Fresh from the Kitchen: A Polished ‘Buffet × Italian’ Experience

Background: Bringing Presence and Relaxation to the Entrance of Lake Biwa Hotel

“Italian Dining Bell Lago” is a buffet-style restaurant where guests can enjoy freshly prepared Italian cuisine made with seasonal ingredients, including vegetables from Shiga Prefecture, Omi beef, and produce from Kyoto.

The adjoining café space offers à la carte dishes and drinks, providing a relaxed atmosphere that suits a wide variety of occasions and times of day.

Operations: Designed to Serve ‘Freshly Made’ Even in Buffets

Buffets generally make it difficult to maintain temperature and texture, but at Bell Lago they follow one rule: “The final step is only taken once we see the customer.” This live finishing ensures that temperature, aroma, and texture are delivered at their very best.

The pizza oven, capable of high-heat finishing in a short time, plays a central role in serving dishes fresh. Even during peak hours, it enables both speed and consistent quality.

Space: A pizza oven that blends into the interior and shapes the atmosphere

As you step inside, sweeping views of Lake Biwa’s shoreline unfold through 180°glass panes. The high ceiling creates a sense of openness, while an open kitchen sits to the left.

The pizza oven, set within a copper-colored column, blends seamlessly into the interior yet commands a strong presence. Watching pizzas bake becomes an experience in itself—part of the restaurant’s unique value. It’s a space that feels welcoming not only for hotel guests, but also for anyone who wants to casually stop by.

Message from the Head Chef

“Our pizza oven is gas-powered, which makes it easy to control and ensures consistent quality no matter who operates it. In hotel management, we can’t always assign a dedicated staff member, but by standardizing procedures, even new employees are able to maintain the same level of quality.

We also place a strong focus on local sourcing, purchasing vegetables from contracted suppliers here in Shiga Prefecture. For lunch, we offer a half-buffet where guests can choose their main dish, while dinner is a full buffet. À la carte options are available in the café, so please feel free to stop by and enjoy.”

Results After Implementation

• Freshly Made, Every Time—Live Finishing with High-Heat Speed.
• Balancing Speed and Quality at Peak Hours
• Enhancing the Guest Experience with a Design That Blends Seamlessly into the Open Kitchen
• Gas control and standardized procedures help reduce quality variations among staff.
• Flexible Operations for Both Buffet and À la Carte Service

For Hotels and Large Restaurants Looking to Enhance “Freshly Made” Service

Please share details such as your seating capacity, number of servings at peak times, kitchen workflow, ventilation conditions, as well as floor plans or photos. Based on this information, we will propose concrete, ready-to-implement solutions—from optimal oven configuration and temperature ranges to finishing flow, display and turnover design.

Even the smallest questions are welcome. Please feel free to contact us by phone, LINE, or email listed below.