Starting September 1, the buffet restaurant Chef's Live Kitchen at Hotel InterContinental Tokyo Bay (Head General Manager: Hiroyuki Miyata) is holding an "Autumn Hokkaido Gourmet & Shine Muscat" lunch and dinner buffet. Head Chef Katsunori Sato, a Hokkaido native, traveled to the region himself and selected ingredients through direct exchanges with local producers for this fair. Highlights include weekday all-you-can-eat red snow crab, along with Hokkaido king crab, Ezo abalone, a foie gras dish unique to the hotel, and hand-pressed sushi. For dessert, guests can enjoy all-you-can-eat seasonal Shine Muscat and fresh-pressed Mont Blanc, savoring the bounty of Hokkaido together with the flavors of autumn.
At the live kitchen, where chefs finish each dish right in front of guests, weekday diners can enjoy all-you-can-eat red snow crab, along with sushi hand-pressed to order, freshly fried tempura available at dinner, and carved Hokkaido beef select roast beef. Hokkaido king crab and Ezo abalone are also grilled to a fragrant finish and served teppanyaki-style with a uni and miso sauce, exclusively at dinner. Guests can savor the sounds, aromas, and sense of occasion that come with freshly prepared dishes.
The fair also brings a rich lineup of Hokkaido's regional specialties, including the Sapporo-born "Ramen Salad" and the Kushiro-born fried chicken "Zangi," alongside a tart pairing foie gras and Hokkaido cream cheese, finished with haskap berry sauce — a menu where Hokkaido flavors merge with the hotel's own touch.
Dinner-only dishes include Shiretoko salmon kadaif, a "Foie Gras and Meat Pâté Pie with Tokachi Mash Aroma, Red Wine Sauce," and "Marinated Grilled Lamb with Haskap Sauce." Lunch-only offerings include "Nut-Crusted Pork Belly Confit with Haskap Sauce," soup curry ramen topped with freshly shaved cheese, and miso ramen, so guests can enjoy different Hokkaido flavors at lunch and dinner.
The dessert corner is lined with sweets arranged around jewel-like Shine Muscat, chestnuts, and other autumn flavors. Guests can enjoy juicy, all-you-can-eat Shine Muscat, along with a popular fresh-pressed European chestnut Mont Blanc made to order, plus a parfait lavishly topped with fresh-pressed Mont Blanc. A weekday-only time service also offers pumpkin pudding served from a large, charming jack-o'-lantern vessel.
Guests can enjoy dishes made with ingredients personally selected by the Hokkaido-born head chef, together with sweets that capture the colors of a bountiful autumn — all with the just-made freshness that only a live kitchen can offer.
Event Overview
- Period: September 1, 2026 (Tuesday) to November 9, 2026 (Monday)
- Venue: Chef's Live Kitchen / 3F
- Pricing: Tax included, service charge 15% extra. Last order is 15 minutes before each closing time.
- Lunch Buffet (11:00 AM to 2:30 PM): Weekday — Adult ¥5,500 / Child ¥2,530; Weekend & Holiday — Adult ¥6,710 / Child ¥3,300
- Dinner Buffet (Sunday–Friday 5:30 PM to 9:00 PM, Saturday 5:30 PM to 10:00 PM): Weekday — Adult ¥7,370 / Child ¥3,630; Weekend & Holiday — Adult ¥8,580 / Child ¥3,960
- Reservations/Inquiries: 03-5404-2222 (main)
- Details: https://www.interconti-tokyo.com/clk/plan/clk-autumn-hokkaido-shine-muscat-buffet_2026.html
Menu Details
First Dish
Collagen-rich Hokkaido potato soup, clam chowder style
Colorful Salad Selection (5 kinds)
Hokkaido potato and bacon salad, Lyonnaise style / Hokkaido chicken and vegetable wrap salad with mountain wasabi aroma / Hokkaido smoked salmon and fruit salad / Hokkaido kabocha pumpkin parfait-style salad / Sapporo-born ramen salad with sesame dressing
Cold Appetizers (5 kinds)
Hokkaido cod and potato brandade with garlic toast / Prosciutto mousse and Hokkaido mozzarella cream with melon jelly / Seared bonito and Hokkaido mountain yam with mountain wasabi dressing / Seafood marinade with Tenchijin tomato sauce / Foie gras and Hokkaido cream cheese tart with haskap sauce
Warm Dishes
Kushiro-born fried chicken "Zangi" with a choice of sauce / Crab and mezze maniche cream gratin / Hokkaido seafood aquapazza with focaccia
Lunch only: Pumpkin mochi with blue cheese / Hokkaido yellowtail and shrimp poêlé with tomato sauce / Hokkaido chicken and meat pâté herb breadcrumb bake / Nut-crusted pork belly confit with haskap sauce
Dinner only: Shiretoko salmon kadaif / Marinated grilled lamb with haskap sauce / Foie gras and meat pâté pie with Tokachi Mash aroma, red wine sauce
Teppanyaki Corner
Lunch — Crispy chicken (grated ponzu, BBQ sauce, 4 kinds of fleur de sel) / Dinner — Hokkaido king crab and Ezo abalone teppanyaki with uni and miso sauce
Carving Service (dinner only)
Hokkaido beef select roast beef (fond de veau sauce, wafu sauce, horseradish cream, chopped wasabi, 4 kinds of fleur de sel)
Weekday-Only Special
Boiled red snow crab with a choice of sauce
Sushi
Lunch — Tuna, squid, salmon / Dinner — Tuna, shrimp, squid, salmon, and 2 kinds of seasonal fish
Tempura (dinner only)
Shrimp, squid, seasonal vegetables, seasonal fish
Rice & Noodles
Lunch — Soup curry ramen topped with freshly shaved cheese / Miso ramen topped with freshly shaved cheese / Hokkaido pumpkin red curry / Shrimp-scented vegetable soup curry
Dinner — Seafood rice bowl
Dessert Corner
Ice cream & sorbet: Vanilla, salted caramel, pear sorbet, grape sorbet
Soft serve: Hokkaido milk, chocolate
Verrines: White grape jelly, purple sweet potato panna cotta, Shine Muscat and yogurt mousse jelly
Gateaux: Cassis and chestnut, Shine Muscat and berry mille crêpe, nutty chocolate gateau, pear and grape mousse, Shine Muscat fromage gateau
Made-to-Order Desserts
Fresh-pressed European chestnut Mont Blanc / Chef's Special Parfait (Mont Blanc, chocolate, coffee jelly)
Chocolate fountain / Fresh fruit: Shine Muscat
Weekday-Only Time Service
Pumpkin pudding
About the Head Chef
Born in Sapporo, Hokkaido, Katsunori Sato built his career mainly at international hotel chains, gaining experience in teppanyaki restaurants, Asian cuisine restaurants, and banquet cooking before being appointed Head Chef of Chef's Live Kitchen in September 2018. "I create recipes while imagining the scene, so that I can tailor each dish to a guest's wishes and situation. I always keep seasonality at the heart of my cooking, and without being tied to any one genre, I offer a wide variety of dishes centered on Western, Chinese, and other international cuisines."
Hotel InterContinental Tokyo Bay
1-16-2 Kaigan, Minato-ku, Tokyo
Reservations: 03-5404-2222
