[All-You-Can-Eat Sirloin Steak] Steak & Strawberry Desserts Dinner Buffet (Fridays, Saturdays, and Sundays from Jan. 8 to Apr. 25)
Please enjoy the beef steaks served at our live kitchen—where you can experience the unique atmosphere of a hotel buffet—as well as
strawberry desserts with their sweet-and-sour aroma and flavor at
.
Our steaks are made from sirloin, the finest cut of beef.
You can savor the rich flavors of both the lean meat and the fat, as we sear the surface to a crisp over high heat while keeping the inside tender.
In addition, we offer hors d’oeuvres, a salad bar, and hot dishes
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.
Introducing Executive Chef Ichiro Inaba
Buffet Corner
Live Kitchen
- Sirloin Steak with Japanese-Style Sauce & Red Wine Mushroom Sauce
Appetizers
- Marinated Chiba Prefecture Sardines with Ume and Shiso Flavors
- Tasmanian Salmon and Spring Vegetable Cocktail
- Cocktail of Small Shrimp and Avocado, Mimosa-Style
- Kikugiku and Bacon Quiche
- Bamboo Shoots Marinated in Vinaigrette, Served with Crispy Toasted Breadcrumbs
- Caprese-Style Salad with Mozzarella and Apple
- Salad Bar
Fish Dishes
- Roasted Spanish Mackerel with Spicy Salsa Tomato Sauce
- Mussels and Clams in Broth, Flavored with Aosa Seaweed
- Marlin Piccata, Milanese-Style
Meat Dishes
- Pot-au-feu-Style Chicken Drumettes with Early Spring Vegetables
- Roasted Pork Fillet Wrapped in Herbed Lard, Served with Satsuma Mandarin Orange Sauce
- Curry-Flavored Braised Beef Brisket with a Side of Colorful Early Spring Vegetables
Soup, Pasta, and Rice
- Spring Cabbage and Bacon Bouillon Soup
- Potage Saint-Germain (Cream of Green Pea Soup)
- Spaghetti with Rapeseed Flowers and Bacon in Tomato Sauce
- Spaghetti with Spring Cabbage and Shirasu in Peperoncino Sauce
- Bean Curry
- White Rice
Japanese-style meal
- Tosa-style Simmered Bamboo Shoots
- Wild Vegetable Soba Noodles
- Tuna with Shredded Vegetables
- Chawanmushi with Bamboo Shoots and Rapeseed Blossoms
Kids’ Meals
- Mini Cheese Dog
- Mini Hamburger with Demi-Glace Cream Sauce
- Spaghetti Napolitan
- Waffles & Churros
Bread
Dessert
- Fruit
- Strawberry Shortcake
- Strawberry Tart
- Strawberry Crepe Roll
- Strawberries Wrapped in Mochi
- Strawberry Tiramisu
- Strawberry and Earl Grey Mousse
- Strawberry Jelly
- Assorted Baked Goods
- Soft-serve ice cream
Reservations and Inquiries
| Duration | Fridays, Saturdays, and Sundays from January 8 to April 25, 2027 |
| Time | 17:00-21:30 (L.O. 21:00) |
| Fees | Adults: 6,500 yen Ages 4–12: 3,250 yen Includes soft drink bar *Urayasu City Senior Citizens’ Celebration Gift Certificates are accepted (Valid from early August 2026—scheduled distribution date—through February 28, 2027; no change given) |
| Drinks | All-You-Can-Drink Plan: 3,000 yen (100-minute limit; bottled beer, wine, soft drinks, etc.; self-service) |
| Cancellation Fees | Charges will be applied as follows. The percentage applies to the total reservation amount. If specific cancellation policies apply, those will take precedence. When canceling or changing a reservation ・On the day of the reservation: 100% (regardless of whether notice is given) ・The day before: 0% |
| Location | All-Day Dining California |
*The menu is subject to change without notice depending on ingredient availability and other factors.
Inquiry
TEL: 047-355-1181
All Day Dining California
[Reception hours] 11:00-22:00
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