≪Wednesday, November 25, 2020-Tuesday, January 19, 2021≫
“Japan’s local gourmet buffet” The Gift of the Earth “” operated by Diamond Dining Co., Ltd., a consolidated subsidiary of DD Holdings Co., Ltd., will be held from Wednesday, November 25, 2020 to Tuesday, January 19, 2021. Until then, we will hold a “luxury fair that colors winter in Japan”.
In July 2020, ” Gift of the Earth ” was reopened as a local gourmet buffet all over Japan .
We have more than one “local specialty gourmet” from all 47 prefectures, which is linked to the Japanese climate and culture that stretches from north to south, and we also offer a limited-time menu focusing on seasonal ingredients. It has been well received.
This winter is called ” Luxury Fair that Colors Winter in Japan ” and you can enjoy all-you-can-eat tuna, tuna and crab.
In addition, although it was a seasonal menu that was often offered only at dinner time, the lineup of tuna and tuna has been expanded to lunch time, and the price plan has two patterns for lunch and dinner depending on the all-you-can-eat time. You can now choose from.
In ” Gift of the Earth, ” we are also working to create a space and environment where customers can enjoy their meals with peace of mind by thoroughly implementing the ” Dd PROTECT Guidelines ” to prevent infection.
” Gift of the Earth ” is a local gourmet buffet all over Japan where you can experience the charm of Japanese food. Please use it according to your usage scene and needs.
- store information
□ Address Suzunoya Building 4F, 1-20-11 Ueno, Taito-ku, Tokyo 110-0005
□ Access 3 minutes on foot from the north exit of JR Okachimachi Station / 1 minute on foot from Exit A4 of Ueno Hirokoji Station on the Ginza Subway Line □ TEL 03-3836-2640
□ Business hours Lunch Mon-Fri, before public holidays 11: 30-15: 00 / Saturdays, Sundays, and holidays 11: 00-15: 00
Supper 17: 00-22: 00
□ No regular holidays □ 180 seats, private rooms available □ URL https://www.dd-holdings.jp/shops/daichinookurimono/ueno
Price plan * All listed prices do not include tax.
・ Lunch ≪60 minutes≫ Adult weekdays 1,380 yen / Saturdays, Sundays, and holidays 1,580 yen Elementary school students weekdays 780 yen / Saturdays, Sundays, and holidays 980 yen ≪90 minutes≫ Adult weekdays 1,580 yen / Saturdays, Sundays, and holidays 1,780 yen Elementary school students weekdays 880 yen / Saturdays, Sundays, and holidays 1,080 yen, dinner << 90 minutes >> Adult weekdays 2,780 yen / Saturdays, Sundays, and holidays 2,980 yen Elementary school students weekdays 880 yen / Saturdays, Sundays, and holidays 1,080 yen << 120 minutes >> Adult weekdays 2,980 yen / Saturdays and Sundays・ Holidays 3,180 yen Elementary school students Weekdays 1,080 yen / Saturdays, Sundays, and holidays 1,280 yen * Children under elementary school age are free of charge
- Luxury fair lineup that colors winter in Japan
≪Lunch and Supper Common≫ “Sea Jewels” All-you-can-eat!
All-you-can-eat from lunchtime, which is sometimes called “ruby of the sea” and gives off a beautiful glow! We also offer special vinegared rice seasoned with exquisite salted plums to enhance the taste of this finest sea treasure. Assort your favorite amount and enjoy making “My Kaisendon”.
≪Lunch and dinner common≫ All-you-can-eat tuna, the king of the ocean!
Only bluefin tuna, which is the largest of the tuna and is considered to be the finest variety in Japan, is allowed to be called “real tuna” = real tuna. This tuna, which is said to have the most delicious sashimi and sushi ingredients, is served as a buffet on a boat! This tuna, which is delicious regardless of whether it is lean or fat, is exactly the shape of a “winter luxury fair”.
