EAT | Conrad Tokyo: New Executive Chef Appointed & Spring Special Menu
Masanobu Inaba Appointed Head Chef of Conrad Tokyo's Kazahana
A Special Menu Evoking the Arrival of Spring
Masanobu Inaba, who has served as sous chef at Kazahana, Conrad Tokyo's Japanese restaurant, since its opening in 2005, has been appointed head chef. While upholding the restaurant's foundational principle of "refined and elegant Japanese cuisine," he will offer creative dishes utilizing ingredients rarely seen in Japanese cooking.
Photo by CONRAD TOKYO
Now Accepting Reservations for "Kazahana Evening ~Hokusetsu Dinner"
Kazahana, the Japanese restaurant at Conrad Tokyo, offers a panoramic view of the Hamarikyu Gardens through its windows. The interior, inspired by sumi-e ink paintings, presents a modern interpretation of a sake brewery. Guests can enjoy kaiseki, sushi, and teppanyaki featuring seasonal ingredients. The kaiseki courses incorporating macrobiotic principles, offered four times a year, have received high acclaim from those mindful of beauty and health.
Regarding Inaba's appointment, Gregor Andreewitch, General Manager of Conrad Tokyo, stated, "His dedication to ingredients and his proactive approach to incorporating diverse inspirations into Japanese cuisine make him a fitting choice for the head chef position at Conrad Tokyo's Japanese restaurant."
The spring menu features a course that captures the essence of spring's awakening with ingredients and sakura. Among the dinner courses is "Sakuradai Shabu-Shabu," a soup made with abundant seasonal clams, allowing guests to fully savor the flavors of spring vegetables like spring cabbage. This special spring menu will be available from March 15 (Tuesday) to April 24 (Sunday).
Furthermore, on March 6 (Sunday), Kazahana will host "Kazahana Evening ~Hokusetsu Dinner," an event dedicated to enjoying sake from Niigata's Hokusetsu Brewery. This one-night-only collaboration between "Hokusetsu," a brewery founded in 1872 that cherishes sake production using the rice, water, climate, and people of Sado Island, and Kazahana's Head Chef Masanobu Inaba is not to be missed.
Masanobu Inaba
Inaba began his culinary journey in 1985 at a kappo restaurant in Asakusa. He became head chef at Nishishinjuku's Japanese restaurant Rifu in 1994, and sous chef at Grand Hyatt Tokyo's Rokuryu in 2003. He was involved in the opening of Conrad Tokyo in 2005, and after serving as sous chef at Kazahana, he was appointed head chef in November 2010. His global and creative approach, which respects the fundamentals of refined Japanese cuisine while appealing to an international clientele, is highly regarded.
Kazahana Evening ~Hokusetsu Dinner
Date | Sunday, March 6
Time | 6:00 PM – 8:30 PM (Reception starts: 5:30 PM)
Location | Kazahana Japanese Restaurant (28th Floor, Conrad Tokyo)
Price | ¥18,000 (per person)
Capacity | 25 guests
Kazahana1-9-1 Higashi-Shimbashi, Minato-ku, Tokyo 105-7337, Japan Conrad Tokyo 28F
Tel. +81 3-6388-8000 (Hotel Main)
Hours | Lunch 11:30 AM – 2:00 PM, Dinner 5:30 PM – 9:00 PM
http://ConradTokyo.co.jp/Kazahana/