royal hotel
[Rihga Royal Hotel (Osaka)] “Kansai Regional Brand Fair” where you can enjoy with all five senses the deliciousness and tradition that “Kansai” is proud of as it leaps forward toward 2025
“Japanese Cuisine Nakanoshima” “Counter Kappo Miotsukushi” July 1st (Monday) – August 31st (Saturday), 2024
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Rihga Royal Hotel (Nakanoshima, Kita-ku, Osaka, General Manager Tomoko Nakagawa)’s “Japanese Cuisine Nakanoshima” and “Counter Kappo Miotsukushi” collaborate with “12 regional brands” selected by the Kinki Bureau of Economy, Trade and Industry, and sell ingredients and crafts. The “Kansai Regional Brand Fair” will be held for a limited time from July 1st (Monday) to August 31st (Saturday), 2024, to bring out the charm of products to the fullest.
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Image provided by: Kinki Bureau of Economy, Trade and Industry Ahead of the growing expectations for the Osaka/Kansai Expo, which has less than a year left until its opening, we hope to help as many visitors as possible learn more about the charms of Kansai, so we will be offering nutritious ingredients and traditional crafts that take advantage of Kansai’s unique characteristics. A restaurant fair will be held in collaboration with “12 regional brands” selected by the Kinki Bureau of Economy, Trade and Industry. This fair will feature foodstuffs and crafts from 8 of the 12 regional brands, and will offer content that will allow you to discover new aspects of each brand at 2 directly managed Japanese restaurants.
At “Japanese Restaurant Nakanoshima,” where you can enjoy seasonal delicacies while enjoying the view of Osaka from the top floor of the hotel, you can enjoy a course meal featuring “Hamo,” which is in season in the summer. ” is available. In addition, at “Counter Kappo Miotsukushi,” where you can indulge in delicacies from the mountains and sea and delicious seasonal sake while having a conversation with the chef, you can cook “Awaji Island conger conger or octopus” in your favorite way to bring out the natural flavor of the ingredients. We provide. At the restaurant, chefs stand at the counter and demonstrate their skills, wearing samue made from Banshu-ori (made in Nishiwaki City, Hyogo Prefecture, etc.), which is known not only for its ingredients but also for its texture.
Enjoy a moment to rediscover Kansai’s overflowing charm through collaboration with “12 regional brands” aiming for further growth towards 2025.
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“12 regional brands” selected by the Kinki Bureau of Economy, Trade and Industry Overview of “Kansai Regional Brand Fair”
[Period] July 1st (Monday) to August 31st (Saturday), 2024 [Store] “Japanese Cuisine Nakanoshima” “Counter Kappo Miotsukushi”
■”Japanese Cuisine Nakanoshima” (East Wing 30th floor) [Offering hours] [Monday – Thursday] 12:00 – 14:30 / 17:00 – 21:00 (last order 20:30) [Friday, Saturday, Sunday and holidays] 11:30-14:30/17:00-21:30 (last order 21:00)
[Menu]・Awaji Island conger conger kuzuuchi and daikon radish Shinjunsai This is a summer dish made with conger conger, which is in season and has a light taste, and is made with kudzu, which has a smooth texture and goes well with a gentle soup stock. *The above menu can be enjoyed as part of the 25,300 yen course meal “Special Kaiseki”.
[Image 3: https://prtimes.jp/i/16682/1743/resize/d16682-1743-f461bdbbeece748720e3-2.jpg&s3=16682-1743-e48bc3fd0c45387ad8f59e8c3e653327-3900×2601.jpg] Kudzu-uchi conger conger from Awaji Island and daikon radish Shinjunsai ・Miki’s Sake Aoi Tsuru Jun Junmai Ginjo 2,024 yen “GI Harima Certified Sake” The highest quality Junmai Ginjo made using only Yamada Nishiki from the Special A area of Hyogo Prefecture. It has a soft aroma and a smooth and elegant taste.
