Two new seasonal programs are coming to The Ritz-Carlton, Osaka (2-5-25 Umeda, Kita-ku, Osaka) from late April 2026. The Lobby Lounge on the first floor will host the "Early Summer Elegance with Japanese Tea" afternoon tea from April 24, while Italian restaurant Splendido, also on the first floor, will launch the "Strawberry Berry — An Ensemble of Berries" afternoon buffet from April 28.
Afternoon Buffet "Strawberry Berry — An Ensemble of Berries" / Italian Restaurant Splendido (1F)
The popular annual strawberry buffet returns for its third installment of 2026, expanding its lineup to feature not just strawberries but also raspberries, blueberries, blackberries, and more. Two varieties of fresh strawberries will be served buffet-style, allowing guests to enjoy the natural flavor, acidity, and sweetness of each variety.
Executive Pastry Chef Frédéric Moreau has designed a dessert lineup that brings together multiple berry varieties in harmonious combinations. Highlights include "Pistachio Cherry Cake with Strawberry Cream," pairing a strawberry panna cotta and pistachio mousse in a charming pink-and-green presentation; a blueberry mont blanc cream filled with yuzu-scented chantilly; and "Raspberry and Coconut Cake" — a coconut sponge wrapped in white chocolate with a refreshing raspberry accent.
Other sweets include "Mandarin Panna Cotta and Strawberry Jelly," a white chocolate strawberry shell containing mandarin panna cotta, and "Apricot Far Breton," a baked custard from the Breton tradition of France updated with seasonal apricot — a signature touch from French-born Chef Frédéric.
Sweets
- Blackberry tea jelly with blueberries
- White chocolate "silky" with red berries
- Mandarin panna cotta and strawberry jelly
- Raspberry and coconut cake
- Heart-shaped strawberry cheesecake
- Strawberry and raspberry milk chocolate parfait
- Yuzu-flavored blueberry mont blanc
- Caramel custard with toffee jelly
- Pistachio cherry cake with strawberry cream
- Raspberry and strawberry Bakewell tart
- Strawberry texture
- Apricot Far Breton
For savory dishes, Splendido Head Chef Masayuki Aoshima has created nine items using a variety of berries. The lineup includes "Ricotta Cheese and Coppa with Blackberry Compote," a green beans and celery salad with raspberry vinegar dressing, and "Pepper-Flavored Roast Chicken with Cranberry Sauce" — roasted chicken seasoned with coarsely ground black pepper and finished with a sweet-tart cranberry sauce.
Savory
- Ricotta cheese and coppa with blackberry compote
- Green bean and celery salad with raspberry vinegar dressing
- Smoked salmon cake salé
- Pastrami berry bread open sandwich with blackcurrant mustard
- Red bell pepper quiche
- Green pea velouté with sautéed bacon and onion
- Fusilli pasta with swordfish and tomato ragù
- Pepper-flavored roast chicken with cranberry sauce
- Saffron risotto with sautéed shrimp
Chocolate Fountain
- Vanilla pound cake
- Orange-flavored amaretti cookies
- Strawberry chocolate truffle
- Dark chocolate truffle
- Strawberry marshmallow
- Lemon financier
- Freeze-dried strawberry
- Matcha powder
- White chocolate crispy pearl
- Raspberry crispy pearl
- Roasted coconut
- Pistachio dice
- Banana, strawberry, pineapple
Live Dessert
- Cookie cream puff with berry sauce
The live dessert is a moist choux pastry filled with custard cream piped fresh in front of guests, topped with a sauce of three berries — strawberry, raspberry, and blueberry.
Drinks: The Ritz-Carlton, Osaka original blended tea, Strawberry Fields, coffee, café latte, and 9 varieties in total.
A photo and video session is held before the buffet begins. Guests who post to their personal Instagram account and mention the hotel's official account (@ritzcarlton.osaka) will receive one of the hotel's signature jumbo chocolate chip cookies from The Ritz-Carlton Gourmet Shop (limited to one post per account).
Period: April 28 (Tue) – June 24 (Wed), 2026
Hours: 2:30 PM – 5:00 PM (90-minute sessions / last entry 3:30 PM)
- 2:30 PM – 2:45 PM: Photo session
- 2:45 PM onwards: Buffet begins
Venue: Italian Restaurant Splendido (1F)
Price: - Weekdays: Adults ¥7,000 / Children ¥3,500
- Weekends & Holidays: Adults ¥7,500 / Children ¥3,750
- *Children: ages 6–12; children under school age free
Reservations: Tel 06-6343-7020 (Restaurant Reservations) 10:00 AM – 7:00 PM
Web: https://splendido.ritzcarltonosaka.com/afternoon
Afternoon Tea "Early Summer Elegance with Japanese Tea" / The Lobby Lounge (1F)
The Lobby Lounge, set in an atmosphere evoking an 18th-century British aristocratic manor and accompanied by live piano, will host a Japanese tea-focused afternoon tea from April 24 through June 17, 2026.
