LA VEDUTA (ラ ベデュータ)

Osaka-shi ,  Osaka USD 34.73 + Italian
Best 100
Japan Restaurant Awards
2021

About

Menu & Courses

Dinner

Chef Collaboration Dinner

USD 252.56

Serving period :6 November - 6 November

Welcoming Chef Katsuhito Inoue from The Ritz-Carlton Kyoto's 'Chef's Table by Katsuhito Inoue', this special collaboration dinner is presented together with Chef Michiaki Yoshida of Italian restaurant 'La Veduta' at The St. Regis Hotel Osaka. Drawing inspiration from the culinary traditions of Valle d'Aosta, nestled at the foot of the Alps, and the rich food culture of Lombardy, the course is crafted for this occasion by blending the seasonal bounty with the unique sensibilities of both chefs. The course begins with two snacks, each chef's interpretation of fonduta, followed by an appetizer, primo, main course, and dessert, weaving together their individual styles and techniques. Savor the unique flavors of this day, where the traditions and seasonal tastes of Northern Italy are infused with the chefs' experiences and aesthetics, paired with six carefully selected wines.

Event Date and Time
Friday, November 6, 2026
Doors Open: 18:00
Dinner Starts: 18:30

Details
7-course dinner
Wine pairing

Location
Italian Restaurant 'La Veduta', 12th Floor
Lunch

Prefix Lunch 3 Courses [Esprit Mère]

USD 34.73
3-Course Menu
Appetizer / Pasta or Risotto / Dessert

[Summer Menu]
From Friday, June 5, 2026
Appetizers
- Caprese of Fruit Tomato, Tomato, Mozzarella, Basil
- Panzanella of Striped Jack, Okra, Anchovy, Nanko Plum
- Cold Corn Velouté, Zeppole, Prosciutto, Corn Sprout

Pasta & Risotto
- Linguine with Octopus, Aglio e Olio, Broccoli, Bottarga, Olive
- Risotto alla Cacciatora, Eggplant, Local Chicken Thigh, Acquerello Rice

Fish Dishes
- Breaded Flounder, Asparagus, Brodetto Sauce, Lemongrass
Meat Dishes
- Porchetta of Pork Shoulder, Manganji Pepper, Caponata, Fermented Lemon
- Wagyu Fillet Steak, Truffle, Polenta, Barolo Sauce (Additional ¥3,200)

Desserts
- Semifreddo, Melon Macedonia, Salted Crumble, Pistachio
- Torta Rovesciata, Pineapple, Coconut, Mango Gelato
- Monthly Seasonal Menu Dolce (Additional ¥2,200)

* Any additional charges incurred will be settled on-site.
Lunch

Prefix Lunch 5 Courses [Degustazione]

USD 63.14
5-Course Menu
Appetizer / Pasta or Risotto / Fish / Meat / Dessert

[Summer Menu]
From Friday, June 5, 2026
Appetizers
- Caprese with Fruit Tomato, Tomato, Mozzarella, Basil
- Panzanella with Striped Jack, Okra, Anchovy, Nanko Plum
- Cold Corn Velouté, Zeppole, Prosciutto, Corn Sprout

Pasta & Risotto
- Linguine with Octopus, Aglio e Olio, Broccoli, Bottarga, Olive
- Risotto alla Cacciatora, Eggplant, Free-range Chicken Thigh, Acquerello Rice

Fish Dish
- Breaded Flounder, Asparagus, Brodetto Sauce, Lemongrass
Meat Dish
- Porchetta of Pork Shoulder, Manganji Pepper, Caponata, Fermented Lemon
- Bistecca of Wagyu Tenderloin, Truffle, Polenta, Barolo Sauce (Additional ¥3,200)

Dessert
- Semifreddo, Melon Macedonia, Salted Crumble, Pistachio
- Torta Rovesciata, Pineapple, Coconut, Mango Gelato
- Monthly Seasonal Menu Dessert (Additional ¥2,200)

* Any additional charges incurred will be settled on-site.
Lunch

Prefix Lunch 4 Courses [Elegante]

USD 49.25
4-Course Menu
Appetizer / Pasta or Risotto / Fish or Meat / Dessert

[Summer Menu]
From Friday, June 5, 2026
Appetizers
- Caprese with Fruit Tomato, Tomato, Mozzarella, Basilico
- Panzanella with Striped Jack, Okra, Anchovy, Nanko Plum
- Cold Corn Velouté, Zeppole, Prosciutto, Corn Sprout

Pasta & Risotto
- Linguine with Octopus, Aglio e Olio, Broccoli, Bottarga, Olive
- Risotto alla Cacciatora, Eggplant, Free-range Chicken Thigh, Acquerello Rice

Fish Dishes
- Breaded Flounder, Asparagus, Brodetto Sauce, Lemongrass
Meat Dishes
- Porchetta of Pork Shoulder, Manganji Pepper, Caponata, Fermented Lemon
- Wagyu Fillet Steak, Truffle, Polenta, Barolo Sauce (Additional ¥3,200)

Desserts
- Semifreddo, Melon Macedonia, Salt Crumble, Pistachio
- Torta Rovesciata, Pineapple, Coconut, Mango Gelato
- Monthly Seasonal Menu Dolce (Additional ¥2,200)

