The all-day dining restaurant Le Jardin at Grand Nikko Tokyo Bay Maihama (Urayasu, Chiba) will hold the "Golden Week Lunch Buffet" from Saturday, May 2 to Tuesday, May 5, 2026. The 4-day limited event showcases the flavors of early summer through approximately 65 menu items, centered on Western dishes with fragrant herbs and spices, along with Japanese cuisine and desserts using seasonal ingredients.
Performance Kitchen
At the performance kitchen—where dishes are finished right in front of guests—three main dishes are available. The Roast Beef is accompanied by a chimichurri sauce with the freshness of cilantro and a gentle heat from jalapeño. Also on offer is Kisarazu Okasodachi Salmon with Asparagus and Japanese Herb Béarnaise Sauce, where a béarnaise sauce made with Japanese herbs brings out the delicate flavor of the salmon.
The third performance dish is Matsusaka Pork Herb Grill with Baked Polenta, a chef's specialty plate highlighting the quality of the pork with aromatic herbs.
Buffet Highlights
The buffet table features herb- and spice-accented Western dishes such as Konbu-Cured Sea Bream and Turnip Carpaccio Style with Grapefruit and Herb Dressing and Deep-Fried Chicken Breast with Five-Spice Powder and Sesame Flavor.
The Japanese food corner includes seasonal items such as Broad Bean (Soramame) Puree and Bonito Hand-Pressed Sushi.
The dessert corner offers seasonally inspired choices like White Peach Shortcake and Melon Petit Tart, as well as Rare Cheese and Blueberry Tart among approximately 65 total items.
Full Menu (Partial List)
Performance Kitchen
- Roast Beef (chimichurri sauce / apple and ginger Japanese-style sauce / gravy sauce / horseradish)
- Kisarazu Okasodachi Salmon with Asparagus and Japanese Herb Béarnaise Sauce
- Matsusaka Pork Herb Grill with Baked Polenta
- Panna Cotta with Refreshing Citrus Gelée
Buffet
- Konbu-Cured Sea Bream and Turnip Carpaccio Style with Grapefruit and Herb Dressing
- Cauliflower and Dandelion Mimosa Salad
- Deep-Fried Chicken Breast with Five-Spice Powder and Sesame Flavor
- Seafood Panache
- Beef Goulash Vienna Style
- Rosemary-Flavored Sautéed Chicken Thigh with Pommes Boulangère
- Chili Con Carne with Tortilla
- Broad Bean (Soramame) Puree
- Bonito Hand-Pressed Sushi
- White Peach Shortcake
- Melon Petit Tart
- Rare Cheese and Blueberry Tart, and approximately 65 varieties in total
Menu items are subject to change depending on ingredient availability.
Event Details
Period: Saturday, May 2 – Tuesday, May 5, 2026
Times:
- Session 1: 12:00 PM – 2:00 PM
- Session 2: 12:30 PM – 2:30 PM
(2-hour sessions)
Venue: Grand Nikko Tokyo Bay Maihama, All-Day Dining Le Jardin (3rd Floor), 1-7 Maihama, Urayasu, Chiba
Prices:
| Guest | Standard | One Harmony Member | Premium Selection / Royal / Exclusive / Exclusive Plus |
|---|---|---|---|
| Adult | ¥6,500 | ¥6,100 | ¥5,850 |
| Ages 9–12 | ¥2,900 | ¥2,700 | ¥2,600 |
| Ages 4–8 | ¥1,900 | ¥1,800 | ¥1,700 |
Includes soft drink bar. Prices include consumption tax and service charge. Children 3 years and under: free.
Reservations: Restaurant reservations: 047-711-2427 (10:00 AM – 6:00 PM)
Online reservations: https://www.tablecheck.com/ja/tokyobay-grandnikko-lejardin/reserve/message
