Cross Dine, the popular all-day dining buffet restaurant at Hotel Metropolitan in Nishi-Ikebukuro, Toshima-ku, Tokyo, is holding a "Nagano & Toyama Fair" from Tuesday, October 13 through Monday, November 30, 2026, as part of its ongoing "Tastes of Japan" series.
The fair spotlights two prefectures with very different bounties: Nagano, whose varied elevations and climates nurture rich farm produce, and Toyama, blessed with the abundant, fresh seafood of Toyama Bay, often called a "natural fish tank." Chefs specializing in Japanese, Western, and Chinese cuisine, along with the pastry team, have each built original dishes around traditional recipes and signature ingredients from both prefectures, making full use of carefully selected seasonal produce.
Fair Information
- Venue: Cross Dine, All-Day Dining (Hotel 1F)
- Period: October 13 (Tuesday) to November 30 (Monday), 2026
Lunch
- Weekdays: 11:30 AM to 2:30 PM
- Weekends & holidays: 11:30 AM to 3:30 PM (120-minute seating)
- Reservations are accepted for entry at either 11:30 AM or 12:00 PM.
Dinner
- Weekdays: 6:00 PM to 9:00 PM
- Weekends & holidays: three 120-minute seatings — 5:00 PM to 7:00 PM, 5:30 PM to 7:30 PM, or 7:30 PM to 9:30 PM
Reservations/Inquiries: 03-3980-4040 (Cross Dine reservations only, 10:00 AM to 8:00 PM). Online reservations are also available through the official website.
Cooperation: Nagano City and Toyama Prefecture
Details: https://ikebukuro.metropolitan.jp/restaurant/list/crossdine/menu/nagano_toyama_fair_buffet.html
Nagano & Toyama Fair Menu
Western Cuisine
Nagano Mushroom and Chestnut Terrine
A beautiful terrine from the Western cuisine chef that captures the flavors of autumn mushrooms and chestnuts in a single dish. The rich aroma of Nagano-grown mushrooms and the mellow sweetness of chestnuts are brought together elegantly with a savory mushroom duxelles sauce, delivering a deep autumn flavor in every bite and a colorful cross-section that adds a special touch to the table.
Genge Bouillabaisse with Baguette and Aioli Sauce
A traditional dish of southern France given a luxurious twist with Genge, a rare deep-sea fish from Toyama Bay. The soup, rich in collagen from the Genge and blended with the umami of clams and other seafood, offers deep, satisfying flavor in every spoonful. Paired with a garlicky house-made aioli sauce and baguette, it makes an elegant dish that pairs beautifully with wine.
Japanese Cuisine
Chicken Meatball and Mushroom Miso Soup
A hearty miso soup simmered with plenty of flavorful Nagano-grown mushrooms to bring out their full umami, along with soft, fluffy chicken meatballs for a satisfying bowl. The soup is finished with aromatic Shinshu miso, made from rice malt, for a mellow, comforting taste — a warming dish packed with the flavors of autumn.
Toyama Local Dish "Bekko" (Dinner Only)
A Toyama Prefecture specialty with a beautiful amber color reminiscent of real tortoiseshell (bekko). Beaten egg is gently poured into a savory, soy-flavored agar jelly for a smooth, silky texture. This traditional dish has long been cherished as a dish for celebrations and festivals, and it has been carefully recreated here with its nostalgic, gentle flavor intact.
Chinese Cuisine
Toyama Hanabiratake (Cauliflower Mushroom) and Shrimp Stir-Fry
This dish pairs the rare Hanabiratake mushroom, grown with Toyama's abundant natural water, with plump shrimp. Hanabiratake has an abalone-like crunchy texture and a refined, mild flavor, and is rich in vitamin D. To bring out the best in each ingredient, the dish is seasoned with shio koji (salted rice malt) for a light, mellow finish.
Shiojiri (Nagano) Local Specialty "Kimutaku Chahan"
"Kimutaku" refers to kimchi and takuan (pickled daikon radish). Born from school lunches in Shiojiri City, Nagano Prefecture, this hugely popular local dish has been elevated by the Chinese cuisine chef into a piping-hot, restaurant-style fried rice. Umami-soaked, fluffy rice is combined with the pleasant spice of kimchi and the sweetness of takuan, along with its signature crunchy texture — a playful, colorful, and fragrant local specialty that's hard to put the spoon down on.
