Starting March 24, 2026, the Rainbow Bridge View Dining & Champagne Bar Manhattan on the 6th floor of Hotel InterContinental Tokyo Bay introduces a new lunch plan: the "Manhattan Chef's Selection Prefix Buffet." Against a backdrop of panoramic Tokyo Bay views, guests can enjoy the chef's specialties in a free-flowing style.
Three Concepts of a Gastronomic Voyage
① Prologue of Aromas and Colors
The experience begins at a buffet featuring freshly baked bread straight from the oven and a colorful spread of cold appetizers curated by the chef.
② Made-to-Order Grilled French Main Course
Guests select one dish from Manhattan's signature grilled offerings, prepared with careful attention to heat and delivered fresh to the table.
③ A Location Where Sea and Sky Merge
The meal concludes with a lavish dessert time in the open, airy dining room overlooking Tokyo Bay.
Cold Appetizer Buffet
More than 10 types of cold appetizers are available at the buffet, including:
- Gougères
- Pork Rillettes with Walnut Baguette
- Manhattan Special Terrine
- Ham with Seasonal Fruit and Selvatica Salad
- Green Pea Blancmange
- Bamboo Shoot and Chicken Thigh Quiche
- Marinated Red Sea Bream with Citrus
- Squid and Mushroom Fricassee
- Tuna and Avocado Poke with Fried Onion
- Salmon Marinade
- Marinated Vegetables with Gribiche Sauce
- Pâté de Campagne
Salad Bowl: Green Salad, Carrot Rapée with Orange Flavor, Colorful Vegetable and Bean Salad
Dressings: Roasted Onion Dressing, Carrot Dressing, Herb Dressing
Freshly Baked Bread: Corn Bread, Pain au Rouge, Butter Roll, Walnut Bread, Mini Baguette, Focaccia
The rich, warm aroma of bread fills the dining room. Guests can enjoy baguettes with a crisp crust and moist interior, as well as homemade focaccia, to their heart's content.
Grilled French Main Course
The main course is delivered fresh to the table — Manhattan's signature grilled French dish prepared with meticulous care. The plan merges the satisfaction of a full course with the freedom of a buffet.
Select Main Dishes (included in set from ¥7,700):
- Kiroshima Pork Loin Roti, Persillade Style, Sauce Madère with Calvados Aroma
- Shingen Chicken with Almond Crust, Olive Accent, Sauce Suprême
- Grilled Sawara (Spanish Mackerel) with Rapeseed Flower Risotto and Légumes Frits
Premium Main Dishes (optional add-ons):
- Cryogenic-Aged Angus Beef Sirloin Grillé with Seasonal Purée and Pommes Frites (+¥2,420)
- Double-Aged Kumamoto Aso Red Beef Sirloin Grillé with Berry-Flavored Red Wine Sauce (+¥3,410)
- A3 Kuroge Wagyu Grillé with Truffle-Scented Périgueux Sauce (+¥4,950)
Dessert Buffet
The finale is an elaborate dessert buffet created by the Executive Chef Pâtissier. The lineup includes:
- Soufflé Cheesecake
- Vanilla Mousse with Savarin
- Lemon Pie
- Chocolate Panna Cotta
- Orange Jelly
- Seasonal Panna Cotta
- Chocolate Brownies
- Financiers
- Baked Sweets
- Seasonal Mousse Tart
- Ice Cream
- Sorbet
- Fresh Fruit (2 types)
Plan Details
| Item | Details |
|---|---|
| Period | March 24, 2026 (Tuesday) – ongoing |
| Venue | Rainbow Bridge View Dining & Champagne Bar Manhattan / 6F |
| Hours | 11:30 AM – 4:30 PM (Course L.O. 2:30 PM / Buffet L.O. 4:15 PM) |
| Appetizer Buffet + Dessert Buffet | From ¥5,500 (tax incl., service charge 15% extra) |
| Appetizer Buffet + Main Dish + Dessert Buffet | From ¥7,700 (tax incl., service charge 15% extra) |
*Menu items and ingredients may change depending on availability.
The Chefs Behind the Menu
Head Chef Yoshimi Murakami
Born in 1990 in Kanagawa Prefecture, Murakami joined Hotel InterContinental Tokyo Bay in April 2013 after graduating from Nihon University's College of Bioresource Sciences, where he studied food science. He built a foundation in French cuisine at the hotel's fine dining restaurant La Provence, and was appointed Head Chef of Manhattan in September 2023. He keeps flavor, presentation, and course balance at the forefront, always seeking to create dishes that guests will want to return for.
Executive Chef Pâtissier Shoya Nagai
Nagai spent approximately seven years at the Imperial Hotel's pastry kitchen, developing numerous new products. He subsequently worked as an independent consultant, as a special lecturer at a culinary school, and headed to Canada to open a second Thierry Chocolates location. He joined Hotel InterContinental Tokyo Bay in January 2022, served as Acting Pastry Chef at a five-star hotel in the United States, and was appointed Executive Chef Pâtissier at Hotel InterContinental Tokyo Bay in June 2024. He views pastry-making as art — an expression of individuality — and brings a free, unconventional spirit to every creation.
Hotel InterContinental Tokyo Bay
1-16-2 Kaigan, Minato-ku, Tokyo
Reservations: 03-5404-2222