[Image 4: https://prtimes.jp/i/16682/1743/resize/d16682-1743-cee4f29dce2b2812df9a-3.jpg&s3=16682-1743-2994e66a20da5780e190e583ac9de8e2-1359×1560.jpg] Miki Sake Aoi Tsuru Jun Junmai Ginjo
■”Counter Kappo Miotsukushi” (2nd basement floor) [Offering hours] [Monday – Thursday] 17:00 – 21:30 (last order 21:00) [Friday, Saturday, Sunday and holidays] 17:00 – 21:30 (last order 21:00) :00) [Closed days] Every Wednesday (excluding holidays)
[Menu] – Conger conger from Awaji Island cooked in your favorite way. 4,200 yen each. We will listen to your requests regarding how to serve the above menu (cooking method). (Otoshi, Shirayaki, Teriyaki, Aburi-zukuri, Tempura, Small pot)
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Cook conger conger from Awaji Island in your favorite way
・Awaji Island octopus cooked in your favorite way 2,600 yen each We will listen to your requests regarding how to enjoy the above menu (cooking method). (Ikami-yaki, Tempura, Sashimi, Scallion and Ponzu sauce)
[Image 6: https://prtimes.jp/i/16682/1743/resize/d16682-1743-86884d0375267aec0e7a-5.jpg&s3=16682-1743-e2986f0776ca3eea7b7df580bb030e1b-3900×2601.jpg] Cook octopus from Awaji Island in your favorite way
・Awaji Island hand-stretched somen noodles 1,250 yen Enjoy the taste, texture, and texture that can only be found in the ancient tradition of “hand-stretching.”
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Awaji Island hand-stretched somen noodles
・Wazuka Hojicha Milk 1,200 yen A combination of milk or condensed milk with Wazuka Hojicha. The aromatic flavor of Wazuka Hojicha makes this dessert feel like a refreshing summer experience.
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Wazuka hojicha milk
・Yoshino Cedar Barrel Sake Omachi Yamahai Junmai Sake 1,898 yen A soft barrel aroma and the full flavor of Omachi rice.・Shinomine Junmai Yamada Nishiki 1,518 yen Fresh, soft aroma and transparent
dryness.・Harushika Junmai 1,645 yen Dry with a clear and refreshing taste. *The above menu can be enjoyed at lunch and dinner as a “3-drink comparison set” for 1,898 yen.
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[Regional brand product gift bonus] During the period, we will give a gift to customers who eat the fair menu.・“Wazuka Tea” (Wazuka Town, Kyoto Prefecture) to the first 200 people (Japanese Restaurant Nakanoshima) ・“Vegetable Dyed Senshu Towel” (Izumisano City, Osaka Prefecture, etc.) to the first 20 people (Counter Kappo Miotsukushi) *All photos are for illustration purposes only. *Prices include tax and service charge. *Please check the website for business hours and holidays. *Menu contents may change depending on the availability of ingredients, etc.
“Kansai Regional Brand Fair” Ingredients and Crafts Introduction ・Conger conger from Awaji Island (Awaji Island, Hyogo Prefecture) Awaji Island’s conger conger is said to be particularly beautiful, and one of the reasons is that each conger conger is carefully caught using a fishing method called “hamo longline”. Carefully caught conger conger is known as “beppin conger” or “golden conger” because it is scratch-resistant and has a beautiful golden color.
[Image 10: https://prtimes.jp/i/16682/1743/resize/d16682-1743-61b2c3a98333f0e7190f-9.jpg&s3=16682-1743-773b01945df7ccaf7ffb46608bf814a0-545×426.jpg] ・Miki’s Sake Aoi Tsuru Jun Junmai Ginjo (Miki City, Hyogo Prefecture) “GI Harima Certified Sake” The highest grade Junmai Ginjo made from 100% Yamada Nishiki from the Special A area of Hyogo Prefecture. A soft aroma and a smooth, elegant taste.
[Image 11: https://prtimes.jp/i/16682/1743/resize/d16682-1743-cee4f29dce2b2812df9a-3.jpg&s3=16682-1743-2994e66a20da5780e190e583ac9de8e2-1359×1560.jpg] ・Banshuori (Nishiwaki City, Hyogo Prefecture, etc.)
A regional brand from the Kita-Harima area, located almost in the center of Hyogo Prefecture. By weaving beautifully dyed threads in tens of thousands of colors in tens of thousands of weaving methods, it is possible to create tens of thousands of patterns and textures, making it an endlessly flexible fabric. Free ideas create unique products.
