Mesm Tokyo's Chef's Theatre Adds a Northwest France Autumn Buffet From October 1

Mesm Tokyo, Autograph Collection (Minato-ku, Kaigan 1-10-30), a modern luxury hotel that resonates with the energy and rhythm of Tokyo, will serve a seasonal Traiteur Semi Lunch Buffet inspired by the food culture of Brittany and Normandy in northwest France, called Autumn Table of Northwest France, from Thursday, October 1 through Monday, November 30, 2026. The program runs at the hotel's 16th-floor French dining restaurant, Chef's Theatre. The Traiteur Semi Lunch Buffet is built around traiteur, the ready-made delicatessen fare familiar across France, with Mesm Tokyo's Culinary Meister Kouki Kumamoto composing each seasonal edition around its own theme.

This autumn's theme centers on northwest France, mainly Brittany and Normandy. The lineup draws on fresh seafood from the region's rich coastline, dairy products such as butter and cheese, and long-loved local ingredients like buckwheat and apples. Guests can freely choose from an array of authentic French traiteur dishes unique to Chef's Theatre, served in a semi-buffet lunch format.

The buffet table holds around 15 amuse-bouches and appetizers made in the hotel kitchen. The Far Breton with Prosciutto pairs Brittany's traditional baked far breton with prosciutto, balancing the cake's chewy texture against a contrast of sweet and salty flavors. The Buckwheat Mille Crêpe takes its inspiration from Brittany's signature buckwheat galette, layering a fragrantly baked buckwheat crêpe with tangy fromage blanc and salmon for a fresh take on the amuse-bouche. The Mussels Marinière, a dish long enjoyed along France's coastal regions, steams mussels with white wine, shallot, butter, and herbs for a dish that carries the concentrated flavor of the mussels alongside the bright aroma of white wine. Among three choices for the main course is Today's Fresh Fish with Seaweed Butter, in which fresh fish is seared in butter blended with seaweed for a dish that layers rich buttery depth with the scent of the sea, capturing Brittany's coastline on a single plate. Also inspired by Normandy's food culture is the Auge Valley–Style Braised Chicken with Butter Rice, in which chicken is seared until fragrant, then slowly braised in cidre (apple cider) and finished with butter and cream for a richly flavored dish. For dessert, guests can choose from five items at any time, including Normandy's traditional teurgoule alongside three new desserts built around regional specialties such as apple, camembert, and Calvados.

Autumn Table of Northwest France — Sample Menu (October–November 2026)

Signature Consommé Soup

Amuse-Bouche

• Kasama Chestnut and Pork Tartine
• Far Breton with Prosciutto
• Buckwheat Mille Crêpe
• Sardine Confit Monaka
• Tuna Verrine
• Pumpkin Brûlée, and more

Hors d'Oeuvre

• Onion Tart
• Pâté en Croûte
• Seafood Pâté en Croûte
• Mushroom and Eisbein Terrine
• Fresh Fish Carpaccio
• Celeriac Rémoulade
• Mushroom, Quinoa, and Corinky Squash Salad
• Lentil and Gizzard Salad
• Leaf Salad, and more

Live Station

• Seasonal Vegetable Raclette

Main Dish (choose one)

• Today's Fresh Fish with Seaweed Butter
• Auge Valley–Style Braised Chicken with Butter Rice
• Sautéed Domestic Beef Loin (+¥1,500)

Bread

• Pain de Campagne
• Pain aux Algues (Seaweed Bread)
• Sake Lees Kouglof

Dessert

• Teurgoule (Normandy-Style Rice Pudding)
• Tarte Normande (Apple Tart)
• Brioche with Coffee, Calvados, and Caramel Cream
• Strawberry Mousse with Condensed Milk Clotted Cream
• Strawberry Shortcake
• Cassis Mousse with Orange Gelée, and more

Drink

• Specialty coffee or tea (2 cups included)

*Menu items are subject to change based on availability.

Restaurant "Chef's Theatre"

Autumn Table of Northwest France Traiteur Semi Lunch Buffet Details