“Experience the natural flavors of each ingredient.” that is to say
this is what we are trying to achieve as our goal

At Hotel Nikko Kansai Airport, we have established our own original “Self-regulatory standard guidelines (*)” regarding food additives. So that we can satisfy these self-regulatory standards, from December 2017 we started adding an original symbol for all relevant dishes.
(*) In order to keep it short we have selected 55 types of food additives.

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In 2015 we launched an initiative to realize both safety and peace of mind.

Hotel Nikko Kansai Airport wishes to offer “a guarantee of safety and peace of mind in terms of how the hotel operates” for our many guests who visit from abroad, and as such in 2015 we changed our splittable (wood) chopsticks, toothpicks, lacquer ware, and other kitchenware to Made in Japan products. In addition, since 2016 all of our restaurants have served up only vegetables that have been 100% grown domestically (*100% domestically produced vegetables are used as primary ingredients).

2015

Splittable (wood) chopsticks, toothpicks

Splittable (wood) chopsticks, toothpicks, lacquer ware, and other kitchenware All have been changed to Made in Japan products.

2016

100% domestically produced

All of our restaurants serve up vegetables that have been 100% domestically produced.
(*100% domestically produced vegetables are used as primary ingredients)

We believe in the concept of directly interacting with producers all across Japan. In practical terms this means...

Okuda Gold Farm Co., Ltd President Mr. Okuda

Okuda Gold Farm Co., Ltd President Mr. Okuda

We have walked the long walks and traveled as much as we can to visit producers at their actual locations; we have talked directly with them and arranged for ingredients carefully selected by the hotel to be delivered in the best possible condition. In addition, we listen to their thoughts about the ingredients, and by developing our dishes using ingredients, which have been selected after talking with producers; we have learned the taste of real food which is rich with nutrients from the earth. These delicious ingredients do not have any artificial flavors, colors, or preservatives. By making full use of their own original tastiness we arrived at the concept of serving up the most delicious cooking possible.

Iio Jozo Co.,Ltd  Fourth and fifth Generation Head of Family  Mr. Iio (center of photo)

Iio Jozo Co.,Ltd
Fourth and fifth Generation Head of Family Mr. Iio (center of photo)

Senshu-Agri Co., Ltd (vegetable harvest scene)

Senshu-Agri Co., Ltd (vegetable harvest scene)

Hattori Tea Farm Co., Ltd. (Uji tea harvest scene)

Hattori Tea Farm Co., Ltd. (Uji tea harvest scene)

Yamatsu Tsujita Co,. Ltd. President Mr. Tsujita

Yamatsu Tsujita Co,. Ltd. President Mr. Tsujita

More than natural!
Our own original guidelines (the Hotel’s self-regulatory standards)

In the food additives, which are recognized as being in use by current national laws, there are additives which emphasize the taste and color that some ingredients naturally have, and so by listing these food additives the hotel created its own self-regulatory standard guidelines. So that we can meet these self-regulatory standards, from December 2017 we started adding an original symbol for all relevant dishes.

original symbol for all relevant dishes

Regarding our initiatives in our restaurants

All-Day Dining The Brasserie

Every day at breakfast we serve up a buffet with a wide range of cooking using carefully selected ingredients that are both safe and offer peace of mind, the fusion dishes can be enjoyed by both the young and the old, and our guests from abroad. In order to enable guests to fully enjoy eating a true Osakan breakfast from “the Kitchen of the Nation” (a nickname for Osaka), we have focused our efforts on reducing food additives. Please enjoy our delicious breakfast which is second to none and can’t be experienced at any other hotel.

Hanazato

Depending on the cooking technique, the tastiness, flavor, and color of natural ingredients can be sublimated into the cooking, and this is the real heart and soul of Japanese cuisine. So that we can impart this experience to our guests from all around the world we have achieved a certain standard in all our dishes, including both a la carte and washoku (traditional Japanese food) course dinners, of avoiding the use of food additives (excluded additives are based on our own self-regulatory standard guidelines) which is difficult to achieve in normal circumstances.

Chinese Restaurant Toh-Lee

It is said that Chinese cuisine, which over many years has required something to emphasize the taste, texture and color, is an expensive food which is outstanding in regards to the additive content (as a percentage) of its seasoning. At our hotel we returned once more to a blank page of traditional cooking recipes, in particular washoku (traditional Japanese food) recipes, and created additive free basic seasonings which draw out an ingredient’s flavor. This allowed us to steadily expand our a la carte menu and course dinners, which could be described as breaking new ground in Chinese cuisine.

Through these initiatives we have made the achievement of avoiding the use of food additives in more than 80% of our dishes in all three of our restaurants (excluding certain additives as per our own self-regulatory standard guidelines), and in particular we have achieved the elimination of all additives across the menus at our Japanese cuisine restaurant Hanazato.
As we are a hotel in Kansai International Airport which is open to the world and the future, we want to use food ingredients which have been carefully selected from throughout Kinki (region around Osaka, Kyoto, Nara otherwise known as Kansai), and the local area of Senshu, for our international guests. So that through the imagination and creativity of each of our restaurant’s chefs we can deliver an experience of Japanese culture and food, which is both safe and offers peace of mind.