Desserts
- Nagano Shine Muscat Verrine
- Nagano and Toyama Apple Crumble (Lunch Only)
- Toyama Rice Flour Chiffon Cake with Salted Caramel Sauce (Dinner Only)
- Annin Tofu with Nagano Apricot Sauce
Four desserts made with autumn fruit round out the meal on a colorful note. A rich, smooth white grape bavarois is layered with a refreshing Nagano Shine Muscat jelly for a cool, elegant glass dessert. Apples — sourced from Nagano and later Toyama as the season progresses — are gently stewed into a compote and paired with a crisp, melt-in-the-mouth crumble topping for an autumn-inspired treat. The finely textured, moist and fluffy chiffon cake, made with Toyama rice flour, is served with an addictive sweet-and-salty caramel sauce. And the annin tofu comes with a Nagano apricot sauce whose gentle tartness adds a pleasant accent. Enjoy the flavors of the season, each dessert offering its own distinct taste and texture.
Time Service
A limited-time "Time Service" menu is also available, with one specially prepared dish served per person during both lunch and dinner.
Shark Fin and Shinshu Mushroom Okoge (Lunch Only)
A special dish that brings together the rich umami of Nagano-grown mushrooms and shark fin. The Chinese cuisine chef's carefully prepared, piping-hot sauce is poured over crispy fried Chinese-style crispy rice (okoge). Enjoy the appetizing aroma that rises the moment the sauce is poured, along with the contrast between the crispy okoge and the silky sauce.
Serving times: weekdays from 12:30 PM; weekends & holidays from 12:30 PM and 2:30 PM.
Toyama Fukuragi Bourguignon with Baguette (Dinner Only)
A special dish using Fukuragi, a young yellowtail from Toyama Prefecture (yellowtail is a fish whose name changes as it grows). It's topped with a fragrant "bourguignon butter" made with parsley and garlic and grilled until golden and piping hot. Enjoy the plump texture of the Fukuragi together with the refreshing aroma of herbs and the rich flavor of the butter, served with a baguette.
Serving times: weekdays, available anytime; weekends & holidays from 5:45 PM and 8:15 PM. Available while supplies last; serving times are approximate.
Signature Standard Menu
The Western cuisine lineup includes a "juicy roast beef," slow-cooked at a low 64°C, along with piping-hot dishes from the teppanyaki corner, Cross Dine's popular beef stroganoff, and pizzas baked in the restaurant's own pizza oven. In Japanese cuisine, chefs prepare dishes tableside, including "Tokyo vegetable and lamb shabu-shabu" served in a special seafood and shellfish dashi broth, along with sushi available during dinner only. Chinese cuisine brings a range of flavors built around the depth and richness found within the spice's characteristic heat, including simmered dishes such as the popular "white mapo tofu" and noodle dishes, plus dim sum steamed fresh in front of guests. Round things off with baked pastries and seasonal gelato from the pastry chef, as well as Hotel Metropolitan's traditional rich and deep vanilla ice cream.
Pricing
Lunch
| Weekday | Weekend & Holiday | |
|---|---|---|
| Adult | ¥3,900 | ¥4,900 |
| Senior (65+) | ¥3,700 | ¥4,700 |
| Child (elementary school) | ¥2,200 | ¥2,400 |
| Child (age 4–6) | ¥1,100 | ¥1,200 |
Dinner
| Weekday | Weekend & Holiday | |
|---|---|---|
| Adult | ¥4,900 | ¥5,900 |
| Senior (65+) | ¥4,600 | ¥5,600 |
| Child (elementary school) | ¥2,400 | ¥2,800 |
| Child (age 4–6) | ¥1,200 | ¥1,400 |
About 15 varieties of soft drinks are included in the buffet price, including coffee, assorted teas, oolong tea, Pepsi Zero, melon soda, and Nacchan apple and orange juice.
A 120-minute free-flow drink option (all-you-can-drink) is also available:
- Standard (¥2,800), 27 varieties: bottled beer (Kirin Ichiban Shibori), red and white wine, whisky, assorted sours, assorted cocktails, low-alcohol cocktails, and mocktails
- Premium (¥3,800), 37 varieties: draft beer (Suntory The Premium Malt's), sparkling, red, and white wine, sake, shochu, whisky, fruit sours, assorted cocktails, low-alcohol cocktails, and mocktails
Optional: Nagano Craft Beer "Oguna"
Golden Ale
A golden-hued ale with a fruity, fragrant aroma reminiscent of muscat grapes and citrus, and a crisp, refreshing finish. Carefully filtered for a clear, brilliant appearance, its balanced hop character and refreshing finish pair beautifully with Cross Dine's varied menu.
Price: ¥1,300, special price of ¥1,100 for buffet guests
- Prices include consumption tax and service charge.
- Menu items and places of origin may change depending on availability.
- Children's pricing already reflects a discounted rate and cannot be combined with other offers.
- Business hours and content may change without notice.
- Photos are for illustrative purposes.
