This time, my wife's family and I visited Conrad Collage on a holiday. After considering the atmosphere, cuisine, access, and hospitality, we decided on Conrad Collage. Since spring this year, the new head chef, Matsumoto, has been creating wonderful dishes. This time, we enjoyed the unique style of the new chef, Shintaro Matsunaga, who took over in July. The dishes were modern French, focusing on bringing out the natural flavors of the ingredients and harmonizing with Japanese elements. Chef Matsunaga, who trained in Tokyo, Nagoya, and Fukuoka, has a philosophy of using seasonal ingredients and simple cooking techniques. The service at the restaurant was excellent, with a young man named Honma standing out for his exceptional service with a smile. Overall, we had a great experience at the new Conrad Collage.

Located on the 28th floor of the Conrad Tokyo in Shiodome Station. The interior of the restaurant is spacious with a high ceiling and glass windows that provide a sense of openness. The large windows offer a dynamic night view of the surrounding buildings, making it a fantastic location. We opted for the 15,000 yen course. We were served a small gift from the chef, which included sweet shrimp topped with crystal caviar, frozen vichyssoise powder made with liquid nitrogen, and potato fry resembling kataifi. It also featured Yamanashi Prefecture's Fuji mountain conifer confit and low-temperature cooked salmon with French caviar and lotus root. The dish was served with a lemon, butter, and egg yolk sauce with a spicy watercress sauce. The salmon had a fine texture, was moist, and had a gentle umami flavor. The tortellini with duck meat and foie gras mousse was served with girolle mushrooms and a sauce made of South High plum and orange with lemongrass and kumquat foam. The combination of juicy tortellini and sauce was delightful. The combination of domestic wild boar with chestnuts and lentils was served with burdock, lentils, and caramelized chestnuts. The roasted boar was rich in flavor and had a chewy texture, while the red wine stewed boar was tender and flavorful with a strong red wine acidity. The dessert consisted of grape and fromage frais jasmine ice cream cheesecake with fresh grapes, muscat grapes, grape jelly, lavender honey, and cream mixed with noble rot wine. Under the jasmine ice cream was a crumble. The delicate and beautiful dishes creatively combined Japanese ingredients with a light and elegant seasoning. Everything we tried was delicious. The portions were elegant, so it might not be enough for men. The service was attentive, and the atmosphere was luxurious, modern, and lovely. It seems like a great place to celebrate a special occasion!

Tonight, I visited the modern French restaurant "Collage" located on the 28th floor of Hotel Conrad Tokyo, directly connected to Shiodome Station on the Oedo Line, for the third time since March. After making a reservation, I was surprised to see that the main course was quail meat. I was hoping they would stick to game meats like deer, lamb, and wild boar, but I was planning to go with a fish dish instead. However, when I checked the menu again the day before yesterday, I was relieved to see that the main course had been changed to pork. The course menu for today included: Chef's small gifts (3 varieties), Octopus Garcia-style, Appetizer of marinated firefly squid with Nanko plums and zucchini, Grilled risotto with anago from Tsushima, white eggplant, and foie gras, Roasted Yamagata Prefecture Kinu pork with corn and yuzu pepper, Lemon verbena ice cream with peach and lime jelly, Exotic pomponette with jasmine ice cream and Koshu sake "Kokuryu," Two types of cheese, Coffee & petit fours, Champagne Laurent-Perrier Cuvee, Mineral water from New Zealand. Unfortunately, it was raining, but the restaurant was reserved, so I could relax and enjoy my meal. The highlights were the eel risotto, lemon verbena ice cream, both of which were delicious. In all three visits, I always felt a bit overwhelmed by having two desserts plus petit fours, but this time they had a simple course with only one dessert, so I would like to try that next time. There were no disappointments in all three visits, and it's one of my favorite restaurants.

I attended a farewell party for a close friend at Conrad Dinner. The variety of wines was impressive, and the taste of the course menu was exquisite. There were also about three types of desserts, and although I was full, I was very satisfied. The service was excellent, and I will definitely use this place again for special occasions.

