Hotel InterContinental Tokyo Bay offers a sweets buffet featuring strawberry desserts decorated with Easter-themed motifs from March 19 to May 12.
As the third installment of the “Strawberry Fair,” the buffet is themed around a picnic in a strawberry garden. It features a Crème d’Anjou inspired by rabbits jumping into burrows, strawberry panna cotta, mango pudding with spring-like green and yellow hues, Greek yogurt blancmange served in egg-shell-like dishes, and chocolate bergamot verrines. On weekdays, a rich pistachio cream with Amaretto and a sweet-sour strawberry marriage can be enjoyed with a Napoleon pie. The customization corner offers Amaou soft serve ice cream with a variety of toppings.
The venue is “Chef’s Live Kitchen.” The buffet runs from 3:00 PM to 4:45 PM, with last orders at 4:30 PM. Prices are 4,510 yen for adults and 2,200 yen for children on weekdays, including tax but excluding service charges.
