June 29:
Working Lunch (Day 2) Menu
Overview
Date : Saturday, June 29
Venue: Intex Osaka, Hall 6
Chefs: Saulo Bacchilega (Director of Food and Beverage, Hyatt Regency Osaka)
Yoshimasa Tomisaki (Head Chef, Japanese Cuisine Irodori, 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.
| Shokado Bento |
Naniwa beef marinated in miso, Naniwa Japanese omelet Steamed fish paste and edamame, Simmered Manganji red peppers Potato and cheese croquettes, Pan-fried young corn with butter-soy sauce Marinated Japanese seaperch with vinegar sauce Spaghetti squash, Senshu onions, Carrots, Zucchini, Tomatoes with dashi, Vinegar jelly Simmered Kawachi duck and vegetables in dashi stock Simmered eggplant, Soy milk skins, Morocco beans, Wasabi in a thick sauce Steamed rice with salted kelp, Pickled plums, Senshu sesame, Oba leaves Miso soup with white miso, tofu, mitsuba |
|---|---|
| Dessert | Brown sugar chocolate Dessert in white bean paste, cherry and fig confiture |
Main Beverages
-Sake: Junmai Ginjo Hakurakusei (Niizawa Jozoten Co., Ltd., Miyagi)
-Sake: Red rice sake Ine Mankai (Mukai Shuzo Inc., Kyoto)
-Non-Alcoholic Drinks: Gyokuro Gyokusui (Senshunen-Honten Co., Ltd., Osaka)
-Non-Alcoholic Drinks: Hojicha (Nakamura Tokichi Honten Co., Ltd., Kyoto)