"Party Room by MONDO" — A Large Banquet Hall Directly Connected to Sagami-Ono Station, Accommodating Up to 750 Guests — Now Offering Seated Course Meals! [Odakyu Sagami-Ono Station Square Building B, Hotel Wing 8F, Party Room by MONDO]
A large banquet hall directly connected to Sagami-Ono Station begins offering course meal service in response to growing corporate demand.
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- 📰 Published: March 30, 2026 at 00:29
The large banquet hall "Party Room by MONDO," directly connected to Sagami-Ono Station in Sagamihara City, Kanagawa Prefecture, will begin offering course meals and table-served platter plans starting March 2026. This venue was formerly a large banquet hall operated by Odakyu Resorts Co., Ltd., but ceased operations due to the impact of the COVID-19 pandemic. Subsequently, Keep Will Dining Co., Ltd. took over operations in December 2024, relaunching it as "Party Room by MONDO." Since the relaunch, the venue has primarily operated with buffet-style service for corporate anniversary events and group social gatherings. In response to the expanding demand for corporate use, the venue will now begin offering course meals and table-served platter plans to accommodate more formal events.
■ Responding to Growing Corporate Demand
The venue can accommodate the following types of corporate events, which have been increasing in recent years:
- Large-scale anniversary ceremonies
- Shareholder meetings and receptions with executives and distinguished guests
- Reception parties held alongside exhibitions
- Internal award ceremonies featuring commendations and stage presentations
- New Year greeting exchange gatherings
The spacious venue allows for highly flexible layout design, with support for stage setup, audio equipment, and video production. The greatest appeal is the ability to host combined events such as "ceremony + dining" or "seminar + reception." At the same time, the venue also accommodates private events including class reunions, wedding after-parties, student events, and community parties. With its spacious layout flexibility and expanded food and beverage services, the venue is evolving into a space that integrates "gathering," "enjoying," and "producing memorable experiences."
■ Course Menu Starting in March
Chef's Special Course — Platinum Course
Despite being a large banquet hall, the venue offers authentic full-course meals in a seated format. Each dish is prepared with careful attention to heat control to maximize the natural flavors of the ingredients, with thoughtful consideration given to color and aroma. Weaving together seasonal and premium ingredients, each plate builds layers of flavor from appetizer to main course, elevating guests' important parties into truly memorable occasions. Dessert features a dish made with ingredients procured that day, ensuring guests can enjoy their meal to the very last course. Service can be timed to match event programs, making it possible to coordinate with ceremonies and speeches.
● Vegetable Quiche & Beef Pâté
A platter combining quiche made with seasonal vegetables and pâté that concentrates the rich flavor of beef. The vegetable quiche is luxuriously adorned with carefully selected seasonal vegetables, baked with egg and cream to perfection — characterized by its fragrant aroma and smooth, melt-in-your-mouth texture. The beef pâté is made from meticulously blended select beef, slowly cooked at low temperature with aromatic vegetables...
■ Responding to Growing Corporate Demand
The venue can accommodate the following types of corporate events, which have been increasing in recent years:
- Large-scale anniversary ceremonies
- Shareholder meetings and receptions with executives and distinguished guests
- Reception parties held alongside exhibitions
- Internal award ceremonies featuring commendations and stage presentations
- New Year greeting exchange gatherings
The spacious venue allows for highly flexible layout design, with support for stage setup, audio equipment, and video production. The greatest appeal is the ability to host combined events such as "ceremony + dining" or "seminar + reception." At the same time, the venue also accommodates private events including class reunions, wedding after-parties, student events, and community parties. With its spacious layout flexibility and expanded food and beverage services, the venue is evolving into a space that integrates "gathering," "enjoying," and "producing memorable experiences."
■ Course Menu Starting in March
Chef's Special Course — Platinum Course
Despite being a large banquet hall, the venue offers authentic full-course meals in a seated format. Each dish is prepared with careful attention to heat control to maximize the natural flavors of the ingredients, with thoughtful consideration given to color and aroma. Weaving together seasonal and premium ingredients, each plate builds layers of flavor from appetizer to main course, elevating guests' important parties into truly memorable occasions. Dessert features a dish made with ingredients procured that day, ensuring guests can enjoy their meal to the very last course. Service can be timed to match event programs, making it possible to coordinate with ceremonies and speeches.
● Vegetable Quiche & Beef Pâté
A platter combining quiche made with seasonal vegetables and pâté that concentrates the rich flavor of beef. The vegetable quiche is luxuriously adorned with carefully selected seasonal vegetables, baked with egg and cream to perfection — characterized by its fragrant aroma and smooth, melt-in-your-mouth texture. The beef pâté is made from meticulously blended select beef, slowly cooked at low temperature with aromatic vegetables...