Tokyo Disney Resort is currently running a summer program from July 1 to August 31. In the park, “Splash Mountain ‘Soaking Wet MAX'” will be held for the first time at the “Splash Mountain” attraction. Visitors can also enjoy summery cold noodles and “Make a Change,” which is spicy with added sauce. In this issue, we check out the guest rooms at the Tokyo Disneyland Hotel, which are a must-see to make your visit to the parks even more enjoyable in the middle of summer. We will also take a look at the special menus available at the hotel’s restaurants. We will also introduce some eco-friendly souvenirs that are perfect for taking home with you.
A stay at a hotel also includes a special time at a restaurant, making your summer even more memorable! After all the fun and excitement at the parks in the summer, you must be hungry. One of the pleasures of your stay is to return to the hotel for a relaxing dinner. Families will want to visit the Sherwood Garden Restaurant, where you can enjoy a buffet of your favorite dishes, and until September 3, the Tokyo Disneyland Hotel Sunny Summer Dining Buffet (Adults: 5,700 yen on weekdays, 6,200 yen on weekends and holidays, 7-12 years old: 3,800 yen, 4-6 years old: 2,800 yen) is available. Adults: 5,700 yen on weekdays, 6,200 yen on weekends and holidays, 7-12 years: 3,800 yen, 4-6 years: 2,800 yen). The menu offers a wide variety of dishes with flavors that can be eaten even on a hot day, and also features plenty of summer vegetables for a taste of the season. Starting with appetizers such as “Watermelon Gazpacho with Basil” and “Cold Pork and Green Papaya Salad,” both of which are cool soups that you can drink in a gulp, there is “Tomato Pasta with Sardines and Green Beans” and “Summer Vegetable and Salami Pizza. The spicy menu also includes “Roasted Chicken with Green Curry Sauce,” a curry-flavored dish that will make you want to eat it all. Danish dishes include “Mango Danish” and “Coconut Soft Bread,” both made with an abundance of tropical fruits. The dessert lineup includes “Watermelon Roll Cake,” “Melon Shortcake,” and “Melon Cream Soda Jelly,” all of which feature summer fruits. The “Tokyo Disneyland Hotel Sunny Summer Dining Stylish Canna” (14,000 yen) at the creative cuisine restaurant Canna, which began serving on July 1, is also a dinner-time-only menu that you should definitely try when staying with friends or loved ones. The appetizer “Seviche of Lightly Seared Grouper and Green Eggplant with Oba Puree and Citrus Accent” is a salad with a Japanese yet tropical flavor, consisting of kombu-braised grouper, green eggplant, and fruit. The shiso leaf purée and bosu sauce add a refreshing flavor. Next up was the hearty “Grilled Beef Tenderloin with Beetroot Ravioli and Grape Sansho Poivrade Sauce. The beef tenderloin is so tender that it can be easily cut with a knife. It is served with butternut purée, cardamom, and a spicy and appetizing yellow sauce, and a poivrade sauce. Last is the dessert of fig and maple mascarpone cream Mirabelle sorbet. The chocolate work forms a leaf of Monstera, which looks like a subtropical jungle. The financier is layered with pudding, mascarpone cream, and fig compote. The sauce is made of basil and pineapple. The passion fruit sorbet was rich and delicious. For drinks, we chose the “Magical Art Drink” included in the set. The iced latte is filled with whipped cream with a summer-only artwork on top. Mix slowly and enjoy. Another wonderful part of staying at a hotel is that you can return to your room immediately after you are satisfied with your meal. Be sure to reserve your room and make reservations at one of the restaurants.
© Source travel watch
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