Omakase Dinners
Experience a bespoke dining collaboration between Michelin-distinguished chef Yannick Alléno and sushi expert Itaru Yasuda. These innovative course menus combine the artistry of sushi and French cuisine, featuring carefully selected ingredients.
Omakase
JPY 38,000 per person
- Emotions
- Amberjack Charcuterie
- Tuna Marinated in Soy Sauce, Sesame Butter
- Artichoke Ice Cream and Caviar
- Bluefin Tuna Tartare, Yuzu Ponzu Jelly
- Sanshin Sōmen and Junsai in Tomato Broth
- SASHIMI
- Chef’s selection of seasonal sashimi
- Collection of Nigiri
- Tofu
- Flamed-Kissed Ebi with Crispy Seaweed
- Land and Sea Consommé
- Amami
- Omelet Soufflée Mango, Yuzu Caramel
- Caramelized White Chocolate Ice Cream with Green Papaya and Buckwheat
- Peach Beignet
- Crispy Nori Chocolate and Sesame served with Sustainable Cold Brew Coffee
Tour of Japan
Celebrate Japan’s finest sake and craft beer each month, curated under the guidance of Head Sommelier. The experience is elevated by Supervising Chef Yannick Alléno and Sushi Chef Itaru Yasuda, featuring an omakase menu that showcases the season’s finest ingredients. Beverage selections are served with nigiri omakase.
JPY 55,000
- August: Osaka
- This August, Four Seasons Hotel Osaka celebrates its 2nd anniversary. To mark this special occasion and express our sincere gratitude for your continued support, we have curated a selection of distinctive sake and craft beers from Osaka Prefecture. We invite you to enjoy this special moment alongside the unique flavors of the region.
- Available August 1 - 31
- KIX BEER Kansai Airport (Pale Ale/Amber Ale/Weizen)
- Katano Sakura Shinmai Shinshu Jikagumi Nama Sake
- Katano Sakura Daiginjo Fukurotsuri Shizuku Nakagumi Muroka Genshu Nama Sake
- Akishika Junmai Ginjo Extra Dry Muroka Nama Genshu
- Akishika Junmai Ginjo Nigori Nama Genshu Mizu Moyou
- Goshun Tokugin
- September: Hiroshima
- Hiroshima sake is known for its smooth, refined character, delicate umami, and clean finish. Crafted to pair beautifully with food, it is especially well suited to the fresh seafood of the Seto Inland Sea.
- Available September 1 - 30
- Hinode Lager
- Miyajima Pale Ale Otor
- Ugo no Tsuki Tokubetsu Junmai Super Dry
- Ryusei Junmai Daiginjo Black Label
- Ryusei Junmai Ginjo White Label
- Fukuсho “Kaifudo” Junmai Seafood
- Sake Houken Junmai Ginjo Hiroshima Hattanso
Menu Rencontre
JPY 30,000 per person
- Emotions
- Tuna Marinated in Soy Sauce, Sesame Butter
- Artichoke Ice Cream and Cavia
- Sanshin Sōmen and Junsai in Tomato Broth
- SASHIMI
- Chef’s selection of seasonal sashimi
- Collection of Nigiri
- Tofu
- Land and Sea Consommé
- Amami
- Omelet Soufflée Mango, Yuzu Caramel
- Caramelized White Chocolate Ice Cream with Green Papaya and Buckwheat
- Crispy Nori Chocolate and Sesame served with Sustainable Cold Brew Coffee