Grand Nikko Tokyo Daiba is hosting the “Spring Prefixed Lunch” buffet until May 6.
They continue to offer the “Strawberry Dessert Buffet” from the ongoing “Winter Prefixed Lunch”. Guests can freely compare four brands of seasonal strawberries from Kochi Prefecture with activities like “Strawberry Picking”, and enjoy strawberry tart, strawberry and matcha roll cake, and the chef’s special “Freshly Squeezed Strawberry Mont Blanc” featuring crispy monaka with rice cake and chantilly cream, whole strawberries, and a mascarpone-based strawberry cream.
Additionally, appetizers include “Aspic Jelly of Bonito and Spring Vegetables”, a dish where bonito is encased with colorful spring vegetables in consomme jelly. The main dishes feature grilled “Hachikin Jidori Chicken” pate and stick fries from Kochi Prefecture, served with a ginger-flavored Japanese-style sauce.
The venue is “The Grill on 30th” located on the 30th floor. Service hours are from 11:30 AM to 2:30 PM, with a 100-minute limit. Prices are 7,000 yen on weekdays and 8,000 yen on weekends and holidays, all inclusive of tax and service charges.
