Made with premium domestically raised Kawachi Duck from Tsumura Honten—Osaka’s pride—renowned for its rich flavor without the typical gamey taste of duck. The tender breast meat is prepared “brochette style” and complemented by the savory aroma of dengaku miso and the sweet-bitter notes of marmalade. Served alongside crispy-fried confit of Kawachi Duck for an irresistible pairing.
Served as a set menu with a mini salad and soup.

Minami Mido Curry – A beloved vegetarian-style curry long enjoyed at Minami Mido, reimagined with a hotel-made twist. Based on a traditional recipe, this signature Picnica dish features “Hachi Curry” — Japan’s first domestically produced curry powder, said to have originated in Osaka — along with spicy soy meat, creating a modern take on the classic Minami Mido style.
Served as a set menu with a mini salad and soup.

A rich and flavorful curry dish starring a sauce brimming with the bold, refined taste of shellfish. Served with fragrant saffron rice, the perfect pairing for prawns. One of the original spices used is “Hachi Curry” — Japan’s first domestically produced curry powder, said to have originated in Osaka.
Served as a set menu with a mini salad and soup.

A spicy tomato pasta made with a base of onion, red bell pepper, and tomato, enhanced with Espelette chili pepper. Finished with a soft-boiled egg and roasted prosciutto. Inspired by “Piperade,” a traditional dish from the Basque region spanning France and Spain, this plate offers a flavorful twist on a classic.
Served as a set menu with a mini salad and soup.

A peperoncino pasta featuring porcini mushrooms, prized for their rich, nutty aroma and deep umami. Porcini—one of the world’s “three great mushrooms” alongside truffles and matsutake—are paired with Awaji-dori chicken, known for its firm texture and perfect balance of leanness and fat, and finished with lemon confit. Enjoy the harmonious layers of flavor in every bite.
Served as a set menu with a mini salad and soup.

Pasta tossed with a beetroot ragout sauce and Naniwa Kuro Ushi Beef — the only purebred Black Wagyu beef raised in Osaka, prized for its tender texture and light, delicate fat. Served with a touch of sour cream for a refreshing tang.
Served as a set menu with a mini salad and soup.

We have grilled Australian sirloin steak to perfection, known for its low fat content and ideal tenderness.
Choose from two flavorful sauces:
Japanese-Style Steak Sauce: A soy-based sauce featuring Osaka’s renowned “Shinsei Soy Sauce”, enhanced with grated onion and apple.
Western-Style Lyonnaise Sauce: A rich and aromatic sauce made with caramelized onions, complemented by white wine, wine vinegar, and veal stock (fond de veau).
Served as a set menu with a mini salad and soup.

We have grilled Australian beef fillet steak to perfection, known for its low fat content and ideal tenderness.
Choose from two flavorful sauces:
Japanese-Style Steak Sauce: A soy-based sauce featuring Osaka’s renowned “Shinsei Soy Sauce,” enhanced with grated onion and apple.
Western-Style Red Wine Sauce: A rich and savory sauce made from beef fond and the deep flavors of red wine.
Served as a set menu with a mini salad and soup.

We have grilled premium Japanese beef sirloin to perfection, featuring a fine texture with a well-balanced ratio of lean meat and fat.
Choose from two flavorful sauces:
Japanese-Style Steak Sauce: A soy-based sauce featuring Osaka’s renowned “Shinsei Soy Sauce,” enhanced with grated onion and apple.
Western-Style Lyonnaise Sauce: A rich and aromatic sauce made with caramelized onions, complemented by white wine, wine vinegar, and veal stock (fond de veau).
Served as a set menu with a mini salad and soup.

We have grilled Naniwa Kuro-Ushi Beef Sirloin steak to perfection, highlighting its tender texture and light marbling.
Choose from two flavorful sauces:
Japanese-Style Steak Sauce: A soy-based sauce featuring Osaka’s renowned “Shinsei Soy Sauce”, enhanced with grated onion and apple.
French Lyonnaise Sauce: A rich and aromatic sauce from the Lyon region of France, made with caramelized onions, white wine, wine vinegar, and veal stock (fond de veau).
Served as a set menu with a mini salad and soup.