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Discover the Culinary Magic of Hakata Wagyu at InterContinental Tokyo Bay

At the InterContinental Tokyo Bay, located in the vibrant Minato ward, guests are invited to savor an exclusive teppanyaki dining experience featuring Hakata Wagyu. This culinary journey highlights the prized Chikuho Beef, one of the oldest brand beefs in Fukuoka Prefecture, alongside fresh seasonal ingredients sourced from the region.

A Special Culinary Event

From June 1 to August 31, indulge in a magnificent lunch and dinner course that showcases the rich flavors of Fukuoka. Crafted by Chef Yuichi Mucihara, who hails from the Keichiku region of Fukuoka, this special menu promises to delight your taste buds.

Sensational Starters

The meal begins with a unique appetizer: a hamburger made from 100% locally sourced wild boar from Miyako Town, accompanied by a delightful tortilla infused with the refreshing taste of finger lime, a well-known Fukuoka delicacy. Guests can also enjoy seasonal jams, with fig jam from Buzen City available in June and ume jam from the current year's harvest starting in mid-July.

Exquisite Seafood Dishes

Seafood lovers will relish the offerings that follow. Until the end of June, guests can enjoy grilled Mirai Salmon from Buzen City, beautifully paired with a white wine sauce infused with Yame green tea. From July onwards, the menu transitions to feature naturally sourced Suzuki from the Buzen Sea, expertly prepared with a unique sauce made from Ikuri Jam from Kanda Town.

The Main Attraction: Hakata Wagyu

The highlight of the course is unquestionably the Chikuho Beef, directly sourced from Morimoto Ranch. Renowned for its delicate marbling, this beef is grilled to perfection according to the diner's preference, served alongside seasonal grilled vegetables and Yuzu Konnyaku from Miyako Town.

Comforting Flavors and Final Touches

For a comforting main dish, relive the freshness with fluffy mini Omurice, featuring Hakata Jidori chicken and a rich tomato ketchup made entirely from tomatoes grown in Motooka, Fukuoka City. To conclude this exquisite meal, guests will be escorted to a spacious lounge where a heavenly dessert awaits: a mini parfait crafted with Amaou strawberries from Fukuoka, combined with sweet sake made from sprouted brown rice from Buzen City.

Optionally Enhance Your Experience

During this event, guests can add a grilled scallop option sourced from Hokkaido for an additional flavor enhancement. A selection of fine sake, including Hitotsuki, made from environmentally conscious sourced rice from Chikujo Town, and rice shochu KIRAMEKI, made from the sake rice associated with Ise Shrine, will also be available to complement this culinary journey.

A Fusion of Mastery and Local Flavors

Chef Mucihara’s expertise goes beyond technical skills; his international background and dedication to seasonal selections ensure a rich dining experience that brings the essence of Japan's culinary heritage to life.

Practical Details

• - Event Dates: June 1 - August 31, 2026
• - Location: Teppanyaki Takumi, 1st Floor InterContinental Tokyo Bay
• - Operating Hours: Lunch: 11:30 AM - 3:00 PM (Last Orders at 2:30 PM), Dinner: 5:30 PM - 10:00 PM (Course Last Orders at 8:00 PM, À la carte Last Orders at 9:00 PM)
• - Price: ¥26,400 (Tax included, service fee not included)
• - Reservations: 03-5404-2222

For further details, visit the official website: Teppanyaki Takumi Fukuoka Fair.

Experience the Excitement of Teppanyaki

The dining experience at Teppanyaki Takumi combines health, beauty, and freshness through the use of olive oil in preparation. Each dish reflects a commitment to high-quality, delicious food that has delighted VIP guests from around the world. With a seating capacity of 10 in general and two private rooms, each accommodating five, guests can expect an intimate yet exciting atmosphere.

Join us at the InterContinental Tokyo Bay to explore and indulge in an authentic taste of Fukuoka's culinary excellence, expertly crafted by Chef Yuichi Mucihara.