Four Seasons Hotel Osaka will mark its second anniversary with a major culinary celebration combining Italian heritage, Japanese seasonal ingredients and international luxury hospitality.
Running from August 20 to 31, 2026, the anniversary programme will bring together Executive Chef Paolo Pelosi of Four Seasons Hotel Osaka with Executive Chef Andrea Accordi and Executive Pastry Chef Andrea Bonaffini from Four Seasons Hotel Bangkok at Chao Phraya River. The programme includes an intimate Chef’s Table, a limited-edition afternoon tea and an artisanal pastry collection.
The collaboration strengthens Osaka’s appeal as a culinary tourism destination, particularly for international visitors seeking distinctive dining experiences alongside the city’s cultural and hospitality offerings.
Italian heritage meets Japanese seasonality
At the heart of the celebration is a culinary dialogue between Italian traditions and Japan’s highly seasonal approach to ingredients.
Chef Paolo Pelosi and Chef Andrea Accordi share a professional connection dating back more than two decades to Florence. Their reunion in Osaka brings that history into a contemporary setting, combining Italian culinary foundations with Japanese produce, seafood and flavours.
Executive Pastry Chef Andrea Bonaffini adds another dimension through pastry creations inspired by classic Italian techniques and Japanese seasonal ingredients.
Together, the chefs will showcase how global luxury hospitality can use cultural exchange to create locally relevant experiences while preserving culinary heritage.
Exclusive Chef’s Table takes centre stage
The main dining event will be the Four-Hands Chef’s Table at Sky Salon from August 20 to 23.
Located on the hotel’s 37th floor, the experience will feature a nine-course menu served to just 14 guests each evening. The open-kitchen environment and panoramic Osaka views are designed to create an intimate connection between diners and the chefs.
One featured creation, Tonno Tonnato, reinterprets the traditional Piedmontese Vitello Tonnato by replacing veal with Japanese tuna.
The dish combines dry-aged akami tuna tartare, white miso vinaigrette, tonnato sauce, capers, anchovies, Sicilian bergamot, caviar, wild fennel and yuzu.
Another course, Foie Gras Terrine, pairs foie gras with figs from Aoki Farm, balsamic vinegar and aromatic sansho pepper.
The dinner will conclude with Tentazione di Verdure, a dessert first created by Pelosi and Accordi more than 20 years ago in Florence. Its return in Osaka symbolizes both their professional reunion and the evolution of their shared culinary approach.
The Chef’s Table begins at 7 pm and is priced at JPY 25,000 per person for the nine-course menu.
Italian afternoon tea expands the celebration
Jardin will extend the anniversary experience into daytime dining with an Italian-inspired afternoon tea available from August 20 to 31.
The menu combines Bonaffini’s pastry craftsmanship with seasonal savoury creations by Pelosi.
A central attraction will be Maritozzi, the traditional Roman cream-filled bun. The Osaka interpretation combines Madagascar vanilla and white chocolate cream with seasonal Japanese fruits such as melon, peach or fig.
Other sweets include 100% Peca, featuring pecan mousse, praline and contrasting textures, alongside Cioccolate, which layers dark and milk chocolate with cacao nibs and almond sponge.
Savoury selections will include a Lobster Roll Sandwich with musk melon and bisque mayonnaise, as well as Chicken Rillette accompanied by a summer corn tart and spicy sauce.
The afternoon tea will be served from noon until 7 pm, with final seating at 5 pm. It is priced at JPY 12,000 per person and includes a free-flow selection of teas and coffee.
Farine brings Italian pastries to hotel guests
The anniversary programme will also reach Farine, the hotel’s artisanal bakery.
From August 20 to 31, visitors can discover a limited pastry collection combining Italian techniques with Japanese flavours including summer melon, matcha and buckwheat.
A live Maritozzi bar will offer freshly assembled buns filled with vanilla cream and seasonal fruits including melon, peach and fig.
Maritozzi will be priced at JPY 850, while selected pastries will cost JPY 1,500.
Culinary tourism adds value to Osaka hospitality
The second-anniversary celebration highlights how luxury hotels are increasingly using gastronomy to deepen the visitor experience.
For Osaka, already internationally recognized for its food culture, collaborations involving chefs from multiple destinations can add another layer to the city’s culinary tourism appeal.
By combining Italian heritage, Japanese seasonality and cross-border chef collaboration, Four Seasons Hotel Osaka is positioning its anniversary as more than a hotel milestone.
The programme creates a focused culinary journey built around craftsmanship, friendship and cultural exchange, while giving visitors another reason to explore Osaka through its evolving luxury hospitality and dining scene.
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