This time, we’re introducing the 2026 spring lunch buffet held at a prestigious hotel with over 140 years of history.
The buffet offers a luxurious selection of high-quality Japanese, Western, and Chinese dishes, along with beautifully seasonal desserts. With many spring-inspired items, both the presentation and flavors made this a truly satisfying experience.
The venue is conveniently located near the nearest station, and the buffet is held in a banquet hall on the 5th floor of the hotel. On the day of our visit, the spacious hall was completely full—clearly showing just how popular this buffet is.
Spring Flavors from the Appetizers
We started with a variety of appetizers.
The Beef with Homemade Spicy Sesame Sauce featured tender, juicy beef paired perfectly with a mildly spicy sesame flavor.
The Prosciutto and Mango offered a delightful balance of sweet-tart mango and savory cured ham, creating a refreshing and memorable taste.
Other highlights included Smoked Trout Salmon and a Kinmedai (Golden Eye Snapper) Salad. The kinmedai had a clean flavor with rich, satisfying fat.
Delicate and Refined Japanese Cuisine
The Japanese section featured many seasonal spring dishes.
The Homemade Sakura Tofu was elegant, with a subtle cherry blossom aroma that spreads gently in your mouth.
The Red Shrimp Wrapped in Potato combined plump shrimp with the chewy texture of potato, creating a fun and satisfying bite.
The Spring Herbs with Cream Cheese had a mild sweetness and a gentle, comforting flavor.
The Grilled Clam with Egg and Rapeseed Blossoms was a beautifully seasonal dish, highlighting the refined umami and natural sweetness of the clam.
The Sakura Sea Bream Clear Soup featured a soft fish dumpling with delicate sweetness, and a deeply flavorful broth that felt soothing and comforting.
The Uji Matcha Soba had a rich matcha aroma, enhanced by the umami of the broth and the added flavor of sakura shrimp tempura bits.
Other options like Seafood Chirashi Sushi and Mountain Vegetable Sticky Rice added even more depth and satisfaction to the Japanese selection.
Hearty Western Dishes, Including Meat Favorites
The Western section offered a variety of dynamic meat dishes.
The most popular item was the Beef Steak, served tender and juicy with a rich gravy sauce that enhanced its natural flavor. Adding fruit sauce gave it an elegant twist.
The Chicken Thigh and Shrimp Fricassée featured a creamy, rich sauce that perfectly complemented the juicy chicken.
Other dishes included Cheese-Grilled Pork Belly, Tripe Tomato Stew, Meatloaf, and Steamed Colorful Vegetables.
The Cream Soup with Cabbage, Bamboo Shoots, and Clams was mild and comforting, with the sweetness of cabbage and the texture of bamboo shoots standing out.
The Mild Beef Curry was slightly sweet and easy to enjoy, filled with plenty of tender beef for a satisfying dish.
Authentic Chinese Cuisine
The Chinese section was equally impressive.
The Steamed Daisen Chicken with Green Onion Ginger Sauce featured tender chicken paired with a fragrant, savory sauce.
The Roast Pork (Char Siu) made with Green Tea Pork had minimal odor and a subtle sweetness from the fat.
Other authentic dishes included Sichuan-Style Mapo Tofu, Fried Noodles, and Beef Braised in Shaoxing Wine.
A Colorful Salad Bar Full of Seasonal Vegetables
The salad bar offered a wide variety of fresh vegetables.
Seasonal ingredients such as turnips, young corn, pumpkin, junsai (water shield), and myoga ginger were available.
There were also spring-themed items like Sakura-Flavored Cabbage.
Toppings included grated cheese, fried onions, and fried garlic, along with four different dressings to choose from.
Spring-Inspired Desserts
The dessert selection was not to be missed.
The Custard Pudding made with Premium Eggs had a rich egg flavor and gentle sweetness—a classic done right.
The Uji Matcha Tiramisu had a refined bitterness from the matcha, creating a less-sweet, more mature flavor that paired perfectly with coffee.
The Camellia Tea Chiffon Cake was light and airy, with a delicate tea aroma.
The Mixed Fruit Tart was refreshing yet satisfying.
Ice cream was available in four flavors: chocolate, sakura, green apple, and raspberry. The sakura ice cream had a subtle saltiness, giving it a distinctly Japanese spring flavor.
The Elderflower Syrup Jelly had a refreshing citrus-like taste, making it the perfect light dessert to finish the meal.
Summary
This spring lunch buffet at a historic hotel with over 140 years of tradition offers carefully prepared Japanese, Western, and Chinese dishes, all of exceptional quality.
With a wide variety of seasonal dishes and beautifully presented desserts, it’s an experience you can enjoy from start to finish without ever getting bored.
Perfect for a spring outing or a special lunch occasion—definitely worth checking out if you’re interested.
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