Hotel Metropolitan (Toshima-ku Nishi-Ikebukuro 1-6-1) is holding the "Minami no Takara-bako Kagoshima Fair" starting Monday, May 11, 2026 — a first for the restaurant in featuring Kagoshima as its theme. The fair showcases the region's rich food culture through local specialty dishes and ingredients.
Kagoshima Prefecture is home to three World Heritage Sites, impressive natural scenery, onsen, islands, and time-honored festivals. It is also a treasure trove of agricultural and marine products, including bonito, branded chicken, and Berkshire pork (kurobuta). Specialist chefs and patissiers in Japanese, Western, and Chinese cuisine will transform these Kagoshima ingredients into original dishes for the buffet.
Fair name: "Minami no Takara-bako Kagoshima Fair"
Venue: 1F All-Day Dining "CrossDine"
Other restaurants in the hotel will also hold simultaneous events.
Period: Monday, May 11, 2026 – Tuesday, June 30, 2026
Hours:
Lunch (Weekdays): 11:30 AM – 2:30 PM
Lunch (Weekends & Holidays): 11:30 AM – 3:30 PM (120-minute limit)
Reservations accepted for 11:30 AM or 12:00 PM seating.
Dinner (Weekdays): 6:00 PM – 9:00 PM
Dinner (Weekends): ① 5:00 PM – 7:00 PM / ② 5:30 PM – 7:30 PM / ③ 7:30 PM – 9:30 PM (each 120-minute limit)
Reservations & Inquiries: 03-3980-4040 (CrossDine reservation line, 10:00 AM – 8:00 PM)
Online reservations are also available through the official website.
In cooperation with Kagoshima Prefecture.
Minami no Takara-bako Kagoshima Fair Menu
Japanese Cuisine
Kagoshima Local Dish "Tonkotsu" (Bone-in Pork Simmered in Miso) — Lunch Only
Bone-in pork ribs slow-simmered with locally produced imo-shochu (sweet potato spirit), black sugar, and the region's distinctive wheat miso. The meat becomes meltingly tender and soaks up the rich, sweet-savory broth — a hearty, iconic Kagoshima dish.
Kagoshima Local Dish "Satsuma-jiru" (Chicken Miso Soup)
A thick, vegetable-laden miso soup said to have been eaten by samurai of the Satsuma domain to build their strength. Rich chicken stock meets gently fragrant wheat miso in a deeply comforting bowl.
Kagoshima Local Dish "Koga-yaki" (Savory Baked Egg Cake)
White fish paste, tofu, egg, and sugar are combined and baked into a thick, fluffy cake similar to a sweet dashimaki tamago. Its delicate sweetness and light texture have made it a traditional celebratory dish in Kagoshima for generations.
Choice of Mini Rice Bowls — Lunch Only
"Keihan": A local specialty of dashi poured generously over rice, enjoyed ochazuke-style.
"Buta Miso": Sweet-savory braised pork and miso, a beloved everyday condiment in Kagoshima households.
Additional option: Simmered Conger Eel (Ni-anago)
Western Cuisine
Satsuma Junzen-dori Chicken with Yuzu-Kosho Grille — Dinner Only
"Satsuma Junzen-dori" chicken, raised on a specially formulated diet, delivers a juicy and deeply flavorful profile. It is generously coated with aromatic Kagoshima-grown yuzu-kosho pepper and grilled to a fragrant finish.
Wild Yellowtail with Beurre Blanc Sauce
Kagoshima-caught wild buri (yellowtail) is sautéed until golden and paired with a white wine–based beurre blanc sauce. The buttery richness and bright acidity of the wine complement the bold flavor of the fish.
Kibinago Scapece
Seasonal kibinago (Japanese silver-stripe round herring) caught at peak spawning season are fried crisp, then marinated with colorful vegetables — red onion, zucchini, and bell pepper — in a refreshing sweet vinegar dressing, creating a Japanese-Italian fusion nanban-style dish. The fish are cooked until the bones are soft.
Chinese Cuisine
Twice-Cooked Pork with Kagoshima "Mugi Miso"
The savory umami of pork belly is elevated by a blend of fragrant wheat miso from Kagoshima in this hui guo rou (twice-cooked pork). The deep, sweet-spicy flavor is a natural match with steamed rice.
Kagoshima Black Vinegar "Saliva Chicken" (Kou Shui Ji)
Tender, moist chicken is dressed in the Chinese cuisine chef's signature sauce featuring Kagoshima-produced black vinegar. The mellow acidity and gentle heat create a lingering, complex flavor.
