Dietary restrictions / Allergies

Please be sure to inform us in advance of any allergies or ingredients you dislike. Kindly note that if you have extensive dietary restrictions, we may be unable to accommodate your reservation.

If we are unable to contact you more than 15 minutes after your reserved time, your reservation may regrettably be treated as a cancellation. Please be sure to notify us in advance of any cancellation or changes.

We kindly request that guests refrain from wearing overly revealing attire, loungewear, shorts, sandals, or similarly casual clothing. We also ask that gentlemen refrain from wearing hats during the meal.

Children aged 10 and above are welcome to dine with us. There is no age restriction for guests using a private dining room. *Children’s menu available.

In accordance with the Imperial Hotel’s terms and conditions, photography in the hotel’s public spaces and the use of photographs taken within the hotel for commercial purposes are prohibited without prior permission. Even when permission has been granted, we kindly ask that you respect the privacy of other guests. When sharing photos or videos with third parties or posting on social media, please ensure that other guests are not identifiable (e.g., by applying blurring or cropping).

Les Saisons (Imperial Hotel, Osaka) （レセゾン（帝国ホテル大阪））

Name: Les Saisons (Imperial Hotel, Osaka)
Address: 23F, Imperial Hotel Osaka 1-8-50 Temmabashi, Kita-ku, Osaka-shi, Osaka, 530-0042, JP
Price range: ¥9,680 - 44,000

Osaka-shi , Osaka USD 55.23 + French

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About

As the main dining room of the Imperial Hotel—long regarded as Japan’s premier venue for welcoming distinguished guests—this restaurant has hosted countless dignitaries over the years. Building upon generations of French culinary heritage, the cuisine incorporates contemporary techniques to present the authentic flavors of modern France.

From the sweeping 180‑degree panoramic windows, guests can enjoy a romantic night view of Osaka, accompanied by a seasonal menu crafted from carefully selected ingredients, attentive service down to the smallest detail, and a thoughtfully curated selection of distinctive wines.

Menu & Courses

Les Saisons (Imperial Hotel, Osaka)'s image 1

※Images are for illustration purposes only.

Dinner

Menu Harmonie

USD 185.14

This is a six-course menu featuring two types of appetizers rich in seasonal flavors, fresh fish, meat dishes tailored to the seasons, and a dessert with a fiery presentation.

【Menu (July 1st - August 30th)】

The First Plate
■
Mi-Confit of Biwa Trout
Served with rice pudding cream flavored with fresh ginger and nectarines
Inspired by 'Coulibiac'
■
Ballotine of Quail Stuffed with Foie Gras
Accompanied by Shine Muscat and Summer Truffle
■
White Grilled Eel Cooked Over Binchotan Charcoal
With Corn Flan and Thyme-Scented Eggplant Compote, Grapefruit Sauce
■
Roasted Summer Venison Coated with Cacao Nibs and Caramelized Figs
Rhubarb-Flavored Sauce Grand Bonheur
■
Avant-Dessert
■
Mango Soaked in Brandy and Flambéed
Served with Chai Ice Cream
■
Petit Fours and Coffee

※Main (Meat Dish) Change to Wagyu Fillet +5,000 yen
※Main (Meat Dish) Change to Lobster +4,000 yen
If you wish to make changes, please indicate in the request section.

【Menu (September 2nd - October 31st)】

The First Plate
■
Smooth Foie Gras Confit and Cider Jelly
With Baked Lemon Coulis and Spiced Tuile
■
Lobster Ravioli Infused with the Aroma of Autumn Truffle
Calvados-Flavored Americaine Sauce and Chestnut Emulsion
■
Poached Tilefish Finished to Perfection and Mont Saint-Michel Mussels Steamed
With Yuzu-Scented Autumn Turnip Consommé
■
Kyoto Shichitani Duck Prepared in Two Ways
Charcoal Grilled with Dried Persimmon Sauce / Confit with Figs and Salad Style
■
Avant-Dessert
■
Today's Dessert
■
Petit Fours and Coffee

※Main (Meat Dish) Change to Wagyu Fillet +5,000 yen
※Main (Meat Dish) Change to Lobster +4,000 yen
If you wish to make changes, please indicate in the request section.

