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- Grand Nikko Tokyo Daiba "Gastronomy Plan - Toyama Fair -"
2026.02.02
[Accommodation]
[Restaurant]
Grand Nikko Tokyo Daiba "Gastronomy Plan - Toyama Fair -"
Rich with Natural Bounty from the Tateyama Mountains and Toyama Bay
Available from Sunday, March 1, 2026
features Toyama, a land rich in nature embraced by the Tateyama mountain range and Toyama Bay. Our chefs traveled to the region, carefully selecting seasonal ingredients to express Toyama's distinctive, deeply savory flavors and culinary culture in a course meal.Each dish, crafted through the chef's skill and sensibility, breathes not only flavor but also the spirit of the
land and its stories. Through this plan, Grand Nikko Tokyo Daiba creates opportunities for guests from Japan and abroad to experience the profound depth of Toyama's cuisine and the cultural value inherent to this region.
Gastronomy Plan - Toyama Fair - Overview
| During this period | Sunday, March 1, 2026 - Sunday, May 31, 2026 *During the fair period, the menu will differ between the first and second halves. (The first half runs until Tuesday, April 15) |
|---|---|
| Provide a venue | Grand Nikko Tokyo Daiba Teppanyaki Icho (30F) The Grill on 30th (30F) Chinese Restaurant Toh-Lee (2F) |
| Reservations & Inquiries | Tel. 03-5500-4550 Restaurant General Information (10:00 AM - 6:00 PM) |
| Notice | ・Prices include consumption tax and service charge. ・Menu items may vary depending on ingredient availability. |
Teppanyaki Icho "Toyama Course"
| Price | ￥22,000 |
|---|---|
| Time provided | Weekdays & Sundays: 17:30 - 21:30(Last Order 20:00) Saturdays & Eve of Holidays: 17:30 - 22:00 (Last Order 20:30) + Exclusion Period: Wednesday, April 29, 2026 (National Holiday) - Wednesday, May 6, 2026 (Holiday) |
| Firefly Squid and Perilla Tuile |
| White Shrimp Soft Serve |
| Amber-Glazed Filefish with Liver, Infused with Regional Flavors - Spring Colors - |
| Nage with Seafood Directly Shipped from Toyama Prefecture and Daimon Somen Noodles |
| Himi Beef Sirloin - Raised on Sake Lees - |
| Toyama Prefecture's Fufufu or Shrimp-Infused Garlic Rice |
| Red miso soup & pickles |
| Matcha-scented Seia Greer Healthy egg pudding and strawberry ensemble |
Chef Hiratsuka Akinori's Comments
The majestic vistas of the Tateyama mountain range and the bountiful seafood of Toyama Bay. We've incorporated rice, vegetables, and seafood cultivated in beautiful "water" and "earth," blending a sense of local heritage with a touch of modern taste. Truly
, we've transformed moments of heart-racing delight at the abundance of ingredients into diverse dishes, expressing "Toyama" on the teppan grill.
Teppanyaki Icho "Toyama Course" Web Reservation
The Grill on 30th "Toyama Course"
Grilling concentrates the umami, enhancing aromatic richness and textural contrasts, allowing each dish to unfold with the fragrant essence and taste of spring.
From appetizers to dessert, the composition allows you to enjoy the differences or changes in aroma, temperature, and texture, expressing the individuality and seasonal feel of ingredients nurtured by the Tateyama mountain range and Toyama Bay. This gastronomic course lets you experience Toyama's terroir with all five senses through grilled dishes that bring out the appeal of the ingredients.
| Price | ￥17,000 |
|---|---|
| Time provided | Weekdays & Sundays: 17:30 - 21:00 (Last Order 20:30 * Course meals until 20:00) Saturdays & Eve of Holidays: 17:30 - 21:30 (Last Order 21:00 * Course meals until 20:30) |
| Firefly Squid and Colorful Turnip Bagna Cauda |
| Mille-feuille of Sayori and Spring Vegetables with Lemon Flavor, Onion Nouveau Purée |
| Bisque from Himi Fishing Port with White Shrimp Fritters |
| Grilled Rockfish with Kombu-Gari Beurre Blanc Sauce |
| Grilled Tateyama Pasture-Raised Beef Sirloin with Toyama's Earthy Colors |
| Mung Bean Pudding with Job's Tears Flavor, Served with Toyama Prefecture Strawberries |
Chef Koji Murakami's Comments
We have prepared creative dishes that allow you to fully savor ingredients unique to Toyama, such as bountiful seafood and Tateyama pasture-raised beef raised on the vast land, skillfully woven together with grilling techniques applied to seasonal ingredients cultivated with utmost care.
The Grill on 30th "Toyama Course" Web Reservation
Chinese Restaurant Toh-Lee "Toyama Course"
Meat dishes feature Toyama Wagyu beef, while fish dishes utilize seasonal seafood like winter sea bream and bay scallops. The menu broadly incorporates Toyama ingredients, extending to noodle dishes and desserts made with soy and Job's tears soy milk. Through the unique cooking techniques and seasoning methods of Chinese cuisine
, this course uniquely captures the multidimensional nature of Toyama, nurtured by both mountains and sea.
| Price | ￥10,000 |
|---|---|
| Time provided | Weekdays & Sundays: 17:30 - 21:00 (Last Order 20:00) Saturdays & Eve of Holidays: 17:30 - 21:30 (Last Order 20:30) |
| Firefly Squid Pickled in Shaoxing Wine, Peony Shrimp, and Whole White Shrimp Tempura |
| Red King Crab with Shark Fin Soup, Served with Chinese-Style Chawanmushi |
| Stir-fried Toyama Bay squid and grilled fish cake with shiso |
| Toyama Wagyu Beef Raised on Sake Lees & Taro Root, Deep-Fried in a Speckled Pattern, Served with Black Vinegar Mayonnaise Sauce |
| Toyama Bay Winter Sea Bream, Kombu-Cured and Fragrantly Grilled, with Doubanjiang Oyster Sauce |
| Toyama Black Ramen |
| Toyama Prefecture Job's Tears Soy Milk and Soybean Tapioca Milk |
Chef Kunihisa Okiyama's Comments
The seafood representative of Toyama Bay is very famous, and since each ingredient has a robust flavor, we strive to use cooking methods that maximize its appeal. Furthermore, Toyama Prefecture boasts an abundance of other delicious ingredients that pair wonderfully with Chinese cuisine. We look forward to welcoming you to our restaurant.
Chinese Cuisine Tōri "Toyama Course" Web Reservation
Accommodation Plan with "Toyama Course" Gastronomy Experience
Premium & Regular Floor Accommodation Plans | Web Reservations
Executive Floor Stay Plan｜Online Booking
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