Cooking Across 4 Generations

One of our three favourite hotels to stay at in Tokyo is the Conrad Hotel in Shiodome. Located an easy 10 minute walk to the shopping mecca of Ginza, it has easy access to three train lines that will get you anywhere you want to visit in Tokyo.

This trip we were able to get an upgrade to a bay view suite, which gave us views over Hama Rikyu Onshi Tien, the Sumida River and Tokyo Bay.

The suite was amazing, so much room. You often hear complaints about the size of rooms in Asian hotels, but this was larger than some we have stayed in in western countries.

Table setting, Kazahana.

Detail of chopstick rest.

A nice cold glass of green tea.

Appetizer of Taro stem, okra, uni, seaweed sauce.

Clear broth, tofu skin, shrimp dumpling.

Entrée plate.

Pike conger, tofu and eggplant(braised dish).

Octopus and radish.

Sashimi of squid and sea bream.

Chilled soba noodles.

Tempura prawns and vegetables, rice topped with dried purple shiso leaf, pickles and miso soup.

Pre dessert.

Japanese black sugar cake, caramelized banana and watermelon with green tea.

Seriously developing a ceramics addiction. So many great pieces of ceramics used in restaurants. Need a bigger kitchen so I can go on a ceramics buying spree. Green tea to finish a great lunch.

After lunch we were in need of a lie down, which we followed with a swim in the amazing pool on the 29^th floor, watching the office workers finish their day.

We can highly recommend the Conrad Hotel, great service, great staff, great rooms and fantastic location.

Thanks for dropping by!!