Japan’s Four Seasons Hotel Osaka Marks Second Anniversary with Italian-Japanese Culinary Celebration Featuring Exclusive Menus and Artisan Pastry Creations

Celebrations for the two-year anniversary of Four Seasons Hotel Osaka include a collaboration between the cuisines of Italy, Japanese cooking technique, and the philosophy of utilizing seasonal ingredients. The unique event will be held from August 20 to August 31, 2026, and will involve a variety of dining experiences presented by top chefs from both Four Seasons Hotel Osaka and Four Seasons Hotel Bangkok at Chao Phraya River.

This event will present the creativity of the Executive Chef Paolo Pelosi, Executive Chef Andrea Accordi, and Executive Pastry Chef Andrea Bonaffini in a choice of experiences including the Chef’s Table, afternoon tea and artisanal pastry collection. The collaboration is characterized by the connection between Italian culinary traditions and the philosophy of Japanese ingredients in which the role of craftsmanship, precision, and respect for nature is paramount. At the same time, this event will be a reunion of the two Chefs, who started their professional career together in Florence more than two decades ago.

Italian Heritage Meets Japanese Seasonality Through Four Seasons Culinary Excellence

The anniversary programme reflects the international character of Four Seasons Hotels and Resorts, bringing together culinary expertise from different destinations while celebrating local flavours. The collaboration has been designed around the idea of cultural exchange, allowing Italian cooking traditions to be presented through the lens of Japan’s exceptional seasonal produce. Chef Paolo Pelosi’s culinary journey was shaped during his early career under the mentorship of Chef Andrea Accordi in Florence. Their reunion in Osaka represents the continuation of a relationship built through shared passion, creativity and dedication to culinary excellence.

The collaboration is further strengthened by the participation of Executive Pastry Chef Andrea Bonaffini from Four Seasons Hotel Bangkok at Chao Phraya River, whose creations combine classic Italian pastry methods with contemporary interpretations and Japanese-inspired elements. The event will allow guests to experience how Italian cuisine in Japan can evolve through carefully selected ingredients, innovative techniques and a deep appreciation for both cultures.

Exclusive Four-Hands Chef’s Table Brings Florence Inspiration to Osaka

The highlight of the anniversary celebration will be the Four-Hands Chef’s Table at Sky Salon, taking place from 20 to 23 August 2026. The exclusive nine-course dining experience will be hosted on the hotel’s 37th-floor Sky Salon, offering guests panoramic views of Osaka alongside an open kitchen setting. Limited to only 14 guests per evening, the intimate dining experience has been designed to create a closer connection between chefs and diners. Each course will reflect the individual perspectives of Chef Paolo Pelosi and Chef Andrea Accordi while showcasing the shared influences that have shaped their culinary careers.

Among the featured creations will be Tonno Tonnato, Chef Andrea’s interpretation of the traditional Piedmontese Vitello Tonnato. The dish replaces veal with Japanese tuna, combining dry-aged akami tuna tartare with white miso vinaigrette, tonnato sauce, capers, anchovies, Sicilian bergamot, Kristal caviar, wild fennel and yuzu. The creation demonstrates a balance between Italian culinary identity and Japan’s world-renowned seafood culture, highlighting how traditional recipes can be transformed through regional ingredients. Another featured dish, Foie Gras Terrine, will showcase Chef Paolo’s approach by pairing foie gras with figs sourced from Aoki Farm, balsamic vinegar and aromatic sansho pepper.

The menu will conclude with Tentazione di Verdure, a dessert originally created by Chef Paolo and Chef Andrea more than 20 years ago in Florence. The reinterpretation reflects their long-standing friendship and the evolution of their shared culinary philosophy. The Chef’s Table will be available at Sky Salon from 20 to 23 August 2026 at 7 pm, with the nine-course menu priced at JPY 25,000 per person.

Italian Afternoon Tea Experience Highlights Seasonal Japanese Ingredients

Alongside the Chef’s Table, Jardin at Four Seasons Hotel Osaka will introduce a limited-time Italian-inspired afternoon tea experience from 20 to 31 August 2026. The experience will combine pastry creations by Executive Pastry Chef Andrea Bonaffini with seasonal savoury dishes developed by Chef Paolo Pelosi. The menu has been designed to showcase the harmony between traditional Italian patisserie and Japan’s seasonal harvest. One of the centrepieces will be Chef Andrea’s interpretation of Maritozzi, the iconic Roman cream-filled buns traditionally associated with Italian culture and celebration. The pastry will feature Madagascar vanilla and white chocolate cream combined with Japanese seasonal fruits, including melon, peach or fig.

Other dessert selections will include 100% Peca, a pecan mousse creation featuring praline and delicate textures, as well as Cioccolate, a layered chocolate dessert incorporating dark chocolate, milk chocolate, cacao nibs and almond sponge. The savoury menu will highlight seasonal Japanese ingredients through dishes such as the Lobster Roll Sandwich with musk melon and bisque mayonnaise and the Chicken Rillette with summer corn tart and spicy sauce. The afternoon tea experience will be available at Jardin from noon to 7 pm, with the final seating at 5 pm. The price will be JPY 12,000 per person, including a free-flow selection of fine teas and coffee.

Farine Bakery Introduces Italian Pastry Collection With Japanese Flavours

The anniversary celebrations will also extend to Farine, the hotel’s artisanal bakery, where guests will be able to discover a limited pastry collection created by Executive Pastry Chef Andrea Bonaffini. The collection will combine classic Italian pastry craftsmanship with Japanese flavours, incorporating ingredients such as summer melon, matcha and buckwheat.

A key attraction will be the live Maritozzi bar, where freshly prepared buns will be filled with vanilla cream and seasonal Japanese fruits including melon, peach and fig. The pastry collection will be available from 20 to 31 August 2026 at Farine. Maritozzi will be priced at JPY 850, while selected pastries will be available for JPY 1,500.

Four Seasons Hotel Osaka Strengthens Global Culinary Identity Through Collaboration

The anniversary celebration at Four Seasons Hotel Osaka marks another step towards developing unique hospitality services through international partnership and local involvement. In particular, the combination of chefs working at the hotel in Osaka and at the hotel in Bangkok is a vivid illustration of how luxury hospitality services, Italian cuisine and Japanese seasonal products can be combined in order to provide unforgettable dining experience.

The partnership between Chef Paolo Pelosi, Chef Andrea Accordi and Chef Andrea Bonaffini is a reflection of further development of global cuisine when tradition and innovation coexist. With the help of the anniversary program, Four Seasons Hotel Osaka is providing its customers with a unique culinary journey based on the principles of friendship, craftsmanship and exceptional hospitality.

Image Source: Four Seasons