#Japan #Tokyo #InterContinental #Teppanyaki #Hakata Wagyu

Indulge in a Unique Culinary Experience

The InterContinental Tokyo Bay is offering a special teppanyaki lunch and dinner course featuring the exquisite flavors of Hakata Wagyu. Renowned as one of the oldest beef brands in Fukuoka Prefecture, the exquisite 'Chikuhou Beef' will be the star attraction, complemented by a variety of local ingredients celebrated by the talented Chef Yuichi Bahara.

A Taste of Fukuoka's Harvest

Guests can look forward to a meticulously crafted menu that highlights the rich and diverse offerings from Fukuoka. For starters, the experience begins with a unique wild boar hamburger made from 100% fresh wild boar sourced from Miyako Town. This is paired with a delicious tortilla rolled with finger lime from Buzen City and served with a tangy tartar sauce made using the distinctive Kubo-te pickles. Adding a seasonal touch, guests can enjoy the ham paired with jam made from figs in June and green plums starting mid-July, showcasing the local harvest.

Seafood and Main Courses

For the lunch service, diners will delight in tempura made from hamo (pike eel), freshly delivered from the Yukuhashi Fish Market and served alongside a fragrant sauce featuring Akamoku, a trending superfood harvested from the Ujina fishing port in Buzen. During dinner, guests can savor a grilled live abalone that complements the hamo perfectly.

When it comes to meat, the Chikuhou Beef, raised in Iizuka City, arrives fresh from Morimoto Farm and is prepared to the guests' preference using the artisan's skill. Served alongside seasonal grilled vegetables, the beef takes center stage. The dish features Daikon radish sourced from the largest limestone plateau in Kyushu, Haibodai, perfectly paired with Yuza miso from Kanda Town, presented charmingly as ‘Daikon in Misoshiru Style’.

A Flavorful End

Adding richness to the meal, the lunch service includes a special garlic rice made with premium rice called Yume-tsukushi, while the dinner experience features an omelet rice dressed with rich ketchup using 100% fresh tomatoes from Motooka, Fukuoka City, and paired with the flavorful Hakata Jidori chicken. The chef expertly customizes the egg wrapping for each guest, ensuring a delightful and personalized dining experience.

To wrap up the meal, diners are invited to move to a new seating area where the grand finale awaits: a delightful matcha ice cream crafted using traditional Yame tea, served with a homemade jam from the Amaou strawberries of Chikujo Town, creating a truly blissful dessert experience.

The special Teppanyaki course at the InterContinental Tokyo Bay is not just about the food; it is about celebrating the passion and dedication of local producers.

Event Overview

• - Period: June 1, 2025 – August 31, 2025
• - Location: Teppanyaki Takumi, 1st Floor
• - Hours: Lunch from 11:30 AM to 3:00 PM (Last Order 2:30 PM), Dinner from 5:30 PM to 10:00 PM (Course Last Order 8:00 PM, A La Carte Last Order 9:00 PM)
• - Prices: Lunch ¥24,000 / Dinner ¥36,000 (Tax included; service charge extra)
• - Reservation & Inquiries: 03-5404-2222 (Main Line)

More Details

With the support of the Fukuoka Prefecture Agricultural, Forestry and Fisheries Brand Promotion Council, and cooperation from local cities such as Buzen and Yukuhashi, this limited-time offering is a not-to-miss event for food enthusiasts.

Menu Highlights

Lunch Course - ¥24,000

• - First Dish: Takumi-style Grilled Tomato
• - Tortilla with Miyako wild boar and seasonal jam
• - Tempura of hamo with Akamoku sauce
• - Fukufuki Daikon with Yuzu miso and today's grilled vegetables
• - 80g Serving of Chikuhou Beef from Morimoto Farm
• - Special garlic rice using Yume-tsukushi
• - Dessert: Yame tea ice cream with homemade Amaou jam
• - Coffee or Tea

Dinner Course - ¥36,000

• - First Dish: Takumi-style Grilled Tomato
• - Tortilla with Miyako wild boar and seasonal jam
• - Grilled abalone and tempura of hamo with Akamoku sauce
• - Fukufuki Daikon with Yuzu miso and today's grilled vegetables
• - 80g Serving of Chikuhou Beef from Morimoto Farm
• - Fluffy mini omelet rice with Fukuoka ketchup
• - Dessert: Yame tea ice cream with homemade Amaou jam
• - Coffee or Tea

Chef Profile

Chef Yuichi Bahara, originally from Fukuoka, has cultivated his culinary skills in prestigious international hotels and has had the honor of serving renowned personalities throughout his career. Having taken leadership at Teppanyaki Takumi, his focus on local ingredients combined with his international expertise makes every dining experience memorable.

About Teppanyaki Takumi

Renowned for its healthy, beautiful, and fresh approach to cooking, Teppanyaki Takumi offers a luxurious culinary experience that emphasizes special ingredients, skilled methods, and mouthwatering flavors. The restaurant ambiance caters to a diverse clientele, making it a perfect destination for distinguished guests.