[Keio Plaza Hotel Hachioji] Launching Local Produce Banquet Buffet Featuring Tokyo Wagyu and Hachioji Vegetables

Keio Plaza Hotel Hachioji (Hachioji, Tokyo; General Manager: Kazuhiko Ichimura) will launch the banquet plan 'Future Weaving Local Food Buffet' on June 1, 2026 (Monday). The buffet will feature ingredients from the Tama region, such as Tokyo Wagyu (Akigawa Beef), rainbow trout from Ongata-machi, Hachioji, and local vegetables, combining traditional hotel flavors with expert culinary techniques. This plan aims to add value to high-end banquets for local clients and strengthen proposals for corporate events and MICE by promoting the charm of the Hachioji and Tama regions through food. Executive Chef Takahashi personally visited producers to understand the background of the ingredients, which will be shared via menu POPs. The live station will serve dishes like Tokyo Wagyu shabu-shabu and Hachioji ramen, with local sake pairings available as an option.