Sky Restaurant Etoile on the 17th floor of Miyako City Osaka Tennoji (Abeno-ku, Osaka) is hosting "Hokkaido Buffet Part 1: Savoring the Bounty of Hokkaido" from April 1 (Wednesday) to June 30 (Tuesday), 2026.
Ahead of the event, the hotel's chef personally traveled to Hokkaido — centered on the Tokachi region — to meet with local producers and learn firsthand about their dedication to the land and their ingredients. The buffet features dishes using produce grown on Hokkaido's vast agricultural plains, along with desserts made with Hokkaido dairy products, offering guests a chance to fully savor the flavors of Hokkaido.
Event Details
Period: April 1, 2026 (Wed) – June 30, 2026 (Tue)
Venue: 17F, Sky Restaurant Etoile, Miyako City Osaka Tennoji
Hours:
- Lunch (weekdays): 11:30 AM–3:00 PM (unlimited time during business hours)
- Lunch (weekends/holidays): Session 1 at 11:30 AM / Session 2 at 1:30 PM (90-minute limit)
- Dinner: 5:00 PM–9:30 PM (120-minute limit)
Prices (inclusive of consumption tax and 10% service charge):
| Weekdays | Weekends/Holidays | |
|---|---|---|
| Lunch – Adults | ¥5,500 | ¥6,000 |
| Lunch – Elementary school children | ¥2,000 | ¥2,200 |
| Lunch – Ages 4 to preschool | ¥1,000 | ¥1,000 |
| Dinner – Adults | ¥7,500 | ¥8,000 |
| Dinner – Elementary school children | ¥3,000 | ¥3,300 |
| Dinner – Ages 4 to preschool | ¥1,200 | ¥1,200 |
Children under 4 dine free. Soft drinks are included in the free-flow for all guests. An alcohol free-flow add-on is also available: Lunch (90 min) ¥2,000 / Dinner (120 min) ¥2,500.
Highlighted Menu Items
- Slow-cooked eggs (Yonekiwa and Tamaekiwa varieties) from Takeuchi Poultry Farm in Otofuke, Hokkaido
- Hokkaido autumn salmon chanchan-yaki (grilled with miso)
- Ramen tasting using Nishiyama Seimen noodles from Sapporo: Sapporo miso ramen and Sapporo black soy sauce ramen
Menu Examples
Savory dishes:
- Cold vegetable medley featuring Hokkaido vegetables
- Potato vinegar dressing made with Sayaakane potatoes from Makubetsu, Hokkaido
- Nagaimo (mountain yam) and rapeseed flower pairing, using produce from "Namara Tokachino" in Memuromachi, Tokachi, Hokkaido
- Cold chicken with berry sauce from "Tokiiro Farm," Hokkaido
- Pork sauté seasoned with Hokkaido Sorachi Tokachi-style pork rice bowl sauce
- Hokkaido jingisukan (grilled lamb)
- Hokkaido-style zangi fried chicken
- Beef pilaf with Hokkaido "Tokachi Mush®" and young local beef
- Pizza with Hokkaido "Tokachi Mush®" and nagaimo from "Namara Tokachino," Memuromachi
Dinner only:
- Skin-on fried potatoes from "Tokachi Inoue Farm" using once-overwintered Hokkaido potatoes
- Snow crab flakes, salmon, and salmon roe assortment (one plate per person)
- Mousse made with yogurt from "Fuukei" de-de-popo, Tokachi, Hokkaido, served with Hokkaido berry sauce and almond crocant
Desserts
- Chiffon cake made with Hokkaido ingredients
- Rare cheesecake with Hokkaido cream cheese, with a hint of citrus
- Haskap jelly and aloe cocktail
- Baked sweets using Hokkaido sweet potato
- Crème d'ange style with Hokkaido heavy cream (lunch only)
- Hokkaido berry smoothie-style glass dessert
Sommelier-Selected Optional Wine
Kiyomi 2021
¥7,500 per bottle
Tokachi wine from Hokkaido's cool northern climate, known for its refreshing acidity and dry character that complements a wide range of dishes. The Kiyomi grape variety shares its roots with wild mountain grapes and has been carefully cultivated in the Tokachi region for over half a century. The wine presents a bright reddish-purple hue with spiced, toasted aromas, a well-balanced blend of fruit and aged notes, and a pleasant acidity.
Producer Visits in Hokkaido's Tokachi Region
Ahead of the Hokkaido Buffet, Sky Restaurant Etoile's head chef Kimura and sommelier Nakai personally visited the Tokachi area and other parts of Hokkaido, meeting directly with producers to hear about their passion for the ingredients they grow. Their experiences encountering the carefully nurtured produce and the producers' thoughtful approach have been translated directly into the buffet's seasonal menu.
Photos are for illustrative purposes. Menu items may change depending on ingredient availability. Prices include consumption tax and 10% service charge. Please inform staff in advance if you have any food allergies.
