Osaka Excel Hotel Tokyu, in Kyutaromachi, Chuo-ku, Osaka (General Manager: Yusuke Goto), is holding the first in a new dinner fair series — "Osaka-mon Umariage" (大阪産(もん)旨リアージュ) — at its 17th-floor restaurant PIC⊛NIKA, from September 1 (Tue) through October 15 (Thu), 2026.
For this first edition, the restaurant is offering three wines from Katashimo Winery in Kashiwara, Osaka, alongside three original pasta dishes made with Osaka-mon ingredients. Each dish comes with a recommended wine pairing designed to bring out the best in both the food and the wine.
Katashimo Winery: Over a Century of Winemaking in Kashiwara
Katashimo Winery, in Kashiwara City, Osaka Prefecture, is the oldest winery still operating in western Japan. In the early Meiji era, the winery's founders cultivated the Katashimo area of the Osaka Plain, well suited to grape growing, and began winemaking there in the first year of the Taisho era (1912). Carrying on the dedication to quality winemaking passed down since its founding, the winery continues to refine its craft today, producing wines that reflect the character of the Osaka region.
Three Wines to Pair With the Menu
Tako-Shan (Sparkling)
Created under the concept of "a sparkling wine that also pairs with takoyaki," Tako-Shan is Katashimo Winery's signature sparkling wine. Bottle-fermented for fine, delicate bubbles, it has a refreshing aroma reminiscent of white flowers and a well-balanced body — a versatile wine that pairs well with a wide range of dishes, takoyaki included.
King Selby Kashiwara Brewery Wine, White (Dry)
A dry white wine blending Chardonnay and Koshu grapes, lightly aged in oak barrels. It brings out the strengths of both the imported Chardonnay variety and Japan's native Koshu grape — the Chardonnay's floral aroma harmonizes with Koshu's gentle flavor for a clean, easy-drinking wine. It pairs well with pasta and vegetable dishes, enhancing the flavor of the food.
King Selby Kashiwara Brewery Wine, Red (Dry)
A dry red wine built mainly from Merlot and Muscat Bailey A grapes, lightly aged in oak barrels. Its smooth texture, rich fruitiness, and gentle maturity give it a layered flavor. It pairs well with meat dishes and dishes made with fermented seasonings, bringing out the umami of the food.
Three Original Pasta Dishes Made With Osaka-mon Ingredients
For this fair, the restaurant has prepared three original pasta dishes made generously with Osaka-mon ingredients. Among them, the "Fresh Pasta Vegetable Ramen — Osaka Kaleidoscope" stands out: a fresh-pasta take on ramen made entirely with plant-based ingredients, presented in a style that reflects the hotel's "Osaka Kaleidoscope" concept. Its vivid presentation and the natural sweetness of the vegetables make it a healthy dish recommended for vegetarians and a wide range of other guests alike. Other dishes include a Bolognese made with Naniwa Kuroushi, Osaka's own pure Japanese Black beef, and a pumpkin carbonara made with Inunaki Pork pancetta and Nose Ouhan eggs, each drawing out the appeal of Osaka-mon ingredients. Every dish comes with a recommended sparkling, white, or red wine from Katashimo Winery, so guests can enjoy an "Umariage" — a pairing where wine and food each bring out the best in the other — that captures the flavors unique to Osaka.
Fresh Pasta Vegetable Ramen — Osaka Kaleidoscope
A fragrant, piping-hot soup made by combining a miso-based sauce built on Osaka-mon Ryuo miso with a broth made from Yoroshii mushrooms and a variety of vegetables. Topped with colorful root vegetables for a presentation inspired by "Osaka Kaleidoscope," this fresh pasta ramen brings together Japanese and Western influences in a new-style dish.
Recommended pairing: Tako-Shan — a refreshing sparkling wine that brings out the richness of the miso and the umami of the vegetables.
Pumpkin NEW Carbonara — With Inunaki Pork Pancetta and Nose Ouhan Egg
Tagliatelle tossed with pancetta made from Osaka-mon Inunaki Pork and a cream sauce sweetened with smooth pumpkin, served in a pumpkin bowl. Finished with a mousse-like carbonara sauce made from Nose Ouhan eggs and Parmigiano Reggiano, for a new style of carbonara.
Recommended pairing: King Selby Kashiwara Brewery Wine, White (Dry) — its gentle acidity brings out the pumpkin's mild sweetness and the egg's rich flavor.
Naniwa Kuroushi Bolognese — With Freshly Shaved Truffle and Burrata Cheese
Naniwa Kuroushi, the only pure Japanese Black beef produced in Osaka, is known for its tender meat and light fat, and forms the meat sauce for this dish, served over farfalle pasta. Topped with burrata cheese for its buttery flavor and mellow sweetness, and finished with the aroma of freshly shaved truffle.
Recommended pairing: King Selby Kashiwara Brewery Wine, Red (Dry) — a full-bodied pairing that draws out the rich umami of the Naniwa Kuroushi and the deep aroma of the truffle.
Osaka-mon Umariage Dinner Fair Details
Restaurant: RESTAURANT PIC⊛NIKA, Osaka Excel Hotel Tokyu (17F)
Period: September 1 (Tue) to October 15 (Thu), 2026
Time: 6:00 PM to 9:00 PM (last order 8:00 PM)
Price:
- Wine (glass), each: ¥1,000
- Fresh Pasta Vegetable Ramen — Osaka Kaleidoscope: ¥3,000
- Pumpkin NEW Carbonara — With Inunaki Pork Pancetta and Nose Ouhan Egg: ¥3,200
- Naniwa Kuroushi Bolognese — With Freshly Shaved Truffle and Burrata Cheese: ¥3,200
Prices include a 12% service charge and 10% consumption tax. Menu items may change depending on ingredient availability. As required by law, alcohol will not be served to anyone who will be driving or to guests under 20. Photos are for illustrative purposes only.
What Is Osaka-mon?
Osaka-mon refers to agricultural, livestock, forestry, and marine products grown or produced within Osaka Prefecture, along with processed foods made using them. This fair's menu makes use of Osaka-mon ingredients including Ryuo miso, Yoroshii mushrooms, Naniwa Kuroushi, Inunaki Pork, and Nose Ouhan eggs.
MIDO RESTAURANT "PIC⊛NIKA"
Seating for 101, including semi-private rooms; the entire restaurant is non-smoking.
Located on the 17th and top floor of Osaka Excel Hotel Tokyu, along Midosuji, Osaka's main thoroughfare, this restaurant takes the theme of "Osaka Terroir," expressing the ingredients, culture, and craftsmanship of the Osaka region through a French sensibility. Come experience "the Osaka of today," a flavor found only here.
