Gastronomy is a key aspect of the Hungarian Pavilion’s objectives. The connection between Hungarian and Japanese cultures is significantly reflected in their culinary traditions and dining experiences, which hold as much importance for the Japanese as they do for Hungarians.

On the first floor of the Pavilion, visitors will find a bistro-style restaurant offering traditional Hungarian dishes and authentic flavors. Guests can enjoy a high-quality culinary experience, enhanced by dishes made from traditional Hungarian ingredients, complemented by premium Hungarian wines and spritzers made from them.

Introduction

Zoltán Vidák

Chef

The Hungarian Pavilion’s restaurant, Miska Kitchen Bar, is managed by Zoltán Vidák. The chef arrives in Osaka with nearly 40 years of kitchen experience to bring Hungarian flavors to the Far East and introduce Expo visitors to authentic local dishes. Traditional Hungarian cuisine has been defining for Zoltán Vidák throughout his professional career; he favors classic execution but likes to add color to his dishes by applying contemporary solutions. Over the years, his work has been influenced by Mediterranean cuisine and Asian flavors, drawing inspiration from which he has refined and refreshed his usual execution from time to time. He has not only utilized his knowledge in renowned restaurants but has also left his mark on the professional knowledge of the next generation as an instructor.

Next to our restaurant, there will also be a wine bar where guests can taste the best wines from Hungarian regions.

Guests can enjoy our wines either pure or get to know the Hungarian fashion. We sometimes like to soften the strength of our wines with soda water, which was invented by Ányos Jedlik. The combination of wine and soda water created our drink called “fröccs” (spritzer), which now exists in many versions.