Grand Cafe, the buffet dining restaurant at Sheraton Grande Tokyo Bay Hotel (Maihama, Urayasu City), is holding a "Christmas Buffet" from Sunday, November 1 to Friday, December 25, 2026.
The fair features a wide range of dishes that make the most of their ingredients, including colorful starters made with lobster and snow crab, dishes that bring out the flavor of seafood and meat, and plates layered with the aromas of fruit, herbs, and spices. Guests can enjoy these seasonal flavors in a Grand Cafe wrapped in Christmas atmosphere.
Christmas Buffet Highlights
The menu runs from colorful starters to warm stews suited to the cold season, with a variety of dishes appearing on a rotating daily basis to add color to the holiday season.
Among the starters are the "Ratatouille in Tomato Consommé Aspic," made with colorful vegetables set in a tomato consommé aspic, the "Lobster Flan with White Wine and Herb Jelly," pairing a smooth lobster flan with a white wine and herb jelly, and the "Snow Crab and Seafood Tabbouleh with Crab Miso Mustard Dressing," in which snow crab, shrimp, and squid are seasoned with crab miso.
For the mains, the lineup includes the "Bone-In Pork Loin Confit with Pear Balsamic Sauce," made with bone-in pork loin slowly cooked at a low temperature and paired with a pear and balsamic sauce, and the "Lamb Tomato Stew with Exotic Couscous," in which lamb is simmered with tomatoes and aromatic vegetables and served with spice-scented couscous. The "Pot-au-Feu," slowly simmered with sausage, cabbage, carrots, potatoes, and onions, also appears on the menu, offering a warming taste for winter.
Grand Cafe offers a special Christmas dining experience to close out the year.
Sample Buffet Menu
Starters
Ratatouille in Tomato Consommé Aspic / Salmon and Mozzarella Tartare with Bergamot Aroma / Lobster Flan with White Wine and Herb Jelly / Snow Crab and Seafood Tabbouleh with Crab Miso Mustard Dressing / Poached Chicken Breast with Vanilla and Orange Carrot Rapée / Duck and Fig Galantine with Wild Rocket and Pine Nut Sauce
Mains
Bouillabaisse (garlic mayonnaise served on the side) / Bone-In Pork Loin Confit with Pear Balsamic Sauce / Lamb Tomato Stew with Exotic Couscous
Soup
Pot-au-Feu
Event Details
- Period: Sunday, November 1 to Friday, December 25, 2026
- Venue: Buffet Dining "Grand Cafe" (Hotel 1F)
Prices
Lunch (11:30 AM – 2:30 PM; until 3:00 PM on weekends, holidays, and specific dates)
| Guest | Weekdays | Weekends & Holidays | Specific Dates (Dec 19–25) |
|---|---|---|---|
| Adult | ¥5,400 | ¥6,500 | ¥6,900 |
| Ages 4–12 | ¥2,700 | ¥3,250 | ¥3,450 |
| Ages 65 and older | ¥4,900 | ¥6,000 | ¥6,000 |
Dinner (5:00 PM – 10:30 PM)
| Guest | Weekdays, Weekends & Holidays | Specific Dates (Dec 19–25) |
|---|---|---|
| Adult | ¥8,000 | ¥9,000 |
| Ages 4–12 | ¥4,000 | ¥4,500 |
| Ages 65 and older | ¥7,000 | ¥8,000 |
- Roast turkey is specially served on the specific dates (December 19–25) at both lunch and dinner.
- A time limit applies only on weekends, holidays, and specific dates: 90 minutes for lunch and 120 minutes for dinner.
- All prices include a soft drink bar on all dates.
- The "Ages 65 and older" rate requires showing an ID that confirms your age.
Reservations & Inquiries
- Phone: 047-355-5555 (main line), Buffet Dining "Grand Cafe"
- Grand Cafe details: https://grandcafe.sheratontokyobay.com/
