The St. Regis Osaka

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Chef Takato Kitano, Head Chef of Teppanyaki Wajo, is joined by one of our Master Teppan Chefs, Chef Yuki Oe, from The Ritz-Carlton, Tokyo, for a rare collaborative experience, bringing together talent from the region’s award-winning luxury hotel restaurants. Together, they present a signature tasting menu that pays homage to the purity and depth of Japanese produce.

Each course showcases Japan’s regional treasures—pristine seafood, heirloom vegetables, and time-honored techniques—brought to life through contemporary teppan craftsmanship and a shared reverence for seasonality and nature.

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Experience a special culinary collaboration at Italian Restaurant La Veduta, where Michelin-starred chef Agustin Balbi, ranked on Asia’s 50 Best Restaurants list, joins Chef Michiaki Yoshida, Head Chef of La Veduta, for an exceptional evening celebrating modern Italian artistry.

As the concept chef behind the highly anticipated JW Marriott Hotel Tokyo, Chef Balbi brings his signature finesse and multicultural sensibility to the table. Paired with Chef Yoshida’s deep-rooted passion for Italian tradition and technical precision, the duo presents a thoughtfully composed tasting menu that bridges classic Italian flavors with contemporary Japanese nuance. Each course reflects a shared respect for craft and culture, elevating exceptional ingredients through technique, restraint and a unified culinary vision.

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Discover an extraordinary culinary collaboration at Brasserie RÉGINE, where two masters of French cuisine, Chef Ryuta Iizuka and Chef Takatoki Minagawa, unite for a singular gastronomic experience. Chef Ryuta, acclaimed for his Two Michelin-starred restaurant Ryuzu and his tenure under the legendary Joël Robuchon, brings a philosophy rooted in classical French technique and the purity of Japan’s seasonal ingredients. His dishes reflect a rare balance of precision and artistry, each one a tribute to provenance and craft.

Joining him is Chef Minagawa, Chef de Cuisine of RÉGINE, whose refined approach draws on deep experience in cuisine. Together, the chefs present an exclusive tasting menu that reimagines French culinary tradition through a Japanese lens – an elegant expression of seasonality, technique, and creative harmony, available for a limited time only.

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Step into the timeless elegance of The St. Regis Afternoon Tea, redefined through the artistry of Executive Pastry Chef Alex Chong of The Singapore EDITION. Renowned for his mastery of French pâtisserie and his thoughtful integration of Southeast Asian flavors, Chef Chong brings a fresh perspective to the traditional afternoon tea. His creations blend delicate technique with bold creativity, as he sources high-quality regional ingredients and champions sustainable practices to craft pastries that are as exquisite as they are memorable.

This exclusive collaboration reinterprets the traditional tea ritual with modern sensibility, featuring a thoughtful selection of sweets and savories that reflect both cultural nuance and technical skill. The afternoon is crowned with a bespoke champagne pairing, offering an elegant finish to the experience.

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From Tokyo, The St. Regis Bar Osaka welcomes Hideyuki Saito, the creative force behind Gold Bar at The Tokyo EDITION, Toranomon—ranked on Asia’s 50 Best Bars list. With experience spanning London, New York, and the Middle East, Hideyuki brings a global perspective shaped by years of leading acclaimed bar programs, including a top-eight finish at the Bacardi Legacy Global Finals.

For one night only, Hideyuki will present an elevated bar takeover featuring a bespoke cocktail menu. Each creation reflects his blend of precision, creativity, and global hospitality. Join us for an evening of cocktails and connection at The St. Regis Bar. No reservations are required; seating is available on a first-come, first-served basis.

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Ascend to the second floor of RÉGINE at The St. Regis Osaka for an evening led by Chef Ryuta Iizuka, featuring a Champagne and Canapés experience that highlights the precision of French culinary technique and the timeless appeal of champagne. Known for his Two Michelin-starred restaurant Ryuzu and his impeccable training under Joël Robuchon, Chef Ryuta brings a disciplined approach and a deep respect for Japan’s seasonal ingredients to this focused, elegant menu.

The evening opens with champagne and canapés, followed by a seated multi-course menu, each course paired with carefully selected cuvées. Designed to bring clarity and balance to each pairing, the experience reflects Chef Ryuta’s clean, modern interpretation of French gastronomy.

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