To mark its 26th anniversary since opening on June 1, 2000, Tokyo Dome Hotel is holding a special celebration buffet at Super Dining "Rilassa" on the hotel's 3rd floor. Running from June 1 through July 31, 2026, the "Anniversary Fair: A Feast of Chefs' Skills" brings together chefs from the hotel's French, Italian, Chinese, and pastry kitchens to present a diverse lineup of signature creations served buffet-style.
One-Per-Person Special Dish (Dinner Only)
Foie Gras Poêlée with Scrambled Eggs, Sautéed Mushrooms, and Madeira Sauce
Supervised by Executive Chef Naonori Shimizu
Executive Chef Shimizu, who oversees all of the hotel's cuisine, presents this indulgent dish featuring foie gras cooked to a crispy golden exterior with a warm, melting interior. The richness of the foie gras pairs gently with creamy scrambled eggs, while sautéed mushrooms add a satisfying textural accent.
This dish is limited to one serving per guest. Not available for elementary school pricing or younger child pricing.
Signature Dishes by Each Chef
Ayu Parmentier — Paris Soir Style
Supervised by Dining "Deux Milles" Chef Katsutomo Takahashi
Layers of consommé jelly and smooth, creamy potato purée are topped with delicately arranged fragrant ayu (sweetfish). The dish is described as capturing the look of a summer evening sky within a glass — as beautiful to behold as it is to eat.
Rich Pork Belly and Eggplant Amatriciana
Supervised by Sky Lounge & Dining "Artist Café" Chef Tatsugata Kashiwai
Concentrated pork umami combines with the smoky aroma of charred eggplant and the bright acidity of tomato, resulting in a deeply flavored pasta dish full of complexity.
Soy Milk Chawanmushi with Shanghai Crab Miso Sauce
Supervised by Chinese Restaurant "Korakuen Hanten" Head Chef Tatsunori Inai
The natural creaminess of soy milk blends with egg to create a silky-smooth chawanmushi (steamed egg custard). It is finished with a luxurious Shanghai crab miso sauce that carries the rich aroma of the sea.
Salmon with Sauce Gribiche
Supervised by Super Dining "Rilassa" Japanese and Western Head Chef Hirokazu Hama
Precisely cooked salmon is served alongside a herb-fresh, tangy sauce gribiche that enhances the natural flavor of the fish.
Beef Tongue Stir-Fried with Honey and Black Pepper
Supervised by Super Dining "Rilassa" Chinese Chef Satoshi Yamafuji
Slow-braised, tender beef tongue and colorful vegetables are stir-fried together over high heat. The dish balances the mellow sweetness of honey with a pleasant kick of black pepper.
Tarte Fromage with Citrus Aroma
Supervised by Chef de Pâtissier Kenji Nagashima
This tart dessert is wrapped in the bright fragrance of lime and lemon, with rich cream cheese and crisp golden meringue in perfect harmony.
Domestic Wagyu Roast Beef and Roast Chicken
Juicy domestic beef roast beef is available at both lunch and dinner.
Roast chicken is served during lunch service only.
Additional Menu Highlights
Dinner Only:
- Chicken Chilindrón Stew
- Hairy Crab Miso Soup
- Shark Fin Noodles with Truffle Aroma
Lunch Only:
- Dan Dan Noodles
Available at Both Lunch and Dinner:
- Caesar Salad Mélange Service
- Rilassa Sushi (Salmon Comparison)
- Pork Grill with Honey Mustard Sauce
- Rilassa Taco Bar
- Steamed Chicken Thigh with Oolong Tea
- Seafood and Vegetables in Black Vinegar Sauce
- Mapo Tofu
- Pork Ankake Yakisoba
- and more
Desserts
Dinner Only:
- Rilassa締 Parfait
- Mascarpone Mousse
Lunch Only:
- Rilassa Mini Parfait
Available at Both:
- Blood Orange Mousse
- Peach Shortcake
- Peach Cream Puff
- Gateau Chocolat
- Rilassa Pudding
- Soft Serve Ice Cream (Milk, White Peach, Matcha)
- Korakuen Hanten Almond Tofu with Mango Sauce
- and more
Event Details
Period: June 1 (Mon) – July 31 (Fri), 2026
Venue: 3F Super Dining "Rilassa," Tokyo Dome Hotel
URL: https://www.tokyodome-hotels.co.jp/restaurants/fair/rilassa-chefsgourmet/
Lunch Buffet (90-minute seating)
- Weekdays: 11:30 AM – 3:00 PM (last entry 2:30 PM)
- Weekends & Holidays: 11:00 AM – 3:00 PM (last entry 2:30 PM)
Dinner Buffet (120-minute seating)
- Daily: 5:00 PM – 9:30 PM (last entry 9:00 PM)
Pricing (inclusive of service charge and tax; soft drink bar included):
| Adult | Elementary School | Ages 4 and Up | |
|---|---|---|---|
| Lunch (Weekday) | ¥5,650 | ¥2,150 | ¥1,000 |
| Lunch (Weekend/Holiday) | ¥6,350 | ¥2,350 | ¥1,100 |
| Dinner (Weekday) | ¥7,200 | ¥2,400 | ¥1,100 |
| Dinner (Weekend/Holiday) | ¥7,900 | ¥2,600 | ¥1,200 |
Reservations: TEL 03-5805-2237 (10:00 AM – 7:00 PM)
Menu subject to change without notice.
