Hotel InterContinental Tokyo Bay will hold the ‘Melon Splash Sweets Buffet – First Phase with Cherry’, featuring seasonal melons accented with cherries, from May 13 to June 30.
The buffet offers a variety of melon sweets, including charlotte cakes made with two types of melons (green-fleshed and red-fleshed), melon soufflé cheesecakes, tarts topped with melon and kiwi, melon-flavored items such as cream puffs styled like melon bread, retro cream soda-inspired jelly, and panna cotta topped with melon sauce. Cherry sweets include griotte cherry verrines, Foret Noir combining cherry and chocolate, pale lavender-colored griotte cherry pies, and a tasting comparison of three types of fresh melon. The customization corner allows guests to enjoy the Chef’s Special Parfait with Hokkaido melon and milk soft ice cream, or coffee jelly parfait, with their choice of toppings.
For light meals, the buffet includes approximately 15 kinds of snacks such as ‘Crispy Chicken’ grilled on an iron plate, the chef’s daily special curry, salads, a cheese cutting service, and daily sandwiches. A weekday-exclusive time service offers melon roll cake. The drink selection includes about 30 types, featuring customized flavored carbonated water with your choice of syrup.
The venue is the 3rd-floor buffet restaurant ‘Chef’s Live Kitchen’. Service hours are from 3:00 PM to 4:45 PM. The price ranges from 4,510 yen for adults, and 2,200 yen for children, tax included, excluding service charge.