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・Octopus from Awaji Island (Awaji Island, Hyogo Prefecture)
The octopus has grown up on a rich diet, and its flesh itself has a sweet taste, and the more you chew, the more delicious it becomes. In addition, the currents near Akashi Strait are fast, and because they survive without being affected by the current, they have short, thick legs and a chewy texture.
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・Awaji Island hand-stretched somen (Awaji Island, Hyogo Prefecture) It is made by a craftsman called “Itodesh” using a process passed down from the Edo period. Even in today’s era of increasing
mechanization, we continue to preserve the ancient tradition of hand-stretching by using the old-fashioned method of “kakeba” (noodles made by rolling two thin bamboo noodles into a figure 8 shape) to achieve flavor, firmness, and smoothness. .
[Image 14: https://prtimes.jp/i/16682/1743/resize/d16682-1743-3e5aa2cce643aff66ea8-12.jpg&s3=16682-1743-5dcbb7e6f69713871055954ac3a0503c-3900×2600.jpg] ・Wazuka Tea (Wazuka Town, Kyoto Prefecture)
Wazuka tea (Uji tea from Wazuka, Kyoto), which is harvested in Wazuka town, Kyoto, is a famous tea that is famous as one of the most fragrant Uji teas. It is characterized by its rich aroma, rich flavor and moderate bitterness.
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・Yoshino Cedar Barrel Sake Omachi Yamahai Junmai Sake (Nara Prefecture) The soft aroma of oak and the rich taste of Omachi rice.
・Shinomine Junmai Yamada Nishiki (in Nara Prefecture)
A fresh, soft aroma and a clear, dry taste.
・Haruka Junmai (in Nara prefecture)
Dry with a clear and clear feel on the throat.
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・Tango textiles (Kyotango City, Kyoto Prefecture, etc.)
A general term for textiles woven in the Tango area in northern Kyoto Prefecture that use highly twisted yarns for the weft and undergo a scouring process. It is used for a wide range of purposes, from Japanese clothing to clothing, and the technology and tradition have a long history of about 300 years.
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・Senshu Towel (Izumisano City, Osaka Prefecture, etc.)
It boasts about 130 years of history and tradition and is produced in Senshu, Osaka, the birthplace of Japan’s towel industry. After weaving, it is manufactured using an after-bleaching process in which oil and impurities from the starch and cotton are washed away, making it highly absorbent and gentle to the touch.
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・Koryo Socks (Koryo Town, Nara Prefecture)
Koryo Town has been prosperous in the production of socks since ancient times, and is known as a “sock town” where all processes related to manufacturing are performed in a one-stop shop, and boasts one of the highest production volumes in Japan. We are particular about not only materials and quality, but also design and
functionality.
[Image 19: https://prtimes.jp/i/16682/1743/resize/d16682-1743-a9625d9d4c6efb7d1ee1-17.png &s3=1743-61E45A2DE3DE3DE3DE3D71FBF9FBF9 D08D1b68-782X380.png] ■About the Kinki Bureau of Economy, Trade and Industry’s “12 Regional Brands” Taking the 2025 Osaka/Kansai Expo as an opportunity, we aim to improve the “earning power” of regional brands by increasing their name recognition both domestically and internationally, developing sales channels, and acquiring inbound tourists. We will provide intensive and integrated support through collaboration with related ministries and support organizations. While providing support for each issue surrounding regional brands, we aim to build a “regional brand ecosystem” where brands are formed in a self-sustaining virtuous cycle, and furthermore, to create a society where the entire Kansai region becomes a brand. Currently, 12 model regions of Kansai’s regional brands have been selected for support. -Customer inquiries- “Japanese Cuisine Nakanoshima” TEL. 06-6441-0952 (direct)
“Counter Kappo Miotsukushi” TEL. 06-6441-0978 (direct)
Homepage: https://www.rihga.co.jp/osaka/restaurant/fair_list/kansai -Rihga Royal Hotel-https://www.rihga.co.jp/osakaFacebook:
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More details about this release:
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