Conrad Tokyo will hold the “Chef’s Treat: Hokuriku Lunch Buffet” on weekdays from December 26 to March 13, 2026.
The buffet features dishes prepared in a variety of Japanese, Western, and Chinese styles, using fresh seafood from Japan’s Hokuriku region, branded meats including Noto Beef from Ishikawa Prefecture, and other local specialties, arranged from classic flavors to regional delicacies.
For the selectable main dishes, there will be five options in total, including “Grilled Niigata Sirloin with Kaga Lotus Root, Kanazawa Black Beer Sauce,” “Nodoguro (Blackthroat Seaperch) and Crab Risotto in Puff Pastry, Lobster Choron Sauce,” and “Boar Stewed in Red Wine with Truffle,” made with wild boar from the Hokuriku region.
Appetizers include “Carpaccio of Noto Beef with Truffle Balsamic Vinaigrette and Pecorino Romano,” featuring Noto Beef, a signature beef from Ishikawa Prefecture, slow-roasted at low temperature; “Fukui Salmon Tartare with Lobster Brandade,” which combines rich mashed potatoes with salmon from Fukui Prefecture dressed in lemon and olive oil; and “Yellowtail Shabu-shabu,” in which fresh yellowtail is briefly dipped in kombu (kelp) broth and enjoyed with assorted condiments.
Desserts include items such as the “Kaga Roasted Stem Green Tea Cupcake,” which offers the rich aroma of Kaga bohojicha (roasted green tea) from the Kaga area of Ishikawa Prefecture.
The venue is Cerise, the all-day dining restaurant on the 28th floor. The buffet is available for 120 minutes from noon, with last entry at 1:30 p.m. and last orders 30 minutes before the end. The standard plan is priced at 7,500 yen per adult, and the plan including a Conrad Bear is 8,800 yen. All prices include tax and service charge.
The buffet will not be offered on weekdays from February 1 to 8. It will, however, be held on January 1 and 12, and on February 11 and 23.
