Japanese Restaurant 'Uemachi' - Sheraton Miyako Hotel Osaka

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Mag-book sa Japanese Restaurant 'Uemachi' - Sheraton Miyako Hotel Osaka

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[Business Hours]
Lunchtime: 11:30 AM - 2:30 PM
Dinnertime: 5:00 PM - 9:00 PM (Last Order 8:30 PM)

■Counter service is temporarily suspended.
■Please note that we may not be able to accommodate your seating requests.
■If we are unable to contact you 30 minutes after your reservation time, we may unfortunately have to cancel your reservation.
■Images are for illustrative purposes only.
■Menu items may change depending on availability.

[Information for Customers with Food Allergies]
At our hotel, allergy information on the menu only includes the eight specified allergens based on the Food Labeling Act: wheat, eggs, milk, shrimp, crab, buckwheat, peanuts, and walnuts.
*We cannot accommodate food allergies other than those of the specified allergens (excluding macadamia nuts) and the 27 items considered equivalent to specified allergens.
(Almonds, abalone, squid, salmon roe, oranges, cashews, kiwi fruit, beef, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, peaches, yams, apples, gelatin)
■ Bringing in allergy-friendly food
You are welcome to bring in safe food that you have prepared yourself and consume it at the same table. We can also warm up your food (heating in a microwave or in a hot water bath), so please let us know when you make your reservation or when you arrive.

For inquiries by phone: 06-6773-1253

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

Collaboration between Japanese Cuisine Head Chef and Pastry Chef
Masaharu Kayagasako, head chef of the award-winning Japanese restaurant Uemachi, will create a new kind of sweet that fuses Japanese and Western styles, such as amazake and mango jelly, and hydrangea-shaped sweets made by the pastry chef. These will be served on an original afternoon tea stand inspired by the hotel's exterior, and will be limited to 20 people each day. Please also enjoy creative hand-rolled sushi, such as prosciutto and cream cheese, and shrimp and caviar.

Masaharu Kayagasako, Head Chef of Japanese Restaurant Uemachi
In April 1975, he joined the Kyoto cuisine restaurant "Hamasaki" at the Miyako Hotel Kyoto (now the Westin Miyako Hotel Kyoto). In September 1985, he joined the Miyako Hotel Osaka (now the Sheraton Miyako Hotel Osaka) upon its opening and took charge of the Japanese cuisine restaurant "Miyako". In April 2004, he was appointed head chef of Japanese cuisine. He was awarded a master's certificate by the Japan Culinary Association. In 2010, he obtained a master's certificate in Yamakage-ryu Knife Arts. In April 2015, he also took on the role of executive chef of Japanese cuisine at Shima Kanko Hotel, and was in charge of the working lunch for the "G7 Ise-Shima Summit 2016" held on May 26th and 27th, 2016. In 2017, he received the "Contemporary Master Craftsman" award. In 2020, he was awarded the "Yellow Ribbon Medal of Honor".

【Menu】
・Welcome Drink: Sake Highball
*Non-alcoholic options are also available.

・Sweets
Hydrangea / Matcha Roll Cake / Pudding with Brown Sugar Plum Wine Gummy / Amazake and Mango Jelly / Osaka Castle Monaka (Red Bean Paste and Cream Cheese) / Egg Miso Macaron / Loquat Jelly / Mont Blanc / Warabi Mochi (Kinako & Matcha) / Hattai Flour Sandwich / Mizu Yokan / Daifuku / Jelly / Matcha Financier / Zenzai

・Savory
Hand-rolled Sushi (Smoked Salmon and Avocado, Prosciutto and Cream Cheese, Shrimp and Caviar, Beef Loin Teriyaki and Ginger) / Marinated Baby Tomatoes / Bettara Pickles / Ginger

・Drinks
We offer a variety of Japanese teas, such as matcha and Tochu tea, to complement the Japanese sweets.

Mag-book sa Japanese Restaurant 'Uemachi' - Sheraton Miyako Hotel Osaka

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