Japan Showcases World-Class Hotel Gastronomy as Four Seasons Hotel Osaka Unveils Exclusive Anniversary Chef’s Table Afternoon Tea and Pastry Experiences with Culinary Leaders from Bangkok

Luxury hospitality sector in Japan is being highlighted through a major second-anniversary culinary programme at Four Seasons Hotel Osaka. A series of exclusive dining experiences will be presented from 20 to 31 August 2026, bringing together Italian culinary heritage, Japanese seasonal produce and refined hotel craftsmanship.

The anniversary collaboration will be led by Executive Chef Paolo Pelosi of Four Seasons Hotel Osaka. He will be joined by Executive Chef Andrea Accordi and Executive Pastry Chef Andrea Bonaffini from Four Seasons Hotel Bangkok at Chao Phraya River. Through the partnership, a contemporary interpretation of Italian cuisine will be introduced through a four-hands Chef’s Table, a themed afternoon tea and a limited pastry collection.

The programme will also mark a professional reunion between Chef Pelosi and Chef Accordi. Their working relationship was formed in Florence more than two decades ago, when Chef Pelosi’s international career was developed under Chef Accordi’s guidance. Their shared Italian background will now be revisited in Japan, while seasonal ingredients and culinary traditions associated with Osaka will be incorporated into the menus.

Italian Heritage Will Be Reinterpreted Through a Chef’s Table

A nine-course Chef’s Table will be hosted at the Sky Salon from 20 to 23 August 2026. The experience will be staged on the 37th floor of Four Seasons Hotel Osaka, where panoramic views of the city will be provided alongside direct views of the open kitchen.

Only 14 guests will be accommodated during each evening. One seating will be offered at 7 pm, allowing an intimate dining format to be maintained. The experience will be priced at JPY 25,000 per person.

The menu will be shaped by the individual culinary perspectives of Chef Pelosi and Chef Accordi. Italian recipes will be reworked through Japanese ingredients, modern techniques and detailed presentation. The progression of courses will be concluded with a dessert originally created by the chefs during their time together in Florence.

One of the featured dishes will be Tonno Tonnato, which has been developed by Chef Accordi as an interpretation of the Piedmontese classic Vitello Tonnato. Japanese tuna will be used in place of veal. Dry-aged akami tuna will be hand-chopped into tartare, dressed with white miso vinaigrette and covered with a tonnato sauce prepared from slow-cooked tuna belly, capers and anchovies.

Sicilian bergamot, Kristal caviar, wild fennel and yuzu will also be added. Through the dish, Japanese seafood traditions will be recognised while an established Italian recipe will be preserved.

A foie gras terrine by Chef Pelosi will be paired with figs from Aoki Farm, balsamic vinegar and aromatic sansho pepper. The finale, Tentazione di Verdure, will be presented as a modern version of the dessert first created by the two chefs more than 20 years ago.

Bangkok Pastry Expertise Will Shape an Osaka Afternoon Tea

A collaboration afternoon tea will be served at Jardin from 20 to 31 August 2026. Pastries created by Executive Pastry Chef Andrea Bonaffini from Bangkok will be combined with seasonal savoury dishes developed by Chef Pelosi.

The experience will be available from noon until 7 pm, with the last seating being accepted at 5 pm. A price of JPY 12,000 per person will be charged, including a free-flowing selection of teas and coffee.

Italian patisserie techniques will be combined with seasonal produce from Japan. Maritozzi will be placed at the centre of the sweet selection. These Roman cream-filled buns have traditionally been associated with affection and courtship and will be reinterpreted without their original identity being removed.

Madagascar vanilla and white chocolate will be incorporated into the cream. Japanese melon, peach or fig will then be added to create a seasonal finish.

Other desserts will include 100% Peca, in which light pecan mousse will be balanced with praline and a delicate crunchy texture. Cioccolate will also be served, featuring dark and milk chocolate, cacao nibs and almond sponge.

The savoury selection will include a lobster roll sandwich with musk melon and bisque mayonnaise. Chicken rillette will also be served with a summer corn tart and spicy sauce. Through these dishes, Italian inspiration will be blended with ingredients closely connected to the Japanese summer.

Limited Pastries Will Be Offered at Farine

A separate pastry collection will be made available at Farine, the artisanal bakery inside Four Seasons Hotel Osaka. The collection will run from 20 to 31 August 2026 and will allow the collaboration to be experienced outside the formal dining settings.

Italian pastry traditions will be combined with Japanese flavours such as summer melon, matcha and buckwheat. Each pastry will be produced individually, with attention being given to texture, presentation and seasonal balance.

A live Maritozzi bar will also be operated. Buns will be freshly assembled and filled with vanilla cream before melon, peach or fig is added. Maritozzi will be priced at JPY 850, while the other pastries will be offered at JPY 1,500.

The involvement of Chef Bonaffini from Bangkok will extend the collaboration beyond the Chef’s Table and afternoon tea. His pastry work will provide another expression of Italian heritage while locally relevant flavours from Japan are incorporated.

A Second Anniversary Will Be Celebrated Through Culinary Exchange

The anniversary programme has been designed around professional connection, mentorship and creative exchange. Three Italian chefs will be brought together in Osaka, while culinary expertise from Bangkok will be introduced through both savoury and pastry experiences.

At Four Seasons Hotel Osaka, the occasion will be used to demonstrate how luxury hotel gastronomy can be shaped by personal history as well as regional ingredients. Italian traditions will not simply be reproduced. Instead, they will be interpreted through Japanese seasonality, modern craftsmanship and the hospitality standards associated with the Four Seasons brand.

The programme will also reflect the long-standing relationship between Chef Pelosi and Chef Accordi. Their early collaboration in Florence will be revisited through a contemporary menu prepared in Japan, while Chef Bonaffini’s contribution from Bangkok will broaden the creative scope of the celebration.

Through the Chef’s Table, afternoon tea and pastry collection, guests will be offered three distinct ways to experience the collaboration. The second anniversary of Four Seasons Hotel Osaka will therefore be marked not only as a hotel milestone, but also as a carefully developed culinary dialogue between Italy, Japan and Bangkok.

Source- Four Seasons Hotel