Conrad Tokyo Conrad Tokyo will hold “Chef’s Treat Lunch Buffet ~Taste of Hokuriku~” only on weekdays fro m December 26th (Tuesday)

conrad tokyo
Conrad Tokyo will hold “Chef’s Treat Lunch Buffet ~Taste of Hokuriku~” only on weekdays from December 26th (Tuesday)
The club station offers a luxurious selection of snow crabs. ……
Conrad Tokyo (Minato-ku, Tokyo, General Manager Neil McInnes) will be offering the “Chef’s Treat Lunch Buffet – Taste of Hokuriku” from December 26th (Tuesday) at the all-day dining “Cerise” on weekdays only. To do. Under the supervision of Conrad Tokyo Executive Chef Masashi Mizuguchi, the chefs at each restaurant will prepare a variety of Japanese, Western, and Chinese menus using plenty of Hokuriku ingredients.
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“Chef’s Treat Lunch Buffet – Taste of Hokuriku” offers a total of over 20 dishes using branded ingredients such as Fukui Salmon, Noto Pork, and Koshi Ruby, as well as traditional ingredients such as Heshiko. The highlight is Club Station’s “snow crab,” which is always popular. Enjoy with your favorite condiments: crab vinegar, lemon, miso béarnaise, and chipotle soy milk cream. The main dishes you can choose from are “Low-temperature-cooked chicken breast from Koshi, wild rice, mushrooms from Niigata, mashed potatoes, and honey mustard sauce,” and “Grilled sirloin from Niigata, Hokuriku vegetables, mashed potatoes, and gravy sauce made with sake from Ishikawa.” ”, “Noto pork belly carbonade made with Kanazawa beer”, “cod, clams, and snow crab wrapped in cartafata”, and “with blue-throat fish, oyster frit, Brussels sprouts, sea urchin, and smoked crab tartare.” You can choose one item from. Please enjoy the winter flavors that Conrad Tokyo offers in a variety of Japanese, Western, and Chinese arrangements.
“Chef’s Treat Lunch Buffet ~Taste of Hokuriku~” Menu example Supervision: Conrad Tokyo Executive Chef Masashi Mizuguchi
Participating chefs: Albert Tse, head chef at Chinese restaurant “China Blue” / Executive pastry chef Masaki Okazaki / Chef Kenta Yaguchi at all-day dining “Cerise” / Daichi Muramatsu, sous chef at Japanese restaurant “Fuka”
Appetizer
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California roll with Fukui salmon and avocado wrapped in bamboo California roll made with luxurious Fukui salmon. Chopped pistachios and red onions are mixed together, and the sushi vinegar is combined with a champagne dressing made with nut-based oil. Avocado and nuts pair perfectly with salmon.
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Mackerel heshiko, Koshi ruby ​​and mozzarella caprese
A caprese made with Heshiko, a traditional preserved food from Hokuriku, and “Koshi no Ruby” tomatoes produced in Fukui Prefecture. The deep flavor of the mackerel heshiko and the fresh ruby ​​flavor harmonize with the mozzarella cheese. A refreshing dish served with vinegar and olive oil dressing.
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Roast beef, Yatabe green onion, Moro miso roll
A dish with roast beef layered on top of grilled Yatabe green onions from Fukui Prefecture. The sweetness of green onions brings out the flavor of roast beef. The dressing was topped with a sauce made from moro miso and mayonnaise, and garnished with radish and daikon radish. [Image 5

Firefly squid, rape blossoms, and tahini yogurt pinchos
Pintxos that match the richness of firefly squid and the
refreshingness of rape blossoms. Topped with a sauce made from tahini paste and yogurt, it has a mellow taste. Served with fried bread. [Image 6

Kaga lotus root manju with white shrimp tempura
A dish inspired by Japanese-style canapés. White shrimp tempura is placed on a manju made with Kaga lotus root, a traditional Kanazawa vegetable, and minced fish. The gentle taste of the ingredients spreads in your mouth.
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Noto pork rillettes with piccalilli
The sweet Noto pork patty is garnished with piccalilli (British pickles) pickled in mustard, turmeric, and malt vinegar, adding a refreshing accent to the flavor.
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Himi udon garnish
We will deliver Himi udon, a specialty of Toyama prefecture, with Kabosu, a winter taste. Enjoy the smooth texture of udon and the perfect sourness of kabosu.
Main items to choose from
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Low-temperature cooking of Koshi chicken breast, wild rice, Niigata mushrooms, mashed potatoes, honey mustard sauce
Healthy Koshi chicken breast is combined with beef stock-based sauce and honey mustard. The chicken is cooked slowly and at a low temperature to make it tender. Serve with plenty of Hokuriku vegetables as a garnish.
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Grilled sirloin from Niigata Prefecture, Hokuriku vegetables and mashed potatoes, gravy sauce made with sake from Ishikawa Prefecture Thickly sliced ​​grilled sirloin from Niigata Prefecture is an attractive dish with soft and sweet meat. Finished with a
Japanese-style gravy sauce made from aromatic Hokuriku sake and soy sauce. Enjoy the luxurious taste of Hokuriku with Hokuriku vegetables and mashed potatoes.
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Cartafata wrapped cod, clams and snow crab
We use luxurious seafood such as Hokuriku clams, cod, and snow crab, wrapped in film and baked. By cooking the seafood in its moisture, it becomes fluffy and has a gentle flavor. Enjoy refreshingly with Hokuriku vegetables and lemon dressing.
dessert
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