InterContinental Tokyo Bay will host the “Spring Hokkaido Fair” from April 9 to June 30.
Seafood dishes such as red snow crab delivered directly from Hokkaido and seafood bowls that can be customized with 10 types of ingredients will be featured, along with cold appetizers using Hokkaido red meat melon and Ezo deer, grilled lamb in a Jingisukan style, and creative dishes like wagyu hamburger steak made of Hokkaido kuroge wagyu beef cooked on iron plates. The event is divided into two phases: the first runs from April 9 to May 12, and the second from May 13 to June 30, changing some dishes for each phase. The first phase will feature spring-inspired dishes such as cold soup made from Tokachi-grown Inka no Mezame with a vibrant green color and strawberry sweets resembling a spring garden. In the second phase, Tokachi-grown white corn soup and sweets using seasonal melons will be offered. Additionally, as a weekday-only time service, Amaretto-scented pistachio Napoleon pie will be provided in the first phase, and melon roll cake that allows you to enjoy the flavor and freshness of melon in the second phase.
The location is on the 3rd floor at Chef’s Live Kitchen. Lunch is served from 11 AM to 2:30 PM, and dinner from 5:30 PM to 10 PM, with last orders 15 minutes before closing time. The price for lunch on weekdays is 5,170 yen for adults, and 6,270 yen on weekends and holidays. Dinner is 6,820 yen for adults on weekdays and 8,030 yen on weekends and holidays, all prices include tax but exclude service charges.
