Conrad Tokyo in Minato, Tokyo is serving limited-time Christmas dinners at its restaurants and its bar & lounge, in stages starting Friday, December 18, 2026. Chefs of Japanese, Western and Chinese cuisine have each prepared a dinner course, served in settings with views of the sparkling night scenery of Tokyo Bay and Shiodome.
Modern French "Collage": Christmas Dinner Course
Collage is a stylish restaurant with 7-meter-high windows that frame the Tokyo night view and an open kitchen that adds a sense of live performance. Its five-course dinner combines a variety of ingredients and cooking methods. The dishes are French-based with touches of Japanese flavor, such as a tartare of winter yellowtail (kanburi) and lotus root and a fish dish with grilled scales. For the main course, guests can choose the chef's specialty, a Wagyu fillet and foie gras baked in pastry with a rich truffle sauce.
Dessert is a plate inspired by a snowy Christmas, layering pear crème d'Anjou, espresso-scented savarin and strawberries, finished with a white wine granité served at the table. The course shows the chef's aesthetic and technique, from the balance of flavors to the details of presentation.
| Item | Details |
|---|---|
| Period | December 18 (Fri) to 20 (Sun) and December 22 (Tue) to 25 (Fri), 2026 |
| Time (December 18 to 20 and December 22 to 23) | 5:30 PM to 9:00 PM (last order) |
| Time (December 24 to 25) | Session 1: from 5:30 PM or 6:00 PM / Session 2: from 8:00 PM or 8:30 PM (2-hour limit) |
| Price | ¥40,000 per person, includes a champagne toast |
Menu
- Pâté of Omi duck and 白金豚 (Hakkin-buta) pork, with horseradish and cranberry jelly
- Tartare of Kanazawa Bijin lotus root and winter yellowtail, with French caviar and shungiku (garland chrysanthemum)
- Grilled-scale tilefish with sauce américaine, and agnolotti of lobster and ebi-imo (shrimp taro)
- Chef's specialty: Wagyu fillet and foie gras baked in pastry, with sauce Périgueux (additional ¥7,000, served in units of two guests)
- or: Roasted Hokkaido Ezo deer with vegetables from Kitayama Farm in Shizuoka Prefecture and sauce bordelaise
- Pear crème d'Anjou and espresso savarin, with aged-wine granité and strawberries
Japanese "Kazahana": Kaiseki "Seiju" and Teppanyaki "Hiiragi" and "Momi"
Kaiseki "Seiju"
Kazahana offers authentic Japanese cuisine in a calm space overlooking Tokyo Bay, and has prepared Christmas-limited courses at its kaiseki table and teppanyaki counter.
The kaiseki course "Seiju" brings together the appeal of sushi, kaiseki and teppanyaki in one meal. Its hearty dish expresses a tomato sukiyaki on the plate, with charcoal-grilled Japanese Black beef paired with tomato, basil and sukiyaki sauce. At the teppanyaki counter, where a performance unfolds right in front of guests in a private setting, two courses are offered: "Hiiragi" and "Momi". Each plate stars a carefully selected ingredient such as Japanese Black beef, spiny lobster or snow crab.
Kaiseki "Seiju"
| Item | Details |
|---|---|
| Period | December 24 (Thu) to 25 (Fri), 2026 |
| Time | 5:30 PM to 9:00 PM (last order) |
| Price | Standard: ¥26,000 per person / With a champagne toast: ¥30,000 per person |
Menu
- Cauliflower mousse
- Shrimp shinjo and turnip soup
- Three kinds of sashimi
- Salt-grilled yellowtail
- Charcoal-grilled Japanese Black beef with tomato sauce and basil
- Smoked jidori chicken takikomi rice
- Strawberry panna cotta
Teppanyaki "Hiiragi" and "Momi"
| Item | Details |
|---|---|
| Period | December 24 (Thu) to 26 (Sat), 2026 |
| Time | 5:30 PM to 9:00 PM (last order) |
| Price | Hiiragi: ¥38,000 per person / Momi: ¥48,000 per person |
Menu: "Hiiragi"
- Snow crab and caviar consommé jelly with cauliflower mousse
- Lightly seared winter yellowtail with yuzu kosho vinaigrette
- Teppanyaki of white maitake mushrooms and Shimonita leeks, with black truffle beurre blanc sauce
- Spiny lobster with sauce américaine
- Select Japanese Black beef sirloin or fillet steak
- Wagyu consommé ochazuke (rice with tea-style broth)
- Christmas dessert
Menu: "Momi"
- Snow crab and caviar consommé jelly with cauliflower mousse
- Lightly seared winter yellowtail with yuzu kosho vinaigrette
- Sautéed foie gras with caramelized apples
- Poêlé of white maitake mushrooms and abalone, with beurre blanc sauce
- Spiny lobster with sauce américaine
- Japanese Black beef Chateaubriand steak
- Wagyu consommé ochazuke (rice with tea-style broth)
- Christmas dessert
Chinese "China Blue": Christmas Dinner "聖誕晩餐"
China Blue serves Cantonese-based cuisine with delicate flavors. Its Christmas dinner course makes full use of ingredients typical of Chinese cooking and expresses the season with red and green colors. The course begins with fried chicken made from Daisen chicken from Tottori Prefecture, served with mushroom sauce and truffle, and a Fo Tiao Qiang (佛跳墻) made with abalone, sea cucumber and fish maw in a clear yet rich superior broth. The main dish, Wagyu grilled over high heat, uses an XO sauce for a distinctly Chinese flavor, and the course closes with fried rice that concentrates the rich umami of Shanghai crab.
