EXPERIENCE “DINING IN THE CLOUDS” THIS NOVEMBER, WITH THE
LAUNCH OF THE NEW TAVOLA36 AT SWISSÔTEL NANKAI OSAKA
Swissôtel Nankai Osaka’s signature restaurant “Tavola36 Italian Restaurant & Sky Bar”, located on the top floor of the hotel will unveil a completely new look on 6 November, 2010, following a million dollar makeover. Tavola36 will be transformed into Osaka’s latest and most vibrant dining and entertainment venue with an elegant contemporary design that createsan unforgettable “Dining in the Clouds” experience.
The restaurant underwent a soft renovation in 2004 and was since named “Tavola36 Italian Restaurant & Sky Bar”. Since its launch, Tavola36 has been well received by guests who enjoy authentic Italian dishes and exciting cocktails with a breathtaking view of Osaka.
In line with the makeover of the restaurant, Tavola36 is also pleased to bring on board a new head chef, Massimo Curti from Milan, Italy, who brings with him 15 years of international culinary experience. The all-new menu at Tavola36 will feature authentic yet highly innovative dishes that will focus on rousing the “Five Senses”. A full range of drinks together with Italian snacks can also be enjoyed in the bar area, which will provide guests with a distinctly unique atmosphere from the dining area.
The interior of Tavola36 is designed to create distinct moods between the dining and bar areas yet still retaining a congruent modern and luxurious setting, while paying tribute to Osaka with hues of dark purple, unpolished gold and black. The Dining area will be furnished with comfortably laid out tables and sofas overlooking the spectacular view of the city, while the Bar will maintain its oval shape and will be surrounded by coil curtains of varying textures. Strategically placed sofa seats will surround a bottom-lit high table to create a glamorous club atmosphere where guests can gather to unwind. Award-winning Canadian designer, Omer Arbel, has customized a cluster of ecofriendly ceiling lamps resembling stars that add to simulate the theme of “Dining in the Clouds”. A newly created Private Room will be named “Milano” with a map of Milan on the door in celebration of Osaka’s 30th Year Anniversary of Sister City Relations with Milan in 2011.
Head chef Massimo Curti, originally from Milan, Italy has many years of culinary experience in various locations, including London, Monte Carlo, Paris, Milan and Hong Kong. Chef Massimo’s specialty is in Italian and Mediterranean fine dining cuisines. Amongst his portfolio includes being in the opening team of the first concept restaurant created by Dolce & Gabbana “GOLD” in Milan and most recently, serving at the Ritz-Carlton Shenzhen.
The new Tavola36 will be open for lunch, dinner and evening cocktails with completely new menus that creatively incorporate the five senses; Touch、Taste, Hearing, Sight and Smell. For lunch, a variety of Italian cuisines will be served at a newly designed buffet area while guests can choose from an authentic Italian a la carte menu as well as set menus for dinner, presented at Chef Massimo’s open kitchen. In terms of beverages, Tavola36 will offer over 100 kinds of wines exclusively selected by an in-house sommelier. Apart from the wide selection of wines, an original cocktail menu which includes a new signature Tavola36 cocktail "Torre di Pisa" will also be available. A new small classic Italian style snack menu has been designed to complement the new drinks menu.
Nightly live entertainment featuring soothing jazz music will be performed by a selection of International and local artists, with special appearances on Saturday nights.
All-New Tavola36 – Bar Area
All-New Tavola36 – Dining Area
For more information website : http://www.swissotel.com/osaka
Information is provided as a courtesy to users of this website. Though the JNTO endeavors to ensure the information is accurate, users of the information are to act on such using their own judgement and at their own risk. Neither the JNTO nor any holder of copyright to the information shall be held responsible in any way whatsoever for any loss or misunderstanding, either direct or indirect, that is incurred as a result of utilizing the information.