A limited-time buffet where you can enjoy gluten-free dishes using "sorghum millet", which is attracting attention as a healthy millet, has started at Hotel InterContinental Tokyo Bay (Minato-ku, Tokyo).


Sorghum millet is a grain of the Gramineae family and is also called "takakibi" in Japan. It is said to be the "gluten-free material closest to wheat flour" that does not contain gluten, and is attracting attention as a substitute for wheat for people with allergies and for health-conscious people because it is rich in dietary fiber and minerals.


The dish offered this time uses "white sorghum" from the United States, which is a type of sorghum millet. You can enjoy salads, appetizers, soups, hot dishes, desserts, and dishes using a total of 16 types of sorghum millet along with the regular menu. It was devised by the chef Tsukuda of the hotel's buffet restaurant "Chef's Live Kitchen".

White sorghum is easy to season because it has little sorghum and is almost tasteless and odorless. The lineup includes dishes that make the most of the graininess and dishes that use powdered white sorghum instead of wheat flour. It is said that gluten-free seasonings are used in these fair menus.


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 of the menus offered are different for each.


* Prices shown do not include consumption tax and service charge.