Conrad Tokyo in Tokyo is running the all-you-can-eat Chef’s Treat Festive Lunch Buffet from November 16 through December 25, 2026. The seasonal lunch will be served at Cerise, the hotel’s 28th-floor all-day dining restaurant.
The buffet is held on weekdays during the period, plus November 23, and runs from 12:00 to 1:30 p.m. with a 120-minute limit and last orders 30 minutes before closing. The lineup combines festive classics with hotel favorites, including a snow crab station and a live roast chicken cheese fondue service.
The standard plan costs ¥8,500 per person, while a plan with a Christmas Conrad Bear costs ¥9,500. Children aged 3–5 pay ¥4,000 and those aged 6–12 pay ¥5,000. Guests can choose from five main dishes, including bouillabaisse, foie gras with duck confit and truffle risotto, and US T-bone steak for an additional ¥5,500 for two or more guests.
About the Festive Lunch Buffet
US T-bone steak
The selected main dish offers both sirloin and tenderloin, served with a peppercorn sauce. It is available for an additional ¥5,500.
Bouillabaisse
Cerise’s signature seafood dish features seasonal ingredients such as red sea bream, clams and oysters in a warming broth.
Foie gras, duck confit and truffle risotto
Foie gras and duck are layered over truffle risotto for a richly flavored festive main course.
Lobster and scallop vol-au-vent
Lobster and scallops are served in a pastry shell with a lobster sauce, combining buttery pastry with deep seafood flavor.
Chicken demi-deuil
This French-inspired dish pairs chicken breast with chicken and mushroom mousse, sliced mushrooms and truffle sauce.
Roast chicken cheese fondue
Roast chicken is served from a live station and dipped in melted cheese for a warm festive appetizer.
Japanese beef loin carpaccio
Roasted Japanese beef loin is presented with truffle sauce and a second style with sauteed mushrooms.
Seafood cocktail and cauliflower blancmange
Seafood including sea urchin, tuna and shrimp is paired with a smooth cauliflower mousse.
Salmon and dill mille-feuille
Smoked salmon, salmon mousse and dill cream are layered with pastry in a dish inspired by Nordic Christmas cuisine.
Seasonal salads
The buffet includes Waldorf salad, mandarin and ricotta salad, fusilli pasta with watercress pesto, and mixed salad vegetables.
Strawberry shortcake
Moist sponge, lightly sweetened whipped cream and Japanese strawberries create a balanced festive dessert.
Stollen
This rich Christmas bread is made with Echire butter, dried fruit and marzipan, and is a popular Conrad Tokyo holiday sweet.
The menu is designed around a progression of rich holiday flavors, from seafood and roast meats to pastries and Christmas sweets. The standard children’s plan includes the buffet selection but excludes the choice of main dish.
Highlights
- All-you-can-eat snow crab with crab vinegar, lemon, spicy cocktail sauce and crab miso soy-milk cream.
- US T-bone steak is available as a selected main dish for an additional ¥5,500.
- Live roast chicken served with melted cheese fondue.
- Six desserts, including strawberry shortcake, stollen, buche de Noel and pistachio vanilla mousse.
- Coffee or tea is included, with up to two cups per guest.
Menu & Event Details
| Item | Details |
|---|---|
| Name | Chef’s Treat Festive Lunch Buffet |
| Menu / items | Five main choices: US T-bone steak, bouillabaisse, foie gras with duck confit and truffle risotto, lobster and scallop vol-au-vent, and chicken demi-deuil; snow crab station; roast chicken cheese fondue; Japanese beef loin carpaccio; seafood cocktail with cauliflower blancmange; salmon and dill mille-feuille; seasonal salads; tomato and bacon cake salé; fig and walnut bread; baguette; strawberry shortcake; stollen; buche de Noel; pistachio and vanilla mousse; strawberry cupcake; hazelnut and lemon pound cake; coffee or tea. |
| Period | November 16, 2026 (Mon) – December 25, 2026 (Fri), weekdays and November 23 (Mon, national holiday) |
| Location | Cerise, 28th-floor all-day dining restaurant, Conrad Tokyo |
| Price | Standard plan: ¥8,500 per person (tax and service charge included); Christmas Conrad Bear plan: ¥9,500 per person (tax and service charge included); children ages 3–5: ¥4,000 per person; children ages 6–12: ¥5,000 per person; US T-bone steak supplement: ¥5,500 |
| Official website | Official website |
Before you buy
- When can I book the Chef’s Treat Festive Lunch Buffet?
- The buffet is available from November 16 through December 25, 2026, on weekdays and November 23. Reservations can be made through the official website or by calling 03-6388-8745.
- How much is the Chef’s Treat Festive Lunch Buffet?
- The standard plan is ¥8,500 per person. The Christmas Conrad Bear plan is ¥9,500, and children’s plans cost ¥4,000 or ¥5,000 depending on age.
