Pierre

Freshness is number one with the chef of Pierre, so he focuses on ingredients grown and raised in Japan. The menu only lists the ingredients, encouraging guests to give their imaginations free rein. Japanese seasonings such as mustard and chilli peppers mixed with yuzu zest lend a distinctive accent. French cooking techniques are married with Japanese ingredients, which are then prepared with a light touch. Spellbinding views from the spacious dining room high in a tall building add to the ambience.

Seasonal Japanese Ingredients

• Pierre uniquely combines traditional French cooking techniques with the finest seasonal Japanese ingredients, showcasing a menu that changes throughout the year to reflect the local harvest.

Panoramic Views from the 20th Floor

• Located on the 20th floor of the Intercontinental Hotel, diners at Pierre enjoy sweeping panoramic views of Osaka, making it a perfect spot for romantic dinners or special occasions.

Exclusive Wine Selection

• The restaurant boasts an extensive wine list with around 300 bottles, including rare vintages and boutique selections, enhancing the dining experience with tailored wine pairings for each meal.

Signature Ingredients

• Olive Beef: This is a standout dish featuring slow-roasted Shodoshima beef, renowned for its rich flavor and tenderness. The beef is prepared with a red wine and red pepper sauce, showcasing the restaurant's commitment to high-quality, locally sourced ingredients.
• Red Snapper: Often featured in confit preparations, this fish is celebrated for its delicate texture and flavor, reflecting the restaurant's emphasis on seasonal seafood from Japanese waters.
• Foie Gras Terrine: A classic French delicacy, the foie gras is prepared with precision, highlighting the restaurant's French culinary techniques while using premium ingredients.
• Seasonal Vegetables: The menu changes with the seasons, incorporating fresh, local vegetables that enhance the dishes and provide a taste of Japan's diverse agricultural offerings. Ingredients like bamboo shoots in spring and ayu sweetfish in summer are examples of this seasonal focus.
• Wine Selection: Pierre boasts an extensive wine list, including vintage champagnes and rare Bordeaux, which are carefully paired with the dishes to elevate the dining experience.

Tasting Menus

• Menu Pierre: ¥15,000 (Svc excl. / tax incl.) - 6-Course Menu
• Menu Terroir: ¥10,000 (Svc excl. / tax incl.) - 5-Course Menu

Lunch Options

• Menu Pierre: ¥18,300 ⇒ ¥16,000 (Svc excl. / tax incl.) - 6 Course menu + 1 glass of champagne
• Menu Terroir: ¥13,300 ⇒ ¥11,000 (Svc excl. / tax incl.) - 6 Course menu + 1 glass of champagne

Dinner Options

• Dinner Course: ¥40,000 (Svc excl. / tax incl.) - Special Winemaker's dinner