Meat and tuna
- Store
- Buffet Dining Ocean Terrace (1st floor)
- Fees
- <Lunch> 11:30 AM - 3:00 PM (Last entry) [90-minute limit]
Weekdays | Adults: ¥6,300, Children (5-12 years old): ¥3,500
Weekends and public holidays | Adults: 7,000 yen, Children (5-12 years old): 3,500 yen
<Dinner> 17:00 - 21:00 (last entry) [120-minute limit]
Weekdays | Adults: 8,300 yen, Children (5-12 years old): 4,400 yen
Weekends and public holidays | Adults: 8,800 yen, Children (5-12 years old): 4,400 yen
*Prices will differ from the above from May 2nd (Sat) to May 6th (Wed, substitute holiday) and June 2nd (Tue).
- schedule
- March 3rd (Tuesday) - June 2nd (Tuesday), 2026
Details
Lunch Buffet
<Live Kitchen>
·roast beef
- Roasted Australian lamb with honey balsamic sauce
Tuna collar cutlet with checca sauce
<Cold Dishes>
Spicy escabeche of rare tuna belly meat and vegetables
Tuna, avocado, and raisin dip
New onion mousse topped with cherry blossom liqueur jelly, served with cherry blossom shrimp.
Niçoise salad made with confit of tuna head meat
• Power salad with chicken breast and nuts, tonnato sauce
Beef and vegetable ethnic salad
- Firefly squid and mozzarella Genoese style
Albacore tuna carpaccio with wasabi vinaigrette
Salami Platter
• A selection of various cheeses
<Hot Dishes>
・Today's soup
Today's pasta
• Tomato-braised tuna cheek
Oven-roasted pork belly with marmalade
・Soy milk hot pot with tuna meatballs and glass noodles
Cajun chicken with horseradish-flavored yogurt sauce
Tuna tail ajillo
Today's hot dishes
• Hotel's special beef curry
• Hotel's special Hayashi rice
Dinner Buffet
<Live Kitchen>
• Roast beef made from carefully selected domestic beef saddle cuts
• Cutlet of suckling veal loin with bone, served with freshly grated cheese.
Grilled natural bluefin tuna with a béarnaise sauce flavored with fine herbes and served with spring vegetables.
Today's recommended nigiri sushi [Dinner time only]
Skilled chefs prepare sushi using carefully selected ingredients that change daily.
(Up to 3 pieces per person per visit)
<Cold Dishes>
Albacore tuna carpaccio with wasabi vinaigrette
Spicy seafood and spring vegetable salad
- Rare ingredient "tuna roe" served on a cuillère
- Chilled "Smoked Duck" with Microherbs and Strawberry Vinaigrette
Beef and vegetable ethnic salad
Bluefin tuna and smoked salmon tartare with sweet summer orange vinaigrette
・Prosciutto
New onion mousse topped with cherry blossom liqueur jelly, served with cherry blossom shrimp.
• A selection of various cheeses
<Hot Dishes>
・Today's soup
Oven-roasted pork belly with marmalade
Shrimp and seasonal vegetable tempura
- Deep-fried tuna ribs and balsamic marinated vegetables
Beef cheeks braised in dark beer
Cajun chicken with horseradish-flavored yogurt sauce
・Pizza with sakura shrimp and rapeseed blossoms
New Zealand lamb spare ribs in two different flavors
Herb-grilled tuna collar with cherry wood smoke aroma
• Hotel's special beef curry
• Hotel's special Hayashi rice
Dessert
<Specialty>
Strawberry Mont Blanc [Dinner time only]
*After you place your order, our pastry chef will prepare it for you.
Strawberry shortcake
Matcha roll cake
Strawberry Coconut Mousse
Chocolate kugelhopf
Elderflower jelly and yogurt blancmange
Honey Lemon Tea Jelly
Coffee jelly
Strawberry and chocolate tart
Strawberry Polvorones
Strawberry Madeleine
Beef in an ethnic salad style
Niçoise salad with confit of tuna head meat
Tuna carpaccio with wasabi winaigrette
New onion mousse topped with cherry blossom liqueur jelly and garnished with cherry blossom shrimp.
Roast pork with honey balsamic sauce (lunch)
Bluefin tuna nigiri sushi (one plate per person)
Roast beef made from carefully selected domestic beef saddle cut (dinner)
Herb-grilled bigeye tuna collar with cherry wood smoke aroma (dinner)
New Zealand lamb spare ribs, served in two different flavors (dinner)
Bone-in veal loin cutlet with freshly grated cheese (dinner)
Strawberry shortcake
Strawberry and chocolate tart
Reservations & Inquiries
Restaurant reservations: 10:00 AM - 7:00 PM
045-223-2267
Hotel special roast beef (lunch/dinner time)
Juicy roast beef is slowly cooked in Ocean Terrace Terrace's signature charcoal oven, and is cut and served to order in the lively open kitchen.
Today's recommended nigiri sushi (dinner time only)
Skilled chefs prepare sushi using carefully selected ingredients that change daily.
The bright and open interior is made entirely of glass
The all-glass windows facing Yokohama Port let in plenty of natural light during the day, creating a casual atmosphere, while at night the night view of the port and ingenious lighting create a chic atmosphere.With a total of 198 seats, the restaurant is spacious and comfortable, and can be used for small meals as well as large groups such as private parties.