Hotel Chinzanso Tokyo will hold its “Spring Lunch & Dinner Buffet” on selected dates from February 11 to April 12.
For lunch, in addition to main dishes such as chirashi sushi topped with assorted seafood, beef steak served with two kinds of sauces, and Sichuan-style mapo tofu, the buffet will also feature items including sakura tofu, Uji matcha soba noodles, and prosciutto and mango with a rose fragrance. At dinner, the lineup will include sirloin roast beef and tempura of shrimp and spring vegetables fried in oil containing camellia oil. Adults will receive a one-plate-per-person serving of “botan shrimp nigiri sushi and white shrimp seaweed rolls,” while elementary school children and younger children will receive a small gift. For dessert, in addition to chiffon cake combining camellia tea and cherry blossoms, Uji matcha tiramisu, and custard pudding, the dinner buffet will also offer cherries jubilee, waffle fruit sandwiches, and cream puffs finished at a live kitchen station.
The venue is the banquet hall in the banquet building. The buffet is offered in two seatings each for lunch and dinner, with a two-hour limit: lunch from noon to 2:30 p.m., and dinner from 6:00 p.m. to 8:30 p.m. Prices start from 8,500 yen for adults, 3,500 yen for elementary school children, and 2,500 yen for younger children, tax and service charge included. A stay plan that includes the dinner buffet and breakfast is also available.
