T+L's Hotel Review of Patina Osaka in Japan

"A ground-floor, seasonally driven restaurant built around the Japanese idea of 72 microseasons, focusing on produce sourced from the hotel’s urban garden and nearby organic farms. The menu shifts frequently—often changing every few days—and highlights precise, low‑waste techniques such as fermenting, pickling, and repurposing leaves and peels (lemon leaf oils, onion‑skin wafers). Dishes mentioned include delicately prepared fennel with sea bream and risotto of house‑fermented lemon koji rice with garden peas; oysters wrapped in fermented cherry‑blossom leaves; and workshops and hands‑on experiences like fermentation classes and soba lunches that connect diners to the kitchen’s ethos." - Travel + Leisure Editors