The "Chefs' Competition Buffet — With Gratitude for Our Anniversary" is being held at the 15th-floor all-day dining restaurant Pergola inside Nagoya Marriott Associa Hotel (Nakamura-ku, Nagoya) from June 4 (Thu) to July 22 (Wed), 2026. After its popular debut last year as an anniversary celebration event, the buffet is back for a second round, bringing together all 8 of the hotel's restaurants and bars into one special spread.
Sample Menu (Supervised restaurant shown in brackets)
- Roast Beef 【All-Day Dining Pergola】 *Domestic beef used for weekday dinners & weekends/holidays
- White Fish Meunière with Nagotei's Special Pistou Sauce 【Teppanyaki Nagotei】
- Nagotei Garlic Rice 【Teppanyaki Nagotei】
- Steamed Egg Custard with Grilled Eel 【Japanese Cuisine Kyoto Tsuraya】
- Stir-Fried Meatballs and Lotus Root in Black Vinegar Sauce 【Chinese Cuisine Rianzu】
- Thinly Sliced Pork with Garlic Sauce 【Chinese Cuisine Rianzu】
- Mushroom Cappuccino Soup 【French Cuisine Mikuni Nagoya】
- Shrimp and Baby Scallop Ajillo 【Sky Lounge Zenith】
- Blue Cheese and Pear Pizza 【All-Day Dining Pergola】
- Mini Marriott Burger 【All-Day Dining Pergola】
- Seafood Umami Gelée with Clam Cream Sauce 【French Cuisine Mikuni Nagoya】
- Seasonal Fruit Caprese 【Sky Lounge Zenith】
- Simmered Taro with Grated Ginger 【Japanese Cuisine Kyoto Tsuraya】
- Freshly Drawn Yuba with Crab Ankake 【Japanese Cuisine Kyoto Tsuraya】
- Steamed Chicken with Bángbàngjī Sauce 【Chinese Cuisine Rianzu】
- Freshly Squeezed Mont Blanc 【All-Day Dining Pergola】
- Basque Cheesecake 【All-Day Dining Pergola】
- Strawberry Shortcake 【Lobby Lounge Scenery】
- Matcha Chocolate Tart 【Lobby Lounge Scenery】
…and more
All-Day Dining Pergola
Pergola's signature roast beef is cooked with precise temperature control for a moist, juicy finish. It is recommended to enjoy it with the slow-simmered gravy sauce and raifort cream. For weekday dinners and weekends/holidays, domestic beef is used.
Another Pergola favorite, the freshly squeezed Mont Blanc, is a dessert staple. Marron cream piped fresh to a diameter of just 1mm is squeezed generously over vanilla ice cream right in front of guests.
Chinese Cuisine Rianzu
Rianzu's popular black vinegar stir-fry has been rearranged for the buffet using meatballs and lotus root to make it more approachable for younger guests. The steamed chicken with bángbàngjī sauce and the thinly sliced pork with garlic sauce are also available in buffet style for this special occasion.
Japanese Cuisine Kyoto Tsuraya
The steamed egg custard with grilled eel was developed at Pergola using the broth recipe from Kyoto Tsuraya.
Teppanyaki Nagotei
The white fish meunière is served with Nagotei's special pistou sauce, a recipe beloved since the restaurant's opening. The garlic rice, a regular feature on course menus, is also on offer.
Sky Lounge Zenith
The popular shrimp and baby scallop ajillo and the seasonal fruit caprese, both regularly served at Zenith's dinner time, are available here in buffet style.
French Cuisine Mikuni Nagoya
Mikuni Nagoya is the Nagoya outpost produced by leading French chef Kiyomi Mikuni. The menu includes "Mushroom Cappuccino Soup," a specialty originally created by Alain Chapel, Mikuni's mentor.
The seafood umami gelée with clam cream sauce is a dish usually available only on the course menu, making its buffet appearance a rare treat.
Lobby Lounge Scenery
Scenery's signature shortcake is served in bite-sized form with the same flavor intact. The matcha chocolate tart offers a crispy tart shell with the rich aroma of matcha chocolate.
Desserts and Drinks
Alongside the shortcake and matcha chocolate tart from Scenery, the dessert lineup also includes Basque cheesecake, peach chocolate cake, and watermelon pudding.
The drink menu features non-alcoholic cocktails crafted by a bartender from the main bar Estomarer, as well as café drinks devised by the hotel's barista team. Highlights include a "Rose Hip Tea" dressed in Marriott red, and an "Apricot Espresso Soda" that blends sparkling water and coffee for a refreshing sip.
Event Details
Chefs' Competition Buffet — With Gratitude for Our Anniversary
Venue: 15th Floor, All-Day Dining "Pergola," Nagoya Marriott Associa Hotel
Tel: 052-584-1101
Period: June 4 (Thu) – July 22 (Wed), 2026
Hours:
- Lunch Buffet: 11:30 AM – 3:00 PM (3 sittings on weekends/holidays)
- Dinner Buffet: 5:30 PM – 10:00 PM (food and drinks served until 9:00 PM)
Price:
- Adult: from ¥5,000 for lunch, from ¥6,000 for dinner
- Prices vary by date and time slot. Children's prices also available.
Reservations: Available via the official website
URL: https://www.associa.com/nma/restaurant/pergola/
*Photos are for illustrative purposes and may differ from the actual dishes. Prices include consumption tax. The menu is subject to change depending on ingredient availability.
