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Spring Hokkaido Fair at InterContinental Tokyo Bay

From April 1, 2026, the Chef's Live Kitchen at InterContinental Tokyo Bay will host its much-anticipated Spring Hokkaido Fair. The event showcases the exquisite flavors of Hokkaido, featuring an array of seafood delicacies such as crab, sushi, and more, all made with fresh, locally sourced ingredients from Hokkaido.

A Seafood Extravaganza

The highlight of this culinary fair is undoubtedly the freshly delivered red snow crab from Hokkaido, available for unlimited enjoyment on weekdays. Under the expert guidance of Chef Sato, a Hokkaido native, guests can savor meticulously crafted sushi made to order. During lunch, selections include tuna, squid, and salmon, while dinner expands to six varieties. For those looking for something more customizable, a seafood bowl allows diners to select from nine different toppings, making for a truly personalized dining experience.

Diverse Culinary Offerings

Besides the seafood highlights, the menu includes luxurious dishes such as sea urchin flan, seafood bouillabaisse, and Shiretoko salmon wrapped in pastry. Guests can also indulge in Hokkaido beef roast, expertly sliced to order, and a variety of dishes featuring seasonal produce like Hokkaido melons, haskap berries, and heritage tomatoes. The fare goes beyond seafood with local specialties like Sapporo ramen salad, soup curry, and the regional favorite, Zangi (fried chicken) complemented by potato fries.

Experience the thrill of live cooking as chefs prepare dishes like juicy hamburgers and tempura right before your eyes. An exclusive treat is offered to every guest—a complimentary soup featuring Inka potatoes and new onions topped with crab miso flan.

Sweet Endings

The dessert corner captivates with vibrant strawberry sweets available until May 12, including a custom-made Mont Blanc and a special chef's parfait. Starting May 13, guests will be indulged with sweets crafted from peaches and melons. A weekday special includes time-sensitive offerings like Napoleon pie until May 12 and a peach ice cake from May 13 onwards.

Event Details

• - Location: Chef's Live Kitchen, 3rd Floor
• - Duration: April 1 to June 30, 2026
• - Pricing: (Including tax, with a 15% service charge extra)

- Lunch Buffet (11:00 AM to 2:30 PM)
- Weekday: Adults ¥5,500, Children ¥2,530
- Weekends & Holidays: Adults ¥6,710, Children ¥3,300
- Dinner Buffet (Sunday to Friday: 5:30 PM to 9:00 PM / Saturday: 5:30 PM to 10:00 PM)
- Weekday: Adults ¥7,370, Children ¥3,630
- Weekends & Holidays: Adults ¥8,580, Children ¥3,960

• - Contact for reservations: Call +81 3-5404-2222 or visit InterContinental Tokyo's website

Chef Katsuaki Sato's Expertise

Chef Sato, hailing from Sapporo, brings his extensive experience in international hotels and restaurants to craft a menu that not only reflects the season's essence but also pays homage to Hokkaido's rich culinary heritage. He emphasizes vibrant flavors and memorable dining experiences.

In conclusion, the Spring Hokkaido Fair at InterContinental Tokyo Bay promises not only a feast for the palate but also an immersive culinary experience that celebrates the best of Hokkaido’s seasonal bounty. Don’t miss your chance to partake in this gastronomic journey!