Conrad Osaka (Nakanoshima, Kita-ku, Osaka) begins serving a new autumn menu on September 9 (Wednesday), 2026, at mudae. by Justin Lee, the limited-time dessert bar in the counter area of C:GRILL on the hotel's 40th floor. The three new autumn-only creations pair apple with popcorn and miso, maitake mushroom with citrus, and Shine Muscat with sudachi, carefully balancing sweetness, saltiness, acidity, aroma, and texture into mudae.'s take on an autumn dessert course.
mudae. by Justin Lee, which had its grand opening in February 2026, takes its name from the Korean word for "stage" and is overseen by Justin Lee, a highly regarded pâtissier in South Korea. At the 12-seat counter bar, the entire course is composed of sweets that move freely between "cuisine" and "dessert," offering a dessert-centered experience akin to watching a performance on stage.
The autumn menu features two of the new items on the lunch course, while the dinner and signature courses include all three. Cocktail pairings, designed to complement each dessert's flavor and aroma, are also available.
New Autumn Menu Items
Popcorn
(Apple, caramel popcorn, miso, dates, prosciutto)
Apple marinated in vanilla and a juicy apple sorbet are joined by caramel popcorn for a fragrant, light texture, then layered with the richness of miso caramel and the deep sweetness of dates. The saltiness of honey-glazed prosciutto highlights the sweet-and-sour balance in this seasonal dessert that skillfully combines sweetness and saltiness.
Maitake
(Maitake mushroom, citrus, walnut, Pedro Ximénez)
Inspired by a "maitake and orange salad" that once left a strong impression on Justin, this dessert reimagines the dish for autumn, incorporating citrus and the intensely sweet Pedro Ximénez sherry. Citrus served as fresh fruit, gelée, and ice cream meets a fragrant maitake and sherry brûlée for an unexpected harmony of flavors. The crunch of walnut crumble and the bite of the maitake add texture, while bright citrus acidity, the mushroom's savory aroma, and the sherry's deep richness shift character with every combination — a flavor distinct to autumn.
Shine Muscat
(Shine Muscat, sudachi, dill, verjus, vanilla)
A sorbet built on the juicy sweetness of Shine Muscat grapes is layered with the gentle acidity of verjus, the juice of young grapes. Sudachi espuma adds a refreshing aroma and smooth texture, while dill powder and oil bring a cooling note. Centered on the fruitiness of Shine Muscat, this light dessert delicately combines acidity with herbal aroma.
Signature Menu (Excerpt)
Caprese
(Tomato, basil, Parmigiano cheese, black olive)
Inspired by a caprese salad, this is chef Justin's signature dish. Tomato prepared three ways — fresh, marinated, and semi-dried — is paired with yogurt, berry sauce, meringue, Parmigiano cheese ice cream, basil sauce, and a salty black olive powder. The sweetness of the marinated tomato, the crisp texture and gentle sweetness of the meringue, and the refreshing yogurt combine for a dish that keeps surprising through the last bite.
Carbonara
(Bacon, onion, pecorino, Kampot pepper)
A playful dish inspired by the similarity between the ingredients of a creamy carbonara sauce and gelato. A salty ice cream concentrating the umami of bacon is paired with a rich cream fragrant with Kampot pepper (aromatic black pepper from Cambodia), sharpening the dish's flavor profile. Parmigiano and pecorino cheese shaped to resemble penne, along with large, flat Maldon salt crystals, remind diners with every bite that this is indeed "carbonara." Enjoy it alongside brioche toast topped with slow-cooked onion jam.
Cranachan
(Raspberry, cream, honey, oatmeal, whisky)
Chef Justin gives a contemporary presentation to a traditional dessert he learned from a Scottish chef during his time in Australia. The base features a rich cream made with Valrhona's "Dulcey" chocolate, paired with honey-roasted oatmeal and a cup of vibrant raspberry sherbet. To finish, a whisky cream is rapidly chilled tableside with liquid nitrogen, transforming traditional ingredients into a dessert full of surprise through modern technique. The chill of the first bite, contrasted with a crunchy texture and smoothly melting cream, keeps the delight going through the very last spoonful. The à la carte version is served in a balloon-shaped raspberry cup — pop the balloon before eating.