* Any additional charges incurred will be settled on-site.
Dinner

Villa 4 Courses

USD 61.88
Appetizer / Pasta / Meat Dish / Dessert

■Menu
・Antipasto
・Caprese with Fruit Tomato, Tomato Mozzarella Foam, Basilico
・Bianco Bolognese, Pork Cheek Mince, White Wine, Pecorino Romano
・Breaded Flounder from Ehime Prefecture (+2,200 Yen)
・Porchetta of Kyoto Tanba Highland Pork Shoulder Loin, Manganji Pepper, Caponata, Fermented Lemon
*Can be upgraded to Wagyu Filet for an additional ¥5,000.
・Mamma Tiramisu, Cacao Nib Crumble, Illy Sustainable Coffee
・Petit Fours
Dinner

Villa 5 Courses

USD 75.77
Appetizer / Pasta / Fish Dish / Meat Dish / Dessert
■ Menu
・Antipasto
・Caprese with Fruit Tomato, Tomato Mozzarella Espuma, Basilico
・Bianco Bolognese with Pork Cheek Mince, White Wine, Pecorino Romano
・Breaded Flounder from Ehime Prefecture
・Porchetta of Kyoto Tanba Highland Pork Shoulder Loin, Manganji Pepper, Caponata, Fermented Lemon
*Can be changed to Wagyu Filet for an additional ¥5,000.
・Mamma Tiramisu with Cacao Nib Crumble, Illy Sustainable Coffee
・Petit Fours
Dinner

Villa 5-Course Meal (Including Wagyu Beef)

USD 107.34
Appetizer / Pasta / Fish Dish / Wagyu Beef Fillet / Dessert

■ Menu
・Antipasto
・Caprese with Fruit Tomato, Tomato Mozzarella Espuma, Basilico
・Bianco Bolognese, Pork Cheek Mince, White Wine, Pecorino Romano
・Breaded Flounder from Ehime Prefecture
・Wagyu Beef Fillet
・Mamma Tiramisu, Cacao Nib Crumble, Illy Sustainable Coffee
・Petit Fours
Dinner

La Veduta

USD 129.44
5-Course Menu
This seasonal menu allows you to enjoy the unique flavors and sense of the season, incorporating the fresh ingredients of Japan's distinctive four seasons. Please savor the allure and gourmet delights that change with each season.

【Summer Menu】
From Friday, June 5, 2026
・Antipasto
・Panzanella with Striped Jack, Okra, Anchovy, and Nanko Plum
・Bianco Bolognese with Pork Cheek Mince, White Wine, and Pecorino Romano
・In Padella with Isaki from Oseto, Wakayama Prefecture
・Naples-style Genovese with Wagyu Fillet, Truffle, Caramelized Onion, and Barolo Sauce
・Semifreddo with Melon Macedonia, Salt Crumble, and Pistachio
・Petit Fours

※We use fish from Oseto Fisheries, which practices sustainable aquaculture in Oshima, Kushimoto Town, Wakayama Prefecture.
Dinner

Chef's Specialty Stagione

USD 179.95
The chef's masterpiece, a monthly changing six-course menu. From the gentle hills of Tuscany to the sun-drenched coasts of Amalfi, each month we present dishes inspired by the traditions and local cuisines of a specific region in Italy. These are innovative and creative dishes that blend seasonal ingredients from all over Japan with local flavors in a free-spirited manner. Enjoy a gourmet experience that feels like a culinary journey through various parts of Italy throughout the year.

【June Menu】
・Antipasto Caprese
・Charedda with Pike Conger, Antonius Caviar, Peperoni Cruschi
・Turban Shell Acqua Pazza with Okahijiki, Italian Parsley, Fregola
・Chickpea Lagane with Chiba Prefecture Hanashu Pork, Manganji Peppers, Rosmarino
・Lobster Puttanesca Style with Asparagus, Olives, Encore Pepper
・Ischia-style Young Rabbit with Artichokes, Sofritto, Glazed Eggplant
・Torta di Pastiera with Lychee, Barley, Ricotta
・Petit Fours

Note: ANTONIUS Caviar uses only sturgeon carefully raised at our own farm in Poland. We pursue quality and traceability through sustainable farming aimed at a natural growth environment and meticulous production management by hand.

【July Menu】
・Antipasto Eggplant and Sardine Sformato
・Swordfish alla Marinara with Edamame from Yao, Osaka Prefecture, Antonius Caviar, Burrata
・Stuffed Squid in Umido with Anchovies, Sea Asparagus, Bottarga
・Trocchi with Nara Ushisho Tawaramoto Miwa Horse, Egoma, Nduja
・Ayu Giotta Style with Manganji Peppers, Mint, Saffron
・Rustico-style Chicken Breast from Nanatani, Kyoto Prefecture with Corn, Fermented Butter, Béchamel
・Apostoli Crepes with Loquat, Ricotta, Kyoto Higan Mountain Natural Honey
・Petit Fours

Note: ANTONIUS Caviar uses only sturgeon carefully raised at our own farm in Poland. We pursue quality and traceability through sustainable farming aimed at a natural growth environment and meticulous production management by hand.

* Tax and service charge included.
* For course reservations, 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 seasonal ingredients.

Features

  • Available

  • Available

  • Available, Kids menu available

  • Available

Reservation Notes

Information

Total Seats 64 seats
Operation hours Lunch: 12:00 PM - 03:00 PM (L.O. 02:00 PM)
Dinner: 05:30 PM - 10:00 PM (L.O. 09:00 PM)
Regular holiday Irregular holidays *The restaurant may be temporarily open or temporarily closed.
Payment methods Cash,Credit card available
Smoking Not Allowed
Address
The St. Regis Osaka 12F, 3-6-12 Hommachi, Chuo-ku, Osaka-shi, Osaka
大阪府大阪市中央区本町3-6-12 セント レジス ホテル 大阪 12F
Nearest station
Honmachi Station
Directions from station
2 minutes walk from Honmachi Station
View on larger map