Dining & Bar LAVAROCK on the lobby floor of Courtyard by Marriott Shin-Osaka Station is offering "Kansai Excursion – Kyoto Miyama, Nishijin, Kamigamo Prime Selection," the second installment in its "Kansai Excursion" summer dinner course series, from June 1 (Monday) to August 31 (Monday), 2026. The series was born from the chef's desire to highlight the appeal of various Kansai regions alongside Osaka's own ingredients, taking advantage of the hotel's convenient location at Shin-Osaka, which offers easy access to destinations across western Japan.
Chef Yuhei Ogawa personally visited producers in three distinct Kyoto areas to handpick the ingredients. From Miyama, a rural area in central Kyoto Prefecture surrounded by clear mountain streams and scenic satoyama landscapes, come fresh ayu (sweetfish) and rich Miyama milk. From Nishijin in Kyoto city, the century-old miso brewery "Kato Miso" provides its celebrated Kyo-shiro (Kyoto white) miso. Tama Farm (Tamada Noen) in Kamigamo, which has cultivated traditional Kyoto vegetables for generations, supplies seasonal tomatoes and Kyo-Kamo eggplant. The course also features junmai-su (pure rice vinegar) from Nakano Vinegar, aged slowly in wooden barrels for its characteristic mellow acidity. These ingredients, each carrying the philosophy of the producers and the character of their land, are woven into American grill cuisine in a course that honors the essence of each ingredient.
Menu Details
Appetizer – A Taste of Miyama
- Miyama-grown ayu confit and Kyoto pork bacon
- Miyama cheese with summer vegetables and fruits, taco salad-style
The ayu is slow-cooked at low temperature until even the bones are tender, then served alongside colorful summer vegetables and fruits in a taco salad-inspired presentation.
Soup – Nishijin "Kato Miso" Grilled Corn Chilled Soup
- Chilled corn soup from corn grilled with Kyo-shiro miso
- Pineapple-flavored meringue ice and miso grissini
- Kyoto duck miso roast with grilled Fushimi pepper
Corn is coated in Kato Miso's Kyo-shiro miso and roasted in the oven, then carefully strained into a smooth chilled soup topped with a pineapple-flavored meringue ice. The grissini and Kyoto duck are also prepared with miso, creating a dish where different miso flavors and aromas combine to complete a single harmonious course.
Fish Dish – Isaki and Kyo-Kamo Eggplant from Kamigamo's "Tama Farm"
Isaki (threeline grunt) is paired with Kyo-Kamo eggplant – a specialty of the northern Kyoto Rakuhoku area grown only by a limited number of farms – sautéed in olive oil and served with a tomato and citrus salsa. The fresh, verdant fragrance of kinome (young sansho leaves) adds a Japanese nuance, creating a dish that feels both refined and refreshing despite its American grill base.
Main Dish – Osaka's Naniwa Kuro-gyu Beef with Grilled Watermelon and Summer Vegetables
- Osaka-grown Naniwa Kuro-gyu beef with grilled watermelon and summer vegetables
- Osaka-grown paprika pickles
- Shallot sauce with Kamigamo "Nakano Vinegar" brewed using traditional methods
The Naniwa Kuro-gyu beef is served alongside grilled watermelon and summer vegetables, complemented by a shallot sauce made with Nakano Vinegar's mellow junmai vinegar, which adds a subtle, pleasant acidity. The accompanying paprika is marinated in the same Nakano Vinegar.
Dessert
- Miyama milk and coconut panna cotta
- Miyama ice cream gelato with milk jam
- LAVAROCK Shin-Osaka-style Kyo-rusk with tropical fruits
Coffee or Tea
From Chef Yuhei Ogawa
"For this course, I selected seasonal Kyoto vegetables and traditional condiments—miso and vinegar—from within Kyoto city. Venturing further to the Miyama area, I also encountered ingredients nurtured by the satoyama landscape, including ayu and milk, which are incorporated into the appetizer and dessert. I hope you enjoy flavors that bring together American grill and Japanese elements."
Course Details
- Period: June 1 (Monday) to August 31 (Monday), 2026
- Hours: 5:00 PM to 8:30 PM (L.O.)
- Location: Dining & Bar LAVAROCK, Courtyard by Marriott Shin-Osaka Station (1-2-70 Miyahara, Yodogawa-ku, Osaka)
- Price: ¥9,800 per person (tax and service charge included)
Menu content is subject to change.
