Hotel Okura Tokyo Bay to Host 'Chiba Prefecture Gourmet Festival' Starting August 30

Hotel Okura Tokyo Bay (located in Urayasu City, Chiba Prefecture, General Manager: Masayuki Ito) will host the 'Chiba Prefecture Gourmet Festival' from Sunday, August 30, 2026, to Wednesday, September 30, 2026. The festival will feature course meals made abundantly with local Chiba ingredients at 'Restaurant Fontana,' 'Teppanyaki Hagoromo,' and 'Multi Space Coamaison.'

Image: Restaurant Fontana's 'Boso Sea and Land Dinner Course'

This festival will showcase luxurious course meals using Chiba Prefecture's mountain and ocean delicacies, nurtured by its vast land and sea on three sides. Additionally, Koedo-Sawara Beer, brewed in Sawara Town, Katori City, Chiba Prefecture, will be available at the hotel's restaurants.

'Restaurant Fontana'

At 'Restaurant Fontana,' two types of courses will be offered, both using Chiba ingredients from appetizer to dessert: the 'Seasonal Select Lunch ~Autumn Colors of Boso~' and the 'Boso Sea and Land Dinner Course.'

The 'Seasonal Select Lunch ~Autumn Colors of Boso~' features the appetizer 'Ensemble of Kinshodo Chicken Rillettes and Oomasaki Peanut Mousse,' made with Oomasaki, a large peanut variety special to Chiba, as well as 'Boso Vegetable Soup' highlighting onions, carrots, cabbage, and other local produce. Guests can choose from four main dishes.

A recommended main dish is the weekday-only 'Peperoncino with Recipe Premium Gourmet Egg and Imobuta Pancetta, with Ajisai Negi,' using the 'Recipe Premium Gourmet Egg,' which won a gold prize at Japan Food Selection. Other options include 'Shiawase Kizuna Beef Braised in Red Wine, Served in a Danish Case,' combining the marbled flavor of Japanese Black cattle with the lean richness of Holstein beef. For dessert, 'Peanut Pound Cake' made with Chiba-grown peanuts will be served.

For the 'Boso Sea and Land Dinner Course,' the fish dish features Chiba-grown sea bass steamed to perfection, served with an egg Benedict: 'Steamed Sea Bass Bapour with Sudo Farm Jersey Milk and Recipe Egg Benedict.' The sauce uses pasteurized Jersey milk from Sudo Farm in Tateyama City. The meat course features 'Grilled Chiba Zappo Pork 'Imobuta' with Soy-Scented Béarnaise and Ajisai Negi Sauce,' a brand pork raised on feed rich in starches like sweet potatoes. The Béarnaise sauce is enhanced with the refreshing aroma of 'Ajisai Negi' leeks grown mainly in Matsudo City and soy sauce flavor, accentuating the rich taste of Imobuta. For dessert, 'Blueberry Cheesecake' made with Chiba-grown blueberries will be served.

'Teppanyaki Hagoromo'

At 'Teppanyaki Hagoromo,' the 'Teppanyaki Course Featuring Chiba Prefecture Spiny Lobster and Kazusa Wagyu Steak' will be offered. This course features Chiba-grown spiny lobster and Kazusa Wagyu, known for its light marbling, served as steak. The full six-course menu also includes 'Seven Appetizers Platter' and 'Grilled Vegetables.'

'Multi Space Coamaison'

At 'Multi Space Coamaison,' during the festival period and on selected days only, Chinese cuisine from 'Peach Blossom Forest' will offer course meals using Chiba-grown ingredients. Two types are available: the 'Lunch Course ~Kokoku~' and the 'Chef's Recommended Course,' featuring dishes such as 'Appetizer Platter with Imobuta Char Siu' and 'Simmered Kinshodo Chicken and Matsutake Mushrooms.'

Enjoy the gourmet festival at Hotel Okura Tokyo Bay, indulging in the rich flavors of Chiba Prefecture, a treasure trove of culinary delights.

Seasonal Select Lunch ~Autumn Colors of Boso~ – Four Main Dish Options Boso Sea and Land Dinner Course

Overview of the 'Chiba Prefecture Gourmet Festival'

[Event Period] August 30 (Sun), 2026 – September 30 (Wed), 2026

*Multi Space Coamaison has different operating dates.

· Restaurant Fontana

'Seasonal Select Lunch ~Autumn Colors of Boso~'

Serving Hours: 12:00–14:00 (Last Order 14:00)

Price: Weekdays ¥3,200– / Weekends & Holidays ¥4,400–

*Price varies depending on the main dish selected.

*This menu will not be available from September 12 (Sat) to 23 (Wed, Holiday).

Reservation & Details: https://www.okuratokyobay.net/restaurant/fair/671/

Course Menu:

· Ensemble of Kinshodo Chicken Rillettes and Oomasaki Peanut Mousse

· Boso Vegetable Soup

<Main Dishes>

· Peperoncino with Recipe Egg and Imobuta Pancetta, with Ajisai Negi (¥3,200 / Weekday Only)

· Grilled Chiba Zappo Pork 'Imobuta' with Grainy Mustard Accent (Weekdays ¥4,200 / Weekends & Holidays ¥4,400)

· Poached Sea Bass with Tomato and Herb Vierge Sauce (Weekdays ¥4,200 / Weekends & Holidays ¥4,400)

· Shiawase Kizuna Beef Braised in Red Wine, Served in a Danish Case (Weekdays ¥4,800 / Weekends & Holidays ¥5,000)

· Peanut Pound Cake

· Coffee or Tea

· Bread and Butter

'Boso Sea and Land Dinner Course'

Serving Hours: 17:00–21:30 (Last Order 20:30)

Price: ¥9,800

Reservation & Details: https://www.okuratokyobay.net/restaurant/fair/673/

Course Menu:

· Amuse-bouche (Kinshodo Chicken Rillettes, Oomasaki Mousse)

· Chiba Local Fish Carpaccio with Aroma of Roselle from Oami Town

· Boso Vegetable Soup with Seigaku Mochi from Ohnagi Farm

· Steamed Sea Bass Bapour with Sudo Farm Jersey Milk and Recipe Egg Benedict

*Upgrade to 'Poached Abalone with Chiba Vegetable Rabigotte Sauce' for an additional ¥1,000.

· Palate Cleanser Granita

· Grilled Chiba Zappo Pork 'Imobuta' with Soy-Scented Béarnaise and Ajisai Negi Sauce

*Upgrade to 'Roast Beef of Shiawase Kizuna Beef Sirloin with Japanese-Style Sauce' for an additional ¥4,000.

· Blueberry Cheesecake

· Coffee or Tea

· Bread and Butter

Restaurant Fontana Contact: TEL 047-355-3345

· Teppanyaki Hagoromo

'Teppanyaki Course Featuring Chiba Prefecture Spiny Lobster and Kazusa Wagyu Steak'

Serving Hours: 17:00–21:30 (Last Entry 19:30)

Price: ¥20,500

Reservation & Details: https://www.okuratokyobay.net/restaurant/fair/675/

Course Menu:

· Seven Appetizers Platter

· Spiny Lobster

· Salad

· Grilled Vegetables

· Steak: Sirloin

· Rice, Akadashi Miso Soup, Pickles

· Sherbet

· Coffee

Teppanyaki Hagoromo Contact: TEL 047-355-3346