MAISON TATERU YOSHINO2F

  • MAISON TATERU YOSHINO

  • MAISON TATERU YOSHINO

  • MAISON TATERU YOSHINO

"Terroir (Earth) cuisine", blending the best of the earth's bounty into each dish, while harmonizing with nature and the climate.

Number of seats 51seats ※All seats non-smoking
Private rooms 2 private rooms, each accommodating 4 people
We accept these cards VISA / Master / JCB / Amex / Diners / DC / UC / UFJ / NICOS / SAISON
Remarks ・Consumption tax of 10% and service charge of 10% will be separately added.
・Contents of the dishes may change without notice, depending on the availability of ingredients.

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Maison Tateru Yoshino

Maison Tateru Yoshino, a French restaurant nestled on the second floor of ANA Crowne Plaza Osaka, is the proud recipient of a newly-acquired Michelin star. Here, internationally renowned Chef Tateru Yoshino prepares traditional French cuisine incorporating an array of select vegetables to artistically accent each course. Our service team’s attention to detail provides each guest with a memorable dining experience for lunch or dinner. Blending colors of creamy white and gold, interior designer Toshio Nagao creates an elegant and sophisticated space inspired by Chef Yoshino’s native Kikai Island.

Chef TATERU YOSHINO

Chef

Tateru Yoshino, Producer

Traveled to France in 1979 where he trained at a number of French restaurants including "Jamin" in Paris, which, at the time, was under the direction of Joël Robuchon. He opened "Stella Maris" in the vicinity of the Arch of Triumph in 1997. In 2000, he placed first in the "Lièvre à la Royale" competition, judged by elite French gourmets. In 2006, his "Stella Maris" earned one star from Michelin. In 2007, he served as chef de cuisine to the Davos Conference in Switzerland at the request of the French government. He opened "Restaurant Tateru Yoshino" in Ginza, Tokyo in 2008. He earned one star from Michelin in 2009 having been open just one year. In 2010, he was conferred the title of "Chevalier" of the "Ordre du Mérite Agricole" from the French government. He was appointed as director of the Membre de Ordre du Mérite Agricole in 2016. He is known as a pioneer of French cuisine in Japan that, over a 7-year period, earned a Michelin star, counted a sitting US President amongst his guests and introduced the new modern concept of cuisine he calls "Terroir" (of the land)".

Advisor Yuji Tanaka

Advisor

Yuji Tanaka

Mr. Tanaka started his career as a serviceman at the Miyako Hotel Tokyo in 1989. He served as the chef de rang and maître d'hôtel at "Taillevent Robuchon" in Ebisu, Tokyo in 1994. In 1997, he traveled to France where he learned the core essence of service at 3-star Michelin restaurant "Le Taillevent". In 2004, he finished runner-up at the "Coupe Georges Baptiste Internationale", and won the 11th "Maîtres de Service Coupe". In 2012, he was appointed as the general manager of "Restaurant Tateru Yoshino". In 2015, he was conferred the title of "Chevalier" by the Ordre des Coteaux de Champagne. Mr. Tanaka is an authority on service who makes every effort and applies every one of his many experiences and accolades to achieving the pinnacle in service.

LUNCH

LUNCH
11:30a.m. - 2:30p.m.

Average budget | 6,000yen - 7,999yen

MENU

DINNER

DINNER
6:00p.m. - 9:30p.m.

Average budget | 15,000yen - 19,999yen

MENU

WINE

WINE

Average budget | 6,000yen - 7,999yen

MENU

PICK UP

Bresse pigeon cooked in a pig’s bladder

Bresse pigeon cooked in a pig’s bladder

Bresse pigeon cooked in a pig’s bladder is made by French traditional vacuum cooking.
You will enjoy juicy and good-smelling pigeon meat with broth and foie gras albufera sauce.
At a moment the pig’s bladder is open, the smell spreads all around table.
Maitre d’hotel serves it in front of your table
There is an extra charge (for 2 or more persons)
Please note due to seasonality. The menu is subject to change without notice.
We try to obtain the best product at the perfect time.

Menu Rendez-vous  ¥10,000

Menu Rendez-vous ¥10,000

Menu Rendez-vous is a quick course but we have a great selection of dishes
 
Please select each dish from 4 entrées, 5 main courses and 2 desserts
The menu including amuse bouche, organic coffee and small sweets.

Amuse-bouche

Entrée Select among the below
●Fondant of duck foie gras with mugwort jelly
●Tuna and eggplant Mille-feuilles
●Assorted cooked vegetables in season, imaged Monet’s garden
●HAMAGURI(clam)with seaweed flavor and lemon cream

Main course Select among the below
●Steamed KINMEDAI bouillabaisse sauce
●Lightly smoked salmon “Stella Maris” style
●Wagyu fillet steak red wine sauce
●Stuffed pork foot, “Pojarski” style, clams and foie gras
●Roasted lamb with persillade of herbs

Dessert Select among the below
●Cherry “Surprise”
●Watermelon mille-feuilles with salted ice cream

Organic coffee and small sweets
Please note due to seasonality. The menu is subject to change without notice.
We try to obtain the best product at the perfect time.
An additional 8% sales tax and 10% of service charge will be added.

PRIVATE ROOM

Private rooms 2 private rooms, each accommodating 4 people
Private Room Fee Lunch time 3,000 yen / Dinner time 5,000 yen
We accept these cards VISA / Master / JCB / Amex / Diners / DC / UC / UFJ / NICOS / SAISON
Remarks Consumption tax of 8% and service charge of 10% will be separately added.

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PRIVATE ROOM

PRIVATE ROOM

RESTAURANTS

  • Maison Tateru Yoshino
  • Café in the Park
  • Chinese Restaurant Karin
  • Teppanyaki Restaurant Dojima
  • Tankuma Kitamise Kyoto restaurant
  • The Library Bar
  • Lobby Lounge
  • Delicatessen Shop
  • Deep-fried Skewer Cuisine / Shunkashuto

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MAISON TATERU
YOSHINO
2F