20 people per day

[Afternoon Tea Menu]
■ Welcome drink: “Pearl Sonic”

<Top tier of the stand>
■ Tier 1 – Theme: Water Surface ~The Beginning of Adventure~ Adventure begins from the sunlit water surface.
- Sea otter’s mealtime: Wave jelly
- Toba Aquarium raspberry macarons
- Humboldt penguin “Tanbo” cookies and fruit jelly from the overflowing pool
- Sunny the sea otter madeleines and “Miracle Forest” chestnut tart

■ Tier 2 – Theme: Underwater ~Joyful Companions~ A blue, clear underwater world where creatures swim gracefully.
- African manatee “Mirai”’s underwater stroll: Fruit sandwich cookies
- Serena the dugong and Kamekichi the green sea turtle’s munching time
- Baby walrus “Pou” playing with balls: Apricot and milk chocolate mousse
- Palau giant clam and blackcurrant cream puff

■ Tier 3 – Theme: Seabed ~A Mysterious World~ Deeper still lies a mysterious world of creatures.
- Dolphin cauliflower mousse with seaweed salad jelly
- Deep-sea style langoustine and crab quiche featuring giant isopods
- Serena the dugong’s fluffy dugong burger

■ Drinks
Approximately 25 varieties are available for free flow, including Ronnefeldt teas, original blended teas, blended coffee, single-origin coffee, cold-pressed juices, and more.

Magbasa pa

Limited-time afternoon tea developed in collaboration with Toba Aquarium
This afternoon tea features “sea otters” and “dugongs,” species that are currently kept only at Toba Aquarium in Japan, as well as the aquarium’s popular “manatees” and “fur seals,” all recreated through sweets and savory dishes. The three-tiered stand is designed with a different theme for each tier, creating three distinct “underwater worlds.”

【Special discount available to new members of the Miyako Plus app】
Customers who make a reservation using the store referral code and then sign up as new members of Miyako Plus can enjoy this afternoon tea at a special price of 9,500 yen (including tax and service charge).
※Please enter the store referral code [293].
※You may also sign up on the day of your visit to receive the special price.
※The special price is applicable only to newly registered members.
※New members must show their membership confirmation screen to staff at checkout; a discount will be applied for each person joining.

Learn more about Miyako Plus and sign up here

【What is the Miyako Plus app?】
Miyako Plus is an app that allows users to enjoy discounts at all Miyako Hotels & Resorts nationwide. You earn points equivalent to 10% of your total spending (excluding tax), which can be used on future visits. There is no membership fee, and the program offers numerous benefits exclusively for hotel guests.

[Menu]
■ Welcome Drink “Pearl Sonic”
A refreshing non-alcoholic mocktail inspired by the large aquarium tank in the entrance hall of Toba Aquarium. Sprinkled with sugar crystals, it represents pearls—a famous local product of Ise-Shima. Paper art depicting a green sea turtle adorns the rim of the glass.

<From top row of stand>
■ Row 1 Theme: Water Surface ~The Beginning of Adventure~ Adventure begins on a sunlit water surface.
· Sea Otter Mealtime: Waves Jelly
A glass dessert inspired by sea otters “Kira” and “Mei” swimming while eating. Blue jelly represents the waves. Heart- and star-shaped toys handmade by the keepers are recreated using apple cutouts.

· Toba Aquarium Raspberry Macarons
Raspberry macarons printed with Toba Aquarium’s logo and images of sea otters “Kira” and “Mei.” Chocolate triangular cones—used by “Kira” and “Mei” during training—are attached as decorations.

· Humboldt Penguin “Tanbo” Cookies & Overflowing Pool Fruit Jelly
Chocolate cookies depict “Tanbo,” while fruit-filled agar jelly fills the “pool.” Identification tags on the penguins’ wings are also recreated here.

· Sunny the Dwarf Mongoose Madeleines & “Miracle Forest” Chestnut Tart
Madeleines form “Sunny,” while a chestnut tart represents the aquarium’s “Miracle Forest” zone. The highlight is red frog-shaped meringue perched atop leaf-shaped chocolate pieces.

■ Row 2 Theme: Underwater ~Joyful Companions~ A blue, crystal-clear underwater world where creatures swim gracefully.
· African Manatee “Mirai”’s Underwater Stroll: Fruit Sandwich Cookies
Marshmallow forms “Mirai” swimming through the water. The base consists of cookies layered with mascarpone cream and fruit.

