Restaurant Grand Cinq (レストラン グランサンク) at Oriental Hotel Tokyo Bay in Urayasu, Chiba, will hold its winter fair, "Winter Gourmet Journey & Rich Chocolate Sweets" (ウィンターグルメジャーニー＆濃厚ショコラスイーツ), from Wednesday, November 4, 2026, to Sunday, January 31, 2027.
Alongside its regular offerings, including a live kitchen where chefs cook steak, tempura, and sushi in front of guests and a kids' corner with dishes for children, the restaurant runs buffets with a different theme each season. This winter's theme is "a gourmet experience to enjoy as if traveling." Throughout the fair, dishes and sweets from 14 countries, including Japan, appear on the buffet. Winter dishes from around the world include the rich "Beef Stroganoff," Britain's traditional "Shepherd's Pie," and "German-Style Roast Pork" finished with dark beer. For dessert, there are rich chocolate sweets such as Italy's "Bonet," the American-style "Brownie," and the traditional French pastry "Opera." Sweets that highlight freshly made flavors and presentation are also on offer, such as the "Japanese Chestnut Mont Blanc" finished in front of guests and a "Chocolat Chaud" that can be customized to taste.
Special limited-time menus are served around Christmas and the year-end and New Year holidays, including "Roast Chicken," "Roast Beef of Japanese Black Beef Top Round," and an "Abalone and Salmon Roe Rice Bowl."
Menus and featured countries vary depending on the period.
Live Kitchen with Sushi, Tempura, and Steak All Year Round
At the restaurant's signature live kitchen, chefs prepare sushi, tempura, and steak in front of guests. Guests can enjoy sushi pressed on the spot, tempura of shrimp and seasonal vegetables, and freshly grilled steak along with the sounds and aromas of cooking.
Winter Dishes from Around the World and Rich Chocolate Sweets
Hot Dishes (Examples)
"Diced Beef Fillet Steak"
Beef fillet with a distinct lean-meat flavor is grilled by the chef in front of guests. It is cut into thick dice and finished moist and tender.
At the Christmas dinner, the year-end dinners, and the New Year lunch and dinner, this is replaced with "Roast Beef of Japanese Black Beef Top Round."
"Beef Stroganoff with Buttered Rice"
The hotel serves the traditional Russian dish "Beef Stroganoff" for the first time. Plenty of beef, onions, and mushrooms are slowly simmered and finished creamy, and it is served with buttered rice, which pairs well with it.
"German-Style Roast Pork with Gravy Sauce"
This roast pork is prepared in the style of the German regional dish "Schweinsbraten." It is pot-roasted with dark beer for a rich aroma, bringing out deep flavor and juicy pork. Because it is cooked through, children can eat it as well.
At the Christmas lunch, this is replaced with "Roast Chicken," and at the Christmas dinner with "Roast Chicken and Turkey Leg."
"Shepherd's Pie"
A traditional British dish arranged with an original recipe. Juicy meat sauce made with beef and pork is topped with smooth mashed potatoes and baked, giving it a flavor that is approachable for everyone from small children to older guests.
Desserts (Examples)
"Bonet"
A cocoa pudding inspired by "Bonet," a traditional sweet from northern Italy. Rich chocolate sauce is layered over the smooth pudding, and a rich sweetness and the aroma of cacao spread.
"Chocolate Brownie"
An American-style chocolate cake. It is fragrant on the outside and moist inside, with the rich taste of chocolate in every bite.
"Chocolat Chaud"
A traditional French chocolate drink with plenty of chocolate melted into milk and fresh cream for a rich taste. It can be customized with spices such as nutmeg and chili pepper, whipped cream, marshmallows, and more.
"Japanese Chestnut Mont Blanc"
A special cream made from Japanese chestnut paste from Ibaraki Prefecture and custard cream is piped by the chef in front of guests. The dish offers the rich aroma of Japanese chestnuts and the soft texture that comes only with freshly piped cream.
