4. Disney's Animal Kingdom and the Magic Kingdom adjust summer operating hours
Image: Disney
Disney's Animal Kingdom recently adjusted its summer operating hours, with some days seeing an earlier start and others a later evening. Here is the full list of changes:
- June 2-3, 7-11, 21-25: Park now opens at 8 a.m.
- June 3, 7-10, 12-16, 19-27, 30; July 3-6: Park now closes at 10 p.m.
- June 2: Park now closes at 11 p.m.
- July 3-4: Park now opens at 8 a.m.
- June 2-3, 5-7, 10, 12-13, 17-22, 24-27: Park Now closes at 11 p.m.
- July 2-3: Park now closes at 12 a.m.
- July 4: Park now closes at 1 a.m.
5. Takumi-Tei announced for Japan pavilion at Epcot
Image: Disney
It was confirmed last year that a new signature dining experience will be coming soon to Epcot's Japan pavilion, and now we know that this new location will be named Takumi-Tei, which means house of the artisan.Operated by Mitsukoshi, which also runs the pavilion's other restaurants and retail areas, the restaurant will draw inspiration from nature.
The menu will include Wagyu Beef and a multi-course tasting menu with traditional tea service. Drinks will include signature cocktails, premium sake and a wine and craft beer menu.
Construction on this new location is almost complete, and guests should be able to make reservations at this dining location this summer.
6. Star Wars: Galaxy's Edge quick service menu revealed
Image: Disney
Docking Bay 7 Food and Cargo, the main eatery in Star Wars Galaxy's Edge, offering quick service food and drink during lunch and dinner has released its full menu just ahead of the opening of Star Wars: Galaxy's Edge at Disneyland. This menu will of course debut first on the west coast, but will be identical to the one that hits Disney's Hollywood Studios on August 29th.
- Smoked Kaadu Ribs – sticky pork ribs served with a blueberry corn muffin and cabbage slaw
- Fried Endorian Tip-yip – crispy chicken served with roasted vegetable potato mash and herb gravy
- Yobshrimp Noodle Salad – chilled shrimp served with marinated noodles and vegetables
- Roasted Endorian Tip-yip Salad – marinated chicken served with mixed greens, roasted seasonal vegetables, quinoa, pumpkin seeds, and green curry ranch
- Felucian Garden Spread (lunch only) – plant-based “kefta” served with herb hummus, tomato-cucumber relish, and pita
- Braised Shaak Roast (dinner only) – beef pot roast served with cavatelli pasta, wilted kale, and mushrooms
- Ithorian Garden Loaf (dinner only) – plant-based “meatloaf” served with roasted vegetable potato mash, seasonal vegetables, and mushroom sauce
- Oi-oi Puff – raspberry cream puff with passion fruit mousse
- Batuu-bon – chocolate cake with white chocolate mousse and coffee custard
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