Cross Dine, the buffet restaurant at Hotel Metropolitan (1-6-1 Nishi-Ikebukuro, Toshima Ward), will hold a year-end buffet starting Tuesday, December 1, 2026. The restaurant's main draw is its authentic cooking by specialist chefs in Japanese, Western, and Chinese cuisine and sweets, and the year-end buffet brings all of these together.
The Year-End Special Buffet runs from December 1 to 18, and the Premium Year-End Special Buffet runs from December 26 to 31. Both offer a varied spread of dishes made with carefully selected ingredients, suited to a year-end meal with family or friends.
Event Details
Venue: Cross Dine, All-Day Dining (1F)
Period
- Year-End Special Buffet: Tuesday, December 1 to Friday, December 18, 2026
- Premium Year-End Special Buffet: Saturday, December 26 to Thursday, December 31, 2026
Hours
Lunch
- Weekdays: 11:30 AM to 2:30 PM (reservations are accepted for 11:30 AM or 12:00 PM entry)
- Saturdays and Sundays: (1) 11:30 AM to 1:10 PM / (2) 1:45 PM to 3:25 PM (100-minute seatings)
Dinner
- Weekdays: 6:00 PM to 9:00 PM
- Saturdays and Sundays: (1) 5:00 PM to 7:00 PM / (2) 5:30 PM to 7:30 PM / (3) 7:30 PM to 9:30 PM (120-minute seatings)
Reservations and Inquiries: 03-3980-4040 (Cross Dine reservation line, 10:00 AM to 8:00 PM). Online reservations are also available through the official website.
Official Website: https://ikebukuro.metropolitan.jp/restaurant/list/crossdine/menu/yearend.html
Year-End Buffet Menu
Western Cuisine: Coq au Vin
A traditional dish from France's Burgundy region, well suited to the winter season. Carefully selected chicken is simmered thoroughly in fragrant red wine, concentrating the flavor of the meat and the wine in a glossy sauce. The chicken is tender enough to pull apart easily with a spoon, and the taste is deep and rich. It is a slow-cooked dish prepared by the Western cuisine specialist chef.
Western Cuisine: Juicy Roast Beef, Slow-Cooked at Low Temperature and Finished at 64°C
A long-standing favorite at Cross Dine and a staple of hotel buffets. The beef is heated slowly at a carefully controlled temperature to bring out its natural flavor and keep it moist and tender.
On designated dates (Saturdays and Sundays from December 1 to 18, and December 26 to 31), the dinner roast beef is made with domestic Japanese beef, which has a sweet, high-quality fat and a deep flavor.
Japanese Cuisine: Dinner-Only Wakasagi and Tokyo Vegetable Tempura
A dinner-only dish made with wakasagi (pond smelt), a winter delicacy, and fresh Tokyo vegetables. The Japanese cuisine staff fry the ingredients over carefully controlled heat to keep their flavor sealed in, giving the tempura a light, crisp texture. Each bite offers the crunch of the fragrant batter and the rich flavor of seasonal ingredients.
Chinese Cuisine: Fried Molted Shrimp With Youlin Sauce
Soft molted shrimp that can be eaten shell and all, fried to a light, crisp texture. The shrimp are fried whole, from head to tail, to keep their flavor sealed in, and their sweetness and savory aroma are set off by a special youlin sauce with the fragrance of ginger and green onion. The sauce balances sweetness and acidity, and guests are encouraged to coat the shrimp generously with it.
Sweets
- Mille-Crêpe Roll With Raspberry Cream and Confiture
- Rosehip, Hibiscus, and Lychee Verrine
- Cassis and Pistachio Gâteau (dinner only)
- Strawberry Almond Tofu
Four sweets are prepared to finish the meal. The mille-crêpe roll is made of soft crêpe layers decorated with plenty of raspberry cream and a special confiture, with rich fruit flavor and the pleasant sweet tartness of raspberries. The cassis and pistachio gâteau is a five-layer creation: a rich pistachio mousse sandwiched in chocolate sponge, topped with cassis mousse and a light cassis meringue. The strawberry almond tofu has a smooth texture and a fresh strawberry finish, and the rosehip, hibiscus, and lychee verrine is fragrant.
