A special one-day-only dinner featuring carefully selected seasonal ingredients, allowing you to savor the flavors of each season and enjoy the "flow of seasons," which is the origin of the restaurant's name, throughout the year.
| Regular price | From ¥25,000 per person |
|---|---|
| JR Hotel Members WESTER Member Price | From ¥22,500 per person |
| February 21st (Sun) General Price | From ¥30,000 per person |
| February 21st (Sun) JR Hotel Membership / WESTER Member Price | From ¥27,000 per person |
- Reservations are required and limited to the first 20 people.
- The event starts at 18:00. (Registration begins at 17:30)
- Due to catering arrangements, please notify us of any changes to the number of guests by noon three days prior to your reservation.
- Please note that cancellations cannot be made within 3 days of the reservation date.
- This offer cannot be combined with other discounts or promotions.
Things on the event
A gourmet gathering celebrating the four seasons: Autumn
Menu
Enjoy an elegant time savoring autumn ingredients such as crab, lobster, Nanatani duck, mushrooms, and black truffles, along with Kumamoto-produced Kuroge Wagyu beef steak.
Sample Menu [8 items total]
Crab/Mushrooms/Cheese/Black Truffle/Fish Dish: Lobster/Meat Dish ①: Nanatani Duck/Meat Dish ②: Kumamoto Prefecture Black Wagyu Beef "Waou"/Finishing Dish: Risotto/Kiryu Special Dessert/After-dinner Drink
We also offer a "wine pairing course" tailored to each dish.
*Please let us know when making your reservation if you would like this service.
*Various membership discounts are not applicable.
A Gourmet Gathering to Celebrate the Seasons [Winter]
Menu
Enjoy a refined time savoring winter delicacies such as pufferfish and hairy crab, along with Kobe beef steak.
Sample Menu [8 items total]
Further details will be released as soon as they are finalized.
We also offer a "wine pairing course" tailored to each dish.
*Please let us know when making your reservation if you would like this service.
*Various membership discounts are not applicable.
Introducing the chef of Teppanyaki restaurant "Kiryu"
Chef Yoshihiro Kawamoto
He is the head chef of two restaurants: the teppanyaki restaurant "Kiryu" and the French restaurant "FLEUVE." He is a highly skilled chef with a third-place finish in a world competition.
Chef Emi Hattori
This chef is renowned for his delicate and elegant work. He creates visually stunning dishes that are a feast for the eyes as well as the palate.
Chef Yoshihiko Nakao
After gaining 15 years of experience in New York, I returned to Japan.
Her fluent English speaking skills and bold yet nuanced performances are well-received by international guests.
Chef Masanobu Maruyama
A specialist griller, a source of pride for the teppanyaki restaurant "Kiryu".
A veteran chef who is not only a cook but also holds a shochu sommelier qualification.
Chef Hiroyuki Shirahama
The delicate and varied dishes, prepared by a chef who has a deep understanding of French cuisine, teppanyaki, and other restaurants at Hotel Granvia Osaka are truly appealing.
Chef Tomohisa Iio
Having served as head chef at other hotels, he has finally arrived at Teppanyaki "Kiryu"! In addition to the performance of a seasoned chef, his soothing conversation is also second to none.
Chef Eiji Fujimura
A veteran chef with many years of experience in French and teppanyaki cuisine at other hotels. His meticulous technique and exquisite control of the heat are truly the work of a master!
Chef Takahiro Sasaki
A veteran chef with experience in teppanyaki at other hotels. His dynamic performance is his trademark.
*The displayed prices include consumption tax and a 15% service charge.
* All photographs are for illustrative purposes only.
* Not valid in conjunction with other discounts or special offers.
* Please note that the place of origin and other details for foods are subject to change depending on the availability of ingredients.
*Please inform us of any food allergies at least two days prior to your visit.
