Conrad Tokyo Offers Limited Spring Sakura Menu with Kaiseki and Course Dishes

Conrad Tokyo offers a limited-time spring sakura menu.

At the Japanese restaurant “Kazahana,” seasonal menus are available for kaiseki, sushi, and teppanyaki. The visually appealing kaiseki “Sakura Hana Box Bento” (9,000 yen), which includes a box bento and seafood barachirashi using seasonal ingredients, “Spring Omakase Sushi Course” (30,000 yen) featuring Toyama hotaruika and Chiba kasugodai, and “Sanriku Oyster and Iwate Beef Teppanyaki Course” (30,000 yen) showcasing Sanriku ingredients like oysters and Iwate beef, are offered. The period is from March 3 to April 30. Lunch is offered from 11:30 AM to 2:00 PM (last order), dinner from 5:30 PM to 9:00 PM (same). The kaiseki is available only on weekdays for lunch.

The modern French restaurant “Collage” offers a dinner “Pleasure” that maximizes the natural flavors of ingredients such as Toyama hotaruika, Saitama quail meat, and freshly chilled Kagawa shin-kejima green asparagus within 30 minutes post-harvest, along with French ingredients like rabbit meat and caviar. The period is from February 28 to May 28. It is a two-hour session from 5:30 PM to 9:00 PM. The price is 17,000 yen.

At the Chinese restaurant “China Blue,” a dim sum lunch is available featuring seafood-scented “Crab and Shrimp Dumplings,” visually stunning “Abalone Shumai” with abalone topping, plus a choice of main dishes: “Amadai Steamed with Spring Vegetables in Garlic Sauce” or “Beef and Spring Vegetables in Fermented Black Bean Stir-Fry.” The period is from March 3 to April 30. Available from 12:00 PM to 2:00 PM. The price is 10,000 yen. Limited to 30 servings per day.

In the all-day dining “Cerise,” a seasonal course dinner inspired by Tokyo “Tsukiji” with fresh seafood and Tokyo beef, using local ingredients, is offered. The period is from March 3 to May 31. Start time is from 5:30 PM to 8:00 PM, two-hour session. The price is 12,000 yen.

Additionally, the bar and lounge “TwentyEight” offers a “Sakura Shake” cocktail (2,300 yen) or mocktail (1,800 yen) combining sakura ice cream, raspberry, nigori sake, and spiced Galliano for a sophisticated flavor with a bitter touch and Japanese twist. The period is from March 1 to April 30.

Prices include tax and service charges.

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