Conrad Tokyo will offer the ‘Chef’s Treat Lunch Buffet: Winter in Hokuriku’, highlighting ingredients and traditional dishes from Hokuriku, on December 26th and 27th, and from January 6th to February 28th, 2025.
The main dishes include a ballotine of Uribo from Toyama Prefecture paired with Genzuke radishes, a traditional vegetable from Ishikawa Prefecture, served with a gravy sauce flavored with Kaga Eagles pure rice sake from Kanazawa, and grilled Niigata Prefecture sirloin with Kanzuri. Also featured are seared yellowtail with a green pasta peporocino using Ishikawa’s sweet potatoes and a mandarin sauce, “Coc au Vin” of Kosshi chicken from Niigata Prefecture cooked in red wine and served with a risotto with firefly squids in a Japanese style, and a choice of five types of “Winter Seafood Pie”.
In addition to salads and bread, starters include “Yellowtail Carpaccio”, “Fried Kosshi Chicken”, “Trout Sushi”, “Marinated Gas Ebi”, and desserts such as a “Strawberry Verrine” layered with strawberry sauce on strawberry pannacotta, and “Le Lectier Pear and Strawberry Jelly”, using pears and strawberries mainly from Hokuriku. At the Crab Station, enjoy “Zuwai Crab” with your choice of condiments such as crab vinegar, lemon, and Kanzuri soy milk cream made with Niigata’s spices. A dessert buffet featuring Japanese strawberries, including a Japanese strawberry tart, “Pistachio Ganache Tart”, and “Chocolate Mousse”, along with a tasting of three different types of fresh strawberries, will also be available during the New Year holidays and weekends.
Located at the all-day dining “Cerise”, the buffet is available from 12:00 PM to 1:30 PM with a 120-minute limit. Prices are 6,500 yen, 7,700 yen with a Conrad Bear, 2,000 yen for ages 3 to 5, and 3,000 yen for ages 6 to 12. Prices include tax and service charges.
