Spring hot cherry blossom buffet by Hotel Intercontinental Tokyo Bay “Hanami Bento”
At Hotel Intercontinental Tokyo Bay (Location: 1- 16 2 Kaigan, Minato-ku), from Friday, February 28, 2020 to Thursday, April 23, we have prepared “Spring Ranman Hanami Buffet” that can be enjoyed without worrying about the weather, in the image of “Hanami Bento” to be enjoyed under cherry blossoms in full bloom at Chef’s Live Kitchen.
We have prepared a menu based on the image of “Hanami Bento” which is eaten under cherry blossoms in full bloom in this season when many places in Japan turn pink and become beautiful. We prepare delicious and colorful dishes for your eyes, such as dango-style appetizers decorated with colorful vegetable puree, fresh salads arranged in layers like chirashi sushi, quiche and pasta made with plenty of spring vegetables. As a live performance menu unique to Chef’s Live Kitchen, we recommend “Hot Cheese Duck Short Ribs” which is cooked right in front of you by the chef, Takenoko takikomi gohan “Freshly Grilled Rib Roast Steak” which is topped with freshly roasted and fragrant beef, and “Young Chicken Galantines Topped with Foie Gras” which are served as a time service. The standard roast beef, sushi made by the chef and freshly fried tempura are also must-try.
With a concept of “Healthy Beauty Fresh”, there are about 50 kinds of menu items on which you can enjoy a good time with your friends.
[Duration] Friday, February 28, 2020 – Thursday, April 23
[Location] Chef’s Live Kitchen/3F
[Inquiry/reservation] Tel : 03-5404-2246 (direct)
[rate] * Tax and service charge 13% extra * Last order is 15 minutes before closing time.
Lunch buffet (11: 00 ~ 14: 30)
Weekdays Adult ¥3,725 Children ¥1,991
Weekend/holiday Adult ¥4,201 Children ¥2,251
Dinner buffet (17: 30 ~ 22: 00):
Weekdays Adult ¥5,430 Children ¥2,857
Weekends/holidays Adult ¥5,986 Children ¥3,117
[Menu contents of Spring Ranman Hanami Buffet]
*The menu without descriptions of lunch and dinner is served for lunch and dinner.
*Ingredients and production areas may change depending on the availability.
・Collagen-rich spring vegetable and potato pie soup
・Lunch: Crispy chicken
・Dinner: Hot Cheese Duck Short Ribs/Roast Beef (Fondoveau sauce, Japanese style sauce, lettuce, chopped wasabi, 4 kinds of salt)
・Seafood & Mochi Barley, Quinoa, Couscous Salad Chirashi Style
・Chilled pork shabu-shabu served with seaweed noodles
・Saladaniso style with plenty of spring vegetables
・Spring Cabbage and Steamed Chicken Salad with Mum Dressing
・”Vegetables to drink”
・Green peas flan and spring onion mousse
・Ehime “Haruka” and Duck Breast Meat with Smoked Petit Leaf
・Seared bonito with seasonal vegetables
・Herb cream cheese wrapped in crepe
・Rice Flour Dumplings and Colorful Purée with Meat Miso
・Marinated Dry-cured Ham, Cheese and Olives
・Quiche full of spring
・Spinach Gnocchi and Colorful Potato Gratin
・Seafood Mousse with Cherry Blossom Butter Sauce
・Spanish Mackerel Marinated in Shio-Koji (Salted Rice Malt) Poele with Marinated Kinome Miso Hollandaise Sauce
・Pork Belly Grilled with Orange Honey
・Cream stew of veal with whole-grain mustard flavor
・Tuna, sea bream, fin, salmon, squid, shrimp (Only tuna, salmon and squid are served for lunch.)
・Shrimp, Japanese spear, yam, bamboo shoot, rape blossoms
Rice, Noodles, etc.
・Garlic Flavored Pasta with Whitebait and Spring Vegetables in a Cheese Case (Lunch only)
・Bamboo shoot rice with broiled beef (Dinner only)
Soup (Lunch only)
Curry (Lunch only/Daily special)
・Beef Tendon Curry/Thai-style Green Curry/Soup Curry
Ice Cream: Vanilla/Chocolate/Strawberry Sherbet/Matcha Green Tea
Berine: Strawberry Panna Cotta/Strawberry Mousse/Strawberry Custard
Gateau: Crafti/Creme Dange/Souffle Fromage/Apple Tart
<<Time Service>> ※ Weekdays only
・Lunch: Rib Roast Freshly Grilled Steak
・Dinner: Young Chicken Galantine with Foie Gras