Hotel InterContinental Tokyo Bay "[Chef's Live Kitchen] Taste Japan 14th [Hokkaido Fair]"

Based on the concept of "healthy, beauty and freshness," chef's live kitchen ®, which offers a live buffet style, will be available for a limited time on July 1, 2019, Andy Sato, a gourmet journalist.
We will hold the 14th Hokkaido Fair, a series planned in collaboration with Mr. Toryu, and a menu using Hokkaido ingredients.
In preparation for the fair, Sato, a chef who is also from Hokkaido, went to the site to inspect and sample the ingredients from the perspective of a native. It features vegetables and fruits such as corn and red meat melons, and seafood such as the scallops of Otaru Maehama, which can be caught in the nutritious northern sea, and kalei, which were raised in the fertile land of Hokkaido and severe nature. We have created dishes that take advantage of the flavor and flavor of the ingredients, such as soup of first dish kasbe pie wrap, salad with roasted shiretoko chicken, appetizerwith lotus cup sauce, hot dishes, and Hokkaido melon desserts. In addition, you will be able to enjoy about 20 dishes named after Hokkaido along with a standard menu, including soup curry with teppanyaki and spices, seafood bowls, and other local dishes.