Four Seasons Hotel Osaka Marks Second Anniversary with Contemporary Italian Culinary Collaboration

Four Seasons Hotel Osaka celebrates its second anniversary with a culinary collaboration that brings together Italian heritage, Japanese seasonality and considered craftsmanship.

From August 20 to 31, 2026, guests can discover a contemporary expression of Italian cuisine spanning an intimate Chef's Table, afternoon tea and pastry collection, shaped by Executive Chef Paolo Pelosi of Osaka together with Executive Chef Andrea Accordi and Executive Pastry Chef Andrea Bonaffini from Four Seasons Hotel Bangkok at Chao Phraya River.

Reflecting the spirit of connection that inspires Four Seasons, the collaboration marks a reunion for Chef Paolo and Chef Andrea Accordi, who first worked together in Florence over two decades ago. Chef Paolo began his global career under the guidance of Chef Andrea, whose mentorship helped shape the foundations of his craft. Now, the two friends reunite in Osaka to celebrate their shared heritage through fresh perspectives. Executive Pastry Chef Andrea Bonaffini joins from Bangkok, rounding out the event with pastries rooted in Italian tradition.

“We are delighted to welcome our colleagues from Bangkok for this milestone,” says Chef Paolo. “Together, we explore a style of Italian cuisine that honours our roots while embracing the seasons of Japan. Reuniting with Chef Andrea Accordi after so many years makes the experience especially meaningful for me.”

“Cooking is all about sharing, and that’s what makes this collaboration so special. It’s a chance to create a taste of Italy in Osaka while celebrating the incredible ingredients and hospitality that Japan is known for. I hope our guests enjoy the journey as much as we’ve enjoyed creating it,” says Chef Andrea Accordi.

Four-Hands Chef’s Table at Sky Salon

From Florence to Osaka: A Timeless Italian Culinary Experience

Over three evenings, the 37th-floor Sky Salon becomes the setting for a nine-course Chef’s Table by Chef Paolo Pelosi and Chef Andrea Accordi. The table is laid for just 14 guests, with sweeping vistas of Osaka on one side and an open kitchen on the other, offering a closer view of the journey behind each course. The menu moves between the distinct culinary viewpoints of both chefs, concluding with a collaborative dessert reflecting their shared history.

Highlights include:

• Tonno Tonnato: This signature dish from Chef Andrea reimagines Vitello Tonnato, the Piedmont classic, through the versatility of Japanese tuna. Dry-aged akami tuna is hand-chopped into a delicate tartare, dressed with white miso vinaigrette and topped with a silky tonnato sauce of slow-cooked tuna belly, capers and anchovies. Touches of Sicilian bergamot, Kristal caviar, wild fennel and yuzu complete a composition that celebrates tuna in both its raw and cooked forms – a perspective guided by Chef Andrea’s deep respect for Japanese seafood traditions.
• Foie Gras Terrine: Chef Paolo pairs rich foie gras with figs from Aoki Farm, balsamic vinegar and fragrant sansho pepper.
• Tentazione di Verdure: First created by Chef Paolo and Chef Andrea more than 20 years ago in Florence – and now reinterpreted for today’s guests. A fitting finale to the night, this dessert reflects a friendship that has evolved across continents and decades.

Details:

• Date: August 20 to 23, 2026
  
• Time: 7 pm (one seating per night)
  
• Location: Sky Salon
  
• Price: JPY 25,000 per person (nine-course menu)

Collaboration Afternoon Tea at Jardin

Italian Tradition Meets Japan's Seasonal Bounty

At Jardin, a limited-time afternoon tea pairs pastry by Executive Pastry Chef Andrea Bonaffini with seasonal savouries by Chef Paolo, merging Italian patisserie and Japanese produce into a refined daytime ritual.

Taking centre stage are Chef Andrea’s Maritozzi, the Roman cream-filled buns traditionally associated with love and courtship. “The Maritozzo isn’t just a pastry, it’s a piece of Italian history. My aim was to reinterpret this classic without changing its identity,” says Chef Andrea, who adds a touch of Madagascar vanilla and white chocolate to the cream for silky depth before layering in the freshness of renowned Japanese fruits – melon, peach or fig.

Other sweet highlights include the 100% Peca, a light pecan mousse balanced with praline and delicate crunch, and Cioccolate, layered with dark and milk chocolate, cacao nibs and almond sponge.

Chef Paolo’s savoury creations carry the brightness of the season, such as the Lobster Roll Sandwich with musk melon and bisque mayonnaise and the Chicken Rillette with summer corn tart and spicy sauce.

Details:

• Date: August 20 to 31, 2026
  
• Time: noon to 7:00 pm (last seating 5:00 pm)
  
• Location: Jardin
  
• Price: JPY 12,000 per person (includes free-flow selection of fine teas and coffee)

Limited Pastry Collection at Farine

A Taste of Italian Tradition at Farine

Guests can also discover a collection of individually crafted pastries at Farine, the hotel’s artisanal bakery. Pastry Chef Andrea Bonaffini blends Italian traditions with Japanese flavours like summer melon, matcha and buckwheat. A live Maritozzi bar offers freshly assembled buns filled with vanilla cream and melon, peach or fig.

Details:

• Date: August 20 to 31, 2026
  
• Location: Farine
• Price: Maritozzi JPY 850, Pastries JPY 1,500

In celebration of its second anniversary, Four Seasons Hotel Osaka invites guests to experience an exceptional style of Italian cuisine – shaped by a dialogue between heritage and innovation, Italy and Japan, mentor and mentee. Three Italian chefs unite in Osaka, unveiling a selection of signature creations crafted exclusively for the occasion.