Lunch

Lèger

USD 55.23

A four-course meal featuring appetizers, soup, meat dishes, and dessert.

【Menu (July 1st - August 30th)】

Ceviche-style Striped Jack
With Sudachi Jelly and Aneth Aroma
■
Seasonal Vegetable Potage
■
French Basque Manech Pork Loin Grilled with Binchotan Charcoal
With a Sauce Ratatouille Scented with Sherry Vinegar
■
White Peach Mousse and Lychee Sorbet
With Hibiscus Aroma
■
Petit Fours and Coffee

※Main (Meat Dish) Change to Wagyu Fillet +5,000 yen
※Main (Meat Dish) Change to Lobster +4,000 yen
If you wish to make changes, please indicate in the request section.

【Menu (September 2nd - October 31st)】

Lightly Smoked Tasmanian Salmon and Apple Tartare
With Butternut Cream and Hazelnut Accents
■
Seasonal Vegetable Potage
■
Basque Manech Pork Grilled with Binchotan Charcoal
With Autumn Mushrooms and Sauce Charcutière
■
Macadamia Nut Succès and French Chestnut Cream Mont Blanc
Served with Grape and Blackcurrant Sorbet
■
Petit Fours and Coffee

※Main (Meat Dish) Change to Wagyu Fillet +5,000 yen
※Main (Meat Dish) Change to Lobster +4,000 yen
If you wish to make changes, please indicate in the request section.

Lunch

Favori

USD 78.45

A six-course menu where you can enjoy both cold and warm appetizers, as well as fish and meat dishes.

【Menu (July 1st - August 30th)】

The Beginning Dish
■
Ceviche-style Striped Jack
With Sudachi Jelly and Aneth Aroma
■
Tender Daisen Chicken Sous Vide
With Corn Velouté and Truffle-flavored Gnocchi
■
Chef's Choice of Today's Fish
■
French Basque Manex Pork Loin Grilled with Binchotan Charcoal
With Sauce Ratatouille Scented with Sherry Vinegar
■
White Peach Mousse and Lychee Sorbet
With Hibiscus Aroma
■
Petit Fours and Coffee

※ Main (Meat Dish) can be changed to Lobster for an additional 4,000 yen.
If you wish to change, please write in the request section.

【Menu (September 2nd - October 31st)】

The Beginning Dish
■
Lightly Smoked Tasmanian Salmon and Apple Tartare
With Butternut Cream and Hazelnut Accent
■
Seared Scallops and Figs
With Daisen Chicken and Jerusalem Artichoke Fricassée
■
Chef's Choice of Today's Fish
■
Basque Manex Pork Grilled with Binchotan Charcoal
With Autumn Mushrooms and Sauce Charcutière
■
Macadamia Nut Succès and French Chestnut Cream Mont Blanc
With Grape and Blackcurrant Sorbet
■
Petit Fours and Coffee

※ Main (Meat Dish) can be changed to Lobster for an additional 4,000 yen.
If you wish to change, please write in the request section.

Lunch

Special

USD 109.83

A six-course menu featuring cold and warm appetizers, fish, and a main dish of fillet meat.

【Menu (July 1st - August 30th)】

The Beginning Dish
■
Ceviche-style Striped Jack
With Sudachi Jelly and Aneth Aroma
■
Tender Daisen Chicken Sous Vide
With Corn Velouté and Truffle-flavored Gnocchi
■
Chef's Choice of Today's Fish
■
Roasted Wagyu Beef Fillet
■
White Peach Mousse and Lychee Sorbet
With Hibiscus Aroma
■
Petit Fours and Coffee

