Lunch (NEW) from 1/6 | 1 minute walk from Esaka subway station Shin-Osaka Esaka TOKYU REI HOTEL [Official]

Lunch at Emondel

EMONDEL LUNCH SELECTION

Enjoy Emondel's lunch in half-buffet style.
Select one main dish and enjoy as much soup, salad, bread, and dessert as you like.
Enjoy a great value lunch that also includes a soft drink bar.

period

Monday, January 6, 2025 - Monday, March 31, 2025

time

11:30-14:30 (L.O. 14:00)

Website reservation benefits

Make a lunch reservation through our website and receive a 100 yen discount!

Click here to make a reservation

*Cannot be used in conjunction with other services or discounts.

Buffet Corner

Available on all menus

Deli Salad Corner
Various breads
rice
soup
Fruit and petit dessert corner
Soft drink bar (Coca-Cola, ginger ale, orange juice, etc.)

2 Week Lunch

The menu changes every two weeks, featuring special main dishes carefully prepared by the chef.
Please choose your favorite dish from "Meat Lunch," "Fish Lunch," or "Pasta Lunch."

Price (including herb buffet): 2,000円

■January 6th (Monday) - January 20th (Monday)

Braised pork with yuzu mustard sauce

Roasted pork shoulder and vegetables are slowly braised (presented) with a small amount of water.
Enjoy it with a sauce made from flavorful bouillon and yuzu-flavored mustard.

Seafood curry

A spicy yet slightly fruity curry made with seafood soup, served with butter rice.
Served with seafood such as shrimp, mussels and small scallops.

Basil-flavored spaghetti pesto

This pasta dish uses plenty of basil, giving it a rich, aromatic flavor.

■January 21st (Tuesday) - February 3rd (Monday)

Hayatama hamburger steak with Osaka-grown mushrooms

This dish consists of fluffy and soft scrambled eggs topped with the hotel's specially made juicy hamburger steak and drizzled with hayashi sauce.
Please also enjoy the flavor and texture of Osaka-grown Yoroshii mushrooms.

Pan-fried salmon with chrysanthemum pesto sauce

This pesto sauce is made by combining Osaka-grown chrysanthemum greens with walnuts and Olive oil, giving it a subtle bitterness.
Enjoy it generously over crispy, fragrant grilled Norwegian salmon.

Crab and spinach tomato spaghetti

Spaghetti made with crab meat and spinach lightly stir-fried in pepperoni oil, tossed in a tomato sauce packed with crab flavor.

■February 4th (Tuesday) - February 17th (Monday)

Pork belly roll frites with cheese and perilla leaves, served with tartar sauce

This dish is made by wrapping shiso leaves and cheese in pork belly and deep frying it until it is crispy.
Please enjoy with tartar sauce.

Grilled Spanish mackerel with almond breadcrumbs and aurora sauce

Mild sawara is topped with breadcrumbs containing almonds and baked until fragrant.
Please enjoy with Aurora sauce, a combination of white sauce and tomato sauce.

Salmon and corn cream spaghetti

Spaghetti with soft, shredded salmon and crunchy, sweet corn in a cream sauce.
The creamy flavor is complemented by the chewy texture of fresh pasta, the savory flavor of salmon, and the gentle sweetness of corn.

■February 18th (Tuesday) - March 3rd (Monday)

Balsamic Pork Fillet

A dish finished with a Western-style sauce made with rich balsamic vinegar and red wine.
You can enjoy the slightly sweet and sour flavor and the light taste of pork tenderloin.

Steamed cod and clams in wine with tomato legume sauce

A dish where you can enjoy plump steamed cod and flavorful clams accompanied by the rich aroma of white wine.
The tomato sauce made with colorful vegetables brings out the deliciousness of the seafood.

Baked Neapolitan pasta made with Osaka-grown yoroshii mushrooms

Chewy spaghetti served on a hot iron plate.
Osaka-grown yoroshii mushrooms, bacon, onions, and green peppers finished with a ketchup-based sauce.
We also add eggs from Osaka. Please enjoy this Neapolitan with a nostalgic taste.

