Courtyard by Marriott Shin-Osaka Station (location: Yodogawa-ku, Osaka City, Osaka Prefecture; General Manager: Tetsuya Ueda) will launch "OSAKA FUSION" on Sunday, February 1, 2026, at "Bar19" on the hotel's top floor (19th floor).
"OSAKA FUSION" is a cocktail originally launched for a limited time in November 2025 to commemorate the hotel's 10th anniversary, designed to introduce the charm of "Osaka-san (mon)*" to domestic and international guests at a hotel located in Osaka. This time, the cocktail has been updated with even more Osaka humor and will be re-released.
Osaka-san (mon) refers to agricultural, forestry, and fishery products cultivated and produced in Osaka Prefecture, as well as processed products using them as raw materials. Osaka Prefecture promotes the use and consumption of Osaka-san (mon) and brand development by encouraging its use at restaurants and other establishments within the prefecture. Following this initiative, the cocktail uses "World Connect Cola," a cola base made with Osaka-san (mon) ingredients, to create an original cocktail.
The cocktail is made by shaking a cola base blended with 15 types of spices from around the world and Osaka-produced lemons, along with vodka and sweet vermouth, then finishing with tonic water. It's garnished with a dagashi (Japanese snack) cutlet. For the first sip, guests enjoy the cocktail alone to savor the cola flavor. For the second sip, guests first taste the dagashi cutlet and then sip the cocktail, which brings out a sauce-like flavor reminiscent of kushikatsu.
Experience a relaxing moment at the hotel's top-floor bar with its calm atmosphere, enjoying conversation with the bartender while indulging in this playful Osaka-inspired cocktail.
About the "OSAKA FUSION" Cocktail
A surprising drink that transforms from a cola-like flavor to a taste reminiscent of kushikatsu sauce. Enjoy this cocktail filled with the playful spirit characteristic of Osaka.
Contents:
World Connect Cola, vodka, sweet vermouth, tonic water
Dagashi snack
"OSAKA FUSION" Cocktail Overview
Period: From Sunday, February 1, 2026, year-round
Hours: Weekdays 5:00 PM to 10:30 PM Last Order, Saturdays, Sundays, and holidays 2:00 PM to 10:30 PM Last Order
Location: Bar19
Price: 2,300 yen per person
*The above price includes consumption tax and service charge.
*Due to supply circumstances, the place of origin and menu content may change.
*Operating hours may change depending on the situation. Please check the website for details.
Courtyard by Marriott Shin-Osaka Station Bar19
TEL: 06-6350-5701 URL: https://www.cyosaka.com/
*About Osaka-san (mon)
Osaka-san (mon) is the collective name for agricultural, forestry, and fishery products cultivated and produced in Osaka Prefecture, as well as processed foods using them as raw materials. Specifically, this includes onions and water eggplants from the Senshu area, beef, eggs, and seafood caught in Osaka Bay - a diverse variety of items harvested and produced thanks to Osaka's rich sea and blessed nature.
Osaka Prefecture promotes the use of the Osaka-san (mon) logo mark for restaurants and other establishments that use Osaka-produced ingredients.
About Courtyard by Marriott
Courtyard by Marriott is a hotel brand for innovative guests with a passion to "achieve something wonderful." With over 1,340 properties in more than 60 countries and regions worldwide, the brand is passionate about supporting all travelers to move forward in their own way, regardless of the purpose of their trip.
Guest rooms combine comfort and functionality, equipped with high-quality beds and flexible workspaces to provide a refreshing stay for both body and mind. Guests can work efficiently, eat well, enjoy connections, and move forward at their best.
Courtyard participates in Marriott International's global travel program "Marriott Bonvoy®." The program offers stays at attractive brands around the world, special experiences through "Marriott Bonvoy Moments," and benefits such as free nights and elite status. For free membership registration and details, visit marriottbonvoy.com.
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