≪Dinner only≫ “Winter treat” All-you-can-eat crab!
Crabs are synonymous with “winter treats” that make you so engrossed in the fact that you can simply boil them and become silent without knowing them. For the first time this year, “Gift of the Earth” has a lineup of all-you-can-eat menus limited to dinner time.
Although it is a taste of winter, the expression of the sea varies even in winter, and the amount of crab caught, which is a blessing of it, also changes, so various types of crab are scheduled to appear depending on the market and purchasing situation of the day.
First of all, the red snow crab, which is sweet and moist, will be released. You can spend a literally luxurious dinner time with the three major seafood of tuna and crab.
- New menu of local gourmet buffet all over Japan
Menus of “local gourmet buffet” with one or more entries from each of 47 prefectures. We also carry out “member changes” at each time of year according to the seasons and trends. Introducing the new members who pitched for the first time this season.
■ Mie representative Tonki
Yokkaichi City has developed as an industrial area located in the northern part of Mie Prefecture. The menu, which originated from the familiarity of the people who work here, has finally become a nationwide name as a “class B gourmet that represents the local area.” Thick pork loin sautéed in a sweet and spicy sauce with garlic is a power-charged food that has never changed.
■ Representative of Hyogo Bokkake Yakisoba
A mysterious sounding “bokkake” that is likely to be heard again by anyone other than the Kansai people. It is a B-class gourmet grown in downtown Kobe, changing from “bukkake” to a word peculiar to the Kansai dialect. The main ingredients are beef tendon stewed until it becomes thick and konjac with a crispy texture, and the sweet and spicy sauce entwined with the ingredients and noodles is sure to be addicted to people other than Kansai.
- 2020-2021 Winter Recommended PICK UP << I’m happy in winter … Warm & warm menu >>
■ Yamanashi representative hoto
A local dish of wide noodles thicker than udon boiled with plenty of vegetables. The miso soup, which is made by melting the soup stock of vegetables with a gentle taste such as pumpkin and carrot, warms your body slowly.
■ Representative of Shizuoka Shizuoka Oden
“Oden” is a Japanese “taste of hometown” that has very different characteristics in each region. In Shizuoka, we use “Kurohanpen”, which is a surimi of blue fish with bones. The bonito broth makes the taste of fish stand out.
■ Ishikawa representative Kanazawa curry
The roux of “Kanazawa Curry”, which has a small amount of ingredients and is thick and thick, is the best combination with “Koshihikari”, which is the representative menu of Ibaraki . If it’s just spicy roux, it’s perfect for drinking.
■ Shimane representative Shijimi soup
The internal organs, which tend to get tired during the year-end and New Year holidays, contain a large amount of the ingredient “ornithine”, which is said to be effective for awakening sickness. Miso soup with plenty of freshwater clam soup permeates the five viscera and six vines.
■ Fukuoka representative motsunabe
Although it originated in Fukuoka, it is now a standard hot pot all over Japan. Fresh and plump offal goes great with vegetables. In addition to the hot pot menu, we also have a lightly salted Tokyo representative “Chanko Nabe” .
■ Saga representative squid dumplings
“Squid shumai” lined up on the buffet table freshly steamed in a bamboo steamer. The fluffy ingredients that are tightly packed with the taste of finely chopped squid are hidden in the fluttering and pleasant texture of the skin.
- 2020-2021 Winter Recommended PICK UP << Only the locals know (!?) Secret B-class gourmet >>
■ Representative of Aomori Gratan Fry <br /> The origin is the original side dish that was born at a certain food store in Hachinohe City. The slightly firm gratin sauce and macaroni create a taste that is a bit different from cream croquette.
■ Representative of Fukushima Stewed with Kitakata local specialty
The Kitakata region, which is famous for “Kitakata ramen,” has cultivated the specialty gourmet “Motsuni”, which is characterized by using chicken skin. The deep seasoning with the chicken fat melted out goes well with white rice.
