Sirloin Steak & Spring Blessing Dinner Buffet (Fri, Sat, Sun, 4/11-6/1)

The sirloin, the best part of the sirloin, has a delicious lean and fatty taste and is grilled to a crisp on the surface and soft on the inside using a strong flame.

In addition, a variety of spring vegetables and seafood dishes that herald the arrival of spring will be served
buffet style.

What makes a live kitchen griddle so tasty?

Thin griddles lose heat from the pan to the meat the moment the meat enters the pan.
Thick griddles are good at storing heat, so they maintain the proper temperature when the meat is placed in them.
This helps to sear the surface of the meat and lock in the umami flavor, preventing juices from leaking out.
In addition, thick griddles do not directly transfer heat from the heat source, but rather continue to transfer heat evenly to the food.
This prevents uneven grilling and inconsistent flavor, and allows the meat to heat through to the inside.

Introduction of Executive Chef Ichiro Inaba

Buffet Corner

Live Kitchen

  • Sirloin steak with shaliapin sauce and mustard sauce

hors d’oeuvre

  • Tsubu Gai and Spring Vegetables Salad with Japanese Dressing
  • Marinated salmon and small vegetables in consommé jus Miroir style
  • Mimosa style with shrimp and broccoli
  • Southern Island Style Salad with Chicken Meat and Green Peas
  • Curry flavored quiche with spring cabbage and bacon
  • Garden-style cold beef and green vegetables
  • Spring Vegetable Bagna Cauda
  • Salad Bar

seafood dinner

  • Sauteed sea bream with ratatouille and onion caramelized cream
  • White Fish Goujonnette Beignets with Curry Ravigot Sauce
  • Nage of clams and mussels with saffron, Brittany style

meat dish

  • Chicken thigh confit with white bean cassoulet
  • Roasted pork shoulder with leek miso
  • Veal in cream with Dijon mustard

Japanese-style meal

  • simmered new potatoes and squid
  • Rice cooked with clams
  • Sansai Tororo Soba

Rice and soup

  • Pot-au-feu soup of spring cabbage and turnip
  • Cream of Tomato Soup with Basil Pisto
  • Spicy Beef Spicy Curry
  • Koshihikari
  • Spaghetti with peperoncino of sakura shrimps and leeks
  • Fisigli Amatriciana (twisted pasta in tomato sauce with bacon)

kid’s meal

  • wiener hot dog
  • Pizza Bambino (corn, tuna, bacon)
  • fried chicken
  • Potato Meat Gratin

pastries (e.g. croissants)

dessert

sirloin steak
Garden-style cold beef and green vegetables
Spring Vegetable Bagna Cauda
Roasted pork shoulder with leek miso
Rice cooked with clams
Pot-au-feu soup of spring cabbage and turnip

Reservations and Inquiries

PeriodFridays, Saturdays and Sundays from April 11 to June 1, 2025 (except May 2-4)
PlaceAll Day Dining California
Time17:00-21:30 (L.O. 21:00)
FeeAdults/6,500 yen
7-12 years old/4,550 yen
4-6 years old/3,250 yen
DrinksAll-you-can-drink plan 3,000 yen
(bottled beer, wine, soft drinks, etc. Self-service)
Soft drink bar 900 yen, etc.
Cancellation FeeThe charges are as follows.
The percentages are based on the price of the reserved item.
If there are specific cancellation regulations, those will take precedence.

When canceling or changing a reservation
– 100% on the day (regardless of whether you contact us or not)
– 0% the day before
*The photo is for illustrative purposes only.
*The menu may change without notice depending on the availability of ingredients.
Reservations and seat availability

Inquiry

TEL: 047-355-1181
All Day Dining California
[Reception hours] 11:00-22:00