G20 Osaka Summit

Working Lunch (Day 2)Menu

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)