Hotel InterContinental Tokyo Bay (Minato-ku, Tokyo), where you can enjoy dishes made with seafood and vegetables from Tohoku, "~ 5 years after the Great East Japan Earthquake. It started with.

At the buffet restaurant "Chef's Live Kitchen", about 20 kinds of dishes using ingredients selected by Chef Tsukuda himself visited Tohoku are prepared.


The restaurant's specialty, First Dish, is a pale yellow-green pie-wrapped soup that uses Zunda (edamame) and chicks, which are famous for "Zunda mochi."


For cooking, Miyagi prefecture's seri, which boasts the highest production in Japan, Ishinomaki baby leaf grown on the site of Okawa Junior High School flooded by the tsunami, Miyagi prefecture brand pig "JAPAN X", cultivated for a long time in Akita prefecture, etc. Ingredients mainly produced in Miyagi prefecture are used, such as the tonburi (also known as "field caviar") that has been used. Locally popular dishes such as "Kitakata ramen" and "Harako rice" are also lined up.


For dessert, Sendai Miso cheese tart, Miyagi strawberry cream puff, Zunda creme brulee, and Iwate Koiwai milk bramanger are prepared as a menu using ingredients from Tohoku.

It will be held until July 15th. Lunch buffet (11:00 to 14:30) starts from 3,725 yen, dessert buffet (15:00 to 16:45) starts from 3,132 yen, and dinner buffet (17:30 to 22:00) starts from 5,430 yen. Some menus are different depending on the time of day.