· Dugong “Serena” & Green Sea Turtle “Kamekichi”’s Snack Time
Lemon mousse and cardamom jelly agar depict “Serena” and her friend “Kamekichi” enjoying a meal. Cardamom jelly is layered over lemon mousse, with dill leaves added to resemble seaweed.

· Walrus “Pou” Playing with Balls: Apricot & Milk Chocolate Mousse
Apricot and milk chocolate mousse shapes “Pou,” while raspberries serve as red balls nearby.

· Palau Octopus & Blackcurrant Cream Puff
Cocoa cream puffs filled with blackcurrant cream act as rocky terrain, with meringue-made Palau octopuses perched atop.

■ Row 3 Theme: Seabed ~Mysterious Realms~ Deeper still lies a mysterious world of marine life.
· Dolphin cauliflower mousse with seaweed salad jelly
A vibrant glass salad inspired by Toba’s seas. Blue seaweed-flavored gel symbolizes the ocean, with cauliflower mousse forming a dolphin swimming within.

· Giant Isopod Langoustine & Crab Quiche: Deep-Sea Style
Spinach and crab quiche colored using bamboo charcoal to evoke deep-sea hues. Spring roll wrappers encase langoustines, representing giant isopods.

· Dugong “Serena”’s Fluffy Dugong Burger
A burger shaped after “Serena”: salmon fries and vegetables fill it, while overflowing lettuce mimics her eating. Scallop mousse forms its fins.

■ Drinks
Enjoy unlimited access to around 25 beverage options, including Ronnefeldt teas, original blended teas, blended coffee, single-origin coffee, and cold-pressed juices.

Magbasa pa

Limited-time afternoon tea developed in collaboration with Toba Aquarium
This afternoon tea features “sea otters” and “dugongs,” species that are currently kept only at Toba Aquarium in Japan, as well as popular inhabitants of the aquarium such as “harp seals” and “fur seals,” all beautifully recreated in sweet and savory dishes. The three-tiered stand is designed around a different theme for each tier, bringing to life three distinct underwater worlds.

【Special discount available for new members of the Miyako Plus app】
Customers who make a reservation using the store referral code and sign up for Miyako Plus will enjoy a special price of 8,500 yen (tax and service charge included).
※Please enter the store referral code [293].
※You can also take advantage of this special price even if you sign up on the day of your visit.
※The special price applies only to new members.
※Upon checkout, please show the staff the membership registration screen; a discount will be applied for each person who has just joined.

Learn more about Miyako Plus and sign up here

【What is the Miyako Plus app?】
Miyako Plus is an app that lets you enjoy discounts at all Miyako Hotels & Resorts nationwide. You’ll earn points equivalent to 10% of your total spending (excluding tax), which can be used on future visits. There is no membership fee, and the program offers numerous benefits exclusively for hotel guests.

[Menu]
■ Welcome Drink “Pearl Sonic”
A refreshing non-alcoholic mocktail inspired by the large aquarium tank in the entrance hall of Toba Aquarium. Sprinkled with nonpareils, it represents pearls—a famous specialty of Ise-Shima. Paper art depicting a green sea turtle decorates the rim of the glass.

<From top row of stand>
■ Row 1 Theme: Water Surface ~The Beginning of Adventure~ Adventure begins from the sunlit water surface
· Sea Otter Mealtime: Wave Jelly
A glass dessert inspired by sea otters “Kira” and “Mei” swimming while eating. Blue jelly represents the waves. Heart- and star-shaped toys handmade by the keepers are recreated using apple cutouts.

· Toba Aquarium Raspberry Macarons
Raspberry macarons printed with Toba Aquarium’s logo and images of sea otters “Kira” and “Mei.” Chocolate triangular cones—used by “Kira” and “Mei” during training—are attached as decorations.

· Humboldt Penguin “Tanbo” Cookies & Overflowing Pool Fruit Jelly
Chocolate cookies depict “Tanbo,” while fruit-infused agar jelly fills a pool-like shape. Identification tags on the penguins’ wings are also recreated.

· Sunny the Dwarf Coconut Cat Madeline & “Miracle Forest” Chestnut Tart
A madeline shaped like “Sunny” and a chestnut tart representing the “Miracle Forest” exhibit. The highlight is red frog-shaped meringue pieces placed atop leaf-shaped chocolate decorations.