■ Saitama Representative Miso Potato <br /> A local dish that has been popular mainly in the northern Chichibu region. The simple taste of tempura made from fluffy potatoes and spicy miso sauce makes the chopsticks grow.
■ Nagano representative Sanzoku-yaki <br /> Since its appearance, it has been well-received as “a taste that makes you sick!”, And it is a dish that competes for popularity No. 1 and 2. The garlic-flavored mayonnaise sauce with juicy chicken thighs is the decisive factor in the taste.
■ Tokushima representative fish cutlet <br /> This is the standard of “cutlet” in Tokushima, which is fried with curry powder accents added to minced fish. It is delicious as it is or with soy sauce, sauce or mayonnaise if you like.
■ Oita representative Toriten
“Soul food of the citizens of the prefecture” is eaten on a daily basis in Oita. The lightly pale chicken breast is fried in a thin coat, so it has a relatively light texture and can be enjoyed as a snack.
- 2020-2021 Winter / Japan Local Gourmet Buffet “Gift of the Earth” Selected Members
・ Hokkaido representative = Zangi ・ Aomori representative = Gratan fried ・ Iwate representative = Morioka cold noodles ・ Miyagi representative = Sasakama ・ Akita representative = Iburigakko ・ Yamagata representative = Imoni ・ Fukushima representative = Kitakata local specialty motsuni ・ Tokyo representative = Chanko nabe ・Ibaraki representative = Koshihikari ・ Tochigi representative = Konjac sashimi ・ Chiba representative = Boiled peanuts ・ Kanagawa representative = Chinese town specialty Koryubukuro ・ Gunma representative = Kinoko rice ・ Saitama representative = Miso potato ・ Yamanashi representative = Hoto ・ Niigata representative = Sasa dumpling Nagano representative = bandit grilled ・ Tomiyama representative = firefly squid pickled off the coast ・ Ishikawa representative = Kanazawa curry ・ Fukui representative = flower rakkyo ・ Shizuoka representative = Shizuoka oden (black hanpen, radish, boiled egg) ・ Gifu representative = chestnut kinton, Aichi representative = Fried chicken wings ・ Mie representative = Tonki ・ Shiga representative = Fried wakasagi ・ Kyoto representative = Warabi mochi
・ Hyogo representative = Bokkake Yakisoba ・ Osaka representative = Kushikatsu ・ Nara representative = Nara pickles ・ Wakayama representative = Kanayamaji miso ・ Tottori representative = Agochikuwa ・ Shimane representative = Shijimi soup ・ Okayama representative = Mamakari ・ Hiroshima representative = Lemon jelly
・ Yamaguchi representative = Gibasa ・ Kagawa representative = Sanuki udon ・ Ehime representative = mandarin jelly ・ Tokushima representative Fish cutlet
・ Kochi representative = Jakoten ・ Fukuoka representative = Gameni / Motsunabe ・ Saga representative = Karasuyaki sale ・ Nagasaki representative = Castella ・ Kumamoto representative = Karashi Renkon ・ Oita representative = Toriten ・ Miyazaki representative = Obiten ・ Kagoshima representative = Kibinago Nanbanzuke・ Okinawa representative = Fried bitter gourd / Motsunabe vinegar / Mini sata Andagi
* The ingredients used may not necessarily be from the relevant prefecture. Please note that it may change depending on the season, weather, and other circumstances.
- Dd PROTECT Guidelines
At each store operated by Diamond Dining, we take maximum infection prevention measures based on the policies set by the government and implement them as ” Dd PROTECT Guidelines ” so that customers can enjoy their meals with peace of mind.
At the local gourmet buffet “Gift of the Earth” all over Japan, ・Replace all tongs once an hour・Request customers to wear masks and disposable vinyl gloves when using the buffet table <br /> We have created an environment where customers can enjoy buffet-style meals with peace of mind.
