Hilton Tokyo Odaiba's "Autumn Flavors" featuring mushrooms, game, seasonal vegetables, and seafood.

From September 1st (Friday) to October 31st (Tuesday), Hilton Tokyo Odaiba will host an "Autumn Flavors" restaurant promotion, showcasing a rich array of seasonal ingredients.

Autumn is the season when nature stores nourishment in preparation for winter.

It is said that seasonal autumn ingredients are abundant in high-quality nutrients.

Hilton Tokyo Odaiba offers a limited-time dining experience featuring these nutrient-rich ingredients, designed to revitalize the body after the summer.

At "Grillogy Grill & Bar," savor a course menu highlighting grilled Ezo deer from Hokkaido, considered at its peak flavor after grazing through spring and summer, alongside jumbo mushrooms and rich Kinki fish. Japanese restaurant "Sakura" presents dishes centered on Hida beef and luxurious abalone, incorporating Kisu and Sanma fish, and mushrooms.

Additionally, Chinese restaurant "Tang Court" introduces a new course menu featuring lobster.

Why not indulge in the flavors of autumn at Hilton Tokyo Odaiba?

■ Grillogy Grill & Bar (2nd Floor)
Period: September 1st (Friday) - October 31st (Tuesday)
Hours: 5:30 PM - 9:30 PM
• Autumn Flavors Course with Game and Mushrooms: ¥8,000 per person
A course featuring tender Ezo deer from Hokkaido as the main dish, complemented by seasonal autumn ingredients such as jumbo mushrooms and Kinki fish.

■ Japanese Restaurant "Sakura" (3rd Floor)
Period: September 1st (Friday) - October 31st (Tuesday)
Hours: 5:30 PM - 9:30 PM
• Sushi Counter "Kiwami" Course: ¥15,000
This course includes seasonal autumn ingredients such as Sanma fish dumplings in a small hot pot, salmon roe, and bonito, alongside domestic abalone served in three ways: sashimi, sushi, and simmered. The abalone, simmered for seven hours, offers a tender and exquisite taste.
• Teppanyaki Counter "Japanese Wagyu Introduction" Course: ¥23,000
A course featuring mushrooms, rockfish, and sole, along with seasonal fruits like pears and persimmons. In September and October, the featured wagyu is "Hida beef," renowned as Japan's top wagyu brand. Its fine, tender texture, intricate marbling, and rich flavor are its hallmarks.
• Tempura Counter "Sagano" Course: ¥15,000
Enjoy a course with daily changing seasonal fish tempura, such as autumn salmon and Sanma fish with perilla, as well as mushroom tempura. Domestic abalone can be savored in four styles: sashimi, tempura, simmered, and abalone tempura bowl generously topped with sea urchin.
• Kaiseki "Kotohira" Course: ¥16,000
A visually stunning kaiseki course where every dish is infused with autumn elements, including grilled Kamosaki in Wakasa style, Hida beef and mushroom sukiyaki, abalone and autumn vegetables in a grated daikon sauce, and grilled Kamosaki with mushroom miso.
It is ideal for those who wish to enjoy a variety of seasonal ingredients in small portions.

■ Chinese Restaurant "Tang Court" (2nd Floor)
Period: September 1st (Friday) - October 31st (Tuesday)
Hours: 5:30 PM - 9:30 PM
• Lobster Course: ¥13,500
A course to savor plump lobster, perfectly suited for Chinese cuisine. The lineup includes stir-fried lobster with Tang Court's original spices and dim sum featuring generous amounts of lobster, a delight for shrimp lovers. Enjoy this with daily changing autumn vegetables and appetizers.
*Tax and service charge are additional.