Autumn Menu Courses
September 9 (Wednesday) to December 6 (Sunday), 2026. Prices are per person and include coffee or tea.
Lunch Course (5 items) — ¥8,000
- Caprese
- Carbonara
- Maitake
- Popcorn
- Cranachan
Dinner Course (7 items) — ¥12,000
- Caprese
- Carbonara
- Maitake
- Truffle & Caviar Crêpe
- Shine Muscat
- Popcorn
- Cranachan
Signature Course (Dinner, 10 items) — ¥15,000
- Three appetizers (wagyu beef, sea urchin & truffle / squid, zucchini & caviar / abalone, Jerusalem artichoke & fromage blanc)
- Caprese
- Carbonara
- Maitake
- Truffle & Caviar Crêpe
- Shine Muscat
- Popcorn
- Cranachan
Seasonal Pairing Drinks
Bartenders have created pairings to complement the aroma and flavor of each autumn dessert.
"Hojicha Gin Daiquiri" (paired with Popcorn)
A twist on the classic daiquiri, layering the delicate botanicals of Sakurao gin with the deep roasted aroma of house-made hojicha syrup. Lemon acidity and bitters add depth, highlighting the caramel notes of the Popcorn dessert and finishing with a fragrant, toasty aftertaste.
"Golden Maitake" (paired with Maitake)
A savory, umami-rich cocktail built around the flavor of maitake mushroom. A clear vodka base is layered with the gentle acidity and umami of house-made maitake vinegar syrup, along with the bergamot notes of Earl Grey and the aroma of shiso, drawing out the dessert's mushroom fragrance and umami in a refreshing finish.
"Muscat Fizz" (paired with Shine Muscat)
A light, easy-drinking cocktail combining the floral aroma of muscat liqueur and a honeyed grape sweetness with the refreshing acidity of lime. The toastiness of house-made brown rice tea syrup and the effervescence of soda highlight the pairing dessert's juicy fruitiness and bright acidity.
Cocktail and mocktail pairings are ¥2,000 each. Pairing sets: 3 items ¥5,500, 4 items ¥7,500, 5 items ¥9,000.
Dessert Bar mudae. by Justin Lee — Details
- Autumn menu period: September 9 (Wednesday) to December 6 (Sunday), 2026
- Location: 40th floor, counter area inside C:GRILL (12 seats)
- Open: Wednesday to Sunday
- Hours:
- Lunch: 12:00 PM to 3:30 PM (course and à la carte last order: 2:00 PM)
- Dinner: 6:00 PM to 10:30 PM (course last order: 8:30 PM / à la carte last order: 9:00 PM)
- Price:
- Lunch Course (5 items): ¥8,000
- Dinner Course (7 items): ¥12,000
- Signature Course (dinner only; 3 appetizers plus 7-item course menu): ¥15,000
- Prices are per person and include coffee or tea. À la carte items and pairing drinks are also available.
- Website: conrad-osaka.hiltonjapan.co.jp
- Reservations: via online reservation or by phone at 06-6222-0111 (main line)
Listed prices include tax and service charge. Images are for illustrative purposes only, and menu content and prices are subject to change without notice depending on ingredient availability.
About Justin Lee
Raised under the influence of his mother, a professional cook, South Korea-born pâtissier Justin Lee is known for his "twist sweets," which fuse traditional Western techniques with Eastern ingredients — an inventive approach that has drawn international attention.
After honing his craft at acclaimed restaurants in Australia and New Zealand, Lee returned to Seoul and opened his eponymous "JL DESSERT BAR." Drawing on elements of Italian cuisine, he reimagines dishes such as carbonara as sweets, establishing an innovative new "sweets bar" style of dessert dining.
He was named Best Café & Dessert in Korea for two consecutive years, in 2024 and 2025, and in 2024 received the "Pastry Talent of the Year Award," presented by the French restaurant guide La Liste to pâtisseries drawing its attention. He continues to expand his work across Asia while drawing inspiration from Japan's seasons and sensibilities.