The tea selection features a range from "Ocharaka," a Japanese tea specialty shop in Ningyocho, Tokyo, run by French-born sommelier Stéphane Danton. Having arrived in Japan at age 28 and opened his first shop in Kichijoji in 2005, Danton offers more than 60 flavored Japanese teas — blending green tea, hojicha, and black tea with ingredients such as mugwort, konbu, fruit, and flowers. All teas are selected by Danton himself after visiting tea farmers and producers around the country.
Executive Pastry Chef Frédéric Moreau, who enjoys green tea every morning as part of his daily routine, found the Japanese tea and sweets pairing a natural creative fit. "Cassis-Flavored Black Tea Jelly with Light Sencha Mousse" features a smooth mousse made with Ureshino Gyokurokucha, layered with a jelly finished in cassis-flavored tea. Another highlight is "Cocoa Nib Gelée with Hojicha Dark Chocolate Cream," which Chef Frédéric especially recommends: hojicha is blended into milk chocolate, then sandwiched in a hojicha-and-chocolate sponge and finished with hojicha chantilly cream.
Banquet Chef Yasuhiro Katayama's savory items include "Smoked Salmon Quiche with Hojicha-Flavored Cream Cheese" and "Corn Mousse with Serrano Ham."
Sweets
- Coconut almond cake with strawberry chantilly
- Fromage blanc cheesecake with refreshing lime mint jelly
- Cocoa nib gelée with hojicha dark chocolate cream
- Pistachio cake with silky raspberry panna cotta and mango
- Cassis-flavored black tea jelly with light sencha mousse
- Apricot Far Breton with rum vanilla custard
- Earl Grey scones
- Plain scones
- Peach jam
- Clotted cream
Savory
- Snow crab and scallop salad with lemon tea jelly
- Roast beef brioche sandwich
- Corn mousse with Serrano ham
- Smoked salmon quiche with hojicha-flavored cream cheese
Drinks (from Ocharaka)
- Premium hojicha
- Green tea flavored with Japanese plum
- Japanese black tea
- Green tea flavored with La France pear
- Green tea flavored with lemon
- The Ritz-Carlton, Osaka original blended tea
- Royal milk tea
Period: April 24 (Fri) – June 17 (Wed), 2026
Hours: 12:00 PM – 7:00 PM
Venue: The Lobby Lounge (1F)
Prices:
- Early Summer Elegance with Japanese Tea: ¥7,800
- Early Summer Elegance with Japanese Tea (with original cocktail): ¥9,800
- The Ritz-Carlton Signature Afternoon Tea: ¥12,000 (includes a glass of champagne and 3 macarons as a souvenir)
Reservations: Tel 06-6343-7020 (Restaurant Reservations) 10:00 AM – 7:00 PM
Web: https://lounge.ritzcarltonosaka.com/afternoontea
Lunch Buffet "Berry Berry" / Italian Restaurant Splendido (1F)
Italian Restaurant Splendido also offers a weekday-only lunch buffet from April 28 through June 23, 2026, bringing together seasonal Italian dishes and a colorful array of berry-inspired sweets.
Head Chef Masayuki Aoshima, who spent roughly four and a half years training across multiple Italian regions — including Lombardy, Liguria, and Piedmont — has designed a menu that draws on authentic regional techniques. The main dish is "Roast Beef with Dried Tomato and Herb Gravy Sauce," a juicy herb-seasoned beef roast served with a rich gravy. Three additional Italian mains are on offer: "Sea Bass and Shellfish in Guazzetto," "Chicken Braised alla Romana," and "Honey and Spiced Roast Pork Shoulder."
Chef Aoshima's specialty pasta selection includes "Lemon-Flavored Spaghetti Aglio e Olio with Shrimp and Zucchini," "Anchovy Molica di Pane," and "Herb Risotto." Berry-themed sweets round out the table in a variety of preparations.
Period: April 28 (Tue) – June 23 (Tue), 2026 (weekdays only)
Hours: 11:30 AM – 2:00 PM (120-minute sessions)
Price: Adults ¥7,000 / Children ¥3,500
Venue: Italian Restaurant Splendido (1F)
Reservations: Tel 06-6343-7020 (Restaurant Reservations)
Web: https://splendido.ritzcarltonosaka.com/our-menus
All prices include consumption tax and service charge. Photos are for illustrative purposes only. Menus are subject to change without notice.
