The St. Regis Osaka is holding the “St. Regis Champagne & Beer Garden” from June 5 through October 31.
The menu features a reservation-only assorted appetizer platter with around 10 kinds of chilled dishes from regions throughout Japan, as well as local specialties and fermented ingredients arranged in a Western style. Dishes include brioche toast layered with iburigakko (smoked and pickled daikon radish) and sake lees cream cheese from Akita Prefecture; black Wagyu beef tendon stewed with craft beer from Minoh in Osaka; and skewers of black Wagyu beef and vegetables served with “Akegarashi,” a fermented seasoning from Yamagata Prefecture. In addition, they offer Ryukyu-style noodles made with Okinawan Agu pork, grilled rice balls with eel, and desserts such as matcha crème brûlée and “champagne granité,” a French-style shaved ice.
Drinks are served in a free-flow style and include Veuve Clicquot Yellow Label Brut Champagne from France, Dassai Junmai Daiginjo and cloudy sparkling sake, sake-based cocktails, shochu, highballs, wine, beer, and champagne cocktails. Free-flow plans include the drinks-only “Karesansui” and “Garden in the Sky,” the appetizer-inclusive “Yoihajime,” and the food-pairing plans “Yuusuzumi,” “Yoikaze,” and “Natsumeguri.”
The venue is the “Garden in the Sky” on the 12th floor. Service hours are from 6:00 p.m. to 10:30 p.m. Prices start from 7,500 yen for drinks-only plans, from 16,000 yen for appetizer-inclusive plans, and from 14,000 yen for food-inclusive plans. The reservation-only assorted appetizer platter is 5,000 yen and requires a reservation at least two days in advance when used together with the “Yoihajime” plan. All plans and à la carte free-flow options are limited to 90 minutes. All prices include consumption tax and service charge.