| Item | Details |
|---|---|
| Period | December 24 (Thu) to 25 (Fri), 2026 |
| Time (window seats) | From 6:00 PM or 8:30 PM (2-hour limit) |
| Time (other seats) | From 5:30 PM, or choose an arrival time between 6:30 PM and 8:00 PM (2-hour limit) |
| Price | ¥28,000 per person |
Menu
- Xiaolongbao
- Daisen chicken roll with truffle and mushroom sauce
- Seafood Fo Tiao Qiang (佛跳墻): abalone, Cornish Jack fin, sea cucumber, fish maw, shellfish adductor muscle
- Pan-grilled tilefish with golden white-broth sauce
- Xiang la (香辣)-style grilled Japanese Black beef sirloin
- Fried rice with Shanghai crab miso
- Hong Kong-style Yong Zhi Gam Lo with bird's nest
Bar & Lounge "TwentyEight": Christmas Course
TwentyEight overlooks the sparkling night view of the Rainbow Bridge and Tokyo Bay. Its dinner course comes with live music and free-flow drinks that include Veuve Clicquot. Along with Christmas-themed items such as tree-shaped sandwiches and a bûche de Noël, the course includes a fish course of lobster with winter vegetables and a fragrant lobster sauce, and a main dish of domestic beef roast beef with a sauce made from meat stock. Each dish is designed to bring out the natural flavor of its ingredients.
| Item | Details |
|---|---|
| Period | December 24 (Thu) to 25 (Fri), 2026 |
| Time | From 7:00 PM or 7:30 PM (2-hour limit) |
| Price | Table seats: ¥26,000 per person, includes a Conrad Bear / Window seats: ¥28,000 per person, includes a Conrad Bear |
Menu
- Three appetizers: truffle and foie gras sandwich; scallop and caviar, sea urchin and butternut squash rice soufflé with the aroma of kobumikan (makrut lime); salmon chaud-froid with horseradish
- Lobster with herb-scented spelt and wheat tabbouleh salad, served with winter vegetables and lobster sauce
- Domestic beef roast beef with truffle dauphinoise, ris de veau and snap pea farci, and jus de bœuf sauce
- Three desserts: bûche de Noël, berry compote, pistachio ice cream
- Free-flow drinks: Veuve Clicquot Yellow Label Brut, red and white wine, draft beer, soft drinks
All-Day Dining "Cerise": Christmas Dinner Course
Cerise is a warm all-day dining restaurant. Its four-course dinner starts with a seafood salad of lobster and scallops arranged like a Christmas wreath, followed by pan-seared alfonsino and a domestic beef fillet steak, and ends with three kinds of dessert including a bûche de Noël. The course blends a casual feel with a sense of occasion.
| Item | Details |
|---|---|
| Period | December 24 (Thu) to 26 (Sat), 2026 |
| Time (sofa seats) | From 5:00 PM or 8:00 PM (2-hour limit) |
| Time (other seats) | From 6:30 PM (2-hour limit) |
| Price | Standard: ¥18,000 per person / With a champagne toast: ¥21,000 per person |
Menu
- Lobster and scallop salad with cranberry vinaigrette
- Pan-seared alfonsino with champagne sauce
- Domestic beef fillet with berry-scented red wine sauce and winter vegetables
- Bûche de Noël
- Coffee or tea
Reservations and Notes
Reservations can be made through the official website or by phone at 03-6388-8745 (direct line for restaurant reservations).
- Listed prices include tax and service charge.
- Details and prices may change without notice depending on ingredient availability.
- Images are for illustration purposes.
