Innovative French KUNSEI / Centara Grand Hotel Osaka

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Reservar en Innovative French KUNSEI / Centara Grand Hotel Osaka

Mensaje de establecimiento

Please check the official website for the latest information.

▶We ask all customers with allergies or dietary restrictions to notify us at time of booking.
▶Please note that all our dining areas are non-smoking.
▶Please understand that we may not be able to meet your seating request.
▶Please be aware any cancellations made one day prior shall require a payment of 50% of the food/beverage charge, and a cancellation made on the same day as the booking shall require a payment of 100% of the food/beverage charge.
▶For reservations of 9 or more people, please contact the restaurant directly.
▶The photos shown here are for reference purposes only.
▶Parties that are over 30 minutes late for a reservation will be regarded as a no-show which will be treated as a cancellation. Please ensure to notify us if you will be late or wish to make a cancellation.
▶We can accept bookings up to three months in advance.
▶ Persons under 12 years will not be permitted in the area.
▶☏: 06-6616-9945

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【メニュー例】
■Appetizer
海老マッシュルーム柑橘パンペイザン

寒鰤燻製大根

スープオーシャンキャビアグジェール

ゆり根フォアグラ柚

■Entree Act One
鮑肝セリ　飯

■Entree Act Two
鹿蕪銀杏

■Indulgence Act One
焼きミカン

■Indulgence Act Two
タルトショコラ　いちご　

■Cadeau du chef
シェフからのお土産

画像はイメージです。
全てのコースにはパン、食後のお飲み物をご用意しております。
仕入れ状況などにより内容変更の場合がございますのでご了承ください。

【メニュー例】
■Appetizer
海老マッシュルーム柑橘パンペイザン

寒鰤燻製大根

スープオーシャンキャビアグジェール

ゆり根フォアグラ柚

■Entree Act One
タラバガニブロッコリー味噌バタ

■Entree Act Two
和牛フィレ肉木の芽（カフェドパリバター）茸飯

■Indulgence Act One
焼きミカン

■Indulgence Act Two
タルトショコラ　いちご　

■Cadeau du chef
シェフからのお土産

画像はイメージです。
全てのコースにはパン、食後のお飲み物をご用意しております。
仕入れ状況などにより内容変更の場合がございますのでご了承ください。

The menu will be posted as soon as it is decided. Here is an example of the 2023 menu. Please refer to it. ■Appetizer Lightly smoked caviar and cervelette de canu Toast soaked in burnt butter and tomato sauce Abalone skewers with the aroma of shiso Liver sauce Smoked consommé soup Fried cod milt with truffle accents Lily root braised with yuzu and persimmon sauce and foie gras ■Entree Act One Hairy crab bapour Hairy crab cream sauce and sea urchin rice ■Entree Act Two Charbroiled black wagyu beef Roasted turnip with truffle sauce ■Indulgence Act One Grilled mandarin oranges ■Indulgence Act Two Cocoa nib mousse and strawberry smoked ice cream ■Cadeau du chef Souvenir from the chef The image is for illustrative purposes only. All courses are served with bread and after-meal drinks. Please note that the contents may change depending on the availability of stock.

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