Hotel InterContinental Tokyo Bay will host the “CHEF’S GIFT Christmas Strawberry Lunch & Dinner Buffet” from November 10 through December 25.
The menu will include herb-infused roast chicken and fried chicken, puff pastry filled with turkey and foie gras, Christmas-colored seafood mousse, meatloaf en croûte, and cold cream cheese appetizers arranged in the shape of wreaths. Guests can also enjoy carved roast beef, freshly made nigiri sushi, teppanyaki-style sukiyaki with Japanese beef, and crab takikomi gohan, Japanese seasoned rice cooked with crab. Desserts will include strawberry milk pudding, snow mousse, and pistachio pie. During the Christmas dinner period, from December 19 to 25, Rossini-style beef fillet with foie gras will be served. Weekday time-service specials, available through December 18, will include white chocolate mousse cake, roast beef (lunch), and puff pastry baked with Ezo abalone and scallops (dinner).
The venue is Chef’s Live Kitchen on the third floor. Prices start from 5,500 yen for adults and 2,530 yen for children, excluding service charge but including tax. Menus differ between lunch and dinner. Lunch is served from 11:00 a.m. to 2:30 p.m.; dinner is served from 5:30 p.m. to 9:00 p.m., and until 10:00 p.m. on Saturdays only.
