The Ritz-Carlton, Osaka is introducing two summer dining experiences at its property in Umeda. Beginning June 18, 2026, the Lobby Lounge on the first floor will offer the "Color Palette: Summer Picnic" afternoon tea, while Splendido, the hotel's Italian restaurant on the same floor, will launch the "Italian Seaside Picnic" lunch buffet from June 24.
Afternoon Tea "Color Palette: Summer Picnic" / The Lobby Lounge (1F)
Set in a refined space inspired by an English aristocratic manor and accompanied by live piano, the Lobby Lounge's latest afternoon tea takes its cue from a refreshing summer picnic. The concept is rooted in French picnic culture — the word "picnic" itself is said to derive from the French "pique-nique" — a tradition that is part of everyday life in France.
The menu has been created by Executive Pastry Chef Frédéric Moreau, who hails from France and has incorporated peak-season fruits throughout the selection.
Chef Frédéric notes that French picnic sweets tend to be handheld items such as tarts, choux, brioche, financiers, and travel cakes. The menu features two tarts: the "Cacao Nib Chocolate Tart with Milk Chocolate Mousse and Cacao Streusel," offering rich milk chocolate cream with a light, crispy chocolate crunch, and the "Mango Tart with Vanilla Shortbread Crust and Mango Chantilly Cream," a tropical combination of fragrant vanilla shortbread topped with refreshing mango chantilly and mango jelly, adorned with edible flowers.
Inspired by the classic Peach Melba — a pairing of peach, raspberry, and almond — the "Raspberry Mousse Cake with Pink Peach Jelly and Almond Whipped Cream" features delicate raspberry mousse concealing a fruity peach jelly, layered with almond chantilly, and finished with a flowing soft peach tea sheet. The seasonal "Melon Savarin with Grand Marnier-Flavored Savarin, Melon Jelly, and Fromage Blanc Cream" puts a summer twist on the classic French savarin: freshly baked brioche is soaked for over 24 hours in Grand Marnier, nestled inside a melon jelly, and finished with fromage frais from Yuge Farm, balancing richness and refreshing lightness.
The savory selection, prepared by Banquet Chef Katayama Yasuhiro, includes a salad dressed with bergamot jelly for a citrusy aroma, and the "Edamame Mousse with Pastrami Beef," pairing seasonal edamame mousse with the concentrated umami of pastrami beef.
The classic scone is presented in a sundried tomato and olive variation with a hint of cardamom, served alongside a rich Beaufort cheese béchamel sauce — a savory pairing that can be enjoyed as a light meal.
Period: June 18 – August 18, 2026
Hours: 12:00 PM – 7:00 PM
Venue: The Lobby Lounge (1F)
Pricing:
- Color Palette Summer Picnic Afternoon Tea: ¥7,800
- Color Palette Summer Picnic Afternoon Tea (with original cocktail): ¥9,800
- The Ritz-Carlton Signature Afternoon Tea: ¥12,000 (includes a glass of Champagne and 3 complimentary macarons as a take-home gift)
Reservations: Tel: 06-6343-7020 (Restaurant Reservations, 10:00 AM – 7:00 PM)
Online: https://lounge.ritzcarltonosaka.com/afternoontea
Menu Details
Sweets
- Mango Tart, Vanilla Shortbread Crust, Mango Chantilly Cream
- Melon Savarin, Grand Marnier-Flavored Savarin, Melon Jelly, Fromage Blanc Cream
- Blueberry Choux, Coconut Gianduja, Blueberry Jelly
- Raspberry Mousse Cake, Pink Peach Jelly, Almond Whipped Cream
- Cacao Nib Chocolate Tart, Milk Chocolate Mousse, Cacao Streusel
- Butter Brioche, Marzipan Pistachio
- Sundried Tomato and Olive Scone
- Plain Scone
- Cheese Spread
- Clotted Cream
Savory
- Shrimp and Squid Salad with Bergamot Jelly
- Edamame Mousse with Pastrami Beef
- Bacon Quiche with Parsley and Black Pepper
- Smoked Salmon and Cheddar Cheese Sandwich
Drinks
- The Ritz-Carlton, Osaka Original Blend Tea
- Royal Milk Tea
- Darjeeling Summer Gold
- Mango Dream
- Peppermint
Lunch Buffet "Italian Seaside Picnic" / Splendido, Italian Restaurant (1F)
Splendido, The Ritz-Carlton, Osaka's Italian restaurant, is presenting a lunch buffet inspired by a seaside picnic on the Italian coast, featuring an array of colorful summer vegetables.
Head Chef Aoshima, who spent approximately four and a half years training across Italian regions including Lombardy, Liguria, and Piedmont, and traveled through nearly all 20 of Italy's regions to study local food culture, has crafted the menu around authentic Italian cuisine using early summer vegetables and seafood.
The main dish, "Roasted Lamb with Dry Tomato and Herb Gravy Sauce," pairs crispy, golden-seared lamb with a herb-infused gravy. Three additional mains evoke the Italian coastal setting: "Baked Sea Bass with Vegetables," "Chicken Braised Alla Romana," and "Grilled Pork Loin with Black Pepper Sauce."
Chef Aoshima's specialty pasta and risotto selection includes "Spaghetti with Squid and Fresh Tomato" and "Lemon-Flavored Risotto with Small Scallops and Herbs," both crafted to highlight the natural flavors of the ingredients.
Executive Pastry Chef Frédéric Moreau has prepared a dessert selection featuring peach, mango, and pineapple, as well as a visually striking ruby chocolate fountain.
Period: June 24 – August 31, 2026 (Weekdays only)
Excluded dates: August 10 (Mon) – August 14 (Fri)
Hours: 11:30 AM – 2:00 PM (120-minute seating)
Pricing: Weekdays: Adults ¥7,000 / Children ¥3,500
Venue: Splendido, Italian Restaurant (1F)
Reservations: Tel: 06-6343-7020 (Restaurant Reservations)
Online: https://splendido.ritzcarltonosaka.com/our-menus
All prices include consumption tax and service charge. Menu items are subject to change without notice.
