Shinjuku Prince Hotel (Location: 1-30-1 Kabukicho, Shinjuku-ku, Tokyo; General Manager: Yasuharu Miyake) will host a special limited event called "4CHEFS & CHAMPAGNE BUFFET" at Buffet Dining Prince Marche (B2) for three days only, from March 6 (Friday) to March 8 (Sunday), 2026.
This event is a luxurious gastronomic experience where guests can enjoy an array of dishes crafted with carefully selected ingredients and the exceptional skills of chefs from various restaurants, all paired with free-flowing Perrier-Jouët champagne. The event proposes a new style of "enjoying a buffet like a course meal," where guests savor signature dishes prepared by four chefs in a story-like presentation. Staff provide pairing escorts, and the elegant atmosphere filled with the pleasant sounds of flute music promises a special moment that satisfies all five senses.
Highlights of "4CHEFS & CHAMPAGNE BUFFET"
① Four Chefs' "4CHEFS Signature Dishes" in Course-Style Presentation
Four chefs representing each section have prepared masterful dishes that maximize the unique character of each ingredient. Guests can enjoy the freedom of a buffet combined with the satisfaction of a course meal in this special flow.
[SOUP] Noriaki Kobayashi (Chef de Cuisine, Buffet Dining Prince Marche)
Lobster soup with basil aroma. A specialty that carefully draws out the natural umami of ingredients based on the spirit of French cuisine.
[SEA BREAM RICE] Akio Oshima (Chef de Cuisine, Japanese Dining & Bar FUGA)
Sea bream rice cooked with carefully prepared "FUGA" first dashi. Enjoy it as is, or as ochazuke (rice with tea poured over).
[PIZZA] Takeshi Kawaguchi (Chef, The Station Cafe Bar)
Pizza with melting cheese and truffle, made from scratch. An aromatic dish enhanced with honey sauce infused with truffle.
[DESSERT] Yuji Fukamizu (Pastry Chef)
Cherries Jubilee with Kirsch aroma. The sweet and sour warmth of cherries and the smooth texture of cold ice cream, presented with a live demonstration.
② "Perrier-Jouët Grand Brut" Leading Delicate and Elegant Pairing
Free-flowing service of "Perrier-Jouët Grand Brut," which symbolizes the Maison's history and tradition. The bright golden color and vibrant citrus and fruity aromas elevate each dish. Live flute performances add to the elegant atmosphere.
③ Impressive Carving Service and Premium Ingredients for a Moment that Fulfills All Five Senses
Dynamic live kitchen performances and atmospheric presentations create a special evening.
"4CHEFS & CHAMPAGNE BUFFET" Details
[Period] March 6 (Fri) to 8 (Sun), 2026
[Time] 5:00 PM to 9:30 PM (L.O. 9:00 PM)
[Location] Buffet Dining Prince Marche (B2)
[Price] ¥15,000 per person (Weekdays & Weekends)
[Website] https://www.princehotels.co.jp/shinjuku/plan/princemarche/event/chefs_passion/
Sommelier's Recommended Pairings
◆ "White Fish Carpaccio"
The delicate umami of fish and citrus sauce pair perfectly with the champagne's freshness.
◆ "Cauliflower Mousse with Caviar"
The refreshing acidity and the saltiness of caviar harmonize exquisitely.
◆ "Salt-Crusted Sea Bream"
The champagne's elegance enhances the simple yet delicate flavors of this dish.
◆ "Cherries Jubilee"
The champagne's fruity notes overlap with the sweetness of the cherries, creating a pleasant aftertaste.
Buffet Menu (Selection)
◆ Live Kitchen
Viande platter with carving service & raclette cheese, prosciutto, Hokkaido Hanabatake Farm's melting raclette cheese, Japanese Wagyu roast beef, salt-crusted sea bream, and more
◆ Buffet Board
Hokkaido monkfish and vegetable ajillo, crab and seafood bouillabaisse, snow crab and shrimp seafood terrine, cauliflower mousse with caviar, confit abalone with mushroom bourguignon, Hokkaido cod brandade with baguette, and more
◆ Sweets Corner
Mashū strawberry compote and jelly, chocolate mousse, black tea chiffon with espuma cream, Sayama matcha terrine with kumquat farci, tiramisu, and more
Chef Profiles
Buffet Dining Prince Marche (B2) Chef de Cuisine: Noriaki Kobayashi
[Lobster Soup with Basil Aroma]
Chef Kobayashi's specialty at Shinjuku Prince Hotel. In his 20s, he studied authentic French culinary techniques and spirit under a French chef at Restaurant Beau Séjour at Tokyo Prince Hotel. Through daily dedication, he created this dish that carefully brings out the natural umami of the ingredients.
Japanese Dining & Bar FUGA (25F) Chef de Cuisine: Akio Oshima
[Sea Bream Rice with FUGA First Dashi]
Sea bream rice cooked using "FUGA" first dashi, which Chef Oshima carefully oversees from the preparation stage. Guests can enjoy it as is, or pour dashi over it to enjoy as ochazuke.
The Station Cafe Bar (B1) Chef: Takeshi Kawaguchi
[Truffle Pizza]
Pizza made from scratch, which is synonymous with The Station Cafe Bar. For this event, a special pizza with melting cheese and truffle, enhanced by honey sauce infused with truffle, offers an aromatic experience.
Shinjuku Prince Hotel Pastry Chef: Yuji Fukamizu
[Cherries Jubilee with Kirsch Aroma]
Cherries Jubilee with aromatic Kirsch. The sweet and sour warmth of the cherries and the smooth texture of cold ice cream spread exquisitely in the mouth.
◎ Customer Inquiries and Reservations
Restaurant Reservation Desk: TEL: 03-3205-1124 (Reception hours: 10:00 AM to 5:00 PM)
※ Restaurant menu prices include consumption tax. A 13% service charge will be added separately. ※ Regarding food allergy accommodations at our restaurants and banquet halls, we can only accommodate the 8 major allergens (shrimp, crab, walnut, wheat, buckwheat, egg, milk, peanuts). Customers wishing to accommodate these 8 allergens should inform us in advance. ※ Menus and ingredients may be subject to change depending on availability. ※ The above information is current as of January 19, 2026, and is subject to change.
