Luxurious Buffet Featuring Seasonal Local Ingredients: Seared Kobe Genki Salmon Sushi, Seto Inland Sea Sea Bream Shabu-Shabu, and More – Starting from 2,800 Yen!

Kobe Port Tower Hotel, operated by Abest Corporation (Representative Director: Misao Matsuyama, General Manager: Toshiyuki Satsuma, Chuo-ku, Kobe, Hyogo), will host the 'Blooming Spring Taste Fair: Enjoy the Seasonal Bounty to Your Heart's Content' at its buffet restaurant, 'The HARBOR Buffet Dining,' from Wednesday, April 1, 2026, to Sunday, May 31, 2026.

This fair highlights the rich, seasonal flavors of the region, incorporating ingredients sourced from Hyogo Prefecture. The centerpiece includes seared sushi made with 'Kobe Genki Salmon'—a local specialty raised on the sake lees of Nada's 'Fukuju' sake—as well as a paella packed with the umami of spring vegetables and seafood, and luxurious Seto Inland Sea sea bream shabu-shabu. This colorful, luxurious spring buffet is available starting from 2,800 yen (tax included).*

*Price for a 60-minute weekday lunch.

A Luxurious Buffet to Savor Seasonal Ingredients Nurtured by Hyogo's Rich Nature

Kobe Port Tower Hotel has updated its buffet format from monthly to bi-monthly, allowing guests to enjoy the changing seasons more deeply and at a leisurely pace. This fair features a luxurious lineup that celebrates the arrival of spring using local Hyogo ingredients.

A highlight is the 'Kobe Genki Salmon,' a farmed fish raised in the waters of Suma. This unique Kobe brand is fed a mixture containing sake lees from the traditional 'Fukuju' sake brewery, resulting in a refreshing flavor rich in collagen. At this fair, it will be served as 'seared sushi' to showcase its appeal. Additionally, our chefs have crafted colorful dishes such as spring vegetable and seafood paella and Seto Inland Sea sea bream shabu-shabu. We invite you to enjoy the 'bounty of spring' through this exclusive, luxurious lineup.

Main Dishes of the 'Blooming Spring Taste Fair'

[Main Dishes]

- Seafood-scented Spring Paella

A colorful dish packed with spring vegetables and seafood, capturing the aroma of the ocean. The rice is infused with the rich umami of seasonal shellfish, accented by the texture of fresh spring vegetables.