Tokyo DisneySea 25th “Sparkling Jubilee” Dinner CourseCOMING SOON
お気に入り
¥16,000
Available from Apr. 8, 2026
Available during: Dinner
■Antipasto Misto
Marinated Scallop served with Eggplant Caponata, Palermo-Style
Abalone and Sautéed Zucchini
Seared Spanish Mackerel and Passion Fruit
Frittata of Vegetables and Baby Sardines
Grilled Beef Tongue with Salsa Verde
Endive and Broad Beans with Dry-Cured Ham Crostini
White Asparagus Biancomangiare with Caviar
■Risotto with Salsiccia, Primavera-Style
■Pan-Fried Greenling and Icefish Fritter with Arctic Surf Clam and Bamboo Shoots accented with Kinome
■Roasted Duck Breast with Balsamic Red Wine Sauce served with Walnut Crumble
or
Chef’s Special
Grilled Wagyu Sirloin with Spezzatino served with Wild Arugula Puree (additional ¥2,500)
■Citrus Mousse and Plum Cake served with Morello Cherry and Verbena Pepper Confiture
■Coffee or Tea
■Antipasto Misto
Marinated Scallop served with Eggplant Caponata, Palermo-Style
Abalone and Sautéed Zucchini
Seared Spanish Mackerel and Passion Fruit
Frittata of Vegetables and Baby Sardines
Grilled Beef Tongue with Salsa Verde
Endive and Broad Beans with Dry-Cured Ham Crostini
White Asparagus Biancomangiare with Caviar
■Risotto with Salsiccia, Primavera-Style
■Pan-Fried Greenling and Icefish Fritter with Arctic Surf Clam and Bamboo Shoots accented with Kinome
■Roasted Duck Breast with Balsamic Red Wine Sauce served with Walnut Crumble
or
Chef’s Special
Grilled Wagyu Sirloin with Spezzatino served with Wild Arugula Puree (additional ¥2,500)
■Citrus Mousse and Plum Cake served with Morello Cherry and Verbena Pepper Confiture
■Coffee or Tea
・There is a limit to the number of Chef’s Special that can be served per day.
・Guests are requested to limit their stay to 120 minutes.
・Guests are requested to limit their stay to 120 minutes.
Chef's Special
-
Grilled Wagyu Sirloin with Spezzatino served with Wild Arugula Puree
You may upgrade the main dish in the Tokyo DisneySea 25th Anniversary “Sparkling Jubilee” Dinner Course to the corresponding dish from the Chef’s Special for an additional ¥2,500.