Starting January 7, 2026, French restaurant UNtreize in Kitashinchi will launch a new weekday-only lunch course that puts vegetables at the center stage.
A New Weekday-Only Lunch Course Featuring Abundant Seasonal Vegetables
The course uses over 30 types of seasonal vegetables throughout, from appetizers and soup to the accompaniments for the main dish. Centered around open-field vegetables from Awaji Island and Osaka's Naniwa vegetables, the restaurant selects the finest vegetables available at any given time and transforms them into light French cuisine that brings out the natural flavors of each ingredient.
This lunch course allows guests to enjoy the sweetness, texture, and aroma of vegetables in every dish, satisfying both body and soul.
The Course's Signature Dish: Vegetable Terrine
The vegetable terrine that opens the lunch experience is a carefully layered creation of seasonal vegetables and seafood, building layers of color and flavor. To draw out the natural umami of the vegetables, meticulous care is taken in preparation and cooking.
Seasonal Vegetable Potage That Maximizes Vegetable Umami
The soup fully extracts the character of seasonal vegetables, layering their natural sweetness and umami through cooking methods tailored to each vegetable—whether boiling or sautéing.
By carefully working with each ingredient and using them completely, this dish also contributes to food loss reduction.
Choice of Main Dish and Dessert for a Satisfying French Experience
For the main course, guests can choose between meat or fish. The meat option features braised beef cheeks in red wine, slow-cooked to achieve a tender, fall-apart texture and deep, rich flavor.
The fish option is seasonal fish baked in puff pastry, where the umami of the fish wrapped in crispy pastry harmonizes with seasonal vegetable accompaniments.
After the meal, guests can enjoy a dessert wagon service where they can select their favorite sweets. The lunch experience concludes with a leisurely moment to savor the light course's lingering flavors.
Lunch Menu
Appetizer
Chef's Specialty: Terrine of Seasonal Vegetables and Fresh Seafood
Soup
Seasonal Vegetable Potage
Main Dish (Choose from the following two options)
- Braised Beef Cheeks in Red Wine
- Seasonal Fish Baked in Puff Pastry
Dessert
Dessert Wagon Service
(Select your favorite dessert)
After-Meal Beverage
Coffee or Tea
Price
3,800 yen (tax included)
Restaurant Information
For more details ▶ https://un-treize.com/event/25/
Make a reservation ▶ https://x.gd/9QfQw
※Menu content may change depending on weather and ingredient availability.
※Business days may change due to venue private events or other operational circumstances.
※Images are for illustration purposes only.
French Restaurant UNtreize
- Official Website: https://un-treize.com/
- Address: 1-1-13 Dojima, Kita-ku, Osaka City, Osaka 530-0003, RISE Hotel Osaka Kitashinchi 1F/2F
- Phone: 06-6147-7915
- Closed: Mondays and Tuesdays ※Excluding public holidays
- Business Hours: Lunch 11:30 AM - 2:30 PM (Last Order 2:00 PM) / Dinner 5:30 PM - 10:00 PM (Last Order 9:00 PM)
- Access: Approximately 5 minutes on foot from Exit 11-43 of JR Tozai Line Kitashinchi Station / Approximately 6 minutes on foot from Exit 7 of Osaka Metro Midosuji Line Yodoyabashi Station
※Reservations required for dinner by 10:00 PM the previous day.
For reservations and inquiries: 06-6147-7915
