Za Gāden Orietaru Ōsaka

Combined with domestic strawberries and tomatoes dressed in honey mustard vinaigrette. Burrata cheese envelops the sweet and sour flavors of the fruit.

We carefully selected Wagyu beef and added sweet, rich onions from Awaji Island, then grilled it to perfection. As a side, we serve the sweet and rich 'Inca no Mezame' potatoes.

A Caesar salad that combines the rich flavor of lobster with the aroma of grilled romaine lettuce. The special dressing, enhanced with a creamy Americane sauce, brings out a smooth and deep taste.

A luxurious melon parfait that combines the rich sweetness of Miyako Island's red flesh melon with the juiciness of perfectly ripe green flesh melon. The almond and coconut in the blancmange ice enhance the richness, while the lime jelly and zest add a refreshing aroma. Additionally, it features melon ice made with crown melon puree and fresh cream, layered with jasmine tea panna cotta, creating a fragrant and complex dish.

Made with chestnuts from Tanba City, Kyoto Prefecture, finished with a rich-flavored Mont Blanc cream. Inside, it is layered with almond meringue and Amazon cacao jelly, accompanied by Ippodo roasted tea ice cream and sweetened chestnut.

Made with domestic wheat 'Tokuhōgasa', featuring a moist and baked genoise cake. Luxuriously using domestic strawberries, it is finished with a refreshing taste along with light whipped cream.

Layers of custard cream generously infused with Madagascar vanilla, placed between fragrant pastry made from domestically produced wheat 'Haru Yutaka'. The vanilla chantilly on top adds a gentle sweetness and depth.