At "Collage," Conrad Tokyo's modern French restaurant, a new plan called "Accord" is proving popular. It allows guests to enjoy a variety of amuse-bouches paired with summer champagnes carefully selected by the sommelier, and is limited to just three groups per day.

The new "Accord" plan at Conrad Tokyo's modern French restaurant "Collage" is a limited offering where guests can savor amuse-bouches, embodying the chef's skill and dedication, paired with champagnes meticulously chosen by the sommelier. Seasonal ingredients are presented with the chef's unexpected, playful flair, and guests can enjoy pairings with "Dom Pérignon Vintage 2002 - Plénitude 2," at its peak after careful aging, or summer champagnes selected by Japan's leading sommelier, Satoru Mori.

This plan features approximately 10 types of amuse-bouches, divided into three parts: "Impression," "Portrait," and "Embodiment," with four items in each. In addition to core menu items like "Tomato!?", "Foie Gras and Cacao Cigar," "Blue Cheese Madeleine," "Black Pudding and Lingonberry Monaka," and "Whitebait and Umeboshi Tuile," seven new items have been added.

The innovative lineup showcases the chef's unique style and global ingredients, including "Quail Egg with Kintoa Pork and Winter Truffle," featuring Kintoa pork, a rare breed from the Basque Country in western Pyrenees, France, and northern Spain, known for its limited annual production; "Cornbread and Summer Truffle," using sweet, seasonal corn and truffles from the Northern Hemisphere's summer; "Tuna and Eggplant Terrine," evoking summer with eggplant; "Winter Truffle and Comté Cheese Millefeuille," with the enticing aroma of Southern Hemisphere winter truffles and cheese; "Flying Fish Tartare with Summer Truffle," finished with summer-season flying fish and Northern Hemisphere summer truffles; and croquettes such as "Lobster and Winter Truffle Croquette" and "Prosciutto and Winter Truffle Croquette," made with winter truffles and select ingredients.

Following the amuse-bouches, guests can enjoy a seasonal risotto, followed by a selection of cheeses and dried fruits from a trolley. The meal concludes with chocolates incorporating Japanese flavors like black pepper, soy sauce, and miso, offering a complete beverage experience.

This plan is limited to three groups per day and is available weekdays from Monday to Friday until August 30th (Friday). It's the perfect season to quench a dry throat from the daytime heat with a crisp, chilled champagne. Enjoy a solitary drink, deepen your connection with a partner, or share laughter with friends. It promises to be a sophisticated evening to fully savor champagne.

Modern French "Collage" Innovative Cuisine "Accord"

Time | 5:30 PM onwards (Last order 9:00 PM) *2-hour seating limit
Location | 28th Floor, Conrad Tokyo, Modern French "Collage"
Reservations | Required by the previous day, limited to 3 groups per day (until August 30th, Friday)
Price | Executive Sommelier Satoru Mori's selected champagne (3 types): ¥22,000 per person; Executive Sommelier Satoru Mori's selected champagne free flow: ¥25,000 per person; Prestige Champagne free flow: ¥150,000 per person *All prices exclude tax and service charge.