2026 Chef Kuroda's Autumn Delights Event

As autumn arrives, the season of harvest, we offer a special dinner course that brings out the maximum aroma and flavor of seasonal ingredients.

■Creative autumn French cuisine by Executive Chef Kazuyoshi Kuroda
The course begins with "Marinated Sea Bream with Daiginjo Sake and Citrus Jelly." While highlighting the delicate flavor of the sea bream, the slightly sweet Daiginjo sake and the refreshing acidity of the citrus fruits are combined to create an elegant and refreshing dish. Shine Muscat grapes smoothly connect the sea bream, Daiginjo sake, and citrus jelly, creating a harmonious and lingering aftertaste in the mouth.
The next dish, "Pan-Seared Ezo Deer with Fig and Blue Cheese Beignets and Cassis and Red Wine Sauce," is a dish that allows you to enjoy the rich flavor and elegant texture unique to Ezo deer. The gentle sweetness of seasonal figs and the rich flavor of blue cheese are added as accents, and the cassis and red wine sauce creates a complex and flavorful dish.
For soup, we offer "Red Snow Crab Bisque with Spanish Mackerel Fritters." This rich bisque, made using whole red snow crabs to extract their umami, is paired with plump Spanish mackerel fritters. The rich aroma of the crab and the delicate flavor of the mackerel combine to create a luxurious dish perfect for the autumn table.
The fish dish is "Grilled Sea Bass with Tapenade and White Wine Cream Sauce." Sea bass is coated with tapenade made with black olives and grilled until fragrant, then served with a white wine cream sauce. The sauce is kept simple to highlight the delicate and refined flavor of the sea bass and the aroma of the tapenade.
The main dish is "Beef Stroganoff-style with domestic beef fillet and Awaji Island onions from 'Sunishiki'." Tender domestic beef fillet and sweet Awaji Island onions take center stage in this beef stroganoff-style dish. This dish cherishes the natural flavors of the ingredients while offering a truly satisfying taste.

■A gourmet experience woven from autumn ingredients
We've incorporated autumn flavors such as citrus fruits, Shine Muscat grapes, figs, and Awaji Island onions throughout the menu, bringing out the best in ingredients like sea bream, Hokkaido deer, red snow crab, Spanish mackerel, sea bass, and domestic beef fillet. By skillfully combining premium sake, red wine, white wine, cassis, black olives, and blue cheese, we've created a course where aromas, acidity, sweetness, and richness intertwine. Enjoy this creative French feast where each ingredient harmonizes with the others.
Please enjoy the special autumn flavors created by the exceptional skills and creativity of Executive Chef Kuroda.

◆Event Overview◆
Opening date and time: September 28, 2026 (Monday) 18:30 (Reception hours: 18:00 onwards)
　　　　　　*The estimated duration is 2 hours.
Contents: Creative French course meal (with free drinks)
Price: 15,000 yen (tax included)*Reservations and advance tickets are required.
How to purchase: After making a reservation Please purchase your advance tickets by September 23rd (Wednesday, public holiday).
How to make a reservation: by phone 06-6491-0603 (10:00 - 19:00)
　　　　　*Please make your reservation by September 23rd (Wednesday/Holiday)..
Advance tickets can be purchased at: Hotel Vischio Amagasaki 1st floor Front Desk
<Sales Department> 10:00 - 19:00
Payment methods: Cash, Credit Card

[Regarding cancellation fees]
If you cancel your reservation, the following cancellation fees will apply.
Cancellation 4 days to 1 day prior: 50% of the fee
Same-day cancellation: 100% of the fee

<Course Contents>
Marinated sea bream with chilled Daiginjo sake and citrus jelly
Pan-seared venison with fig and blue cheese beignets, served with a blackcurrant and red wine sauce.
Red snow crab bisque, fried Spanish mackerel
Sea bass baked with tapenade and a white wine-flavored cream sauce
Beef Stroganoff style with domestic beef fillet and Awaji Island onions "Sukin"
bread
dessert
coffee

<Beverage>
Japanese sake (Daiginjo Hiyashibori/Japan), red wine (Peat's Pure Shiraz/Australia), rosé wine (Invitation Rosé/France), red wine (Cellier des Princes Ventoux/France), beer, shochu, whiskey, non-alcoholic Chardonnay sparkling wine, non-alcoholic highball, orange juice, cola, apple juice, oolong tea, etc.