To mark its 10th anniversary, Strings Hotel Nagoya is presenting a limited-time "Tropical Resort Buffet – Okinawa & Hawaii" at its 2nd-floor buffet restaurant, Chef's Live Kitchen, running from July 1 (Wednesday) to August 31 (Monday), 2026. The event brings together Okinawan local cuisine and Hawaiian gourmet dishes in a live-kitchen setting that caters to guests of all generations.
Themed around "Healthy, Beautiful, and Fresh," the buffet offers freshly prepared dishes straight from the live kitchen. With summer holidays and family gatherings in mind, the lineup is designed for diners of all ages — from grandparents to young children.
Custom Burger Station
A standout feature is the Original Burger Station, where guests can build their own burger by combining a thick beef patty with a wide selection of toppings and sauces: green leaf, pickle, roasted onion, fried egg, cheese sauce, BBQ sauce, ketchup, mustard, avocado sauce, tartar sauce, and pineapple.
For a more indulgent option, the "Hawaiian Plate" — Wagyu beef thigh steak with garlic lemon butter sauce (200g for two, ¥5,000) — is available as a pre-order add-on (reservation required at least 4 days in advance; available in 100g increments at ¥2,400 per 100g).
Okinawan & Hawaiian Menu
Appetizers
Starters include Hawaiian Lomi Lomi Salmon, a chilled beet and coconut soup, Okinawa-grown fresh mozuku seaweed and sea grapes with pig ear in sweet vinegar miso (mimiga no sunomiso-ae), and a blancmange made with jimami tofu-style nuts and soy milk.
Fish, Soup & Pasta
This section features Hawaiian Pineapple Pizza, Garlic Shrimp & Potatoes, a refreshing shikuwasa citrus and mizuna cream pasta, and Chicken Long Rice with lemongrass.
Meat Dishes
The meat selection includes rafute (slow-braised Okinawan pork belly with root vegetables), Buffalo Chicken Wings in a spicy friri style, and crispy chicken served with BBQ or honey mustard sauce. Lunch features roast pork with Polynesian sauce and yuzu ponzu, while dinner replaces it with roast beef.
Vegetables
Seasonal roasted vegetables come with four crystal salt varieties: lemon salt, rosemary salt, red chili salt, and bamboo charcoal salt. The vegetable section also includes mashed potatoes, Spam goya champuru (stir-fried bitter melon with Spam), and sata andagi (Okinawan doughnuts).
Japanese Food
Tempura is served at lunch (shrimp and two seasonal vegetables) and dinner (shrimp, cheeka fish, and two seasonal vegetables), accompanied by four dipping salts and condiments. Nigiri sushi — tuna, squid, shrimp, and gizzard shad — is available at dinner only.
Rice & Noodles
Highlights include a seafood poke bowl-style chirashi sushi, summer vegetable and chicken coconut curry, Akita Komachi white rice, and Okinawa soba customizable with toppings such as chashu pork, pickled ginger, green onions, and sea lettuce.
Kids' Menu (Weekends and Holidays Only)
A dedicated kids' menu available on weekends and holidays includes french fries, mini American corn dogs, chicken nuggets, and Napolitan pasta — making the buffet a true three-generation dining experience.
Sweets & Ice Cream
The dessert lineup rotates monthly. In July, featured sweets include peach shortcake, peach baton pie, peach panna cotta, guava jelly, mango and passion fruit tart, mango mousse, coconut mousse, and pineapple pound cake. August brings mango baton pie, mango roll cake, dragon fruit panna cotta, and more.
BLUE SEAL Ice Cream
The ice cream corner serves eight flavors, including two from Okinawa's beloved BLUE SEAL Ice Cream: "Shio Chinsuko" (salted Okinawan shortbread cookie-flavored) and "Blue Wave" (pineapple ice with soda sherbet). Six topping options and five sauces let guests create their own customized sundae.
BLUE SEAL Ice Cream originated in 1948 as a dairy supplier inside a U.S. military base in Okinawa. In 1963, the company relocated to Makiminato, Urasoe City (now its main store), and opened to the general public. The brand name comes from the American "Blue Ribbon Award" for outstanding dairy products. In 2013, the brand refreshed its logo to reflect the Okinawan sea, wind, and spirit of smiling.
Pancake Station
A live pancake station offers freshly made pancakes throughout service — a fun spectacle as well as a treat for guests of all ages.
Special: Freshly Piped Mont Blanc
Guests who have reserved a commemorative anniversary plate can enjoy a Mont Blanc finished tableside by staff.
Event Overview
Venue: 2F, Buffet Restaurant "Chef's Live Kitchen," Strings Hotel Nagoya
(4-60-7 Hiraike-cho, Nakamura-ku, Nagoya, Aichi)
Event Period: July 1 (Wednesday) – August 31 (Monday), 2026
Hours:
- Lunch: 11:00 AM – 2:40 PM (last entry 1:00 PM)
- Tea Time: 3:00 PM – 4:30 PM (last entry 3:15 PM) *Weekends and holidays only
- Dinner: 5:00 PM – 9:00 PM (last entry 7:30 PM) *Weekends and holidays: 5:00 PM – 9:30 PM (last entry 8:00 PM)
Phone: 052-589-0787
Prices (tax-inclusive, 15% service charge included):
| Time | Adult | Child (ages 6–12) | Toddler (ages 3–5) |
|---|---|---|---|
| Lunch | from ¥5,650 | from ¥3,000 | from ¥1,900 |
| Tea Time | from ¥3,800 | from ¥2,200 | from ¥1,500 |
| Dinner | from ¥6,500 | from ¥3,600 | from ¥2,300 |
