Harvest season buffets

The Boulogne coffee house at the Hyatt Regency Tokyo in Shinjuku is now serving an Autumn Harvest buffet on weekends and a Sweet Harvest buffet during the week.

Using seasonal foods, including fresh vegetables and fish, the Autumn Harvest buffet offers 10 appetizers and salads, 15 main dishes and eight desserts. The spread includes a cheese fondue of fresh vegetables, grilled chicken with almond cream cheese, homemade salmon marinade and more.

The Autumn Harvest buffet is available Saturdays, Sundays and national holidays through Oct. 28; lunch is 12 p.m.-2:30 p.m. (¥3,500) and dinner is 5:30 p.m.-9 p.m. (¥5,000).

The Sweet Harvest buffet has been prepared by pastry chef Yoshiyasu Tsuchiya using seasonal ingredients. As well as the popular Mont Blanc chestnut cake, new offerings such as white sesame blancmange and a Japanese-style cake with red-bean paste have been added to around 20 other kinds of cakes, cookies and jellies. Light meals such as sandwiches, pastas and soup are also available.

The dessert buffet is available on weekdays 2:30 p.m.-8 p.m. Until Nov. 2, you can enjoy unlimited desserts with coffee or tea for 2 1/2 hours for ¥2,550.

Tax and a 10-percent service charge will be added.

The Hyatt Regency Tokyo (formerly the Century Hyatt Tokyo) is a 9-minute walk from the West Exit of Shinjuku Station and is connected to Exit A7 of Tocho-mae Station.

For more information or reservations, call (03) 3349-0111.

Beer and wine summit in Osaka

This year’s International Beer and Wine Summit in Osaka, from Oct. 12 to 14, will feature more than 130 different beers from around the world, including many Japanese microbrews.

There will also be dozens of international food booths and an entertainment program that includes Spanish flamenco, royal Thai dancing and folk dances from Kochi Prefecture, as well as many musical performances.

The summit is from noon to 10 p.m. on Oct. 12 and 13 and from noon to 9 p.m. on Oct. 14 at the Umeda Sky Building, 1-1-20, Oyodonaka, Kita-ku, Osaka.

Admission is free.

For more information, check www.ibws-npo.org.

(Listing courtesy of Bento.com)

Yamagata’s specialties

The Rihga Royal Hotel Tokyo is holding a Yamagata Fair through Nov. 30.

Yamagata Prefecture’s fertile land, mountain spring water and wide temperature differential between day and night produce tasty beef, pork, fruit, vegetables and buckwheat.

The Japanese restaurant Naniwa is serving three courses highlighting the prefecture’s specialties.

The feature of the buckwheat noodle meal at the kaiseki (Japanese haute cuisine) corner is grilled Sangenton pork, served with local Yamagata dishes such as boiled aroid and beef, and, of course, buckwheat noodles. Sangenton pork is widely regarded as one of the four best porks in Japan. The lunch course (11:30 a.m.-2 p.m.) is ¥5,000.

At the teppanyaki (hot-plate steak) corner, a 130-gram Yamagata fillet of beef is served with Yamagata miso paste. The course includes an appetizer, grilled fish, vegetables, mushrooms, salad, garlic rice and dessert. The dinner course (5:30 p.m.-9:30 p.m.) is ¥18,000.

At the sushi corner, Yamagata beef sushi is served in two styles — raw or lightly grilled — to highlight the beef’s tenderness and mellow flavor. The course includes two pieces of marbled Yamagata beef sushi and three pieces of Yamagata beef sushi served with miso soup and salad. The course is available at lunch and dinner (¥6,000).

Tax and a 10-percent service charge will be added.

The Rihga Royal Hotel Tokyo is a 7-minute walk from Waseda Station or a 10-minute ride on the hotel shuttle bus from Takadanobaba Station.

Yamagata specialties are also available at the hotel’s other restaurants during the fair.

For further information, call (03) 5285-1121.

In line with COVID-19 guidelines, the government is strongly requesting that residents and visitors exercise caution if they choose to visit bars, restaurants, music venues and other public spaces.


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