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.

"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.

[Hotel Granvia Kyoto]
<Breakfast>
- A Japanese breakfast featuring ingredients sourced from Kyoto, "Kyoto Breakfast" (at the Japanese restaurant "Ukihashi")
<Lunch>
- A "Selectable Kyoto Lunch Set" featuring seasonal ingredients grown in Kyoto (Cafe Restaurant "Le Temps")
- Freshly squeezed Japanese chestnut Mont Blanc made with Tamba chestnuts from Kyoto (Cafe Restaurant "Le Temps")
- Set meals and kaiseki (traditional multi-course Japanese meal) featuring Kyoto-produced ingredients such as Daikoku shimeji mushrooms and Manganji peppers (Japanese restaurant "Ukihashi")
<Dinner>
- A dinner course combining the ancient capital of Kyoto with classic French cuisine (View & Dining "Cotoshiere")
Kyoto-style teppanyaki (Teppanyaki "Gozanbo") combines the delicate techniques of Kyoto cuisine with the essence of teppanyaki.

[Hotel Granvia Osaka]
<Breakfast>
- A breakfast buffet featuring Osaka's "famous products" and local vegetables (at the French restaurant "Fleuve")
Sample menu item: Roast beef made with Japanese Black Wagyu beef coated in "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.

[Hotel Granvia Wakayama]
<Breakfast>
- A breakfast buffet showcasing the flavors of the Kishu region (Buffet restaurant "Dining Miyuu")
Sample menu: Boiled whitebait from Wakayama Prefecture, local specialty rice porridge with tea, Kinzanji miso,
Kishu Nanko plums, 100% Arita mandarin orange juice
<Lunch & Dinner>
- Kumano Beef steak, a brand of beef that Wakayama is proud of, nurtured by its rich natural environment (Hotels Cafe "Password")
- Kishu Kaiseki cuisine featuring spiny lobster and red shrimp from Wakayama, as well as Wakayama brand Kumano beef (Japanese restaurant "Mari")

[Hotel Granvia Okayama]
<Tea>
- Okayama Prefecture Grape Parfait with semi-dried Pione grape butter sandwich (Lobby Lounge "LUMIÈRE")

[Hotel Granvia Hiroshima]
<Breakfast>
- Breakfast buffet featuring Hiroshima ingredients (" Granvia Lounge")
Sample menu: Fresh whitebait from Hiroshima Prefecture, green shiso hijiki seaweed, Hiroshima pickled greens, Aoshiba seaweed, 48 rice, strawberry jam, marmalade, pudding with Setouchi lemon jam, Kitahiroshima Farm milk

[Hotel Granvia Hiroshima South Gate]
<Breakfast/Lunch>
- A buffet featuring the flavors of the Setouchi region (Café & Buffet "UmiShima Dining")
Sample menu: Hiroshima salmon, Hiroshima-grown kale, Mochibuta pork bacon, Yonhachi rice, oyster soy sauce seaweed, lemon pepper, Sunatani yogurt, lemon jam
 

[Hotel Vischio Kyoto]
<Breakfast>
- A breakfast buffet (at the restaurant "VISCHIO GARDEN") that carefully selects ingredients, seasonings, and aromas from Kyoto.
Sample menu item: A béchamel sauce made with yuzu pepper from Mizuo, Kyoto and white miso,
"Nama-fu Saikyo Miso Gratin" is a dish combining nama-fu (raw gluten) and taro from the long-established Kyoto shop "Hanbei-fu".

[Hotel Vischio Osaka]
<Breakfast>
- Breakfast buffet themed around "Osaka & Italian" (Italian kitchen "Verde Cassa")
Sample menu item: Potage soup made with "Yume Silk" sweet potatoes from Osaka Prefecture.
 

[Hotel Vischio Amagasaki]
<Breakfast>
- Buffet featuring ingredients from Hyogo Prefecture (Cafe & Restaurant "West River")
Sample menu item: Onion soup made with onions from Hyogo Prefecture.

*The background of the photo was created using AI generation software.

[Hotel Vischio Toyama]
<Breakfast>
- A breakfast buffet that evokes the feeling of Toyama (Breakfast venue: "VISCHIO GARDEN")
Sample menu: Toyama specialty nigiri sushi, boiled baby turban, white shrimp tarte flambé, chilled amazake made with rice from Toyama Prefecture.
 

[THE OSAKA STATION HOTEL, Autograph Collection]
<Lunch & Dinner>
・"Wagyu Beef and Onion Bolognese with the Aroma of Osaka's Daigen Miso," which luxuriously uses Japanese Black Wagyu beef and adds richness with red miso from the long-established Osaka company "Daigen Miso."
(THE LOBBY LOUNGE, THE-MOMENT GRILL&DINING, In Room Dining)

[Nara Hotel] * West Building reopens on Wednesday, September 2, 2026.
<Lunch & Dinner>
- A unique teppanyaki course (Teppanyaki "Hanagiku") that combines a wide variety of ingredients sourced from Nara Prefecture with traditional French culinary techniques.
 

[Umekoji Hotel Kyoto]
- An "unlimited breakfast" buffet (restaurant) featuring ingredients from Kyoto.
Sample menu item: Egg rice made with "Miyama Eggs," free-range eggs from Miyama, Kyoto, and Milky Queen rice from Kyotango, along with "Matsuno Soy Sauce."

* All photographs are for illustrative purposes only.
*Some menu items are available outside of the period from September 25th (Fri) to October 31st (Sat). Please check each hotel's official website for details.