Cross Dine Recommended and Regular Menu
Japanese Cuisine: Tokyo Vegetable and Lamb Shabu-Shabu in "Seafood Shellfish Broth"
Tender, flavorful lamb and fresh Tokyo vegetables are quickly dipped in a special "seafood shellfish broth" that concentrates the flavor of seasonal shellfish, and then served. The rich aroma that rises from the hot broth and the combined flavors of seafood and meat are best enjoyed freshly made.
Chinese Cuisine: White Mapo Tofu
A popular dish loved across generations, from children to older guests. Flavorful chicken broth, the richness of ground chicken, the mellowness of soy milk, and the light fragrance of scallion oil come together in a deep taste. A special chili oil is served on the side, so guests can add a spicy kick partway through and adjust the heat to their liking.
Time Service
Cross Dine also offers a limited-time "Time Service." A special menu item is served at lunch and at dinner, one per person.
Negitoro Bowl Topped With Salmon Roe (Lunch)
A special seafood bowl of smooth, fatty negitoro (minced tuna with green onion) that melts in the mouth, topped with glossy, rich ikura (salmon roe). The mellow sweetness of the negitoro pairs with the deep umami of the ikura.
Serving Times
- Weekdays: from 12:30 PM
- Saturdays, Sundays, and holidays: from 12:30 PM and 2:30 PM
Risoni Porcini Risotto-Style With Truffle Sauce (Dinner)
Risoni, a small rice-shaped pasta, is combined with flavorful chicken bouillon and rich porcini mushrooms to make a risotto-style dish, finished with a rich truffle sauce. Unlike rice, the pasta has a smooth texture of its own.
Serving Times
- Weekdays: available at any time
- Saturdays, Sundays, and holidays: from 5:45 PM and 8:15 PM
Available while supplies last. Serving times are approximate.
Dinner Time Service Upgrade
During the Premium Year-End period from December 26 to 31, the dinner Time Service is served in a more luxurious version topped with grilled foie gras.
Prices
December 1 to 18, 2026
| Lunch | Weekdays | Saturdays and Sundays |
|---|---|---|
| Adult | ¥4,500 | ¥5,200 |
| Senior (65 and over) | ¥4,300 | ¥5,000 |
| Child (elementary school) | ¥2,400 | ¥2,600 |
| Child (ages 4 to 6) | ¥1,200 | ¥1,300 |
| Dinner | Weekdays | Saturdays and Sundays |
|---|---|---|
| Adult | ¥5,200 | ¥6,300 |
| Senior (65 and over) | ¥4,900 | ¥6,000 |
| Child (elementary school) | ¥2,600 | ¥3,000 |
| Child (ages 4 to 6) | ¥1,300 | ¥1,500 |
December 26 to 31, 2026
| Lunch | Weekdays | Saturdays and Sundays |
|---|---|---|
| Adult | ¥5,200 | ¥5,500 |
| Senior (65 and over) | ¥5,000 | ¥5,300 |
| Child (elementary school) | ¥2,600 | ¥2,600 |
| Child (ages 4 to 6) | ¥1,300 | ¥1,300 |
| Dinner | Weekdays | Saturdays and Sundays |
|---|---|---|
| Adult | ¥6,300 | ¥6,600 |
| Senior (65 and over) | ¥6,000 | ¥6,300 |
| Child (elementary school) | ¥3,000 | ¥3,000 |
| Child (ages 4 to 6) | ¥1,500 | ¥1,500 |
Drinks Included in the Buffet Price
About 15 types, including coffee, assorted teas, oolong tea, Pepsi Zero, melon soda, and Nacchan Apple/Orange.
Free-Flow Drinks (All-You-Can-Drink, 120 Minutes)
- Standard (¥2,800), 27 types in total: bottled beer (Kirin Ichiban Shibori) / wine (red and white) / whisky / assorted sours / assorted cocktails / assorted low-alcohol cocktails / assorted mocktails
- Premium (¥3,800), 37 types in total: draft beer (Suntory The Premium Malt's) / wine (sparkling, red, and white) / sake / shochu / whisky / assorted fruit sours / assorted cocktails / assorted low-alcohol cocktails / assorted mocktails
Notes
- Prices include consumption tax and service charge.
- Menu items and ingredient origins may change depending on supply.
- Children's prices are already discounted and cannot be combined with other discounts.
- Business hours and services may change suddenly depending on circumstances.
- Photos are for illustrative purposes only.
