Hotel Granvia Osaka (Umeda 3-1-1, Kita-ku, Osaka) is running a restaurant fair titled "A Special Day Celebrated with Fine Cuisine" from April 1 (Wednesday) to June 30 (Tuesday), 2026. Under this theme, the hotel's dining venues are offering a variety of cuisine styles — Japanese kaiseki, teppanyaki, and French — crafted from seasonal ingredients.
The fair coincides with Japan's spring season of new beginnings, including school enrollments, graduations, and family gatherings, making it an opportunity to enjoy a memorable meal with loved ones.
A Special Day with Private Room Kaiseki at Japanese Restaurant "Osaka Ukihashi"
At Japanese Restaurant "Osaka Ukihashi" on the 19th floor, guests can enjoy an elegant kaiseki course served in a fully private room. The Keisho (Celebration) course features a platter of auspicious ingredients including long-simmered lobster (nagaimo ebi) and herring kombu rolls (nishin kobumaki), along with grilled domestic beef. The Zuisho (Auspicious) course also draws on traditional celebratory ingredients for a refined dining experience.
- Venue: 19F, Japanese Restaurant "Osaka Ukihashi"
- Prices:
- Zuisho: ¥11,000
- Keisho: ¥15,000
- Minimum 4 guests. Reservations required by noon, 5 days in advance.
Monthly Rotating Appetizers and Steak at Teppanyaki "Kiryu"
At teppanyaki restaurant "Kiryu" on the 19th floor, the monthly rotating French-style appetizer features sea bream (sakura-dai) in April, scallop (hotate) in May, and pike conger eel (hamo) in June. The course also includes a seafood dish with lobster or abalone that changes each month, as well as a steak grilled right before your eyes.
- Venue: 19F, Teppanyaki "Kiryu"
- Prices:
- Koyomi Lunch: ¥12,200
- Koyomi Dinner: ¥23,200
Seasonal French Course at Restaurant "Fleuve"
French Restaurant "Fleuve" on the 19th floor offers a course beginning with vibrant seasonal appetizers. The Menu Etoile dinner includes smoked foie gras, a citrus-flavored risotto, and a main course of Wagyu beef with a sansho pepper-infused sauce. The course is designed to engage all the senses through its presentation, flavors, and aromas.
- Venue: 19F, French Restaurant "Fleuve"
- Prices:
- Menu Merci (Lunch): ¥8,500
- Menu Etoile (Dinner): ¥18,000
Colorful Two-Tier Box Lunch and Beef Sukiyaki Hot Pot at "Shizuku"
At "Shizuku," the Naniwa Shokusai restaurant on the 19th floor, a colorful two-tier box (nidan-ju) is prepared with spring seasonal ingredients such as conger eel Toji-age (fried tofu style) and trout with kinome buds. Each serving also comes with a small individual pot of beef sukiyaki.
- Venue: 19F, Naniwa Shokusai "Shizuku"
- Price: Two-Tier Box "Nodate
Irodori Zen": ¥6,000
Fresh Fruit Cocktails at Bar "Sandbank"
Bar "Sandbank" on the 19th floor offers a monthly changing cocktail menu capturing the flavors of each season. April features a Fuzzy Navel with summer orange and cherry blossom; May brings a Melon Mexican Smoothie; and June offers a Mango Mojito.
- Venue: 19F, Bar "Sandbank"
- Prices:
- April: Natsumikan & Sakura Fuzzy Navel — ¥2,900
- May: Melon Mexican Smoothie — ¥3,100
- June: Mango Mojito — ¥3,100
Grilled Wagyu and Dessert BOX at Café & Dining "IGNITE"
At Café & Dining "IGNITE" on the 1st floor, a domestic Wagyu loin steak is served sizzling on a hot iron plate in portions of your choice — ideal for sharing with friends or family. A Dessert BOX featuring a tea cream puff and a fruit tart is also available, with one classic cake of your choice included.
- Venue: 1F, Café & Dining "IGNITE"
- Prices:
- Domestic Wagyu Loin Grill (200g): from ¥6,000 (photo shows 300g)
- Dessert BOX (choice of main cake): ¥3,800 (limited to 10 per day; main cake is half-size)
- Serving hours: 11:00 AM to 10:00 PM
