Hilton Nagoya to Host Sichuan Cuisine Fair with Spicy 'Ma La' Buffet Starting July 16th

Sichuan Cuisine Fair: Stimulating Spicy 'Ma La' Summer Chinese Buffet

Hilton Nagoya (Nagoya City, Aichi Prefecture, General Manager Ann Kan) will host the 'Sichuan Cuisine Fair: Stimulating Spicy 'Ma La' Summer Chinese Buffet' at the Chinese restaurant 'Wang Chao' from July 16th (Thu) to September 13th (Sun), 2026. The event will feature authentic Sichuan cuisine, with a focus on the numbing spiciness created by Sichuan pepper and chili, served in a buffet style with over 30 dishes.

In the summer season when appetite tends to decrease due to the heat, the stimulating flavors of Sichuan cuisine are particularly sought after. The unique spiciness and aroma of Sichuan cuisine, along with its deep umami and richness, are brought out using the signature techniques of 'Wang Chao'. The lineup includes both standard dishes and rare items, offering a wide variety of choices.

Among the highlights are the 'Authentic Sichuan Mapo Tofu' and 'Sichuan-style Large Prawns in Chili Sauce', which are representative dishes known for their strong spiciness and deep umami. Other dishes include 'Stir-fried Hachinos and Pork Tongue in Sichuan-style Spicy Sauce', offering a taste of authentic Sichuan cuisine that is not commonly experienced. The event will also feature local ingredients from Aichi Prefecture, such as 'Peking Duck with Haccho Miso Sauce' and 'Eel and Toyohashi Daiba Fried Rice', blending tradition with local flavors. Live performances, such as 'Xiaolongbao' wagon service and a 'Colorful Cold Noodle Bar' where guests can customize their noodles, will also be available. For dessert, 'Authentic Wooden Barrel Almond Tofu' and 'Panda Mantou' will be served to ensure a satisfying experience throughout the meal.

During lunch and Sunday dinner, organic tea brand 'Art of Tea' will be available as an option. Guests can enjoy the subtle differences in aroma and flavor of the tea alongside their meal.

On weekends and holidays, special dishes such as 'Eel and Mango Peking Duck Roll' and 'Fried Crab Claw Meat and Prawn Paste' will be served to create a special atmosphere for the weekend. Additionally, Sunday dinner will feature luxurious ingredients such as 'Boiled Snow Crab' and 'Domestic Beef Sirloin or Abalone Grilled with Black Soybean Miso Sauce', as well as a kids' corner with dishes like 'Smiley Potato' and 'Fried Chicken', ensuring an enjoyable experience for all ages.

The depth of flavor, with its lingering spiciness and aroma, is a unique characteristic of Sichuan cuisine. This summer, guests can enjoy the allure of 'Ma La' in a refined buffet setting that only a hotel can provide.

Sunday Dinner Buffet Image

Sichuan Cuisine Fair: Stimulating Spicy 'Ma La' Summer Chinese Buffet Overview

Period

July 16th (Thu), 2026 ~ September 13th (Sun)

Location

Hilton Nagoya Chinese Restaurant 'Wang Chao' 3rd Floor

Hours

Lunch

Weekdays 11:30 AM ~ 2:30 PM (Last Order 2:00 PM) *90-minute sessions Weekends & Holidays 11:00 AM ~ 3:00 PM (Last Order 2:30 PM) *90-minute sessions, 4 sessions (11:00 AM, 11:30 AM, 1:00 PM, 1:30 PM)

Dinner

Sundays 5:30 PM ~ 9:00 PM (Last Order 8:30 PM) *90-minute sessions, 4 sessions (5:30 PM, 6:00 PM, 7:00 PM, 7:30 PM)

Prices

Lunch

Weekdays Adults 6,500 yen / Children (6-12 years) 3,250 yen / Free for children under 5 Weekends & Holidays Adults 7,500 yen / Children (6-12 years) 3,750 yen / Free for children under 5

Dinner

Sundays Adults 10,000 yen / Children (6-12 years) 5,000 yen / Free for children under 5

*Includes tax and service charge.

