Conrad Tokyo to Host 'Chef's Treat Lunch Buffet: Summer in Hokkaido' Starting Monday, May 11

Conrad Tokyo (Minato-ku, Tokyo; General Manager: Neil MacInnes) will host the "Chef's Treat Lunch Buffet: Summer in Hokkaido" at its all-day dining restaurant, Cerise, starting Monday, May 11. Conrad Tokyo's Executive Chef has carefully selected seasonal delicacies of exceptional quality and flavor discovered during his travels in Hokkaido. By utilizing diverse cooking methods and ingredient pairings, the buffet highlights the natural deliciousness of these ingredients, offering guests a full experience of Hokkaido's culinary charm.

Hokkaido, a land of gastronomy, is a consistently popular theme for Conrad Tokyo's lunch buffets. Executive Chef Masashi Mizuguchi notes, "The summer ingredients from Hokkaido, which benefit from the abundance of the sea, mountains, and land, and whose flavors are concentrated after the winter, are particularly captivating." Chef Mizuguchi brings these seasonal tastes to life with Conrad Tokyo's unique flair. The buffet will feature seasonal Hokkaido ingredients, including large clams known as 'Yokozuna Asari,' high-grade Kinki fish, and summer vegetables bursting with sweetness. In addition to snow crab served with four types of condiments, guests can enjoy five types of desserts that highlight the natural ingredients, such as melon shortcake and a mousse made with Haskap berries, a local specialty often called the 'fruit of longevity.'

'Chef's Treat Lunch Buffet: Summer in Hokkaido' Menu Examples

Choice of Main Dish (5 options available)

Grilled 'Hojo no Daichi' beef, raised with great care in a pristine environment, served with a potato gratin featuring Hokkaido Camembert cheese inside a shiitake mushroom.

A signature Cerise menu item that uses seasonal seafood tailored to the theme. This time, it features extra-large clams and concentrated flavors...