Chinese Restaurant Koka Ryuho at Rihga Royal Hotel Osaka, Vignette Collection (Nakanoshima, Kita Ward, Osaka City; General Manager: Tomoko Nakagawa) will celebrate its 20th anniversary on March 3, 2026. To commemorate two decades of serving guests, the restaurant will offer a limited-time "20th Anniversary Dinner Course" from March 3 (Tuesday) to April 30 (Thursday), 2026, featuring a unique blend of old and new culinary traditions.
A Journey Through 20 Years of Culinary Heritage
The commemorative course offers two distinct options that only Executive Chef Shirakawa can create, drawing on his training under Chin Sanwen, who served as culinary special advisor at Tendan Wangfu, the predecessor restaurant to Koka Ryuho.
The "Ryuho Genryu Course" (photo left) showcases the Beijing and Shandong cuisine traditions that made Tendan Wangfu popular. Meanwhile, the "Ryuho Shoryu Course" (photo upper right) represents the refined elegance of current Koka Ryuho's Cantonese and Guangzhou cuisine. Guests can fully savor the distinct charms of both old and new traditions. Starting with appetizers and Peking duck that fuse elements from both eras, plus crab claws, diners can then select dishes that richly reflect each course's unique characteristics and flavors. This exclusive dining experience traces the restaurant's evolution from its origins to the present day.
Spring Dim Sum Lunch Course Also Available
During the same period, a Spring Dim Sum Lunch Course will be offered exclusively on weekdays at lunchtime. Featuring the refreshing aroma of green Sichuan pepper and jade-colored mixed noodles, this colorful menu highlights seasonal ingredients that delight both the palate and the eyes with a spring-like presentation. Perfect for family gatherings, reunions, or company meetings during the spring season.
Details are as follows:
Chinese Restaurant Koka Ryuho "20th Anniversary Dinner Course" Details
Period: March 3 (Tuesday) to April 30 (Thursday), 2026
Venue: Chinese Restaurant Koka Ryuho
Service Hours:
- Monday to Thursday: 5:00 PM to 9:00 PM (Last order 8:30 PM)
- Friday, Saturday, Sunday, and Holidays: 5:00 PM to 9:30 PM (Last order 9:00 PM)
Price: ¥25,300 per person
Party Size: 2 guests or more
Special Offer: From the second visit onward, enjoy 20% off the 20th Anniversary Dinner.
*Cannot be combined with other discounts or special offers.
Menu:
*Guests may select specified number of items from shark fin, main dishes, and noodles/rice options.
*Orders must be the same course and choices per table.
Ryuho Genryu Course
Six Kinds of Assorted Appetizers
Peking Duck and Deep-Fried Crab Claws
Shark Fin (Choose 1 from 2):
- Braised Whole Shark Fin in Soy Sauce / Braised Whole Shark Fin in Salt Flavor
Main Dishes (Choose 3 from 6):
- Shrimp in Sweet and Spicy Sauce / Stir-Fried Chicken with Walnuts / Beijing-Style Sweet and Sour Pork / Premium Vegetables Stir-Fried with Shrimp Roe / Spicy Braised Sea Cucumber with Minced Pork / Fluffy Crab and White Fish
Noodles/Rice (Choose 1 from 2):
- Seafood Dipping Noodles / Fried Rice with Shrimp and Char Siu
Dessert:
- Almond Jelly with Fruit / Peach Buns
Ryuho Shoryu Course
Six Kinds of Assorted Appetizers
Peking Duck and Deep-Fried Crab Claws
Shark Fin (Choose 1 from 2):
- Braised Whole Shark Fin Cantonese-Style / Braised Whole Shark Fin with Shanghai Crab Miso
Main Dishes (Choose 3 from 6):
- Shrimp in Chili Sauce / Tender Spicy Braised Chicken with Rose Wine Aroma / Red Vinegar Sweet and Sour Pork / Premium Vegetables Stir-Fried with XO Sauce / Braised Pork Belly in Soy Sauce / Spicy Stir-Fried Soft Shell Crab
Noodles/Rice (Choose 1 from 2):
- Seafood Chow Mein / Fried Rice with Crab Meat and Lettuce
Dessert:
- Mango Pudding / Egg Tart
"Spring Dim Sum Lunch" ¥6,958
Period: March 3 (Tuesday) to April 30 (Thursday), 2026
*Weekdays only
Service Hours:
- Monday to Thursday: 12:00 PM to 2:30 PM
- Friday: 11:30 AM to 2:30 PM
Menu:
- Today's Fresh Fish Chinese Carpaccio with Refreshing Green Sichuan Pepper Sauce
- Sea Cucumber Shark Fin Soup
- Dim Sum Master's Recommended Two Kinds of Dim Sum and Turnip Cake
- Black Vinegar Sweet and Sour Pork (Chabibuta) and Shrimp in Mango Sauce on One Plate
- Jade-Colored Mixed Noodles with Shanghai Crab Miso
- Today's Dessert
*Photos of the 20th Anniversary Dinner Course Ryuho Genryu Course items "Spicy Braised Sea Cucumber with Minced Pork," "Shrimp in Sweet and Spicy Sauce," "Fluffy Crab and White Fish," and "Seafood Dipping Noodles," as well as Ryuho Shoryu Course items "Shrimp in Chili Sauce," "Braised Pork Belly in Soy Sauce," "Spicy Stir-Fried Soft Shell Crab," and "Fried Rice with Crab Meat and Lettuce" are images for 2 servings.
*All photos are for illustrative purposes only.
*All prices include tax and service charge.
*Menu contents are subject to change depending on ingredient availability.
*Guests with allergies should inform staff.
*Unless otherwise specified, all rice used in menu items is domestically produced.
Reservations & Inquiries:
Restaurant Reservations: TEL 06-6448-0354 (10:00 AM to 6:00 PM)
Website:
"Chinese Restaurant Koka Ryuho 20th Anniversary Dinner Course"
https://www.rihga.co.jp/osaka/restaurant/list/royalryuho/menu/dinner.html#20th
"Spring Dim Sum Lunch Course"
https://www.rihga.co.jp/osaka/restaurant/list/royalryuho/menu/lunch.html#spring
Rihga Royal Hotel Osaka, Vignette Collection:
https://www.rihga.co.jp/osaka
Facebook: https://www.facebook.com/rihgaroyal.osaka
Instagram: https://www.instagram.com/rihgaroyalhotel_official