■March 4th (Tuesday) - March 17th (Monday)

[meet] Hamburg steak with ginger sauce: Our hotel's special juicy hamburger steak served with warm vegetables such as bean sprouts and spinach.
Enjoy the sweetness, savory flavor of soy sauce, and the refreshing spiciness of ginger with this sauce that will whet your appetite even on cold days.

[fish] Salmon piccata with shrimp and tomato sauce: Norwegian salmon grilled with Osaka-produced "No-Takumi-no-tamago" eggs and Parmesan cheese.
This dish has a fluffy texture and a refreshing tomato sauce that goes perfectly with it.

[Pasta] Creamy spaghetti with sakura shrimp and spring cabbage: This dish combines flavorful cherry shrimp with sweet spring cabbage and is accented with salty pickled cherry blossoms.
This dish uses pale pink pasta kneaded with cherry blossom paste and has a subtle cherry blossom scent that gives you a taste of spring.

■March 18th (Tuesday) - March 31st (Monday)

[meat] Pork fillet cutlet with Asahi ponzu sauce: Lean fillet meat fried until crispy.
Enjoy it with a refreshing Asahi Ponzu from Asahi Foods in Yao City, Osaka.

[fish] Braised sea bream with clam cream sauce: Braising the sea bream gently cooks it through, resulting in a fluffy finish.
The soup also infuses the umami flavor of the sea bream.
Enjoy it with a rich sauce that combines the flavors of sea bream and clams with fresh cream.

[Pasta] Tomato spaghetti with chorizo and rape blossoms: This tomato spaghetti dish combines chewy fresh pasta with spicy sausage.
Enjoy the slight bitterness and crunchy texture of lightly cooked rape blossoms.

Monthly Lunch

Price (including half buffet): 2,300円

{January} Pot-au-feu made with domestic beef belly and softly stewed daikon radish

Domestic beef belly and radish simmered slowly and tenderly in consomme and bouillon.
This is a hearty, warm stew that will soothe you during the cold winter months.

February: Sweet and spicy pork steak with steamed vegetables

This appetizing dish is made with tender, juicy roast pork grilled and served with a rich, sweet and spicy sauce.

{March} Grilled mackerel with herbs and breadcrumbs, octopus champagne sauce, and spring vegetable etouffée

Enjoy the fragrant grilled sawara with a special cream sauce made with "Takochan," a sparkling wine made from grapes grown in Osaka.
This dish is a perfect match for the bitterness of the spring vegetable etouffee that accompanies it.

SEASON LUNCH

Enjoy lunch featuring seasonal ingredients and chef-selected dishes with a seasonal feel

Price (including half buffet): 2,500円

<<January 6th to March 31st>>

Pan-fried tilefish and scallops with beurre blanc sauce

A dish of crisply grilled tilefish with scales and scallops.
Serve with a rich white wine butter sauce.

Roasted duck loin with honey cider vinegar sauce

Enjoy roasted duck meat with well-seared skin, served with sweet and sour apple sauce.

GRAND MENU

Made with Australian short grain.
It has a good balance of lean and fatty meat and is characterized by its tender texture.
This Japonaise sauce is based on Osaka's famous "Shinsei Shoyu" soy sauce, and is flavored with grated onions and apples from Osaka.
A rich and flavorful gravy sauce made by slowly simmering beef tendon and aromatic vegetables for four days.
Enjoy with our chef's two special sauces and accompanying mustard.

Beef loin steak (160g) with Japonaise sauce and gravy sauce

Price (including half buffet): 2,800円

Beef fillet steak (150g) with Japonaise sauce and gravy sauce

Price (including half buffet): 3,200円

Child Lunch

Lunch set exclusively for children aged 4 to 10 years old, including soup, salad, dessert and orange juice

Fee: 1,260円

Ketchup rice topped with omelette
Mini Hamburger
Fried shrimp and salad platter
French fries
corn potage soup
dessert
orange juice

Comfort members benefits

Present your COMFORT MEMBERS Card
Lunch is available at a 100 yen discount.

*New members can also join on the day.