Continuing from last week, I visited "Collage," a modern French restaurant located on the 28th floor of the Conrad Tokyo, directly connected to Shiodome Station on the Oedo Line. This is my second visit, following my first visit in September last year. Course: "Embodiment" - Chef's three small gifts - Cold appetizer: Lobster show floor with crystal caviar and pomelo - Warm appetizer: Cod and shirako risotto with large leaf and trevis - Main: Ezo deer roti with white kidney beans and celeriac - Hard cheese - Dessert: Clementine sorbet with lychee and bread, blue mousse jelly - Walnut and terrine with apple ice cream and sansho - Coffee with confectionery The cold appetizer was a bit spicy for this season, but the special dish of the day, "Cod and shirako risotto," had a Japanese-style seasoning and was delicious. The view was different from last time, as I was seated in a different area, but it was still a view of the high-rise buildings only. It's a shame that the course prices have increased since March. That was my dinner for today.

This was my first meal at Conrad Tokyo. The Riesling from Austria, Terrassen, that I had with the appetizer was very easy to drink and delicious. Riesling, depending on the variety and origin, tends to have a lower alcohol content in Germany and Austria compared to France, making it easier to drink, even for those who are not used to alcohol. German Rieslings are often made on the sweeter side, but the Terrassen Riesling from Austria that I had this time was not too sweet and paired well with the appetizer. While all the dishes were tasty, none stood out as particularly memorable in terms of flavor. Thank you for the meal! ✨

[Order]Embodiment[Price]Around 15,000 yen per person[Rating]Located within the Conrad Tokyo. Visited on a weekday evening with a reservation. Ratings are indicated with the following symbols.◎Small gift from the chef⭐︎Omar shrimp chowder with crystal caviar and yuzu◎Cod and shirako risotto with large leaf and trevis◯Ezo deer roti with white kidney beans and celeriac◯Clementine sorbet with lychee and grapefruit jelly◎Walnut terrine with apple ice cream and sansho pepper・All dishes were extremely delicious and the atmosphere and service were excellent. Nothing to complain about. Thank you for the wonderful meal.

Located directly connected to Shiodome Station on the Toei Subway Oedo Line in Minato-ku, Tokyo, Modern French Collage at Conrad Tokyo offers a stylish and luxurious modern French dining experience in a spacious setting with 7m high windows and ceilings. Today's menu included the following: ◆Embodiment (7 dishes) - Chef's small gift - Confit of Fuji no Kai from Yamanashi with watercress and wasabi - Duck tortellini with lemongrass ecume - Combination of domestic wild boar with chestnuts and lentils - Red apple sorbet with ginger jelly - Grapes and cheese with jasmine ice cream - Petit fours - Coffee Additional: Cheese assortment I had dinner with my high school to college classmates from Tokyo, and we enjoyed our time catching up over a meal at Conrad. We started with a toast with beer and then moved on to a bottle of red wine. The artistic presentation and delicious flavors of the dishes impressed us. The main dish, wild boar, was from Hyogo Tanba. We lost track of time chatting and before we knew it, nearly 3 hours had passed. The recommended cheese assortment was a great addition, and we enjoyed watching it being cut in front of us. It was all delicious! It was a great experience to relax and enjoy good food with friends.

The atmosphere is mature! It's a perfect adult space that's not too playful or too boring. The hotel as a whole has a good sense of style. And the taste doesn't disappoint either. It's playful yet exceeds expectations in flavor. Everything we tried was delicious. Thank you for the meal.

Today, I went to the Modern French restaurant "Collage" on the 28th floor of the Conrad Tokyo hotel in Shiodome. - Drinks: Champagne, Epice beer, Mineral water - Chef's small gifts: Three kinds - Bread & butter - Cold appetizer: Confit of Fuji trout from Yamanashi, watercress and wasabi - Warm appetizer: Duck terrine, lemongrass ecume - Main course: Combination of domestic wild boar, chestnuts and lentils - Cheese: Only tried one, but it was surprisingly delicious - Dessert: Red apple sorbet, ginger jelly; Grapes and fromage, jasmine ice cream - Petit fours: Three kinds - Coffee I had reserved a window seat to enjoy the night view of the sea, but unfortunately, the restaurant was located towards the buildings, so I couldn't see the view. The food was delicious, and the atmosphere and service were excellent. I might get hooked on having dinner at hotels.

