To celebrate its 30th anniversary, Hotel New Otani Osaka will host "PERFECT Gourmet & SATSUKI Sweets GOURNERGY 2016" from August 11th to 14th, bringing together the finest meats and sweets from renowned restaurants.

For this event, the "Five Delicious Cheers" will be formed, featuring Haruka Koishihara, a competitive foodie and TV writer/scriptwriter who created Kumamon, along with Kundo Koyama. These leading figures from their respective fields will offer menus crafted with their years of experience, wisdom, and five senses.

Haruka Koishihara will create "The Osaka Sauce Yakisoba," a combination of noodles from Asakusa's Kaikaro and Osaka's additive-free Hermes sauce, while Kundo Koyama will produce the "Kumamon Bowl," an "All Kumamoto Prefecture" bowl featuring Kumamoto Akagyu beef seasoned with tomato sukiyaki. The five-course menu includes the "Nikuuni Mille-feuille" by gourmet entertainer Foreigner Debu Hasshi, a mille-feuille featuring seared Tamura beef and horseradish rice; the "Ozaki Beef Double Burger" by Yabu Shintaro, PR Director of the West Japan Hamburger Association; and the "Inazuma Mapo" by Hongo Yoshihiro, a mapo tofu expert who serves over 100 meals a year. Also featured will be the legendary members-only gyoza restaurant "Tan Gyoen," where celebrities and charismatic chefs from all walks of life wait for reservations. Ken Watanabe of the comedy duo Unjash said, "This is the place foodies most often ask me to take them to!" Two types of gyoza will be served, based on the book "How to Make Gyoza" by restaurant owner Paradise Yamamoto, which topped Amazon's best-selling ethnic/Asian cookbook rankings. The "Lamb Cilantro Gyoza" combines cilantro and healthy rum, accented with cumin seeds hidden in the filling. The "Banana Mango Gyoza Fritters," available only in the evening, are a sweet gyoza made for the first time this year, wrapped in popular mango and banana and deep-fried. Trader Vic's, a restaurant originating from the American West Coast, will also be participating, offering dishes such as its signature BBQ spare ribs, tom yum goong, and mie goreng. Pierre Hermé, winner of the World's Best Pastry Chef Award, will be serving his specialty macarons and bonbons, as well as the world premiere of the "Mahogany Soft Serve Ice Cream." Patisserie Satsuki will also be introducing its Super Series and Extra Super Series. Applications for the "Early Bird Special," limited to 20 groups per day, will begin on July 20th, offering a 2,000 yen discount on the adult price.