Conrad Tokyo Begins Offering 4 Menus Using Sustainable Seafood at All-Day Dining 'Cerise' and Room Service from Wednesday, April 1

Conrad Tokyo (Minato-ku, Tokyo, General Manager Neil McInnes) will begin offering menus using certified seafood (hereinafter sustainable seafood) managed and promoted by the international non-profit organizations MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council), which aim to popularize sustainable fisheries and conserve the marine environment, at the all-day dining "Cerise" and via room service starting Wednesday, April 1.

Hilton has set a corporate responsibility strategy, "Travel with Purpose," to promote responsible travel on a global scale, aiming to halve its environmental footprint and double its social impact investment by 2030. This initiative aims at environmental conservation and the protection of human rights in the supply chain through sustainable ingredient procurement. Recently, in addition to MSC-certified skipjack tuna, we have acquired CoC certification to handle ASC-certified seafood, indicating it was produced through responsible aquaculture, for six types of seafood, including Atlantic salmon and black tiger shrimp. Taking this opportunity, we will display eco-labels indicating that over 95% of the seafood used is sustainable seafood on four menus at the all-day dining "Cerise" and room service, and will start offering them from Wednesday, April 1.

By acquiring international certification and displaying eco-labels, we will accelerate our environmental and social initiatives, improve transparency, and provide opportunities for our guests to use our services with greater peace of mind. Other activities of Conrad Tokyo can be viewed on the official website.

Menus with MSC "Ecolabel" and ASC Label

Seared Skipjack Tuna
Offered at the breakfast buffet