Conrad's Collage, which is also in the top 5000 of Tabelog, was enjoyable to look at and delicious to eat. However, I felt a bit disappointed because the service staff's attire was sloppy and I noticed them yawning (not very discreetly) in the dining room. I had high expectations because it is a top-class hotel like Conrad.

I was looking for a French restaurant with a Christmas vibe, and decided to go with the reliable and classic Conrad Hotel Afternoon Tea. Although I usually go for teppanyaki or Chinese cuisine, this was my first time trying modern French cuisine. I made sure to secure a window seat, and the dishes were all beautifully presented with a great smoky effect from the smoked ingredients. The atmosphere, taste, service, and cost performance were all as expected - in a good way.

Our Anniversary Dinner at home is always at Conrad Tokyo's French restaurant "COLLAGE". We had our wedding at Conrad Tokyo, so we come here every year on our anniversary. This time, due to the impact of the pandemic, we decided to have an early Christmas dinner. The atmosphere here is as wonderful as always. They always prepare the most secluded table for us, which I love. We splurged on a toast with Louis Roederer champagne this time. - Chef's small gifts: Fried rice crackers with smoked salmon, a wafer with smoked cheese, croutons with raw mullet roe, and strawberry ham wraps. - Foie gras and smoked mackerel terrine with kumquat and Brittany mustard. - Hiroshima oyster risotto with Garcia chestnut bacon and chrysanthemum greens. - Tokachi Ezo deer cutlet with Savoy cabbage and fuki. - A5 Wagyu beef fillet with North Mountain Farm vegetables and 25-year-aged Sherry vinegar. - Blood orange sorbet with lychee granite and tomato puree. - Chocolate mousse with yuzu and Ebisu ice cream. - Petit fours. I am grateful to be able to come to COLLAGE every year. Grateful for my partner who allows me to live this life. Despite the changes brought by the pandemic, this annual routine remains unchanged. It was a thoughtful dinner.

I was proposed to at The Conrad Tokyo and stayed there, so we dined at this restaurant that came with the set. It was a buffet service where you could also order one separate item like omelettes. The buffet had a wide variety of options! The staff were very friendly, remembered our names, wrapped up the bread we couldn't finish for us to take away, and even wrote our names on the box! Many of the staff members had a great service spirit and often came to chat with the customers, making us feel their hospitality. I think the night view is beautiful, so I would like to come back for dinner next time! ✨

This is the main dining restaurant at Conrad Tokyo in the Shiodome area of Tokyo. It is the top hotel in the Hilton Group. The Eggs Benedict for breakfast is incredibly delicious. If you stay here, be sure to try it. It offers one of the best breakfasts in Japan. Thank you for the wonderful meal.

At the beginning of the year, with few shops open for business, I chose this restaurant within the Conrad Tokyo hotel for my first lunch of the new year. The entrance to the restaurant is a bit hard to find, as it is located past a casual café-like spot along a corridor. Once inside, the restaurant offers a great view from its high floor location. I opted for the ¥7800 course menu, which included 5 courses and Champagne. I chose a soft drink instead of Champagne. The meal started with a selection of four appetizers on one plate, followed by dishes like smoked amberjack, pâté with foie gras, and a choice of fish or meat. The desserts were also delightful, with options like white chocolate mousse with strawberries or Earl Grey crème brûlée with yuzu sorbet. Overall, the experience was somewhat disappointing due to the lackluster tea served at the end, but the food and atmosphere were enjoyable.

