VELROSIER

The interior’s keynote black bespeaks modern dining; the cuisine, modern Chinese with further innovations, confirms the impression. The concept of Chinese-French fusion cuisine adds uniqueness, exemplified by the foie gras sandwiched between two thin, crisp wafers redolent with Shaoxing wine. Use of decompression cooking and liquid nitrogen ensure that ingredients retain all their flavour. Advanced methods give rise to new directions in cuisine.

Innovative 'Add On' Cooking Philosophy

• Chef Yuji Iwasaki employs a unique cooking method called "add on," which focuses on combining seasonal ingredients to create new and unexpected flavors, rather than simply enhancing existing ones.

Two Michelin Stars Recognition

• VELROSIER is recognized as Kansai's first Chinese restaurant to earn two Michelin stars, highlighting its exceptional culinary achievements and innovative approach to Chinese gastronomy.

Seasonal and Curated Menus

• The restaurant offers a reservation-only dining experience with menus that change monthly, allowing guests to enjoy dishes that reflect the current season and the freshest ingredients available.

Signature Ingredients

• Seasonal ingredients: VELROSIER emphasizes the use of fresh, seasonal ingredients that change monthly, allowing the dishes to reflect the essence of each season and ensuring the highest quality and flavor.
• Fish: The restaurant is particularly noted for its careful selection of fish, which is integral to many of its dishes, showcasing the chef's expertise in Chinese gastronomy and the delicate preparation methods that enhance the natural flavors.
• Shaoxing wine: This traditional Chinese rice wine is featured in various dishes and pairings, adding depth and complexity to the flavors, and is sourced from reputable producers to ensure authenticity.
• Chinese teas: A curated selection of Chinese teas complements the dining experience, highlighting the restaurant's commitment to traditional Chinese dining culture and enhancing the overall flavor profile of the meals.