Osaka Royal Hotel (1965) Head Chef Kyuya Tsunehara
The Royal of Cuisine
Over the years, we came to be known as “The Royal of Cuisine,” earning a reputation for exceptional dining. At the heart of it all lies the passion of generations of culinary artisans—a passion carried forward for 90 years without interruption.
In the early Showa era, when French cuisine was still unfamiliar in Japan, three chefs traveled to France ahead of the opening of the Shin-Osaka Hotel: Taihei Kikukawa, its first Executive Chef; Magojiro Sato; and Kyuya Tsunehara, whose work became the foundation of the RIHGA Royal Hotel’s culinary heritage. The uncompromising techniques they brought back from France laid the foundation for our cuisine today.
A chef who has undergone overseas training (photo taken in 1995)
Bringing the World to Osaka
Since then, this spirit has been passed down uninterrupted, and to date, more than 100 chefs have honed their skills throughout Europe, including France.
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
The Birth of Restaurant Chambord
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
A Taste to Remember
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.”
Today, guests can still savor this beloved signature dish à la carte at All Day Dining REMONE.
Carrying Tradition Forward
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.
