ZK

One plate brings together squid aglio e olio, a cucumber and courgette sauce, and bottarga. A diner who tried the European-style course at Restaurant ZK called it the meal’s “standout”: the squid’s firm bite met the green-vegetable sauce, while the salty, savoury bottarga brought the flavours into focus. The same course included a fresh-fish insalata served with lemon consommé jelly and salmon roe, followed by fish poêlé. The diner described the latter as crisp-skinned, with moist flesh, a spring-onion salsa verde and a touch of tomato acidity. The seafood changes character from one course to the next, making the progression of the meal as appealing as the pasta itself.

At another European-style dinner, a diner reported sea bream poêlé with a hazelnut-scented beurre noisette, followed by roasted Japanese beef loin with mushroom cream sauce. A starter of seared bonito with a soft-cooked egg and bottarga, and a cassata with pistachio and chestnut, also made an impression. The courses invite diners to notice how the sauces pair with the fish and meat, as well as how the meal finishes with dessert.

Lunch reviews mention the smooth texture of the vichyssoise, chewy focaccia, and tender roast beef served with gravy. The dishes vary with the season and the course chosen, but lunch can take diners from starters and soup through a main course to dessert.

Alongside European-style cooking, guests can choose Japanese cuisine or teppanyaki. The reservation information lists Japanese and European-style cuisine together as options that can be chosen separately, while teppanyaki is booked as a counter-seat experience. If you have a particular meal in mind, checking the course and seating details when making a reservation may help you choose.

Restaurant ZK is on the 57th floor of Osaka Marriott Miyako Hotel. Some diners have written about looking out over Osaka from a window seat at lunch or enjoying the evening view. It is an option for a meal where the choice of course and the outlook both matter.