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 April 1, 2026, to May 31, 2026. This fair incorporates ingredients from Hyogo Prefecture to deliver the rich, seasonal flavors of the region. Highlights include seared sushi made with 'Kobe Genki Salmon'—a local fish raised on sake lees from the Nada sake brand 'Fukuju'—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). *Based on the 60-minute weekday lunch rate. Kobe Port Tower Hotel has shifted from monthly menu updates to a two-month cycle to allow guests to enjoy the changing seasons more deeply and at a leisurely pace. The fair features a luxurious lineup that celebrates the arrival of spring using local Hyogo ingredients. A key highlight is 'Kobe Genki Salmon,' a brand of farmed fish raised in the waters of Suma. Fed with sake lees from the traditional Nada sake 'Fukuju,' this fish is rich in collagen and known for its refreshing flavor. It will be served as seared sushi to highlight its unique qualities. Additionally, 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 include: 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.