June 28
Working Lunch(Day 1) Menu
Overview
Date: Friday, June 28, 2019
Venue: Intex Osaka, Hall 6
Chefs:
Saulo Bacchilega (Director of Food and Beverage, Hyatt Regency Osaka)
Nobuyuki Maehata (Executive Sous Chef, Hyatt Regency Osaka)
Patissier:
Koji Ohuchi (Pastry Chef, Hyatt Regency Osaka)
Beverage Supervisor: Shinya Tasaki
Menu *Below is the standard menu. Vegetarian, halal, seafood-free and meat-free menus were also served.
| Appetizer |
Sea bream terrine, vegetable coulis, edible flowers and herbs Assorted vegetables |
|---|---|
| Main |
Sous vide Tanba chicken ballotine, 16-grain risotto and shiso leaves Tofu-filled edible zucchini flowers Nasturtium flowers, perilla leaves, green tea salt, plum-flavored sauce |
| Dessert |
Fruit cream, banana cake, soybean flour crumble, Delaware grape agar |
-
Appetizer -
Main -
Dessert
Main Beverages
-Sparkling Wine: Miyanoshita Sparkling Delaware 2014 (Katashimo Wine Foods Co., Ltd., Osaka)
-Red Wine: Iwanohara Wine Miyukibana (Iwanohara Vineyard Co., Ltd., Niigata)
-Non-Alcoholic Drinks:
Nose mineral soda (Nose Shuzo Co., Ltd., Osaka) and Yuzu citrus juice (Wakayama)
Kyobancha (Nakamura Tokichi Honten Co., Ltd., Kyoto)