■ Row 2 Theme: Underwater ~Joyful Companions~ A blue, clear underwater world where creatures swim gracefully
· African Manatee “Mirai”’s Underwater Stroll: Fruit Sandwich Cookies
Marshmallow figures depict “Mirai” swimming. The base consists of cookies layered with mascarpone cream and fruit.

· Dugong “Serena” & Green Sea Turtle “Kamekichi”’s Snack Time
Lemon mousse and cardamom jelly represent “Serena” and her friend “Kamekichi” enjoying a meal. Cardamom jelly is layered over lemon mousse, with dill leaves added to mimic seaweed.

· Walrus “Pou” Playing with a Ball: Apricot & Milk Chocolate Mousse
Apricot and milk chocolate mousse forms “Pou,” with raspberries symbolizing a red ball nearby.

· Palau Octopus & Blackcurrant Cream Puff
A cocoa cream puff filled with blackcurrant cream serves as a rocky seabed, topped with an octopus made from meringue.

■ Row 3 Theme: Seabed ~Mysterious World~ Deeper still lies a mysterious realm of marine life
· Dolphin cauliflower mousse with seaweed salad jelly
A vibrant glass salad inspired by Toba’s seas. Blue seaweed-flavored gel symbolizes the ocean, with cauliflower mousse forming a frilled shark swimming within.

· Giant Isopod Langoustine & Crab Quiche: Deep-Sea Style
Spinach and crab quiche colored using bamboo charcoal to evoke deep-sea hues. Spring roll wrappers encase langoustines, mimicking giant isopods.

· Dugong “Serena”’s Fluffy Dugong Burger
A burger modeled after “Serena”: salmon fries and vegetables fill it, while overflowing lettuce suggests she’s eating. A scallop mousse fin is also attached.

■ Drinks
Enjoy free-flowing access to around 25 beverage options, including Ronnefeldt teas, original blend teas, blended coffee, single-origin coffee, and cold-pressed juices.

Magbasa pa

<Menu>
■ Appetizer
■ Creamy Vegetable Soup
■ Main Dish (Choose one from the following)
・ Three Kinds of Fish Dishes
・ Fried Shrimp
・ Chicken Braised in Red Wine, "Coq au Vin" Style
・ Wagyu Beef Hamburger Steak
・ Bouillabaisse with White Fish, Shrimp, and Scallops (+400 yen)
・ Mixed Seafood Grill (+600 yen)
・ Beef Braised in Red Wine (+1,400 yen)
・ Viennese Beef Fillet Cutlet (+2,400 yen)
・ 100g Beef Fillet Steak (+2,600 yen)
■ Mini Salad
■ Bread or Rice
■ Coffee or Tea

Magbasa pa

<Menu>
■ Aperitif Cocktail *Non-alcoholic options are also available.
■ Food
Smoked Atlantic Salmon / Charcuterie Varieties / Seafood Spaghetti "Pescatore" / Grilled Beef with Red Wine Sauce / Dessert
　★ Dishes are served to be portioned out by the customer.
■ Drinks (120-minute free-flow) *Last order 30 minutes before the end
Champagne / Wine (Red & White) / 20 types of cocktails / Beer / Whiskey / Non-alcoholic drinks include Ronnefeldt tea, original blend tea, blend coffee, specialty coffee, cold-pressed juices, and approximately 25 other items from the "eu Tea Collection" menu, all available with free-flow.

Magbasa pa

<Menu>
■ Aperitif Cocktail *Non-alcoholic options are also available.
■ Food
Smoked Atlantic Salmon / Charcuterie Varieties / Seafood Spaghetti "Pescatore" / Grilled Beef with Red Wine Sauce / Dessert
　★ Dishes are served to be portioned out by the customer.
■ Drinks (120-minute free-flow) *Last order 30 minutes before the end
Wine (red/white) / Cocktails / Beer / Whiskey / Non-alcoholic drinks include Ronnefeldt tea, original blend teas, blended coffees, specialty coffees, cold-pressed juices, and approximately 25 other items from the "eu Tea Collection" menu, all available in free-flow.

★ Champagne can be added to the free-flow for an additional ¥3,000 per person.

Magbasa pa