DoubleTree by Hilton Toyama Launches Summer Lunch Menus — Weekend Buffet and Weekday Course from June 2026

Starting June 1, 2026, the all-day dining restaurant korare WINE AND DINE on the second floor of DoubleTree by Hilton Toyama (Shintomachi, Toyama City) is introducing new summer lunch menus. Two distinct styles are on offer: a vibrant weekend buffet with international dishes, and a refined weekday course showcasing the chef's signature creations.

Weekend Buffet: "Summer World Cruise"

Available on Saturdays, Sundays, and public holidays from June 6, the Weekend Gourmet Lunch Buffet takes the theme of a "world cruise," bringing together dishes from Europe to Asia on a single table. The lineup includes French croque monsieur, Greek moussaka, Indian butter chicken curry, and Vietnamese fresh spring rolls, among a wide selection of other dishes.

One dish worth highlighting is the braised pork belly in tomato sauce, made with Toyama Pork — a brand pork raised amid the rich nature and pure water at the foot of the Tateyama mountain range. The pork belly is slow-cooked over time to draw out a deep, savory flavor.

A highlight of the buffet is the live station, where chefs finish pasta inside a large wheel of Parmigiano-Reggiano, coating each serving in rich, fragrant cheese right before diners' eyes. Freshly carved roast beef — tender and juicy — is also available at the live station.

The dessert corner rounds out the meal with eight varieties, including melon jelly, ice cream (vanilla, matcha, and mango), and coffee jelly — all enjoyable alongside coffee or tea. A dedicated kids' buffet corner and ice cream station are also available, making the weekend buffet a meal the whole family can enjoy.

Weekday Course: "Chef's Lunch Selection"

From Monday through Friday starting June 1, the "Chef's Lunch Selection" course offers a relaxed way to enjoy the chef's carefully crafted appetizers and a choice of main dish. Eight main dish options are available — including meat, fish, and pasta — with the option to add soup on request. Hotel-quality cuisine at an accessible price point makes this an appealing choice for a business lunch or a casual midday meal with friends.

The bright, open atmosphere of korare WINE AND DINE, with natural light streaming through the windows, creates the ideal setting for a premium lunchtime experience.

Executive Chef: Kenji Hakamada

Kenji Hakamada first encountered the joy of hospitality while working in the food and beverage industry as a student, which led him to pursue a culinary career. He joined Hilton Tokyo Bay in 2000 and built experience across all of the hotel's restaurants and kitchens, becoming Deputy Chef and Head Chef of "The Square" in 2019. He joined DoubleTree by Hilton Toyama in November 2023 as Executive Sous Chef and has served as Executive Chef since April 2024. Alongside his culinary responsibilities, he places a strong emphasis on mentoring and nurturing the next generation of chefs.

Lunch Details (from June 1)

Prices include tax and service charge. Menu content and hours are subject to change. Photos are for illustrative purposes.

For more information, visit the hotel's official website.