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HOTEL KUNITOMI ANNEX
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Chef's Buffet

  • 【Chef's Buffet News】
    Enjoy our opening hours in January and February.
    From AM 11:30 to PM 2:00(LO1:30)
    We will be operating on a shortened schedule.
    Please understand.

    Weekday lunchtime only
    Monday to Friday※11:30AM to 2:30PM (excluding holidays)(L.O. 2:00)
    ※There is no time limit, but on busy days we may impose a 90 minute time limit.We appreciate your understanding in advance.

    We confidently recommend this buffet, which offers a wide variety of dishes, seasonal menus, and an all-you-can-eat buffet!
    If you make a reservation by the day before, you can enjoy unlimited soft drinks!

    The lunch buffet at this facility is a half-buffet format.
    First, you choose your main dish, and then you can enjoy salad, soup, hors d'oeuvres, bread, rice, and dessert.
    We recommend making a reservation in advance when visiting our store.
    We can accommodate you without a reservation, but priority will be given to customers who make reservations in advance.

  • ￥2500 plan

    This is our most popular course.
    You can choose from three options: today's fish dish, today's meat dish, or half fish and half meat dish.
    We offer new fish and meat dishes on the menu every season.

    Click here for the menu from 1/20 (Mon) to 1/31 (Fri)!
    Fish dish New Year Seafood gratin(Shrimp, scallops, clams, pink salmon)
    Meat dish: Grilled Canadian natural pork shoulder roast with truffle sauce

    ※Allergens related to main dishes
    Fish dishes:Shrimp, Milk, Wheat, Soybeans
    Meat dishes:Milk, wheat, soy
  • ￥3000 plan
    　　　　　　　　　　　Snow crab and penne cream gratin
  • ￥3500 plan
    　　　　　　　　　　　　　Beef stew made with Japanese black beef belly
  • ￥5000 plan
    　　　　　　　Chef's Selection! Grilled Japanese Black Beef Sirloin Steak
  • Limited to elementary school students and younger! Children's Plate　(2000 yen plan)　　　　　　　　　※Please make a reservation by the day before.
    　　　　　　　　　　　　　　　　　Children's Plate
Seafood Gratin(Shrimp, scallops, clams, pink salmon)
  • A word from the chef

    I'm Chef Koyanagi.Itoigawa Itoigawa, and entered a culinary school after graduating from high school.During the height of the bubble economy, he trained in French cuisine under a French chef at the Prince Hotel.He worked at Prince Hotel for 32 years, after which his skills were recognised and he served as head chef at a hotel in Kumamoto, Kyushu for 10 years.
    I decided to open a lunch restaurant at this hotel in order to take care of my elderly parents who live alone, and to give back to my hometown of Itoigawa through the food I cook.
    The base is French cuisine.From old-fashioned traditional flavors to new dishes, the 2,500 yen plan changes its menu every two weeks, and the buffet dishes change monthly, using seasonal ingredients and focusing on locally produced and consumed foods, incorporating the best delicacies from Itoigawa and Niigata prefectures.
    It's a great place to relax and enjoy a weekday lunch while chatting with your family and friends.
    We look forward to seeing you all.

    PS The chef is a talkative man, so please feel free to talk to him.We will answer any questions you have about cooking and how to make it!