Hotel Vischio Osaka (2-4-10 Shibata, Kita-ku, Osaka; General Manager: Yoshitomo Kojima) is hosting a "Harvest Lunch Buffet" at its Italian Kitchen "Verde Cassa" from October 1 (Thursday) through December 22 (Tuesday), 2026.
Toru Yatsuhashi has newly taken over as head chef of Verde Cassa. To mark his appointment, a new signature dish, Parmigiano Cheese and Salsa Pomodoro, joins the menu: freshly boiled pasta tossed tableside with traditional Parmigiano cheese, known as the "king of Italian cheeses." Guests can enjoy the rich aroma and deep flavor of the aged cheese paired with a refreshingly tangy tomato sauce.
For November only, the buffet also features Young Chicken Galantine with Sauce Suprême, the award-winning dish from Shion Sugiyama, winner of the 43rd Cooking Competition hosted by the All Japan Chefs Association's Kansai Regional Headquarters, Osaka Prefecture Chapter. The dish wraps a mousse of chicken breast and foie gras in a delicate crust made from carefully layered shiitake mushroom slices — a taste of autumn built on the rich depth of foie gras and the fragrant aroma of mushrooms and toasted nuts.
The buffet also includes all-you-can-eat Italian deli dishes made with seasonal ingredients, meat carved tableside, and "Vischio Pinsa," a rice- and soy-flour pinsa baked in the restaurant's own oven.
New Head Chef, New Signature Menu
Parmigiano Cheese and Salsa Pomodoro
Freshly boiled pasta is carefully tossed inside a wheel of the traditional cheese known as the "king of Italian cheeses," then finished tableside with a drizzle of sauce. Enjoy the rich aroma and deep flavor of the aged cheese alongside a refreshingly tangy tomato sauce.
About Head Chef Toru Yatsuhashi
Yatsuhashi joined Hotel Granvia Kyoto in 2008 and worked at the café-restaurant "Le Temps." After serving as a chef at "Bar & Café Rico" and Hotel Vischio Kyoto, he became head chef of Italian Kitchen "Verde Cassa" at Hotel Vischio Osaka in June 2026.
November Only: The Competition-Winning Menu
At the 43rd Cooking Competition hosted by the All Japan Chefs Association's Kansai Regional Headquarters, Osaka Prefecture Chapter, held on May 23 (Saturday), 2026, Shion Sugiyama took first place with Young Chicken Galantine with Sauce Suprême.
Young Chicken Galantine with Sauce Suprême
A mousse of chicken breast and foie gras is wrapped in a delicate crust of carefully layered shiitake mushroom slices and chicken breast — a traditional French dish that draws out the rich aroma of mushrooms, the toasted note of nuts, and the deep flavor of foie gras. Take note of its beautifully finished surface and cross-section.
About Shion Sugiyama
Sugiyama joined the company in 2018 and worked at sky dining restaurant "Abu," teppanyaki restaurant "Kiryu," and in banquet cooking before joining Italian Kitchen "Verde Cassa." In 2024, she placed second at the 41st Cooking Competition hosted by the same organization, then returned to compete again in 2026 and took first place.
About the 43rd Cooking Competition
The competition is open to Western-cuisine chefs up to age 45 working in French, Italian, or Spanish cooking. After a first round judged by recipe submission, finalists were evaluated on cooking technique, process, and the taste and presentation of the finished dish.
Live Kitchen Monthly Menu (Highlights)
October: Roast pork with 原了郭 black shichimi / Chicken and mushroom pinsa with porcini sauce
November: Young Chicken Galantine with Sauce Suprême / Squid ink pinsa
December: Roast beef with gratin dauphinoise / Red snow crab and Kujo green onion pinsa
Sustainable Discount
As part of an effort to reduce food loss together with guests, web reservations only for entry at 2:00 PM or later receive ¥800 off the lunch buffet price.
- Available to adults only.
- Meal time is limited to 60 minutes, up to the 3:00 PM closing.
- To support food loss reduction, no additional dishes are added after 2:30 PM.
Event Details
Venue: Italian Kitchen "Verde Cassa," Hotel Vischio Osaka
Period: October 1 (Thursday) – December 22 (Tuesday), 2026
Hours: 11:30 AM–3:00 PM (last order 1:30 PM), 90-minute seating.
All prices listed include tax.
| Period | Adult | Elementary school students | Ages 4–6 |
|---|---|---|---|
| Weekdays | ¥2,700 | ¥1,600 | ¥800 |
| Weekends & holidays | ¥3,000 | ¥1,800 | ¥900 |
Reservations: 06-7711-4321 (direct line)
For details and reservations: https://www.hotelvischio-osaka.jp/restaurant/vc/02/000126