Details & Reservations

https://nagoya.hiltonjapan.co.jp/restaurants/lp/dynasty-summer-buffet

TEL: 052-212-1151 (Restaurant Reservations)

Chef Profile

Head Chef of Chinese Restaurant 'Wang Chao' Shin Imiai

Born in Aichi Prefecture in 1975.

Started his career at Hilton Nagoya Chinese Restaurant 'Wang Chao' in 1995. Later, he gained experience at Conrad Tokyo 'China Blue' and contributed to the acquisition of one Michelin star. Since 2015, he has been the head chef at Hilton Nagoya, providing new value through modern Chinese culinary techniques.

Head Chef of Chinese Restaurant 'Wang Chao' Shin Imiai

Summer Chinese Buffet Menu Introduction (Partial)

Live Stations

Peking Duck with Haccho Miso Sauce

Peking Duck with Haccho Miso Sauce

The chef carves the Peking duck in front of you and combines it with a special sauce made with traditional fermented seasoning 'Haccho Miso', creating a rich umami and a hint of sweetness.

Colorful Cold Noodle Bar

Colorful Cold Noodle Bar

Enjoy the refreshing aroma of ginger and daiba in soy sauce dressing, and the roasted sesame flavor and mild spiciness of cold sesame sauce. Along with these two refreshing flavors, choose from a variety of colorful toppings to your liking.

Hot Menu

Authentic Sichuan Mapo Tofu

Authentic Sichuan Mapo Tofu

Made with several types of doubanjiang and garlic chives, this dish is finished with a high aroma. The numbing sensation of Sichuan pepper, the strong spiciness of chili, and the deep umami of doubanjiang are layered together.

Spicy Chicken with Sichuan Pepper and Chili (La Zi Ji)

Spicy Chicken with Sichuan Pepper and Chili (La Zi Ji)

Crispy fried chicken is stir-fried vigorously with Sichuan pepper and chili, creating a stimulating dish.

Sichuan-style Large Prawns in Chili Sauce

Sichuan-style Large Prawns in Chili Sauce

Large prawns are cooked in a Sichuan-style chili sauce that enhances their umami and spiciness. The delicate sweetness of the prawns and the rich umami of the sauce create a pleasant aftertaste.

Sichuan-style Large Prawns in Chili Sauce

Dumplings with Goma Dare and Spicy Chili Oil Sauce

Soft and chewy dumplings are served with two types of sauces: a mild goma dare and a spicy chili oil sauce with a prominent aroma and spiciness.

Dumplings with Goma Dare and Spicy Chili Oil Sauce

Eel and Toyohashi Daiba Fried Rice

The umami of eel, grilled to a crisp, is combined with the refreshing aroma of Toyohashi-produced daiba. This luxurious fried rice offers a light and summery flavor that lingers in the memory amidst the stimulating Sichuan cuisine.

Cold Menu

Drooling Chicken

Tender and juicy chicken is topped with a generous amount of aromatic special spicy sauce, a staple dish of Sichuan cuisine. The numbing sensation and deep umami of Sichuan pepper stimulate the appetite.

Yun Bai Rou (Cloud White Meat) with Sweet Soy Sauce

Tender boiled pork is combined with a rich sweet soy sauce, a staple dish of Sichuan cuisine. The refreshing aroma of the seasonings adds an accent, creating a well-balanced umami.

Wood Ear Mushrooms with Black Vinegar Dressing

The crisp texture of wood ear mushrooms is combined with the rich aroma of black vinegar. The refreshing aftertaste makes it enjoyable even in the hot season.

Hachinos and Pork Tongue Stir-fried in Sichuan-style Spicy Sauce

The crisp texture of hachinos and the umami of pork tongue are combined with the numbing sensation of Sichuan pepper and the spiciness of chili, creating a powerful Sichuan flavor.

Desserts

Panda Mantou

This playful dim sum is modeled after an adorable panda. Its visual appeal and mild flavor make it enjoyable for both children and adults.

Mango Soup with Tapioca

The rich sweetness of mango and its smooth texture are combined with chewy tapioca.