All-day dining restaurant Compass (2F) at Yokohama Bay Sheraton Hotel & Towers will hold "Europe Fair – France" from Saturday, October 17, 2026 through Friday, January 15, 2027. The fair is led by Chef Nishimura, who trained at a starred restaurant in Provence in southern France. It brings together regional dishes from across France, such as bouillabaisse, with refined plates and Compass's signature menu items, all served in an order buffet style.
French Cuisine in an Order Buffet Style
Provence in southern France is known around the world as a gourmet region, with a rich food culture shaped by its herb-scented land and the bounty of the Mediterranean. Chef Nishimura experienced the essence of French cooking through training at a starred restaurant near Avignon, a cultural city in Provence. Drawing on that experience, the fair arranges regional French dishes in Compass's own bistro style. Making use of authentic French techniques and carefully bringing out the natural flavor of seasonal ingredients, the dishes are simple yet deep, approachable yet authentic, and are available at both lunch and dinner.
The "Seafood Bouillabaisse," prepared Provence style with herbs, is the dish that best represents the fair. It features scallops, shrimp, and mussels in a soup that deeply concentrates the umami of the sea. "Ezo Abalone and Abalone Mushrooms, Burgundy Style" combines rare Ezo abalone and abalone mushrooms finished with plenty of garlic, parsley, and butter, offering the aromas and flavors distinctive to French cuisine. The lineup also includes house-made pâté de campagne, a staple of the French table, and roast lamb, a fine-grained lean lamb roasted at low temperature and served with a sauce simmered with herbs and wine. For dessert, the Mont Blanc au Cassis is finished at the live kitchen in front of guests, so it can be enjoyed with the eyes as well as the palate.
Through the autumn and into the festive season, guests can enjoy Compass's flavors, which combine the tradition of French cuisine with Chef Nishimura's skills, together with family and friends.
Europe Fair – France Overview
Venue: All-day dining Compass (2F)
Period: Saturday, October 17, 2026 to Friday, January 15, 2027
Hours:
- Lunch: 11:30 AM to 4:00 PM
- Dinner (weekdays): 5:30 PM to 9:30 PM
- Dinner (Sat): 5:00 PM to 9:30 PM
- Dinner (Sun/holidays): 5:00 PM to 9:00 PM
Price:
- Lunch (weekdays): Adult ¥6,300 / Child ¥3,150 / Senior ¥5,100
- Lunch (Sat/Sun/holidays) and Dinner (every day): Adult ¥9,300 / Child ¥4,650 / Senior ¥7,500
Child: age 4 through elementary school student / Senior: 62 and older
Special menu and special price periods:
- Christmas period: Saturday, December 19 to Friday, December 25, 2026
- Year-end period: Saturday, December 26 to Thursday, December 31, 2026
- New Year period: Friday, January 1 (holiday) to Sunday, January 3, 2027
Special menus and special prices apply during these periods.
Start Campaign: Saturday, October 17 to Saturday, October 31
Guests dining during this period receive the following exclusive perks:
- Weekday lunch: Bavette steak (one dish per person, excluding toddlers; available by order)
- Weekend lunch and all dinners: Adult and senior guests receive one complimentary drink of their choice from the following
- French cocktails (French Lemon Sour / French Sunrise / Spritzer)
- Sparkling wine (or non-alcoholic sparkling wine)
Limited-Time Menu Highlights (Examples)
Ezo Abalone and Abalone Mushrooms, Burgundy Style, with Gribiche and Corail Sauce
Ezo abalone is slowly cooked at low temperature to keep it tender while sealing in the aroma of the sea. The surface is sautéed in escargot butter until fragrant, then paired with a light gribiche sauce and a corail sauce carrying the abalone's umami and richness. It is a dish that offers the aromas and flavors distinctive to French cuisine. (Not available at weekday lunch; limited to one dish per person)
Seafood Bouillabaisse
A seafood dish originating in Marseille in southern France. Scallops, shrimp, clams, mussels, white fish, and more are simmered in a soup based on tomato and saffron. The flavor that draws out the umami of the seafood is served in a paper pot, to be enjoyed with all five senses.
House-Made Pâté de Campagne
A rustic terrine popular as French home cooking. It is made mainly with pork and chicken liver, carefully seasoned with spices, herbs, and liquor, cooked slowly at low temperature, and then rested for a while so the flavor and aroma meld. Enjoy it with baguette and wine.
