Kazahana: The Quintessence of Japanese Cuisine Overlooking Tokyo Bay

Conrad Tokyo, Between Architecture, Panoramas, and Haute Cuisine

Rising above the Shiodome district, the Conrad Tokyo embodies a sophisticated vision of contemporary luxury, blending bold design, Japanese aesthetics, and spectacular views over Tokyo Bay. From the moment of arrival, the experience is defined by a monumental lobby on the 28th floor, punctuated by striking works of art and bathed in natural light thanks to vast floor-to-ceiling windows, while the elegant and soothing guest rooms offer absolute comfort with their generous bathrooms and urban or maritime panoramas. With its spa, swimming pool, and high-end services, the hotel feels like a true aerial retreat in the heart of the city, just steps away from Ginza, the Tsukiji market, and the Hamarikyu Garden.

This excellence naturally extends to the dining experience, as the Conrad Tokyo is home to several exceptional restaurants and bars, ranging from the refined gastronomy of Collage—where French cuisine is enhanced by subtle Japanese influences—to more relaxed yet always carefully curated experiences. We had already had the pleasure of dining at Collage, an experience we recount in our article available here: Collage at the Conrad Tokyo: An Ode to Modern French Gastronomy. This time, however, we returned to have lunch at Kazahana, eager to discover another facet of the hotel's culinary scene.

Japanese Elegance in a Panoramic Setting

Suspended on the 28th floor, Kazahana immediately captivates with an atmosphere that is both serene and spectacular, where contemporary Japanese design engages in dialogue with tradition. The décor draws inspiration from kura warehouses and sumi-e paintings, translated into delicate patterns that seem to float through the space, while soaring ceilings and floor-to-ceiling windows open onto striking views of the Hamarikyu Gardens, Tokyo Bay, and the Rainbow Bridge. The restaurant is divided into three distinct worlds—kaiseki, sushi, and teppan—each asserting its own identity while remaining connected by a semi-open kitchen, the true beating heart of the venue. Elegant counters, glass partitions adorned with painted flowers, and refined private tatami rooms create a harmonious ensemble, equally suited to a contemplative lunch or a more intimate meal.

Kaiseki, Sushi, and Teppan: A Gastronomic Journey

On the plate, Kazahana offers a demanding and sensitive interpretation of high Japanese cuisine, guided by respect for the seasons and the impeccable quality of its ingredients. The kaiseki journey unfolds through dishes of great finesse, conceived as a succession of culinary tableaux, while the sushi counter celebrates the art of Edomae with seasonal fish elevated by traditional red vinegar rice. In the teppan area, chefs handle the finest ingredients—including prestigious Japanese A5-grade wagyu beef—with almost choreographic precision. Each preparation, as visually refined as it is flavorful, harmonizes with the ever-changing panorama of gardens and bay, making Kazahana a complete culinary experience where taste, aesthetics, and setting become one.

The Delicacy of Japanese Cuisine at Lunchtime

Our kaiseki lunch unfolded like a delicate musical score, where each dish followed naturally and precisely, revealing a Japanese cuisine that is at once refined, readable, and deeply harmonious. Presented in ceramic ware with mineral nuances, the amuse-bouche immediately sets the tone by embracing purity and precision. The cauliflower mousse, silky white and airy in texture, forms a delicate cradle for lightly seared cod roe, whose iodized flavor brings depth and character. A few slices of spring onion add a fresh vegetal touch, while soy sauce, used sparingly, underscores the ensemble with controlled salinity. Finally, freshly grated yuzu zest awakens the dish with a bright, fragrant acidity, offering a subtle balance between sweetness, umami, and vibrancy.

The meal continues gently with an egg custard reminiscent of traditional chawanmushi, interpreted here with great finesse. Its silky, almost trembling texture envelops juicy pieces of grilled chicken, tender shrimp, and shiitake mushrooms with a deeply umami character. The dish is coated in a thick kombu-based sauce, subtly iodized, which adds depth and length on the palate without ever overpowering the delicacy of the egg. A comforting and elegant dish, perfectly balanced.

Next comes a sashimi plate presented like a delicate triptych, highlighting the purity and precision of Japanese technique. The squid, with its pearlescent translucency, is simply enhanced with salt and sudachi, whose fine acidity elevates its natural sweetness. The white fish, sliced with great finesse, is dressed in a sesame soy sauce with deep, lightly toasted notes. Finally, the lightly seared octopus offers a texture that is both firm and tender, enhanced by a tangy plum paste, a touch of vinegar, and Japanese herbs that bring freshness and complexity. Each bite asserts its own identity while contributing to an overall harmony.

For the seafood course, I opted for a composition with seasonal accents, elegantly combining textures, flavors, and aesthetics. The grilled yellowtail, lacquered with a glossy sweet soy sauce, reveals melting flesh with delicate caramelized notes. Alongside it, honmoroko marinated in a sweet-and-sour sauce brings freshness and vibrancy, while the Japanese omelet, delicately scented with mitsuba, is enriched with chestnuts and lotus root marinated with apples, adding a vegetal and subtly sweet dimension. The ensemble forms a harmonious and finely crafted tableau. My husband, meanwhile, chose the tempura assortment, served in the purest Japanese tradition. The shrimp, coated in a fine and airy batter, offer a delicate contrast between crispness and tender flesh. The fish tempura reveals a melting texture, while seasonal vegetables bring variety and balance, each retaining its natural flavor beneath an exceptionally light fry.

The meal continues with a meat dish highlighting a 60 g beef fillet, prepared with great mastery. The meat, seared just right, reveals a pink center and a remarkably tender texture. It is accompanied by carefully prepared vegetables—lotus root, eggplant, and other seasonal produce—adding relief and softness. Three condiments, served on the side, allow the tasting to evolve: a pinch of salt to enhance the purity of the meat, a green preparation with wasabi notes, and a richer, deeper sauce.

Before dessert, the rice course is presented as an elegant selection of five pieces of sushi, accompanied by miso soup. Precisely aligned, the sushi highlight the freshness and quality of the fish, each offering a distinct texture and flavor. The perfectly seasoned rice supports the ensemble with accuracy, while the miso soup adds a comforting and balancing note.

Lunch concludes on a note of freshness and understated elegance. A selection of carefully cut fruits—juicy melon, crisp grapes, and delicate apple—is presented with simplicity, accompanied by hot green tea with vegetal, slightly bitter notes. A refined, soothing, and perfectly controlled conclusion.

My Opinion

Kazahana thus stands out as one of the finest expressions of Japanese gastronomy at the Conrad Tokyo—a place where precision of technique, respect for the seasons, and the pursuit of harmony are expressed with rare elegance. Between spectacular panoramas, a soothing atmosphere, and cuisine of great accuracy, the restaurant goes far beyond the framework of a simple lunch to become a truly suspended interlude, deeply Japanese, where every detail—from décor to plate—contributes to an experience that is both sensory and contemplative. An address that perfectly illustrates the Japanese art of hospitality and leaves one eager to return to explore its many facets.

Practical Information

Many thanks to Kazahana for the invitation to discover their establishment. Of course, I remain completely free in my opinions in this article!