Conrad Tokyo will offer the ‘Collage Weekend Brunch’ from April 5 on weekends.
To mark the hotel’s 20th anniversary, a modern French cuisine that incorporates techniques from various countries based on French cuisine will be offered. Guests can enjoy appetizers such as pâté de campagne made from Shirokane pork from Iwate Prefecture and smoked duck ham from Omi duck in Shiga Prefecture in a buffet style. For the main dishes, guests can choose from three options: ‘Steak frites of Hokkaido Hoshizora Kuroge Wagyu with Hokkaido fresh fried potatoes,’ ‘Slow-cooked Awaodori chicken with asparagus and morel,’ and ‘Salmon mi-cuit with wasabi beurre blanc.’
Additionally, plans and options include ‘Scrambled eggs of Oita Lanou egg with French Sturia caviar,’ a seafood plate with five kinds of fresh seafood including raw oysters and snow crab, and a free-flow champagne option.
The location is the 28th-floor modern French restaurant ‘Collage.’ Service is available from noon to 3:00 p.m. with the last entry at 1:00 p.m. Prices start from 9,500 yen for the standard plan and 17,000 yen with one free-flow champagne label. The seafood plate is an additional 5,000 yen, and egg dishes are 2,500 yen. All prices include tax and service charges.
