Hilton Osaka

Meat lovers rejoice: Tomahawk steak and lamb are on the menu

A wood and charcoal-grilled tomahawk steak. Short ribs or rack of lamb cooked to bring out the natural flavors of the meat and the choice of biting into these cuts with either special spices, red wine sauce, ginger caramel soy sauce, wasabi or Bearnaise sauce. Bread with a crunchy crust and soft inside, along with wine, serve as ideal companions.

That’s just part of the a la carte menu at Hilton Osaka’s Centrum Grill & Wine this spring. Culinary Director Philippe Louis has crafted dishes based on his vast experience cooking all over the world.

The result is an innovative menu that highlights the chef’s skill in using seasonal vegetables in appetizers and fish dishes. Reflecting the theme of spring as the budding season, the dishes are bright and inviting. Baba, a cherry blossom-flavored dessert topped with Champagne, is as easy on the eyes as it is on the palate.

The Tomahawk steak (approximately 1.5 kilograms for sharing) costs ¥17,000, while the lunch course (11:30 a.m. to 2:30 p.m.) with two dishes is priced at ¥3,900 on weekdays and ¥4,500 on weekends and holidays. Dinner (5:30 to 9:30 p.m.) starts at ¥9,500. Prices do not include taxes and service charges.