Kobe Sannomiya Tokyu REI Hotel, in Chuo-ku, Kobe, is bringing a new seasonal lunch course to its restaurant TORIKO (1F) from Thursday, October 1 through Monday, November 30, 2026. The "Autumn Lunch Course with All-You-Can-Eat Three Main Dishes" is the third in a series that pairs the indulgence of a course meal with the satisfaction of all-you-can-eat dining.
From appetizer to dessert, the course is built around seasonal autumn flavors, and its three freshly prepared main dishes can be refilled as many times as guests like, adding an extra layer of satisfaction. It's a fitting choice for a lunch out with friends or family, a treat for yourself, or simply a taste of autumn.
The course opens with a terrine made from Pacific saury and grilled eggplant, followed by gnocchi in a fragrant mushroom cream sauce. The three all-you-can-eat mains are roast duck, seafood bouillabaisse, and sirloin steak, and the meal finishes with a chestnut-topped Mont Blanc for dessert.
A Colorful Lineup of Autumn Flavors
Main: Three All-You-Can-Eat Main Dishes
Guests can order refills of any dish, in any order, as many times as they like.
Roast Duck with Orange Bigarade Sauce
A classic French pairing of duck and orange takes center stage in this dish. The moist, roasted duck is finished with a bigarade sauce made by caramelizing sugar and red wine vinegar for a deep, toasty aroma, then combining it with orange juice, fond de veau, and lemon juice. The result is a well-balanced interplay of sweetness, acidity, and gentle bitterness that highlights the richness of the meat and its fat. The plate is finished with julienned candied orange peel and chervil, and served alongside vegetables such as sweet potato and broccoli plus fresh orange for a colorful presentation.
Seafood Bouillabaisse
A generous bouillabaisse loaded with mussels, clams, shrimp, and white fish. The broth, infused with the essence of each ingredient, lets diners enjoy the distinct texture and flavor of every piece of seafood down to the last spoonful. The steam rising from the bowl and its inviting aroma make for a satisfying dish that captures the bounty of the sea, with a presentation that's as striking as its flavor.
Sirloin Steak with Chasseur Sauce
A sirloin steak made with Australian grass-fed beef, prized for its concentrated, lean flavor and clean finish. The rich aroma of mushrooms, brandy, and white wine is brought together in a chasseur sauce deepened with fond de veau and tomato sauce, and the sauce's robust flavor further elevates the steak.
Appetizer: Pacific Saury and Grilled Eggplant Terrine with Ponzu Jelly
Pacific saury, its skin grilled until crisp and fragrant, is layered with sage and grilled eggplant, then set with a chilled white dashi jelly to form this terrine. The smoky saury and the gentle sweetness of the grilled eggplant are brought together with a refreshingly tart ponzu jelly, which clings well to the ingredients and, paired with the accompanying vegetables, makes for a light, refreshing bite. It's a fitting appetizer to open the course and set the tone for autumn.
Pasta: Gnocchi with Mixed Mushroom Cream Sauce
Chewy gnocchi is tossed in a cream sauce built from a variety of mushrooms, including shiitake, button mushroom, king oyster mushroom, and shimeji. The rich flavor and umami of each mushroom melt into the cream sauce for a dish that feels distinctly autumnal.
Dessert: Mont Blanc
A smooth custard mousse piped generously with chestnut cream. The light custard mousse pairs with the rich flavor and aroma of chestnut for a dessert that evokes the harvest season, its refined sweetness bringing the course to an elegant close.
Enjoy the Full Side Buffet, Too
Alongside the course, guests can freely help themselves to the buffet corner's salad bar, soup, deli items, bread, and drink bar. Combining the course with favorites from the buffet lets each guest put together a fully personalized meal.
Guests who reserve through the official website also receive a 10% discount, and those ordering this course can add a glass of wine at a special price of ¥400, among other perks.
Autumn Lunch Course Details
Course: Autumn Lunch Course with All-You-Can-Eat Three Main Dishes
Period: Thursday, October 1 – Monday, November 30, 2026
Hours: 11:30 AM – 2:30 PM (90-minute seating limit; last order 15 minutes before the end of your seating time)
- Last entry: 1:00 PM
- Last order for additional main dishes: 2:15 PM
Price: ¥3,800 per person (service charge and tax included)
Reservation perk: 10% off with a WEB reservation through the official website
Menu:
- Appetizer: Pacific saury and grilled eggplant terrine with ponzu jelly
- Pasta: Gnocchi with mixed mushroom cream sauce
- Main (all-you-can-eat, any dish, any number of times):
- Roast duck with orange bigarade sauce
- Seafood bouillabaisse
- Sirloin steak with chasseur sauce
- Dessert: Mont Blanc
- Buffet corner: Salad bar / deli / soup / bread / rice / dessert / drink bar (curry also available on Saturdays, Sundays, and holidays)
Notes:
- Photos are for illustrative purposes only.
- Displayed prices include a 10% service charge and 10% consumption tax.
- Guests with food allergies are asked to inform staff in advance.
- The menu may change depending on ingredient availability.
- By law, alcohol will not be served to drivers or to guests under 20.
Restaurant Information
FINE DINING & LOUNGE TORIKO (1F)
Hours: Breakfast 7:00 AM – 10:00 AM / Lunch 11:30 AM – 2:30 PM (L.O. 2:00 PM)
Reservations & inquiries: 078-291-0701 (reservations desk direct line, 9:00 AM – 6:00 PM)
Kobe Sannomiya Tokyu REI Hotel
Located in the heart of Kobe's Sannomiya area, the hotel is about a 2- to 5-minute walk from JR, private railway, and subway stations.
Address: 6-1-5 Kumoicho, Chuo-ku, Kobe, Hyogo 651-0096
Facilities: 235 guest rooms, 1 restaurant, 6 banquet rooms
Phone: 078-291-0109 (main line)
