On June 12, 2026 (Friday), Restaurant "ZK" on the 57th floor of Osaka Marriott Miyako Hotel will be the setting for a one-night collaboration dinner. Bringing together Shinji Nagashima, Head Chef at Sheraton Miyako Hotel Osaka's Chinese Restaurant "Shisen" (Sichuan), and Junya Takeuchi, European Cuisine Chef at Restaurant "ZK," this marks the first-ever Chinese cuisine collaboration at ZK since the restaurant opened.
Chef Nagashima's creative Sichuan cuisine and Chef Takeuchi's Italian-technique-inspired European dishes will come together in what the event calls a "Gourmet Concerto – Sichuan Chinese × European Cuisine." A ZK sommelier will also select wines chosen to harmonize with each course, offering a pairing experience unique to this event.
Gourmet Concerto – Sichuan Chinese × European Cuisine
Date: June 12, 2026 (Friday)
Time: Reception from 6:00 PM / Dinner from 6:30 PM
Venue: 57F Restaurant "ZK"
Price: ¥35,000 per person
(Includes dinner course and pairings: champagne, Shaoxing rice wine, and red wine. Prices include consumption tax and a 15% service charge. No discounts apply.)
Capacity: 30 guests
Course Menu
Assorted Appetizers (Sichuan)
- Deep-fried century egg with champagne jelly
- Kawachi duck roast with Sichuan-style saliva chicken sauce
- Jellyfish, white corn, cucumber, and cherry tomato salad
Warm Appetizer (ZK)
French pigeon involtini with etuvée of white asparagus and smoked plum sauce
Pasta (ZK)
Cold tagliolini bianco with conger eel, Batte eggplant, and Kaga cucumber, topped with sea urchin and salmon roe
Fish Course (Sichuan)
Flat clam stir-fried with homemade XO sauce
Meat Course (Sichuan/ZK)
- Kuroge Wagyu fillet with Sichuan-style spicy stir-fry
- Roasted Hokkaido deer loin with homemade 'Nduja sauce and artichoke fritter
Rice (Sichuan)
Sichuan mapo tofu with rice
Dessert (Sichuan/ZK)
- Papaya and mango tatin
- Dried fig and red bean sesame dumpling & Sichuan original rose and jasmine tea
The Chefs
Shinji Nagashima – Head Chef, Chinese Restaurant "Shisen," Sheraton Miyako Hotel Osaka
Nagashima joined Miyako Hotel Osaka (now Sheraton Miyako Hotel Osaka) in 1984 and became Head Chef of the Chinese Restaurant "Shisen" (Sichuan) in 2022. His menus draw on traditional Sichuan cuisine while incorporating techniques from Chinese cooking more broadly. His seasonal chef's choice course has earned consistent praise from guests.
Junya Takeuchi – European Cuisine Chef, Restaurant "ZK," Osaka Marriott Miyako Hotel
Takeuchi trained in Italian cuisine at Ponte Vecchio in Osaka and served as sous chef at Mode di Ponte Vecchio. He then built further experience as manager at Macelleria di Takeuchi, which was selected for the Michelin Guide Bib Gourmand for two consecutive years. In August 2016, he joined Restaurant "ZK" as European Cuisine Chef. His aim is to use Italian culinary techniques to maximize the potential of seasonal ingredients and deliver the most flavorful version of any dish.
Menu items are subject to change based on ingredient availability. Guests with food allergies are advised to inform staff in advance.
