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Only In Tokyo

ELEVATED DINING WITH PANORAMIC, MUST-SEE WATER VIEWS AT THE CONRAD TOKYO HOTEL

CHINA BLUE OFFERS MODERN CHINESE CUISINE WITH AN IMPERIAL AMBIANCE. THE AWARD-WINNING CHEF PREVIOUSLY WORKED IN HONG KONG AND SINGAPORE AND DRAWS INSPIRATION FROM HIS TRAVELS AROUND ASIA.


Across Tokyo, luxury hotels in towering buildings soar like citadels battling for ultimate skyline supremacy. In this aspect, the Hilton hotel group’s Conrad Tokyo could be the top contender to rule them all.

The five-star Conrad Tokyo spans the 28th to 37th floors of Shimbashi’s Shiodome skyscraper. Its panoramic vistas of Tokyo Bay and the Rainbow Bridge draw gasps and sighs from visitors. The bay area bustles with commercial and recreational activities as water buses and—if you're eagle-eyed, airplanes—come in and out of Haneda International Airport.



The ancient Hamarikyu Gardens roll out from the Shiodome’s base like an emerald welcome mat. The central pond featuring a floating tea house draws seawater from Tokyo Bay—so the garden’s appearance changes with the shifting tides.


FEAST WITH ALL YOUR SENSES AT COLLAGE. THE CONTEMPORARY FRENCH FARE FEATURES TOP-QUALITY PRODUCE FROM AROUND JAPAN.


Savor this sublime scenery from a range of elegant restaurants on the Conrad Tokyo’s 28th floor. The TwentyEight bar and lounge specializes in afternoon teas (from ¥7,200) as eye-catching as the floor-to-ceiling window views. Past promotions include strawberry- and matcha-themed afternoon tea sets.

From 5 p.m., a special lobster menu (¥9,000) offers dishes like lobster goulash and marinated lobster with passionfruit. After dark, relax with live music by the fireplace while sipping creative cocktails. The house gin and tonic mixes Conrad Tokyo Original Kinobi gin with fresh shiso (Japanese mint) herb leaf (¥3,000).


THE CONRAD TOKYO'S STUNNING FLOOR-TO-CEILING WRAPAROUND VIEWS FLOW FROM THE RECEPTION AREA INTO THE COLLAGE RESTAURANT.

Royal blue velvet booths and hanging lanterns create a regal atmosphere in the high-end Cantonese restaurant China Blue. A stately 8-meter high, walk-in wine cellar stretches across a whole wall.

Chef Albert Tse is an Escoffier award-winning “Culinary Art Master” who conquered the Hong Kong and Singapore food world before opening China Blue. He adds influences from countries like Thailand and Indonesia to classic Chinese recipes. Highlights include the spiny lobster soup with shrimp dumplings (¥3,200)


and braised bamboo charcoal noodles with roasted pork (¥3,600). For Japanese fine dining served by kimono-clad staff, visit the relaxing, minimalist Kazahana. The venue features striking sumie (black ink) paintings and seasonally updated menus.

Kazahana is divided into sushi, teppanyaki, and kaiseki (multi-course meal) areas (¥20,000–¥40,000 for dinner)—plus three private rooms with tatami mats. Masanobu Inaba has been Kazahana’s head chef for over 18 years and was recognized by the Japanese government’s Agency for Cultural Affairs.

For over eight years, Chef Takuma Kageyama has explored inventive modern French cuisine at Collage. His creations include Tsushima sea eel baked risotto with white eggplant and foie gras (¥4,500), and Yamagata Kinka regional pork roti with corn and yuzu citrus pepper (¥6,500). Enjoy decadent desserts such as lemon verbena ice cream with peach and lime jelly, orange bergamot opera cake with oat milk—or cheeses from the top-notch trolley selection (¥2,000–¥3,000).


KAZAHANA'S CONSTANTLY UPDATED JAPANESE MENUS CELEBRATE THE FINEST, FRESHEST SEASONAL FOODS FROM AROUND THE COUNTRY.



THE HOTEL'S JAPANESE RESTAURANT KAZAHANA HAS A RANGE OF SEATING OPTIONS INCLUDING COUNTER DINING AND PRIVATE ROOMS.


Every morning, Collage joins Cerise restaurant to serve the popular breakfast buffet. (The window views are especially glorious in the early light.) The expansive spread includes rice bowl and soba noodle stations and Western options like fricassee lobster omelet with bisque sauce and mango crème brûlée pancakes (¥5,000).

Cerise’s all-day service covers plenty of comfort food: burgers, pasta and grilled meats. There's a Chefs’ Treat Lunch Buffet on weekdays and Sweets Buffet on weekends. Gaze out from the Conrad Tokyo while soaking in centuries of history. From the 1600s to 1900s, the Hamarikyu Gardens were passed down among feudal lords, the Tokugawa shogunate and then Japan’s imperial family. Tokyo Bay was the site of the arrival of American ships led by Commodore Matthew Perry in 1853, major World War ii battles and Japan's surrender to the Allies in 1945.

Gourmet excellence, scenic splendor and historic grandeur all merge into a unique, truly Tokyo experience.

Conrad Tokyo 1-9-1 Higashi Shimbashi, Minato-ku, Tokyo

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