Notices | Accommodation | Restaurant
JR-West Hotels Initiatives for SDGs Month in Autumn 2026
JR-West Hotels will once again promote sustainable food-related initiatives during the period from September 25th (Friday), which is Global Goals Day, to October 31st (Saturday), which is Food Loss Reduction Month, calling it "JR-West Hotels Autumn SDGs Month."
During the Autumn SDGs Month, under the theme of "Enjoying the Flavors of Autumn," you can enjoy sustainable menus that prioritize local production and consumption and reduce food waste, showcasing the tastes of autumn.
During the Autumn SDGs Month, under the theme of "Enjoying the Flavors of Autumn," you can enjoy sustainable menus that prioritize local production and consumption and reduce food waste, showcasing the tastes of autumn.
Offering "Sustainable Curry," a delicious way to use up leftover food.
"Sustainable Curry" is an environmentally friendly curry devised by Kenichi Kashiwagi, the head chef Hotel Granvia Kyoto, and the head chefs of the group hotels, with the aim of promoting the reduction of food waste by utilizing "wasteful ingredients" that would otherwise be discarded even though they are still edible.
This year's curry features a base made from upcycled coffee grounds, created by grinding and drying leftover coffee grounds generated daily at Hotel Granvia Kyoto. This ground is blended with cacao husks (the outer shells of cacao beans removed during chocolate production) and approximately 20 kinds of spices, as well as vegetable broth (a stock made by simmering vegetable peels, etc.). The elegant sweetness, deep richness, and fragrant aroma created by the coffee and cacao, combined with the umami of the vegetables, results in a spicy yet gentle taste, creating a sustainable curry that will energize you for the day.
This curry will be served sequentially from September 25th (Friday) at 12 JR-West Hotels (*1) as part of breakfast buffets and lunches, with toppings such as local vegetables varying from hotel to hotel. (*2)
(*1) Excluding Hotel Vischio Toyama
(*2) As this product is made from ingredients that would otherwise be discarded, production is limited. Depending on the supply situation, it may not be available during the period, but we ask for your understanding and cooperation in our sustainable efforts.
*During the period when "Sustainable Curry" is being offered, "Osaka-style Doteyaki Curry with Domestic Beef" will not be available. Thank you for your understanding.
This year's curry features a base made from upcycled coffee grounds, created by grinding and drying leftover coffee grounds generated daily at Hotel Granvia Kyoto. This ground is blended with cacao husks (the outer shells of cacao beans removed during chocolate production) and approximately 20 kinds of spices, as well as vegetable broth (a stock made by simmering vegetable peels, etc.). The elegant sweetness, deep richness, and fragrant aroma created by the coffee and cacao, combined with the umami of the vegetables, results in a spicy yet gentle taste, creating a sustainable curry that will energize you for the day.
This curry will be served sequentially from September 25th (Friday) at 12 JR-West Hotels (*1) as part of breakfast buffets and lunches, with toppings such as local vegetables varying from hotel to hotel. (*2)
(*1) Excluding Hotel Vischio Toyama
(*2) As this product is made from ingredients that would otherwise be discarded, production is limited. Depending on the supply situation, it may not be available during the period, but we ask for your understanding and cooperation in our sustainable efforts.
*During the period when "Sustainable Curry" is being offered, "Osaka-style Doteyaki Curry with Domestic Beef" will not be available. Thank you for your understanding.
Hotel Granvia Osaka 's locally sourced menu (Available from September 25th (Fri) to October 31st (Sat), 2026)
A breakfast buffet featuring Osaka's "famous products" and local vegetables.
[Example Menu]
Roast beef made from Japanese Black Wagyu beef coated with "Daigen Miso"
Brown sugar almond pudding made with "Ueno Takikokuto" and "Glico Almond Effect®"
French deli dishes featuring vegetables from Osaka (marinated autumn eggplant / marinated red onion and raisins / sweet potato and persimmon with Earl Grey flavor*)
*Contents may change depending on availability.
[Store] 19th floor French restaurant "Fleuve"
[Hours] 7:00 AM - 10:00 AM (Last entry 9:30 AM)
[Price] Adults ¥4,700 / Children (4-12 years old) ¥2,300
≪Special rates for hotel guests≫
Adults ¥4,100 / Children (4-12 years old) ¥2,100
[Example Menu]
Roast beef made from Japanese Black Wagyu beef coated with "Daigen Miso"
Brown sugar almond pudding made with "Ueno Takikokuto" and "Glico Almond Effect®"
French deli dishes featuring vegetables from Osaka (marinated autumn eggplant / marinated red onion and raisins / sweet potato and persimmon with Earl Grey flavor*)
*Contents may change depending on availability.
[Store] 19th floor French restaurant "Fleuve"
[Hours] 7:00 AM - 10:00 AM (Last entry 9:30 AM)
[Price] Adults ¥4,700 / Children (4-12 years old) ¥2,300
≪Special rates for hotel guests≫
Adults ¥4,100 / Children (4-12 years old) ¥2,100
