Restaurant AVANTI at International Garden Hotel Narita (Narita City, Chiba) will hold its "Summer Italian & Summer Sweets Buffet × All-You-Can-Eat Seasonal Fruits" from Wednesday, July 1 through Monday, August 31, 2026.
The buffet places a strong emphasis on freshly prepared Italian dishes. Both lunch and dinner include a daily pizza baked in the restaurant's wood-fired oven. The lunch buffet also features a live cooking station where chefs finish eight or more varieties of fresh pasta right in front of guests, alongside a daily freshly baked focaccia topped with rotating seasonal ingredients. At dinner, a customizable chilled cappellini corner lets guests choose from tomato & basil, shiso pesto, and corn flavors.
Menu items shared across both lunch and dinner include roast beef served with five condiments, BBQ pork, lime-scented roast chicken, coconut-battered white fish fritters with spicy yogurt sauce, baked potato, fried onion, dry curry pilaf, lasagna, and minestrone soup.
The dessert corner offers around 15 hotel-made sweets with a summery palette, including melon shortcake, melon panna cotta, a Watermelon Dome, and watermelon jelly. The seasonal all-you-can-eat fruits rotate monthly: peach and watermelon in July, and pear and watermelon in August.
Buffet Details
Period: Wednesday, July 1 – Monday, August 31, 2026
Venue: Restaurant AVANTI (Lobby Floor, International Garden Hotel Narita)
| Buffet | Hours | Adult | Elementary School Student | Toddler (ages 4+) |
|---|---|---|---|---|
| Lunch Buffet | 11:30 AM – 2:00 PM | ¥4,200 | ¥2,100 | ¥1,000 |
| Dinner Buffet | 6:00 PM – 9:00 PM | ¥4,500 | ¥2,200 | ¥1,100 |
Children aged 3 and under: free. All prices include tax and service charge. Menu items are subject to change without notice.
Menu Highlights
Lunch Buffet Only
Live station – Fresh pasta: Tomato, mozzarella & basil; Genovese; Shrimp, broccoli & green chili pepperoncino; Eggplant arrabbiata; Soy-meat chili con carne; Carbonara; Cod roe; Pescatore; and more
Daily freshly baked focaccia; Gazpacho; Bomboloni (custard / plain)
Dinner Buffet Only
Customizable chilled cappellini station: Tomato & basil / Shiso pesto / Corn
Cheese platter; Kobe-style dry curry; Italian-style summer vegetable frittata with tomato cream sauce; Cold potato potage; Fusilli Bolognese
Shared by Both Buffets
Pancake corner with whipped cream, maple syrup, and honey syrup
Salad corner: 8 vegetable varieties, 6 condiments, 4 dressings
Bread corner: Baguette, Hokkaido milk bread, chocolate Danish, wheat germ roll
Cold dishes: Prosciutto & edamame panna cotta; Bacon & pineapple quiche; Farro and colorful vegetable limone; Eggplant basil marinade; Bruschetta (corn & cream cheese); Grissini; Pickles; Two varieties of olives; Bagna cauda with 6 vegetables
Hot dishes: Daily stone-baked pizza; Roast beef; BBQ pork; Lime-scented roast chicken; Coconut & white fish fritters with spicy yogurt sauce; Baked potato (lemon pepper); Fried onion (chili pepper); Dry curry pilaf; Lasagna; Minestrone
Desserts: All-you-can-eat fruit (July: peach & watermelon / August: pear & watermelon); Melon shortcake; Melon panna cotta; Mango tart; Watermelon Dome (limited to 3 per lunch and per dinner session); Watermelon jelly; Tiramisu; White rice-flour dumpling with sweet red bean paste; Vanilla ice cream; Melon sherbet; Hawaiian blue sherbet; and more
Free-flow drinks (approx. 30 varieties): Coffee; Café latte; Cappuccino; Espresso; Black tea (4 varieties); Herbal tea (2 varieties); Flavored tea (3 varieties); Orange juice; Oolong tea; and more
