Swissôtel Nankai Osaka - Luxury hotel - Seasonal Japanese Edible Wild Plants Course

Seasonal Japanese Edible Wild Plants Course

From 01/03/2020 until 30/04/2020

Discover a unique way of enjoying the local favourite kushiage with this spring’s Japanese Edible Wild Plants Course, a unique and delectable creation by Chef Ishihara of SH’UN Wine & Dine.

This menu features:

Seasonal Edible Wild Plants

Chef Selection of 2 Appetizers
Butterbur Dressed with Dried Mullet Roe
Barracuda Carpaccio with Kelp

Seasonal Vegetable Sticks
Seasonal Radish, Seasonal Carrot, Snap Garden Peas, Aiko Tomato, Chicory

SH’UN Original Mini Baguette and Onion Focaccia with Whipped Butter

Selection of 8 Kushiage
Tiger Prawn, Omi Beef with Mustard, Mugwort Tofu, Udo Salad Plant Kimpira Style (Cooked in Sugar and Soy Sauce) Wrapped with Beef, Fertile Leaves and Cheese Wrapped with Bacon, Wild-caught Sea Bream and Miyako Royal Fern and two of Chef Ishihara’s Original Kushiage

Rice Dish
Rice Cooked in Dashi Stock with Edible Wild Plants, topped with Condiments

Seasonal Fruit Selection

This Spring seasonal menu is available from March 1 to April 30, and is priced at JPY 8,250 per person.

Reserve your tables and enjoy this creative course menu!

Offer Terms & Conditions

•13% service charge and consumption tax will be added on your bill unless stated.
•Other promotions, discounts or benefits may not be applicable.

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