【Menu (September 2nd - October 31st)】

The Beginning Dish
■
Lightly Smoked Tasmanian Salmon and Apple Tartare
With Butternut Cream and Hazelnut Accent
■
Seared Scallops and Figs
With Daisen Chicken and Jerusalem Artichoke Fricassee
■
Chef's Choice of Today's Fish
■
Roasted Wagyu Beef Fillet
■
Macadamia Nut Succès and French Chestnut Cream Mont Blanc
With Grape and Blackcurrant Sorbet
■
Petit Fours and Coffee

Lunch

30th Anniversary Special Menu (Lunch)

USD 94.14

Serving period :Until 31 March, 2027

・The First Dish
・Tasmanian Salmon Mi-Cuit with Earl Grey Aroma
Pumpkin Cream and Nut Tuile
・Pan-Seared Foie Gras and Truffle
Caramelized Seasonal Fruits
・Steamed Seasonal White Fish with Vermouth
Accented with Ossetra Caviar
・Charcoal-Grilled Japanese Black Wagyu
Garnished with Seasonal Vegetables
・Les Saisons Special Dessert
・Petits Fours and Coffee

Dinner

Menu Brise

USD 109.83

A five-course menu offering appetizers rich in seasonal flavors, fresh fish, and meat dishes.

【Menu (July 1st - August 30th)】

The First Dish
■
Biwa Trout Mi-Confit with New Ginger Flavored Riz au Lait Cream and Nectarine
Inspired by 'Coulibiac'
■
Grilled Unagi with Binchotan Charcoal
Corn Flan and Thyme-Scented Eggplant Compote with Grapefruit Sauce
■
Grilled French Basque Manech Pork Loin with Binchotan Charcoal
Ratatouille Sauce with a Hint of Sherry Vinegar
■
White Peach Mousse and Lychee Sorbet
Scented with Hibiscus
■
Petit Fours and Coffee

※Main (Meat Dish) Change to Wagyu Fillet +7,000 yen
※Main (Meat Dish) Change to Lobster +5,000 yen
If you wish to make changes, please write in the request section.

【Menu (September 2nd - October 31st)】

The First Dish
■
Smooth Foie Gras Confit and Cider Jelly
With Grilled Lemon Coulis and Spiced Tuile
■
Moistly Poached Tilefish and Mont Saint-Michel Mussels Vapore
With Yuzu-Scented Autumn Turnip Consommé
■
Grilled Basque Manech Pork with Binchotan Charcoal
Autumn Mushrooms and Sauce Charcutière
■
Macadamia Nut Succès and French Chestnut Cream Mont Blanc
With Grape and Blackcurrant Sorbet
■
Petit Fours and Coffee

※Main (Meat Dish) Change to Wagyu Fillet +7,000 yen
※Main (Meat Dish) Change to Lobster +5,000 yen
If you wish to make changes, please write in the request section.

Dinner

Menu Dégustation

USD 251.04

A chef's special course featuring caviar, two seasonal appetizers, fresh fish, fillet of Japanese Black Wagyu beef, and a dessert with a fiery presentation.

【Menu (July 1st - August 30th)】

The Beginning Dish
■
A Plate of Caviar ~Summer~
Sea Urchin/Fennel
■
Biwa Trout Mi-Cuit
Served with Rice Pudding Cream with New Ginger Flavor and Nectarine
Inspired by 'Coulibiac'
■
Ballotine of Quail Stuffed with Foie Gras
Accompanied by Shine Muscat and Summer Truffle
■
White Grilled Eel Cooked over Binchotan Charcoal
Corn Flan and Thyme-Scented Eggplant Compote with Grapefruit Sauce
■
Grilled Wagyu Fillet Cooked Slowly
Tian of Summer Vegetables with Herb-Scented Sauce à la Provençale
■
Avant Dessert
■
Mango Soaked in Flambé
Served with Chai Ice Cream
■
Petit Fours and Coffee

