Courtyard by Marriott Shin-Osaka Station (location: Yodogawa-ku, Osaka City, Osaka Prefecture; General Manager: Tetsuya Ueda) will launch a spring-limited dinner course titled "Kansai Excursion – Nara Yoshino Prime Selection" at its lobby-level restaurant "Dining & Bar LAVAROCK" from March 1 to May 31, 2026.
This spring marks the debut of a new series of seasonal dinner courses at Dining & Bar LAVAROCK. Born from the chef's desire to showcase ingredients from across the Kansai region alongside Osaka's finest offerings, the concept leverages Shin-Osaka's excellent accessibility to western Japan. The courses feature carefully selected ingredients sourced directly from producers and incorporate regional traditional dishes, all artfully fused with American cuisine.
The inaugural edition focuses on Nara Prefecture's Yoshino area, highlighting Yoshino kudzu (arrowroot starch), persimmon leaves, and meticulously sun-dried bancha tea. Additionally, the menu incorporates kinako (roasted soybean flour) and soy sauce made from the rare "Yamato Oteppo" soybean variety discovered outside of Yoshino.
In the appetizer course, seared marinated Spanish mackerel is wrapped in a galette made with persimmon leaf tea and Yoshino kudzu, evoking the flavors of kakinoha-zushi (persimmon leaf sushi). The fish dish draws inspiration from cha-gayu (tea rice porridge), featuring poached Japanese rockfish served with tea rice and steamed shellfish, finished with bancha tea poured tableside. The accompanying bancha tea leaves can be enjoyed on their own or sprinkled over the dish to add aromatic depth. The main course takes a hint from Yamato-style zoni (traditional New Year's soup), presenting Naniwa black beef braised in wine, meant to be enjoyed by dipping into kinako. The wine's acidity combined with the kinako's sweetness beautifully enhances the meat's flavor.
Experience Chef Ogawa's expression of American cuisine as he engages deeply with Kansai's finest ingredients.
About the Spring-Limited Dinner Course "Kansai Excursion – Nara Yoshino Prime Selection"
This new spring series fuses Kansai's ingredients and regional culinary traditions with American cuisine. For this edition, the focus is on Nara Prefecture's Yoshino area, where the chef visited producers to understand their ingredients' unique qualities and incorporated them into American dishes. Enjoy a collection of creative dishes that showcase the chef's ingenuity.
Menu:
[APPETIZER]
Seared Spanish Mackerel Marinade, Shirasu and New Onion Risoni with Persimmon and Hermes Sauce
"KAKIHA" and "Tengokudo Yoshino Kudzu" Galette, Garden-Style Spring Vegetables
[SOUP]
Nara Prefecture Yamato Pork and Spring Cabbage Garbure with Milk Foam
Nara Prefecture Yamato Chicken Brochette
[FISH DISH]
Poached Japanese Rockfish with Cherry Blossom Salt-Cured Butter
Spring Shellfish Steamed with "Kaheibe Honpo's Sun-Dried Bancha Tea," Nara Prefecture Hinohikari Tea Rice
Served with Bancha Kudzu Broth
[MAIN DISH]
Braised Naniwa Black Beef from Osaka, Accented with Nara-Zuke Pickles
Nara and Osaka Vegetable Fritters, Oteppo Kinako Condiment
Spring Herb Salad with Yamato Tachibana Dressing
[DESSERT]
Nara Prefecture Strawberry LAVAROCK-Style Empanada
"Kaheibe Honpo's Hojicha Chai" Affogato
Coffee or Tea
Dining & Bar LAVAROCK Chef Yuhei Ogawa's Comment:
Starting this spring, I'm launching a new series based on my belief that Kansai has many wonderful ingredients that haven't been fully introduced yet. I visit production sites myself with the intention of sharing these discoveries with both domestic and international guests.
For this course, I especially recommend the fish and meat dishes. The bancha tea leaves accompanying the fish dish were suggested by the producer to be enjoyed on their own, so I've included them with the course. When lightly crushed and added to the dish, the bancha's roasted aroma becomes even more pronounced. The main course's Naniwa black beef is braised and delicious on its own, but pairing it with kinako creates a completely different impression. The Yamato Oteppo soybean has a naturally strong sweetness, and when its kinako is combined with the meat, it adds a natural sweetness to the sauce, creating a unique flavor profile. I hope you'll enjoy these dishes that highlight each ingredient's individual character.
Spring-Limited Dinner Course "Kansai Excursion – Nara Yoshino Prime Selection" Details
Period: March 1 (Sun) to May 31 (Sun), 2026
Time: 5:00 PM to 8:30 PM (Last Order)
Location: Lobby Floor, "Dining & Bar LAVAROCK"
Price: 9,800 yen per person
*Price includes consumption tax and service charge.
*Menu content and ingredient origins may change depending on availability.
*Business hours may change depending on circumstances. Please check the website for details.
Reservations & Inquiries
Courtyard by Marriott Shin-Osaka Station Dining & Bar LAVAROCK
TEL: 06-6350-5701
About Courtyard by Marriott
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