Hilton Tokyo Odaiba (Daiba, Minato-ku, Tokyo; General Manager: Hideki Nakazato) is holding a lunch and dinner buffet featuring autumn flavors at its all-day dining restaurant, SEASCAPE TERRACE DINING, from Monday, September 14 through Sunday, November 15, 2026. The restaurant was renewed in July 2026 around a "wellness" theme, and this marks its first autumn fair since that renewal. The lineup includes a signature menu built around domestic wagyu, dishes made with salmon, kamasu (barracuda), sweet potato, and chestnut, and sweets that make generous use of Shine Muscat grapes.
The "wellness" that SEASCAPE TERRACE DINING offers is not just health-conscious cuisine — it's a comfortably fulfilling experience that also takes in the view spreading across sea and sky, beautifully colored dishes and sweets, and the joy of choosing and savoring each bite.
The menu draws on organic vegetables from around the Kanto region, fresh fish delivered directly from Toyosu Market, and fermented ingredients, alongside gluten-free options. Signature dishes include roasted kuroge wagyu (Japanese Black beef) thigh at lunch and roasted domestic beef sirloin at dinner, rounded out by a wide variety of visually striking sweets.
This autumn's menu draws on fermented ingredients such as shio-koji and yuzu miso, incorporating seasonal ingredients like salmon, kamasu, sweet potato, and chestnut. The signature sweets also take on an autumn look, made with Shine Muscat grapes, chestnut, and pear.
Autumn Buffet: Recommended Menu
Roasted kuroge wagyu thigh, served with a choice of condiments such as a nut and shio-koji blend or Maldon sea salt.
Autumn-limited sweets reflecting the season's colors, led by Shine Muscat grapes.
Shio-Koji-Marinated Roasted Kuroge Wagyu Thigh, 48-Hour Marinade (Lunch only; dinner features Roasted Domestic Beef Sirloin)
A signature dish finished tableside by the chef. Shio-koji, a fermented seasoning, draws out the meat's umami, and it is roasted to a moist, tender finish.
"Jewel-like Photogenic Sweets" Showcasing Seasonal Ingredients
The dessert corner, lined with colorful cakes, tarts, and mousses, also takes on an autumn look. A wide variety of sweets make the most of seasonal ingredients, including a shortcake generously topped with Shine Muscat grapes.
Shine Muscat Tart
Shine Muscat Shortcake
Chestnut Mousse
- Shine Muscat Tart — Large Shine Muscat grapes arranged over a fragrant, golden-baked tart crust; an autumn-limited sweet.
- Shine Muscat Shortcake — Juicy Shine Muscat grapes paired with a fine-textured sponge and smooth, melt-in-the-mouth whipped cream.
- Chestnut Mousse — Chestnut paste blended with fresh cream for a smooth, light, and fluffy finish.
Hoba-Grilled Salmon with Yuzu Miso
Short Pasta Soy Milk Gratin
Sweet Potato and Bacon Salt Butter Quiche
Matoudai (John Dory) Fritto with Oriental Sauce
Hoba-Grilled Salmon with Yuzu Miso
Fatty, in-season salmon paired with citrus-scented fermented miso, wrapped in a magnolia (hoba) leaf and grilled until fragrant.
Short Pasta Soy Milk Gratin
Autumn vegetables gratinéed in a sauce made from soy milk and pumpkin purée — a gentle flavor built entirely from plant-based ingredients.
Sweet Potato and Bacon Salt Butter Quiche
A quiche where the sweetness of autumn sweet potato meets the saltiness of bacon, accented by the mild tartness of apple layered into the tart crust.
Matoudai (John Dory) Fritto with Oriental Sauce
Matoudai, in season from autumn into winter, turned into a light, crisp fritto and served with a spice-scented sauce.
Other Menu Items
Cold dishes: house-marinated fresh fish delivered directly from Toyosu Market / carrot and orange soup / crab salad with cauliflower mousse / steamed chicken breast with kujo scallion marinade in sherry vinegar / seared domestic beef tataki / mung bean salad with colorful burdock and pumpkin / Thai-style glass noodle and fried eggplant salad / roasted duck breast with walnut sauce (dinner only), and more
Hot dishes: jasmine tea-marinated pork loin with cassis jam / red wine-braised domestic beef chuck rib, Seascape style / whole red sea bream acqua pazza / roasted kamasu (barracuda) / seafood bouillabaisse with garlic toast / grilled swordfish with verjus sauce (dinner only), and more
Sweets: Shine Muscat shortcake / Shine Muscat mousse / Shine Muscat tart / Shine Muscat daifuku / Shine Muscat champagne jelly / macaron tower / blueberry pie / pumpkin pie / pear mousse / chestnut mousse / cassis chocolate mousse / sweet potato Mont Blanc / pistachio mousse (dinner only), and more
The restaurant offers sweeping views of Tokyo Bay, including Rainbow Bridge and Tokyo Tower.
Terrace seating where guests can enjoy the sea breeze (available through October 31).
Autumn Buffet Overview
- Period: September 14 (Mon) – November 15 (Sun), 2026
- Location: SEASCAPE TERRACE DINING (2F)
- Hours: Lunch 11:30 AM–3:00 PM / Dinner 5:30 PM–9:00 PM
| Adult | Elementary school | Child (ages 4–6) | |
|---|---|---|---|
| Lunch, weekdays | ¥6,800 | ¥3,500 | ¥1,500 |
| Lunch, weekends/holidays | ¥7,800 | ¥3,500 | ¥1,800 |
| Dinner, weekdays | ¥8,500 | ¥4,500 | ¥2,300 |
| Dinner, weekends/holidays | ¥9,500 | ¥4,500 | ¥2,500 |
Ages 0–3 dine free. All listed prices include tax and service charge.
Menu details and online reservations
For inquiries and reservations: 03-5500-5580 (Restaurant General Reception), 10:00 AM–8:00 PM
