Conrad Osaka's "C:GRILL" presents "Valentine Sweet" lunch and dinner courses by top chef Tomoki Yamada.
From February 1st (Thursday) to February 14th (Wednesday), Conrad Osaka's 40th-floor "C:GRILL" will present "Valentine Sweet," a lunch and dinner course inspired by the romance of Valentine's Day.
The special "Valentine Sweet" course, curated by C:GRILL's top chef Tomoki Yamada for couples, features a total of seven dishes, each reflecting the chef's refined taste and meticulous attention to detail.
The first course is a trio of bite-sized amuse-bouches, followed by an appetizer of Hokkaido botan shrimp.
The succulent botan shrimp, flown in fresh daily, is paired with yuzu, fish sauce, and virgin oil, served with a delicate foam infused with Daiginjo sake and dashi broth.
The third course, a warm appetizer, features large clams prepared using C:GRILL's signature wood-smoking technique.
The fourth dish is a visually stunning tartar of bigfin reef squid and cacao butter, served with a pour of pink daikon radish soup.
The fifth course, a main dish, showcases seasonal fish sourced from the market that morning, presented with romantic crimson beet powder, exquisitely crafted beet crystal chips, house-made cured mullet roe, and a shungiku sauce.
The sixth main course is a fitting finale: braised beef cheek with a cacao flavor.
The beef, slow-cooked with Valrhona cacao and citrus notes like orange, offers a profound depth of flavor.
The seventh and final dessert is a refreshing Valrhona chocolate and raspberry mousse with a tangy profile, accompanied by house-made chocolate ice cream crafted with Valrhona cacao.
Why not share this exclusive Valentine's limited course menu with someone special?
"Valentine Sweet" Lunch & Dinner Course Details
Period: February 1st (Thursday) - February 14th (Wednesday)
Hours: Lunch 11:30 AM - 2:30 PM, Dinner 5:30 PM - 9:30 PM
Location: C:GRILL (40th Floor)
Price: ¥15,000 per person
*Prices are subject to an additional 15% service charge and tax.
URL: http://www.conradosaka.jp/plans/restaurants/4498
Reservations: Via website or phone at 06-6222-0111 (main reception)
▼ Menu
- 3-Layer Amuse-Bouche with Parmesan Cookie
- Hokkaido Botan Shrimp Appetizer
- Wood-Fired Clams
- Bigfin Reef Squid and Cacao Butter with Pink Daikon Radish Soup
- Seasonal Fish with House-Made Cured Mullet Roe and Beets
- Cacao-Flavored Braised Beef Cheek
- Chocolate Mousse with Sorbet
*Includes a glass of Veuve Clicquot Rosé Label Champagne.