Osaka Royal Hotel (1965) Head Chef Kyuya Tsunehara
In the early Showa era, three chefs—Tahei Kikukawa, who became the first head chef of the Shin-Osaka Hotel; Magojiro Sato; and Kyuya Tsunehara, who laid the foundation for the current culinary style of the RIHGA Royal Hotel—traveled to France to study French cuisine, which was still a rarity in Japan at the time.
There, they mastered authentic techniques.
The uncompromising culinary skills they absorbed and brought back from France became the foundation of everything.
A chef who has undergone overseas training (photo taken in 1995)
They have brought back to Osaka the techniques, philosophy, and aesthetic sensibilities cultivated in the heart of the culinary world—along with the very culture that views “meals as moments that enrich life”—and have continued to develop them here.
“Restaurant Chambord”First Chef André-Louis Vendreux (front row, far right)
A handwritten recipe by the restaurant’s first chef, André-Louis Vendreux
In 1973, the hotel’s signature fine-dining restaurant, “Restaurant Chambord,” opened its doors.
At a time when opportunities to experience authentic French cuisine were still rare in Japan, the hotel welcomed French chef André-Louis Vendreux and has since led the way in Osaka’s French culinary scene.
Among its enduring traditions is the Consommé Double, prepared according to the original recipe established when the restaurant first opened.Passed down from founding chef André-Louis Vendreux, this signature soup is made from carefully extracted stock using a variety of vegetables and beef bones, then slowly simmered to perfection.
The result is a crystal-clear consommé with a rich flavor and a brilliant golden hue—one of RIHGA Royal Hotel’s culinary treasures.
Seafood Pilaf
In 1977, the hotel’s restaurant chefs created Seafood Pilaf, a dish that would go on to become one of RIHGA Royal Hotel’s most beloved culinary traditions.
Generously topped with snow crab claws and leg meat, shrimp, scallops, and clams in their shells, the pilaf delights guests with the harmony between its abundant seafood and fragrant butter rice infused with their rich sweetness and umami.
So popular is the dish that some guests say they stay at the hotel simply to enjoy it. For nearly half a century, Seafood Pilaf has remained a cherished signature specialty and a true representation of “the taste of RIHGA Royal Hotel.”
The skills and passion passed down through generations continue to form the foundation of RIHGA Royal Hotel’s culinary culture today.
The authentic techniques learned in France by the hotel’s pioneering chefs, the philosophy and sense of aesthetics refined by successive generations of culinary masters, and the belief that dining should enrich people’s lives have all been faithfully carried forward by today’s chefs.
While honoring these traditions, they continue to bring fresh perspectives and creativity to their craft. As “The Royal of Cuisine,” RIHGA Royal Hotel remains committed to creating memorable dining experiences that leave a lasting impression on every guest.
