G20 Osaka Summit

Working Lunch (Day 1) Menu

June 28
Working Lunch(Day 1) Menu

Overview

6月28日(金曜日) ワーキングランチ(一日目) メニュー

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
    Appetizer
  • Main
    Main
  • Dessert
    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)