Porto Buffet Restaurant

Cold oden using Hiroshima's specialty konjac. Finished with refreshing tomato jelly for a summery taste.

A representative pickle from Hiroshima, characterized by its sharp spiciness and crisp texture. Perfect with rice.

A dish that arranges Okayama's specialty 'Ebi Meshi' into a doria style. The richness of the unique sauce and the cheese are a perfect match.

Caprese salad using Okayama's brand tomato 'Momotaro'. Enjoy the sweetness of the tomato and the creaminess of the mozzarella cheese.

A popular menu item born from school lunches in Yamaguchi Prefecture. Fried chicken and burdock root are coated in a sweet and savory sauce, making it a dish that goes well with rice.

A salad arranged from Hiroshima's local dish 'Chishanamasu'. A refreshing dish with the tang of miso vinegar.

A warm dish featuring Tottori's specialty tofu chikuwa topped with a luxurious snow crab sauce. A gentle flavor spreads.

A potato salad with Tottori's specialty pickled ginger as an accent. Enjoy the crisp texture.

AQUAPAZZA made with a rich broth from clams from Lake Shinji, Shimane Prefecture. The umami of the seafood is concentrated.

Udon noodles inspired by Kagawa Prefecture's specialty Sanuki Udon, featuring chewy noodles and fragrant broth.

Ice cream made with Wasanbon, a traditional high-grade sugar from Kagawa Prefecture. Characterized by its elegant and mellow sweetness.

Carpaccio using Kochi's representative bonito. The freshness of the bonito is enhanced by a special sauce.

An appetizer combining Tosa-style simmered bamboo shoots made with Kochi's specialty bonito flakes and chicken. A dish with a fragrant Japanese flavor.

A clear soup made with elegant conger eel. The umami of the eel melts into the clear broth.

A flavorful rice dish from Ehime Prefecture, made by cooking sea bream with rice.

A marinade using thick wakame seaweed from Naruto, Tokushima Prefecture, and squid. The aroma of the sea and the acidity whet the appetite.

A steamed egg custard made with Awa Odori chicken, one of Japan's three major Jidori (premium chicken). The rich chicken broth enhances the egg's mildness.

Fukuoka Hakata's specialty dish. A hearty hot pot dish with plump offal and vegetables.

Fukuoka's specialty mentaiko (spicy cod roe). Its sharp spiciness goes well with rice.

A simmered dish also known as 'Gameni', a local dish from Fukuoka Prefecture. A home-style flavor of chicken and root vegetables simmered in a sweet and savory sauce.

A mini sandwich version of Miyazaki's specialty Chicken Nanban. The tartar sauce and sweet and sour sauce pair well with the chicken.

Beef Stroganoff using butter from Takachiho, Miyazaki Prefecture. Characterized by its rich and fragrant butter flavor.

A local dish from Miyazaki Prefecture. Grilled fish, miso, and sesame seeds are ground together to make a cold soup poured over rice, perfect for summer.

A sherbet made with Hyuganatsu from Miyazaki Prefecture. Its refreshing tartness and aroma cleanse the palate.

Fried rice luxuriously made with the high-grade brand beef 'Saga Beef'. The umami of the meat spreads throughout the rice.

A hearty, thick sauce soup that recreates the flavor of Nagasaki's specialty champon. The umami of seafood and vegetables is blended in.

Plump shrimp tossed in a mayonnaise sauce and finished with a refreshing Amakusa citrus sauce from Kumamoto.

Smoked salmon served with a sauce made from Kumamoto's specialty 'Amakusa Bankan'. The citrus aroma pairs well with the salmon's richness.

A dessert using the juicy and refreshingly sweet Amakusa Bankan.

A local dish from Tsukumi City, Oita Prefecture. Sliced tuna is mixed with sesame dressing and served over hot rice.

A soul food of Oita Prefecture. Chicken tempura, served with ponzu sauce and mustard for a refreshing taste.

A dish featuring Kagoshima's specialty kurobuta pork saute and local satsuma-age (fried fish cake). Enjoy the flavors of Kagoshima.

A tropical pizza topped with Okinawa's rare pork belly bacon 'Kunchama Bacon' and pineapple.

Boiled crab. Delicious as is or with crab vinegar.

A special menu available only on weekends and holidays. Grilled eel, fragrantly seared, served on a hot plate with cute temari sushi.

A dish combining a vegetable frittata with a salad cream popular in the UK.

Octopus marinated in a dressing with malt vinegar, a classic in the UK.

The saltiness of blue cheese and the sweet and sourness of apple are a perfect match in this appetizer.

A combination of ham (jambon) and fragrant macadamia nuts.

Fragrant smoked duck breast.

An elegant consommé jelly infused with the aroma of Earl Grey.

Sandwich with fried white fish and tartar sauce.

A British-style mustard sauce characterized by its sharp spiciness.