Michelin-listed Kitashinchi 'Inaya' comes to the golf course! Amanosan Country Club launches limited-time collaboration menu 'Chilled Beef Shigureni Udon'!

Amanosan Country Club, a golf course operated by Daiwa Kaihatsu Kanko Co., Ltd. (Headquarters: 906-2 Amano-cho, Kawachinagano City, Osaka; President: Hiroaki Iyama), will offer a special menu for one month only in June 2026 in collaboration with the Michelin-listed restaurant 'Inaya.'

Background of the Collaboration: 'Japanese Cuisine to be Enjoyed with All Five Senses' at the Golf Course 'Inaya' is a renowned restaurant listed in the Michelin Guide, known for its concept of 'Japanese cuisine enjoyed with all five senses,' blending traditional Japanese techniques with a playful spirit. Amanosan Country Club prioritizes creating experiences that make guests want to return, and as part of this, they are bringing the exquisite flavors that captivate gourmets in Kitashinchi to the golf course for a limited time.

Product Overview: 'Chilled Beef Shigureni Udon' steeped in tradition This collaboration features a special udon dish using 'Beef Shigureni,' a signature item served as a 'finishing dish' since Inaya's opening and highly popular among regulars.

Message from the Owner of 'Inaya' 'I feel this collaboration is a wonderful opportunity for more people to know and taste the cuisine of Inaya. The Beef Shigureni we are offering is a dish I have been confident in since the beginning, loved by our regulars. I intend to continue striving for higher levels of excellence. Please enjoy the taste recognized by Michelin at the golf course.' (Owner: Keiki Inaya)

About 'Inaya' A Japanese restaurant located in Kitashinchi, Osaka. It is highly regarded for its unique, playful take on traditional Japanese cuisine and is listed in the Michelin Guide. It is currently one of the most exciting restaurants attracting gourmets from both Japan and abroad.

Making 'Golf Course Dining' More Exciting: The Challenge of Amanosan Country Club Most golf course restaurants in Japan are outsourced for efficiency. Only 20-30% operate their own kitchens and employ their own staff. However, our club has chosen the path of in-house operation. Amidst rising prices and market changes, we prioritize 'surprise and satisfaction' over mere efficiency. We aim to provide 'experiential value' where the meal itself becomes a purpose for visiting.

＜Initiatives made possible by in-house operation＞ ⚪︎ Unique 'Champion Menu' development: A joint project with club tournament winners, spending 1-2 months on tasting and refinement, incorporating the winners' life stories and passion for golf into the menu. ⚪︎ Collaborations with 'Famous Queue-forming Restaurants': We actively partner with renowned shops beyond genre boundaries, such as the ramen shop 'Minamen,' 'Chibo' (yakisoba), 'Boston' (hamburg steak), and 'SABAR' (mackerel), bringing flavors that would normally require traveling to the city to the golf course.