The St. Regis Osaka (3-6-12 Honmachi, Chuo-ku, Osaka) will host "Saveurs des Saints," a special dining series by Saint Pierre, the two-Michelin-star restaurant that represents Singapore, for three days from Friday, November 20 to Sunday, November 22, 2026. The series celebrates the 25th anniversary of Saint Pierre's opening and has traveled across Asia, stopping in the Maldives and Kuala Lumpur, where it met each place's food culture along the way. Osaka is the final chapter of that journey, and for these three days only, Japanese seasonal ingredients meet the philosophy of Saint Pierre.
An Asian Dining Journey Reaches Osaka
Saint Pierre has built its own culinary philosophy by layering the sensibility it developed in Asia onto the traditions of French cuisine. "Saveurs des Saints," led by owner-chef Emmanuel Stroobant, is a special series that travels to St. Regis Hotels & Resorts across Asia in honor of the restaurant's 25th anniversary. At The St. Regis Maldives Vommuli Resort it was held alongside the bounty of the sea, and at The St. Regis Kuala Lumpur alongside the appeal of a food culture shaped by many cultures, with the inspiration drawn from each place reflected in every dish.
The finale takes place at Brasserie RÉGINE at The St. Regis Osaka. The cuisine is supervised by Ryuta Iizuka, owner-chef of the two-Michelin-star restaurant Ryuzu in Roppongi, Tokyo, and serves dishes that take French culinary orthodoxy as a foundation while incorporating Japanese ingredients and sensibilities. In its opening year, RÉGINE was also selected as a Selected Restaurant in the MICHELIN Guide Kyoto Osaka 2026. It expresses the hotel's philosophy of "timeless elegance" through dishes that carry refinement in the ingredients, the technique, and the lingering finish.
The Menu
"Saveurs des Saints by Saint Pierre" offers a course available for these three days only. It is based on Saint Pierre's signature dishes, refined over 25 years, and incorporates seasonal Japanese autumn ingredients.
At lunch, the menu includes a dish of lobster with a cider beurre blanc sauce, served with Shogoin daikon chawanmushi and sudachi citrus, in which French technique and Japanese flavors are brought together. At dinner, the special course features Saint Pierre's signature foie gras terrine, along with seasonal managatsuo (silver pomfret) and wild mushrooms, ingredients that reflect the Japanese autumn. Each dish brings together French tradition, the sensibility cultivated in Asia, and the bounty of the Japanese autumn, and carries the culinary philosophy Stroobant has refined over 25 years.
A pairing plan to enjoy alongside the food is available for both lunch and dinner. The selected champagnes and wines include Dom Pérignon, which has close ties to Stroobant, a member of the Dom Pérignon Society.
Chefs at the Table: Caviar Workshop
On the final day, Sunday, November 22, a special event for just 12 guests, "Chefs at the Table – Caviar Workshop," will also be held. Participants compare four types of caviar and two vintages of Dom Pérignon, exploring the differences in character and flavor of each while discovering the pairing of caviar and champagne. Held in conversation with the chef, it is an intimate gastronomic experience limited to 12 guests.
Event Details
"Saveurs des Saints by Saint Pierre" Lunch and Dinner
- Dates: Friday, November 20, 2026 (dinner); Saturday, November 21, 2026 (lunch and dinner)
- Lunch schedule: 11:30 AM doors open / 12:00 PM greeting from Emmanuel Stroobant / 12:15 PM lunch starts
- Dinner schedule: 6:30 PM doors open / 7:00 PM greeting from Emmanuel Stroobant / 7:15 PM dinner starts
- Price:
- Lunch course: ¥18,000 / with wine pairing: ¥25,000
- Dinner course: ¥33,000 / with wine pairing: ¥50,000
- Location: Brasserie RÉGINE, 1st floor
Lunch course
- Oscietra caviar, cauliflower, tarragon
- Managatsuo, mushrooms, sansho pepper
- Lobster, Shogoin daikon, sudachi
- Chocolate, raspberry, vanilla
Dinner course
- Oscietra caviar, cauliflower, tarragon
- Foie gras terrine, Tottori pear, chestnut
- Managatsuo, mushrooms, sansho pepper
- Amela tomato, galangal consommé
- Lobster, Shogoin daikon, sudachi
- Chocolate, raspberry, vanilla
"Chefs at the Table – Caviar Workshop"
- Date: Sunday, November 22, 2026
- Time: 12:30 PM start (doors open 12:00 PM)
- Price: ¥48,000 per person
- Location: Brasserie RÉGINE, 2nd floor
- Capacity: 12 guests
- Content: Tasting comparison of four types of caviar / tasting comparison of two vintages of Dom Pérignon
Website: https://www.regine.stregisosaka.com/saint-pierre
Reservations and inquiries: The St. Regis Osaka Restaurant Reservations, 06-6105-5659 (10:00 AM to 7:00 PM)
All listed prices include consumption tax.
About Chef Emmanuel Stroobant
Emmanuel Stroobant entered the culinary world at the age of 16 through his experience at the one-Michelin-star restaurant La Roseraie. He trained at the three-Michelin-star Maison de Bouche and the two-Michelin-star l'Hostellerie Saint-Roch, and gained experience in Australia, Malaysia, and Singapore. In 2000, he opened his own restaurant, Saint Pierre, which has earned high praise for its distinctive style that fuses French culinary technique with an Asian sensibility. He was named "Chef of the Year" at the World Gourmet Summit in 2002 and 2006. Saint Pierre was listed with one Michelin star in 2017 and two stars in 2019, and has maintained that rating.
In recent years he has expanded his business through Food Inc, which runs the two-Michelin-star sushi restaurant Shoukouwa, a catering business, and a cooking education program for children. He advocates healthy eating and is also active as a speaker and as a culinary advisor to hospitals. In 2026, Saint Pierre marks its 25th anniversary and Shoukouwa its 10th, and he continues to share his culinary philosophy through international activities.
Saint Pierre website: https://www.saintpierre.com.sg/