【Menu (September 2nd - October 31st)】

The Beginning Dish
■
A Plate of Caviar ~Autumn~
Bonito/Autumn Eggplant/Sudachi
■
Smooth Foie Gras Confit with Cider Jelly
Served with Baked Lemon Coulis and Spiced Tuile
■
Ravioli of Lobster Enclosed with Autumn Truffle Aroma
American Sauce with Calvados Flavor and Chestnut Emulsion
■
Moist Poached Tilefish and Mont Saint-Michel Mussels Steamed
Poured with Yuzu-Scented Autumn Turnip Consommé
■
Slowly Grilled Japanese Black Wagyu Fillet over Binchotan Charcoal
Autumn Mushrooms and Sauce Vigneron
■
Avant Dessert
■
Queen Rouge Cognac Flambé
Served with Rum Raisin Ice Cream and Baba
■
Petit Fours and Coffee

Dinner

30th Anniversary Special Menu (Dinner)

USD 188.28

Serving period :Until 31 March, 2027

・The First Dish
・Composition of Lobster, Scallops, and Beets
With Osetra Caviar and Lobster Consommé Jelly
・Pan-seared Foie Gras and Truffles
Caramelized Seasonal Fruits
・Tilefish and Mont Saint-Michel Mussels Marinière
Infused with Saffron-scented Tilefish Consommé
・Charcoal-grilled Japanese Black Wagyu Sirloin
Garnished with Seasonal Vegetables
・Avant Dessert
・Les Saisons Special Flambé Dessert
・Petit Fours and Coffee

*Tax and service charge to the restaurant included.
*The course fee must be paid in advance, and any additional charges incurred on-site will be settled on the day.
*Please note that the price may vary depending on market conditions.
During special event periods, menu offerings may be subject to change.

Features

English
Available
Children
Guests aged 10 and above are welcome.However, no age restriction applies when a private room is reserved.
WiFi
Vegan
Halal
BYOB

Reservation Notes

Price Range:

Lunch: USD 55.23 - USD 109.83
Dinner: USD 109.83 - USD 251.04
Dietary restrictions / Allergies:

Please be sure to inform us in advance of any allergies or ingredients you dislike. Kindly note that if you have extensive dietary restrictions, we may be unable to accommodate your reservation.
Arrival time:

If we are unable to contact you more than 15 minutes after your reserved time, your reservation may regrettably be treated as a cancellation. Please be sure to notify us in advance of any cancellation or changes.
Dress Code:

We kindly request that guests refrain from wearing overly revealing attire, loungewear, shorts, sandals, or similarly casual clothing. We also ask that gentlemen refrain from wearing hats during the meal.
Children:

Children aged 10 and above are welcome to dine with us. There is no age restriction for guests using a private dining room. *Children’s menu available.
Others:

In accordance with the Imperial Hotel’s terms and conditions, photography in the hotel’s public spaces and the use of photographs taken within the hotel for commercial purposes are prohibited without prior permission. Even when permission has been granted, we kindly ask that you respect the privacy of other guests. When sharing photos or videos with third parties or posting on social media, please ensure that other guests are not identifiable (e.g., by applying blurring or cropping).

Information

Total Seats	45 Seats
Operation hours	Lunch: 12:00 PM – 2:00 PM Dinner: 5:30 PM – 9:30 PM（L.O. 8:30 PM）
Regular holiday	Monday (closed the following day if Monday is a Public holiday) *The restaurant may be temporarily open or temporarily closed.
Payment methods	Cash, Credit card
Smoking	Not Allowed
Address	23F, Imperial Hotel Osaka 1-8-50 Temmabashi, Kita-ku, Osaka-shi, Osaka 大阪府大阪市北区天満橋1-8-50 帝国ホテル大阪 23F
Nearest station	Sakuranomiya Station, Osaka Temmangu Station, Ogimachi Station, Minamimorimachi Station, Osaka Station
Directions from station	5-minute walk from Sakuranomiya Station 10-minute walk from Osaka Temmangu Station 10-minute walk from Ogimachi Station 12-minute walk from Minamimorimachi Station A complimentary shuttle bus operates every 20 minutes from the west side under the elevated tracks at the Sakurabashi Exit of Osaka Station.