Thank you for your continued patronage of HOTEL MYSTAYS PREMIER Narita.
From March 1, 2019 (Friday), Gardenia Restaurant will be hosting a “Flowers, Herbs and Vegetables: French Fair.”
Enjoy a buffet as you look out over the Japanese garden with your friends or family.
■ Course name:
Flowers, Herbs and Vegetables: French Fair
Lunchtime 11:30 am – 1:30 pm
Adults ¥2,500 / Seniors (over 60) ¥2,200 / Elementary school students ¥1,300 / Pre-school students free (incl. tax)
● Weekends and holidays
Adults ¥2,800 / Seniors (over 60) ¥2,500 / Elementary school students ¥1,300 / Pre-school students free (incl. tax)
Dinnertime 6:00 pm – 8:30 pm
● The buffet is only available on weekends and holidays.
Adults ¥3,600 / Seniors (over 60) ¥3,100 / Elementary school students ¥1,400 / Pre-school students free (incl. tax)
* During the Golden Week period, the price for weekends and holidays will be applied.
March 1, 2019 (Fri.) to May 6, 2019 (Mon.)
While preserving our popular Japanese beef rib roast steak and raclette cheese served at the “live kitchen,” we have prepared for you a delicious range of traditional French dishes, guaranteed to charm you with not only their delicious taste but also their beautiful presentation, decorated as they are with colorful flowers and vegetables.
Japanese beef rib roast steak (gravy, oroshi ponzu, seaweed salt) / Raclette cheese
Express your originality! Sakura chirashi-zushi (lunch and dinner) / Quiche lorraine (lunch and dinner)
Hakata tonkotsu ramen (lunch and dinner)
Regular ham of locally-grown Korenai pork (lunch only) / Marinated shrimp and scallops garnished with lychee jelly, herbs, and flowers (dinner only) / Quick-smoked magret de canard duck (dinner in April only)
Simmered bamboo shoots with dried bonito (lunch and dinner) / Yuzu Komachi (dinner only)
Gardenia Original Fresh Spring Rolls (dinner only)
Japanese-style curry with an abundance of local-grown vegetables (lunch and dinner) / Rice (Takomai rice grown in Chiba Prefecture) / Naan
Minced fish soup (lunch and dinner)
Chicken simmered in cream and garnished with Normandy apple (lunch and dinner) / Tarte flambé (lunch and dinner) / Pasta with spring cabbage, young of fish, and anchovies (lunch and dinner) / Tartiflette (potato and bacon gratin) (lunch only) / Diot sausage simmered in white wine and served with Savoie-style polenta (dinner only) / White-fresh fish poêlé with pistou sauce (lunch only) / Armor-style salmon herb roast (dinner only) / Pork confit, cooked in Dijon mustard and garnished with asparagus (lunch only) / Gigot with bones and roast lamb (dinner only) / Grilled veal cider cream sauce (dinner in April only) Saffron rice with seafood, and sakura shrimp (lunch and dinner) / Beignet made with local-grown vegetables, with the scent of marjoram (lunch and dinner)
Bread/Pastries (baked in-house)
Croissant / Roll / Danish / Baguette
Grana Padano salade niçoise (7 types) / Condiments / Superfood (7 types) / 6 types of dressing
Jelly, mousse, etc. (2 types) / Seasonal cut fruit (3 types) / Various cakes (8 types) / Soft-serve ice cream or gelato
Chicken nuggets / Fried shrimp / French fries / Hamburg steak / Mixed pizza, etc.
* Some menu items may be changed depending on the availability of ingredients.
■ Opening hours:
• Lunch 11:30 am – 2:00 pm (last order 1:30 pm)
• Dinner 6:00–9:00 pm (last order 9:00 pm)
Saturdays, Sundays and holidays
• Lunch 11:30 am – 2:30 pm (last order 2:00 pm)
• Dinner 6:00–9:00 pm (last order 8:30 pm)
* Both lunch and dinner are buffet-style.
■ For more information, or to make a reservation, click here: