Hotel Vischio Osaka is holding a “Fresh Green Season Osaka x Italian Buffet Featuring Seafood and Meat” from April 1 to June 30.
The monthly changing main dishes will be: in April, Sicilian-style grilled swordfish and pork belly porchetta with Japanese pepper from Osaka Yamatsu Tsujita; in May, acqua pazza and Banshu 100-day-raised chicken lacquered roast; and in June, salmon meunière and roasted Kyoto Pork. Vischio Pinsas made with rice flour and soybean flour, as well as pastas finished at the live kitchen, incorporate vegetables from Osaka and the greater Kansai area. In addition to dishes using Senshu mizunasu eggplant and watercress from Kishiwada, there will also be desserts such as original parfaits with various toppings and freshly baked pancakes. As optional add-ons, for Mother’s Day they will offer “Omar Shrimp and Abalone with Citrus-Flavored Butter Sauce, Served with a Bouquet of Vegetables,” and for Father’s Day, “Japanese Beef Cheek Simmered in Red Wine Rossini-Style with Foie Gras,” each priced at 1,500 yen.
The venue is Verde Casa. The buffet is offered in 90-minute slots from 11:30 a.m. to 3:00 p.m. Prices start from 2,700 yen for adults, 1,600 yen for elementary school students, and 800 yen for children aged 4 to 6. Adults receive an 800 yen discount when entering after 2:00 p.m.
