Yokohama Grand Intercontinental Hotel will host “Barbecue Terrace 2026,” where guests can enjoy barbecue on an open-air terrace facing the sea, on weekends and holidays only from March 20 to June 28.
For appetizers, the hotel will offer a spicy mala salad with seafood and spring vegetables, salami, and pickled daikon radish and tomatoes. For the barbecue, which guests grill themselves, the menu includes chicken thigh marinated in gochujang, seafood such as clams in the shell and prawns with heads, rice balls made with the Japanese “Fusakogane” rice wrapped in domestic beef and served with a soft-boiled hot spring egg, cheese fondue and garlic toast served in a skillet, and vegetables such as okra, spring cabbage, bell peppers, and pumpkin. Drinks include alcoholic beverages such as beer and whisky, as well as non-alcoholic beer, each priced at 1,200 yen, and soft drinks priced at 1,000 yen each. The barbecue set is priced at 5,500 yen, tax and service charge included.
The venue is the outdoor terrace on the first floor. The event is limited to two-hour seatings between 11:30 a.m. and 3:30 p.m., with the last entry at 1:30 p.m. Reservations are required by 6:00 p.m. on the previous day. There are 100 seats available, all non-smoking.
