Osaka Excel Hotel Tokyu will offer its early summer seasonal menu from May 1 to June 30.
With “green” as the theme color, the menu combines seasonal green ingredients such as herbs and asparagus with ingredients from Osaka and Kansai. At “PIC NIKA,” dishes featuring green sauces are available, such as “Grilled Lamb Chop with Onion Chutney and Green Mustard Sauce” (3,200 yen) and “Genovese Pasta with Octopus from Ishikawa and Zucchini Enjoyed with ‘Burrata Cheese'” (2,700 yen). The lunch has been revamped to the “Naniwa Kaleidoscope Lunch” (6,000 yen), featuring appetizers, mains, desserts, and a seasonal drink, highlighting ingredients from Osaka such as “Kawachi Duck,” “Miryō Eel,” “Naniwa Black Beef,” “Nose Ohan Eggs,” and “Yume Silk.” During dinner time, a course meal (9,000 yen) focused on seasonal green ingredients is available.
At “MIDO,” two types of seasonal drinks are offered: “Melon Drops” (1,800 yen), inspired by the sweet and sour taste of melon and pineapple to evoke early summer, and “Vermilion” (1,800 yen), inspired by an early summer sunset, are available as both cocktails and mocktails. Additionally, the “Seasonal Dessert & Special Dessert Set with Seasonal Cocktails” (2,900 yen) is arranged in an early summer style. The “Melon Parfait 2025,” featuring melon shortcake, melon sorbet, and melon macarons, can be enjoyed alongside “Melon Drops.”
The location is the 17th floor RESTAURANT “PIC NIKA” and the 16th floor BAR & LOUNGE “MIDO.” Service hours are from 11:30 AM to 3 PM for lunch and 6 PM to 9 PM for dinner at “PIC NIKA,” while “MIDO” is open from 2 PM to 10 PM. All prices include tax and service charge.
