From Foie Gras, Sweetfish, and Shanghai Crab to a Myriad of Gourmet Dishes. A Limited-Time Buffet Packed with Hotel Chefs' Techniques. Tokyo Dome Hotel's 26th Anniversary Fair ~A Feast of Chefs' Techniques~ Kicks Off on June 1, 2026 (Monday)

Tokyo Dome Hotel (Location: 1-3-61 Koraku, Bunkyo-ku, Tokyo; President & General Manager: Fumiyuki Munakata) will host its 26th Anniversary Fair ~A Feast of Chefs' Techniques~ at Super Dining Rilassa starting Monday, June 1, 2026.

26th Anniversary Fair ~A Feast of Chefs' Techniques~

Image: 26th Anniversary Fair ~A Feast of Chefs' Techniques~ Image

This fair is presented by Tokyo Dome Hotel, which opened on June 1, 2000, as a token of gratitude to all guests for its 26th anniversary. Chefs from various genres, including French, Italian, Chinese cuisine, and sweets, will gather to offer exquisite dishes made with heart. Also highly recommended are juicy roasted domestic beef, lunchtime-exclusive roasted chicken, and a rich variety of sweets. Enjoy the chefs' special creations to your heart's content in buffet style.

From left: Hirokazu Hama, Executive Chef for Japanese and Western Cuisine at Super Dining Rilassa / Satoshi Yamato, Chinese Chef at Super Dining Rilassa / Katsutomo Takahashi, Chef at Dining "Deux Mille" / Naonori Shimizu, Executive Chef / Tatsukata Kashiwai, Chef at Sky Lounge & Dining "Artist Cafe" / Kenji Nagashima, Chef de Pâtissier / Ryusuke Iname, Head Chef at Chinese Restaurant "Korakuen Hanten".

Make your buffet even more luxurious with "One Plate Per Person Limited Menu"!

[Dinner Only]

Supervised by Executive Chef Naonori Shimizu
Pan-fried Foie Gras and Oeufs Brouillés with Sautéed Mushrooms and Madeira Sauce

Image: Pan-fried Foie Gras and Oeufs Brouillés with Sautéed Mushrooms and Madeira Sauce

Executive Chef Shimizu, who oversees all culinary aspects of the hotel, presents a luxurious dish of foie gras meticulously prepared with expert technique. The foie gras is crispy and fragrant on the outside, hot and meltingly tender on the inside, gently harmonizing with creamy scrambled eggs, accented by the texture of sautéed mushrooms.

*Limited to one plate per person.
*Not applicable to elementary school children's prices or preschoolers' prices.

Recommended for the 26th Anniversary Fair ~A Feast of Chefs' Techniques~! Lineup of Menus Supervised by Each Chef

Parmentier of Sweetfish ~Paris Soir Style~

Supervised by Katsutomo Takahashi, Chef at Dining "Deux Mille"
Parmentier of Sweetfish ~Paris Soir Style~

Gelée of consommé topped with creamy and mellow potato puree, delicately adorned with fragrant sweetfish. This visually stunning dish captures the evening sky of summer in a glass.

Supervised by Tatsukata Kashiwai, Chef at Sky Lounge & Dining "Artist Cafe"
Rich Amatriciana with Pork Belly and Eggplant

An exquisite dish where the concentrated umami of pork and the fragrant char of eggplant create a supreme richness with the refreshing acidity of tomatoes.

Image: Rich Amatriciana with Pork Belly and Eggplant

Soy Milk Chawanmushi with Shanghai Crab Miso Sauce

Supervised by Ryusuke Iname, Head Chef at Chinese Restaurant "Korakuen Hanten"
Soy Milk Chawanmushi with Shanghai Crab Miso Sauce

A chawanmushi with a melting texture on the tongue, where the unique creaminess of soy milk blends with egg. Finished with a rich and flavorful Shanghai crab miso sauce, condensed with the aroma of the sea.

Supervised by Hirokazu Hama, Executive Chef for Japanese and Western Cuisine at Super Dining Rilassa
Salmon with Gribiche Sauce

Delicately cooked salmon paired with a refreshing, acidic gribiche sauce featuring herbs. An exquisite dish that enhances the natural flavors of the ingredients.

Image: Salmon with Gribiche Sauce

Stir-fried Beef Tongue with Honey Black Pepper

Supervised by Satoshi Yamato, Chinese Chef at Super Dining Rilassa
Stir-fried Beef Tongue with Honey Black Pepper

Tender beef tongue, stewed for a long time, stir-fried boldly with colorful vegetables. The deep sweetness of honey and the moderate spice of black pepper stimulate the appetite.

Chef de Pâtissier Kenji Nagashima supervised
Tarte Fromage ~with a hint of Citrus Fruits~

A tart dessert infused with the refreshing aroma of lime and lemon, harmonizing rich cream cheese with fragrantly baked meringue.

Image: Tarte Fromage with citrus aroma

Domestic Beef Roast Beef, also recommended is Roast Chicken

Image: Domestic Beef Roast Beef, Roast Chicken (Lunch Only)

In addition, Rilassa chefs offer a full lineup of attractive menus!

・Chicken Stew Chilindrón Style (Dinner Only)

・Crab Soup with Hanasaki Crab (Dinner Only)

・Truffle-scented Shark Fin Mixed Noodles (Dinner Only)

・Dandan Noodles (Lunch Only)

・Caesar Salad Melange Service

・Rilassa Sushi (Salmon Comparison)

・Pork Grill with Honey Mustard Sauce

・Rilassa [Tacos Ba...