Roast Lamb, Persillade Style
Australian lamb, known for its fine-grained lean meat, is roasted at low temperature. It is then spread with mustard, coated with breadcrumbs seasoned with garlic and parsley, and baked. The classic French dish is served with a sauce simmered from lamb umami, aromatic vegetables, herbs, and wine.
Shrimp "Ravioli" with Americaine Sauce and Light White Wine Sauce
Saffron risotto is topped with sautéed shrimp and mushroom purée and covered with a wonton wrapper to resemble ravioli. A concentrated Americaine sauce and a light white wine sauce bring out the aromas of the shrimp and mushrooms.
Mont Blanc au Cassis
A Mont Blanc supervised by Pastry Chef Sato, in which the sweet-tart taste and aroma of blackcurrant (cassis) are tucked into the rich flavor of chestnuts. The dessert combines chocolate sponge, chestnut and vanilla mousse, and cassis sauce. (Not available at weekday lunch)
Assorted Desserts
Pudding made with Country Home Fukei milk, Basque-style cheesecake, blancmange, apple pie, Paris-Brest, and a variety of other sweets are available to make the time after the meal more colorful.
Drinks — Limited-Time Selections (Extra Charge)
Wine
- Mouton Cadet (white, red, rosé)
- Cadet d'Oc Chardonnay (white) / Cadet d'Oc Merlot (red)
Cocktails
- Signature sangria / French Lemon Sour / French Sunrise / Spritzer
Mocktail
- Pomegranate lemonade
Apple juice, oolong tea, coffee, tea, and other soft drinks are provided at no charge. Compass's own original Japanese, Western, and Chinese menu items are also available.
French Goods from "BOITE"
Miscellaneous goods, bags, pouches, snow globes, and other items bought in France by BOITE (ぼわっと), a French goods store in Nishiogikubo, Suginami City, Tokyo, will be sold at the storefront of Compass. The cute items convey the charm of France.
BOITE is a French goods shop where visitors can feel as though they have wandered onto a Paris street corner. Produced by Paris-based photo essayist Mariko Tono, the shop is stocked with charming everyday goods and accessories, antique tableware, and small items found across France.
Restaurant General Head Chef Kazuyuki Nishimura
Chef Nishimura joined Yokohama Bay Sheraton Hotel & Towers in 1998 and began his career at the French restaurant Bay View. In 2007, he learned the essence of French cuisine through training at Auberge de Cassagne, a one-star French restaurant in France. After becoming head chef of Bay View in 2015, he served delicate dishes that bring out the character of the ingredients while valuing tradition. He served in the banquet kitchen in 2023 and as pastry chef in 2024, gaining experience from cooking to sweets. In July 2026, he became the head chef overseeing both all-day dining Compass and Bay View. Building on French cuisine and the skills and sensibility cultivated in restaurants, banquet dishes, and sweets, he pursues dishes that stay in guests' memories.
About All-Day Dining Compass
Compass is a lively main dining room where guests enjoy the diverse food cultures of Japan and abroad in buffet style. Ingredients that the chef fell in love with on location are presented in four themed fairs a year, so there is something new to enjoy on every visit. In a warm space reminiscent of a Western-style mansion in Yokohama's Yamate, live kitchens and an evolved order buffet experience suit occasions ranging from three-generation families to casual gatherings. For breakfast, Compass serves its "Kanagawa Breakfast," focused on locally produced and locally consumed ingredients, in a classic buffet style where guests can choose freely.
Venue: Yokohama Bay Sheraton Hotel & Towers, 2F
Hours:
- Breakfast: 7:00 AM to 10:00 AM
- Lunch: 11:30 AM to 4:00 PM
- Dinner: 5:00 PM to 9:30 PM (varies depending on the day of the week)
Prices include consumption tax and service charge. Photos are for illustrative purposes only. Menu items and presentation may change depending on ingredient availability. Please check the hotel's official website for the latest information.
Reservations & Inquiries
Restaurant Reservation Desk: 045-411-1188 (10:00 AM to 7:00 PM)
Fair details and reservations: https://ybsh.sotetsu-hotels.com/fair_france/
Restaurant page: https://ybsh.sotetsu-hotels.com/restaurants/compass/
Hotel official website: https://ybsh.sotetsu-hotels.com/
