Conrad Tokyo will hold the “Chef’s Treat Lunch Buffet – Tokyo’s Kitchen” on weekdays from March 16 through May 8.
The buffet will showcase ingredients sourced from around Japan and gathered in Tsukiji, Tokyo, prepared in Western style. For the main course, guests can choose from five dishes: a Tokyo beef hamburger steak with foie gras and truffle sauce; a plate combining steamed Edomae conger eel (anago) with spring bean risotto; Tokyo shamo chicken croquette and confit; roasted Spanish mackerel (sawara) with spring vegetables and mugwort butter sauce; and bouillabaisse featuring fresh fish delivered that morning from Toyosu Market. Appetizers include nine varieties such as Tsukiji tuna rolls, tuna and cherry sea bream carpaccio, Azabu ham with Tamagoyaki (Japanese rolled omelet) from Tsukiji, and a shrimp and horsehair crab cocktail. Five kinds of desserts will be available, including strawberry mousse, matcha cupcakes, and panna cotta made with milk produced in Tokyo, along with salads and bread. There will also be an oyster bar where guests can enjoy as many fresh oysters as they like, and a live station where Tokyo shoyu (soy sauce–based) ramen is prepared right in front of guests.
The venue is “Cerise,” the all-day dining restaurant on the 28th floor. The meal is limited to 120 minutes, served from noon to 1:30 p.m. The price is 8,000 yen for adults, 3,500 yen for children aged 3 to 5, and 4,500 yen for children aged 6 to 12. A plan that includes a Sakura Conrad Bear is 9,500 yen per person. All prices include tax and service charge.
