Winter is the season when pots are delicious. At the buffet restaurant "Grand Cafe" (1F) of the Tokyo Disney Resort official hotel "Sheraton Grande Tokyo Bay Hotel" (Maihama, Chiba), the "World Hot Pot Fair" is being held until February 29th.

If that were the only thing, I thought it would be delicious, but at this fair, everyone loved "Cheese Fondue," lamb stewed pots, and Tom Yum pots with plenty of coriander. A lineup of rich people. Above all, as a big Thai food lover, I'm curious about Tom Yum hot pot ...!


I stretched out a little and came to eat the lunch buffet at Grand Cafe!

● A Thai chef has been appointed since last year (2015)

In September 2015, Chef X from Thailand was appointed as the chef of Grand Cafe. The name like the code name of the spy is "common name", and the real name is Attapol Naito Tanton. By the way, his wife is Japanese, and he says he is Naito.

Chef X is good at a wide range of genres, including Southeast Asian food, Italian food, and even Australian food, but since he is from Thailand, expectations are high for Southeast Asian food that uses plenty of spices and herbs.

● "World hot pot" offers 2 to 3 types on a daily basis

At the World Hot Pot Fair, 2 to 3 kinds of hot pots are offered on a daily basis from all 5 kinds of hot pots. This time, we interviewed three items: the Swiss hot pot "Cheese fondue", the New Zealand hot pot "Ram shank soft stew", and the Thai hot pot "Thai seafood Tom Yum hot pot".

【cheese fondue】
Cheese is stewed in lemon juice instead of white wine, making it easy for children to eat. Dip bite-sized baguettes, carrots, broccoli, potatoes and other colorful vegetables.


The thick cheese is so rich that you can feel a little graininess on your tongue! The mellow scent, even though it doesn't contain wine, may be due to the "fermented feeling" that comes out of the condensed cheese.



If you're happy to entwin this rich cheese with even "thickness" with crispy and fragrant baguettes and crispy vegetables ...!


[Soft stew of lamb shank]
Bone-in lamb meat simmered in bouillon with beans and vegetables. Finished with celery and herb flavors.


The simmered lamb meat is soft and melts like a rock, contrary to its rugged appearance! The initial texture is a little elastic like spare ribs, but when you chew it in your mouth, it crumbles. The deliciousness of the meat that spreads with the refreshing scent of rosemary is superb. Vegetables such as carrots and beans are also torotoro.



[Thai style seafood Tom Yum hot pot]
This is the pot I was most looking forward to. It is based on one of Thailand's representative dishes, "Tom Yum Kung," but it is a unique dish that is eaten in combination with "udon." You can freely top with bean sprouts and coriander.