At "All-Day Dining Remone" in Rihga Royal Hotel Osaka Vinnet Collection (Nakano-shima, Kita-ku, Osaka; General Manager Tomoyuki Yamané), the signature dish of the hotel's new Executive Chef, Mitsuhirō Toyota, "Cold Capellini with Awaji Island Anago in Truffle-Flavored Consommé Jelly," will be available from Wednesday, July 1, 2026, through Monday, August 31, 2026. Left: "Cold Capellini with Awaji Island Anago in Truffle-Flavored Consommé Jelly"; Right: Executive Chef Mitsuhirō Toyota ■ A Refreshing Cold Capellini Dish Celebrating the Summer Delicacy, Anago, Rooted in Hotel Tradition This dish features extremely thin Italian capellini pasta, served floating in a chilled vichyssoise (cold potato soup), topped with delicate, poached anago (conger eel) from Awaji Island known for its rich flavor. The dish is finished with a sauce combining truffle vinaigrette and consommé jelly, creating a visually refreshing presentation. The elegant aroma of truffle complements the light, refreshing taste, making this dish a long-time favorite among guests and a signature creation of Executive Chef Toyota. The gentle acidity of sherry vinegar, subtle sweetness of leeks, and crisp fragrance of garlic chives harmonize beautifully, allowing the delicate yet profound umami of the poached anago to unfold quietly. Every ingredient—including the pasta—comes together in perfect balance, delivering a layered, harmonious flavor with each bite. ■ The Return This Summer: The New Executive Chef's Signature Dish Makes a Comeback "Cold Capellini with Anago" was originally a popular summer menu staple at "Dining & Cafe Natural Garden," a French restaurant that operated at the hotel from 2003 to 2011. The restaurant was known for its dedication to high-quality ingredients and healthy, delicious cuisine. As an innovative initiative, it was the first time the Rihga Royal Hotels group held an internal recruitment to select a chef from across all group properties. Toyota was chosen through a rigorous sele