Tsumakoi Resort Sainosato (Kakegawa, Shizuoka Prefecture) is launching its Summer Festival Buffet on June 1, 2026. Running through August 31, the evening buffet brings together a lineup of festival stall-inspired dishes and cool, refreshing summer plates at the hotel's Restaurant Buffet Terrace.
Dates: June 1, 2026 (Mon) – August 31, 2026 (Mon)
Hours: 6:00 PM – 9:00 PM (Last entry: 8:00 PM)
Venue: Hotel Main Lobby B1F, Restaurant Buffet Terrace
Price:
- Adults: ¥6,600 (tax included)
- Elementary school children: ¥4,620 (tax included)
- Toddlers (3 years and up): ¥3,300 (tax included)
Dinner-only visits are available. Reservations are recommended.
Summer Festival Buffet Menu
The following dishes are offered throughout the entire period.
Oriental Spicy-Roasted White Fish
White fish roasted with fragrant spices and herbs, evoking the feel of an exotic street-food stall.
Coconut Shrimp
A classic tropical stall dish – crispy deep-fried shrimp coated in toasted coconut for a sweet, island-style aroma.
Refreshing Shabu-Shabu Pork with Three Sauces
Thinly sliced pork served with ponzu, sesame, and spicy dipping sauces – a light and satisfying summer dish.
Sudachi-Scented Chicken Wing Hot Pot
A delicate hot pot featuring chicken wings in a broth brightened by the fresh citrus aroma of sudachi – light enough to enjoy even in the summer heat.
Melt-in-Your-Mouth Eggplant Stuffed with Mentaiko
Juicy eggplant filled with the savory, spicy kick of mentaiko (seasoned cod roe) – a mouthwatering dish with a distinctly Japanese accent.
Summer Festival Daily Rotating Menu
The following dishes alternate on a daily basis throughout the period.
Chinese-Style Steamed Chicken (alternates with Seafood Poke Salad)
Tender, moist steamed chicken dressed in a spicy Chinese sauce – a savory and appetizing starter.
Seafood Poke Salad (alternates with Chinese-Style Steamed Chicken)
Fresh seafood lightly tossed in a special poke dressing, inspired by the cool salads of summer festival stalls.
Cheese Dakgalbi (alternates with Summer Vegetables and Squid Stall-Style)
Sweet-and-spicy chicken topped with rich, melty cheese – an indulgent dish full of umami.
Summer Vegetables and Squid Stall-Style (alternates with Cheese Dakgalbi)
An original Tsumakoi creation inspired by grilled squid from festival stalls, served alongside a colorful medley of nutritious summer vegetables.
Cold Capellini (alternates with Pyeonsu Korean Cold Dumplings)
A chilled plate of fine pasta with fragrant aromatics – crisp and cooling for hot summer days.
Pyeonsu – Korean Cold Dumplings (alternates with Cold Capellini)
Chilled water dumplings enjoyed at Korean summer festivals, served cool and smooth for a refreshing bite.
Salmon and Mozuku Seaweed Japanese-Style (alternates with Young Chicken and Summer Vegetables Marinated)
Rich salmon paired with the silky texture of mozuku seaweed in a light Japanese dressing – easy to keep eating even on the hottest days.
Young Chicken and Summer Vegetables Marinated (alternates with Salmon and Mozuku Seaweed Japanese-Style)
Grilled young chicken paired with fresh summer vegetables, soaked in a gentle dashi broth – a dish that carries the warmth of a summer evening.
Ebi Mayo Shizuoka Style (rotates between green tea and mandarin orange varieties)
A popular shrimp mayo dish with a Tsumakoi twist, alternating between Shizuoka-grown green tea and Unshu mandarin orange flavors.
Dessert Menu
The dessert selection also rotates daily. Specific offerings may vary by date.
White Peach and Almond Cream Parfait (alternates with Freshly Cut Bracken Mochi)
Juicy white peach layered with lightly perfumed almond cream – a cool and refreshing sweet to cap off the meal.
Freshly Cut Bracken Mochi (alternates with White Peach and Almond Cream Parfait)
Soft, chewy bracken mochi with the toasty fragrance of kinako (roasted soybean flour), served with a choice of black sugar or matcha syrup.
Limited-Time Live Cooking Performance
August 8 (Sat) – August 15 (Sat), 2026
During this special period, chefs will prepare dishes tableside, serving guests fresh off the grill.
Domestic Wagyu Sirloin Teppanyaki
Prime domestic wagyu sirloin cooked on a hot iron plate – the sizzle and aroma add to the summer festival atmosphere.
Kurose Buri (Amberjack) Shabu-Shabu
Miyazaki Prefecture's brand amberjack, "Kurose Buri," served shabu-shabu style. Its firm texture and clean, light finish make it a perfect summer dish.
Tsumakoi Fresh Cheesecake Tropical Parfait
Tsumakoi's popular original cheesecake in a parfait format – rich yet refreshing, with a full tropical flair.
Photos are for illustrative purposes. Dates and menu items are subject to change depending on ingredient availability.
Reservations
Dinner-only guests are encouraged to reserve in advance by phone:
Restaurant Buffet Terrace
TEL: 0537-24-1111 (Main)
Reception hours: 9:00 AM – 6:00 PM
Stay Plans with the Summer Festival Buffet
Hotel stay packages that include dinner at the Summer Festival Buffet are also available throughout the event period (June 1 – August 31, 2026). Book a dinner-inclusive stay plan to enjoy both the buffet and an overnight at the resort.