Satsuma-age and Zha Cai Salad
A simple preparation that highlights the natural flavors of the ingredients. The springy texture of satsuma-age (fried fish cake) and the satisfying crunch of zha cai (pickled mustard stem) make this a standout appetizer that pairs well with drinks.
Desserts
Right: "Kagoshima Passion Fruit Verrrine"
A colorful layered dessert with a smooth Kagoshima black sugar bavarian cream topped with tangy, tropical passion fruit jelly.
Left: "Kagoshima Purple Sweet Potato Mont Blanc" — Dinner Only
A crunchy biscuit base topped with cream cheese cream and generously piped with vibrant purple sweet potato cream. The interplay between the cream's mild tartness and the potato's earthy sweetness is a delight.
Time Service
A special dish is offered once per person during both lunch and dinner — available for a limited time.
Kagoshima Fish Special: Bonito Tataki & Yellowtail Nigiri Sushi — Lunch
A duo of nigiri sushi using two of Kagoshima's prized fish: richly fatty buri (yellowtail) and seared katsu-tataki bonito, allowing guests to compare the distinct flavors of each.
Service times:
Weekdays: from 12:30 PM
Weekends & Holidays: from 12:30 PM / from 2:30 PM
"Sakurajima Daikon Pickled Risotto with Bonito Tataki" — Dinner
A risotto studded with finely chopped pickled Sakurajima daikon, topped with seared bonito tataki. Finished tableside inside a hollowed-out Grana Padano cheese wheel with smoked salt and extra virgin olive oil — a theatrical and flavor-packed dish.
Service times:
Weekdays: available throughout dinner service
Weekends & Holidays: from 5:45 PM / from 8:15 PM
Available while supplies last. Service times are approximate.
Signature Buffet Dishes
On weekends, the Western cuisine section will feature Wagyu for the slowly cooked "Juicy Roast Beef (64°C Low-Temperature Method)." Hot iron plate dishes, the chef's recommended "Beef Stroganoff," and pizzas baked in a dedicated pizza oven are also on offer.
In the Japanese cuisine section, a chef performs live on the spot, preparing "Vegetable and Lamb Shabu-shabu" in a special seafood and clam broth. Sushi is available during dinner. Chinese cuisine covers a wide range of bold, spice-forward dishes including the recommended "White Mapo Tofu," braised dishes, noodles, and freshly steamed dim sum. Pastries, seasonal gelato, and the hotel's signature deep, rich vanilla ice cream round out the dessert selection.
Pricing
| Lunch | Weekday | Weekend |
|---|---|---|
| Adult | ¥3,900 | ¥4,900 |
| Senior (65+) | ¥3,700 | ¥4,700 |
| Child (elementary school) | ¥2,200 | ¥2,400 |
| Child (ages 4–6) | ¥1,100 | ¥1,200 |
| Dinner | Weekday | Weekend |
|---|---|---|
| Adult | ¥4,900 | ¥5,900 |
| Senior (65+) | ¥4,600 | ¥5,600 |
| Child (elementary school) | ¥2,400 | ¥2,800 |
| Child (ages 4–6) | ¥1,200 | ¥1,400 |
All prices include consumption tax and service charge.
Beverages included with the buffet price:
Approximately 15 varieties including coffee, various teas, oolong tea, Pepsi Zero, melon soda, Natchan apple/orange juice, and more.
All-you-can-drink options (120 minutes) are also available:
Standard (¥2,800) — 27 varieties
Bottled beer (Kirin Ichiban Shibori), wine (red/white), whisky, sour cocktails, cocktails, low-alcohol cocktails, mocktails
Premium (¥3,800) — 37 varieties
Draft beer (Suntory The Premium Malt's), wine (sparkling/red/white), sake, shochu, whisky, fruit sour cocktails, cocktails, low-alcohol cocktails, mocktails
Special Drink: Satsuma Sendai Craft Beer "Weizen"
Brewed by craftspeople who have inherited the traditions of miso and soy sauce brewing, this Satsuma Sendai Weizen uses more than 50% wheat malt for a smooth, approachable taste with minimal bitterness and a subtle banana-like yeast aroma.
Regular price: ¥1,200 → Special buffet guest price: ¥1,000
The special price is exclusive to buffet guests.
About CrossDine
Located on the 1st floor of Hotel Metropolitan, CrossDine is a buffet-centered restaurant where specialist chefs in Japanese, Western, and Chinese cuisine serve freshly prepared dishes from an open kitchen. The warm, wood-accented interior features a variety of seating arrangements to suit any occasion.
Menu items and ingredient origins are subject to change depending on availability. Operating hours and content may change without prior notice. Images are for illustrative purposes only.