We used this restaurant for a late Christmas dinner! My boyfriend made a reservation at "Collage" here as we were planning to see the illumination at Caretta Shiodome. After checking in, we were guided through the open kitchen to a window-side table. Being inside the Conrad Tokyo, the atmosphere was excellent♪ Being on the 28th floor, the view was also great, and the high ceiling added to the open feel. We had reserved the 18,000 yen course, but upgraded the main meat dish to 23,000 yen. We also requested the wine pairing for this course. We started with a champagne aperitif for a toast. It took a bit of time for the courses to come out, so the sommelier served us a sparkling wine. The staff's attentiveness and the restaurant's atmosphere were impressive, making the wait unnoticeable. The course included the following: - Chef's gift - Foie gras, chestnut, hazelnuts - Rendezvous: oyster, petit velouté - Fresh fish from the local area, taro, spinach - A5 black wagyu fillet, black garlic - Mandarin orange, Calpis - White chocolate, strawberry, violet - Petit fours from the trolley The presentation of the dishes was very impressive, each plate was vibrant and beautiful. The amuse-bouche had rice at the bottom and a mousse resembling a garden, giving a modern Japanese feel. The dishes were all delicious, but the highlight was definitely the black wagyu fillet. It exceeded expectations with its incredible tenderness and rich flavor. Each dish had unique ingredients and seasonings, offering fresh and unfamiliar tastes. The wine pairing was also outstanding, enhancing the flavors of both the food and wine. The service was excellent, and we had a very satisfying day. The total cost, including the pairing, was 43,000 yen per person. It's not cheap, but definitely worth it for a special occasion. Highly recommended!

It's been quite some time since I went to Conrad's Collage for my birthday last year. The mini bread at Conrad is delicious and I love it. Be careful not to eat too much because it's so tasty from the start. The small gift from the chef was cute! Two appetizers with foie gras, chestnut, and hazelnuts were rich and went well with wine. The fresh fish, shrimp, and spinach from the direct source were fluffy and crispy. The A5 black wagyu fillet was perfectly cooked and tender. The refreshing buntan and Calpis for palate cleansing. The cheese, chocolate, and jelly desserts were served as a whole cake, cut into small pieces, and the rest was packed to take home. The cappuccino was also cute! You can choose your favorite small sweets. I wanted to be greedy, but I was too full to eat more, so I only had a little bit. The atmosphere was very nice and I had a great time there.

Wow, this is truly a top-notch hotel, everything is perfect. The service is outstanding. The course menu focuses on domestic fillet. It's impressive from the start. Everything is delicious. The bread was served warm. It was delicious. Thank you for the meal.

The restaurant is bright with natural light and offers a pleasant view from every table. It is popular for dates and girls' nights out, as it is calm and the staff are attentive. The meal starts with four appetizers from the chef, which are a delight to look at. Being able to enjoy multiple appetizers when hungry is a nice touch. My favorite was the deep-fried pumpkin with cream on top, offering a delightful texture. I had the yellowtail carpaccio and my companion had the pork terrine. The yellowtail was fresh and thinly sliced with a hint of pear, while the terrine was moist and flavorful with a biscuit base. We shared and enjoyed both dishes. The fish with clam sauce was delicious, and our mains - chicken for me and smoked beef fillet for him - were tasty. The beef fillet was particularly impressive with its tenderness and smoky aroma. The meal was healthy and filling, but left us wanting more. For dessert, I chose the rich Mont Blanc while he had the Catalana. The use of cream cheese and basil sauce in his dessert wasn't to his liking, but the sorbet was refreshing and satisfying. Each dish was beautifully presented and enjoyable, making it a great place for a special occasion. I would love to come back for a leisurely meal.

Exceeding expectations with a fantastic modern French cuisine. This modern French restaurant, which boasts a new style of incorporating various techniques from different countries into French cuisine, offers top-notch dishes that showcase a passion for cooking and a willingness to experiment. Located on the 28th floor of Conrad Tokyo, the restaurant features a dynamic view of Shiodome from 7-meter high windows, an open kitchen, and modern interior that beautifully harmonize. The chef's rich experience and innovative cooking techniques are evident in the elegant and refined dishes served. I had the course menu and the risotto with shaved white truffle added was exceptionally delicious. The name "Collage" of the restaurant refers to the art of creating special effects by combining various types, properties, and patterns of materials through cutting and pasting, which inspired the chef who has gained experience worldwide to create creative and artistic dishes using non-traditional French cooking techniques. It is a high-grade restaurant that can provide hospitality suitable for celebrations such as Christmas and birthdays. Overall, it was a restaurant that perfectly matched my preferences.

I was brought here for my birthday celebration. We enjoyed our meal with the high ceiling and dynamic night view through the glass windows. Each dish conveyed the chef's dedication and passion, with artistic and delicious creations. The atmosphere was lovely, allowing us to have a leisurely dining experience, and the service from the staff was outstanding. Thank you very much. It was a wonderful meal.