SAKURA
French Cuisine
Hotel's Main Dining
Savor sensational French cooking prepared by the talented chef Nagai at SAKURA restaurant located on top of the hotel. French dining SAKURA uses the highest quality of Japanese ingredients to create dishes which preserve the taste of genuine French cuisine.
À la carte menu（～6/30）
Les Entrées・Les Soupes
Les Entrées
| Caviar（15g） | ￥7,500 |
| Marinade Sea Bream with Caviar | ￥4,500 |
| Pan-Fried Foie Gras with Orange Jam and Sweet Corn Crumble | ￥5,000 |
| Shrimp and Seafood Cake, Crustacean and Fruits Sauce | ￥5,500 |
| Salmon and White Asparagus with Caviar, Maltais Sauce | ￥6,000 |
| Green Salad and Boiled Vegetables | ￥2,000 |
Les Soupes
| Onion Soup with Fried Onion and Prosciutto | ￥1,500 |
| Fish Consomme Soup Flavored YUZU with Crab Royal and Vegetables | ￥1,800 |
| Consomme Soup | ￥2,000 |
| Creamy White Asparagus Soup with Crispy Bacon and Pistachio Oil | ￥2,000 |
La Mer・Les Viandes
La Mer
| Seasonal Fish in a Delicate Preparation | ￥5,500～ |
| Blue Lobster, Chef’s Recommendation Recipe | ￥7,500 |
| Roasted Abalon with Truffle Risotto,Champagne Sauce | ￥8,000 |
Les Viandes
| Roasted Duck with Loquat Jelly, Red Wine Sauce | ￥7,500 |
| Roasted Duck with Pepper Sauce | ￥7,500 |
| Roasted and Stewed Rack of Lamb Flavored Herbs | ￥6,000 |
| Hamburg Steak of Ozaki Beef with Sautéed Foie Gras à la Rossini | ￥6,500 |
| Roasted Veal and Sweet Bread with Morel Mushroom Pasta, Vin Jaune Sauce | ￥8,000 |
| Roasted Filet Beef A-4 Special Sauce | ￥15,000 |
Les Fromages Frais et Affinés・Les Desserts
Les Fromages Frais et Affinés
| Asorrted Cheese | ￥1,500～ |
Les Desserts
| Yoghurt Mousse and Blueberry Jelly with Chartreuse Liqueur Ice Cream | ￥1,800 |
| “AMAOU” Strawberry Mousse and Cherry Ice Cream | ￥1,800 |
| Melon Desserts | ￥2,000 |
| Crepes Flambé | ￥2,500 |
| Fruit, Sherbet and Ice Cream of the Season | ￥1,500 |
Lunch menu
Rapide ￥3,500
Small Appetizer
Spicy Marinade Squid and Scallop
with Green Pea Mousse and Herb Salad
Pan-Fried Veal with Beans and Mustard Sauce
or
Roasted “HOKKAIDO”Beef Filet,
MadeiraWine Sauce（+￥2,000）
Yoghurt Mousse and Blueberry Jelly
with Chartreuse Liqueur Ice Cream
Coffee and Small Delicacies
Marguerite ￥5,000
Small Appetizer
Spicy Marinade Squid and Scallop
with Green Pea Mousse and Herb Salad
Onion Soup with Fried Onion and Prosciutto
or
Pan-Fried Foie Gras with Orange Jam
and Sweet Corn Crumble（+￥1,350）
Pan-Fried Veal with Beans and Mustard Sauce
or
Seasonal Fish
or
Roasted“HOKKAIDO”Beef Filet, Madeira Wine Sauce（+￥2,000）
Yoghurt Mousse and Blueberry Jelly
with Chartreuse Liqueur Ice Cream
Coffee and Small Delicacies
Le Saison ￥7,200
Small Appetizer
Marinade Sea Bream
Onion Soup with Fried Onion and Prosciutto
or
Pan-Fried Foie Gras with Orange Jam
and Sweet Corn Crumble（￥1,350）
Seasonal Fish
Pan-Fried Veal with Beans and Mustard Sauce
or
Roasted Duck with Loquat Jelly, Red Wine Sauce
or
Roasted“HOKKAIDO” Beef Filet, Madiera Wine Sauce（+￥2,000）
“AMAOU” Strawberry Mousse and Cherry Ice Cream
Coffee and Small Delicacies
Merveille ￥10,200
Small Appetizer
Marinade Sea Bream
Pan-Fried Foie Gras with Orange Jam and Sweet Corn Crumble
Seasonal Fish
Roasted “HOKKAIDO” Beef Filet,Madeira Wine Sauce
“AMAOU” Strawberry Mousse and Cherry Ice Cream
Coffee and Small Delicacies
Dinner menu
Chanter ￥10,000
Small Appetizer
Marinade Sea Bream
Pan-Fried Foie Gras with Orange Jam and Sweet Corn Crumble
or
Fish Consomme Soup Flavored YUZU
with Crab Royal and Vegetables
Roasted Veal and Sweet Bread with Morel Mushroom Pasta,
Vin Jaune Sauce
or
Seasonal Fish
or
Roasted“HOKKAIDO“Beef Filet, Madeira Wine Sauce（+￥1,000）
or
Roasted Filet of A-4 Wagyu Beef, Chef’s Recommendation Sauce（+￥2,500）
Yoghurt Mousse and Blueberry Jelly
with Chartreuse Liqueur Ice Cream
Coffee and Small Delicacies
Rose ￥16,500
Small Appetizer
Shrimp and Seafood Cake, Crustacean Jelly and Fruits Sauce
Creamy White Asparagus Soup with Crispy Bacon and Pistachio Oil
Seasonal Fish
Roasted Duck with Loquat Jelly, Red Wine Sauce
or
Roasted“HOKKAIDO“Beef Filet, Madeira Wine Sauce
or
Roasted Filet of A-4 Wagyu Beef, Periguex Sauce（+￥2,000）
“AMAOU” Strawberry Mousse and Cherry Ice Cream
Coffee and Small Delicacies
Sakura ￥20,500
Small Appetizer
Salmon and White Asparagus, Caviar with Maltais Sauce
Caviar 10g （+￥4,000）
Shellfish Fricassee with Watercress Sauce and Garlic Cream
Pan- Fried Homard and Spring Vegetables
Roasted Duck with Loquat Jelly, Red Wine Sauce
or
Roasted Filet of A-4 Wagyu Beef, Perigueux Sauce
or
Chef’s Recommendation Meat Dish（+￥1,500～）
Melon Desserts
Coffee and Small Delicacies
Wine list
Hours
| Hours | Lunch: 11:30a.m.-2:30p.m. Dinner: 5:00p.m.-9:00p.m. (Reservations up to the previous day.) Closed on Mondays |
|---|---|
| Seats | 66 Private Room 2 (6-12persons) |
| Age requirement | 7 years of age |
| Dress code | No jeans, T-shirts or sandals. |
| Location | 18F Top of the hotel Nice View of Osaka Castle |
Price
| Lunch course | JPY 3,500-(Weekday) |
|---|---|
| Dinner course | JPY 10,000 and up |
| Private Room | 6persons- Room Charge：JPY 6,000 |
- Tax and 10% service charge will be added to your bill.
- Please inform us if you have any food allergies or special preferences.
- The above menu is subject to change without prior notice.