Special Menus for Christmas and the Year-End and New Year Holidays
From Christmas through the year-end and New Year holidays, special menus matching each period are also served. Highlights include "Hon-Zuwai Crab (Snow Crab)" (see note below), freshly fried "Wild White Shrimp" tempura, and "Roast Beef of Japanese Black Beef Top Round."
"Hon-Zuwai Crab (Snow Crab)" is served from December 24 to January 3, and also at dinner on Saturdays, Sundays, and holidays during the fair.
Christmas Period (December 24–25)
During Christmas, the menu includes fragrant "Roast Chicken," the traditional German "Stollen," and "Bûche de Noël." Dinner-only dishes include "Salmon in Pie Pastry," wrapped in crispy pie dough, and moist, tender "Roast Beef of Japanese Black Beef Top Round." At the live kitchen, "Wild White Shrimp Tempura," with a plump texture and the sweetness of shrimp, is fried in front of guests.
Christmas menu (image)
Year-End and New Year Period (December 26 to January 3)
From the close of the year into the new year, the dishes shift from year-end feasts to New Year's cuisine. At year-end, the lineup includes "Hon-Zuwai Crab (Snow Crab) Miso Soup," with the crab's flavor melted into the broth, an "Abalone and Salmon Roe Rice Bowl" available at dinner only, and on the night of New Year's Eve a "Sukiyaki-Style Beef Toshikoshi Soba." In the new year, dishes celebrating the occasion appear, such as "Osechi," "Ozoni," and "Shiratama Zenzai."
Year-end menu (image)
New Year menu (image)
Details
Dates: Wednesday, November 4, 2026, to Sunday, January 31, 2027
Venue: Restaurant Grand Cinq (レストラン グランサンク), 2nd floor of the hotel
Hours:
- Lunch, Monday to Friday: 11:30 AM–3:00 PM (last order 2:45 PM), no time limit
- Lunch, Saturdays, Sundays, and holidays: two seatings, 11:30 AM–1:10 PM or 1:30–3:30 PM (last order 3:15 PM)
- Dinner, Monday to Friday: 5:30–9:30 PM (last order 9:15 PM), no time limit
- Dinner, Saturdays, Sundays, and holidays: two seatings, 5:00–7:00 PM or 7:30–9:30 PM (last order 9:15 PM)
Prices:
| Period | Guest | Lunch | Dinner |
|---|---|---|---|
| Nov 4–Dec 23 and Jan 4–31 | Adult | Weekdays ¥5,000 / Sat, Sun, holidays ¥6,000 | Weekdays ¥6,000 / Sat, Sun, holidays ¥7,000 |
| Nov 4–Dec 23 and Jan 4–31 | Elementary school child | Weekdays ¥2,500 / Sat, Sun, holidays ¥2,700 | Weekdays ¥3,200 / Sat, Sun, holidays ¥3,500 |
| Christmas (Dec 24–25) | Adult | ¥5,000 | ¥8,000 |
| Christmas (Dec 24–25) | Elementary school child | ¥2,500 | ¥3,800 |
| Year-end (Dec 26–31) | Adult | ¥6,000 | ¥7,500 (Dec 31: ¥8,000) |
| Year-end (Dec 26–31) | Elementary school child | ¥2,700 | ¥3,500 (Dec 31: ¥3,800) |
| New Year (Jan 1–3) | Adult | ¥9,300 | ¥9,300 |
| New Year (Jan 1–3) | Elementary school child | ¥4,500 | ¥4,500 |
Prices include tax and service charge. Adults are junior high school students and older. Separate rates apply for seniors and toddlers.
Online reservations and details: https://www.oriental-hotel.co.jp/news/detail.php?id=665
Details of the menus are available on the official website above.
Access
Oriental Hotel Tokyo Bay is directly connected to the north exit of Shin-Urayasu Station on the JR Keiyo Line. As a Tokyo Disney Resort Partner Hotel, it is one stop (3 minutes) from Tokyo Disney Resort by train, or about 15 minutes by free shuttle bus.
