Cucina Cinese 'China Blue' Conrad Tokyo

The Chef’s Signature Dinner Course Featuring Seasonal Ingredients <Sample Menu> The menu below is available through August 31. ■ Small Appetizer: A dish to whet your appetite ■ Assorted Appetizers: A trio of appetizers ■ Soup: Thick, clear soup with winter melon and fish swim bladders ■ Fish Dish: Pan-seared red sea bream with ginger-infused soy sauce ■ Seafood Dish: Shrimp in chili sauce ■ Main Course: Hong Kong-style fried noodles with Oyama chicken ■ Dessert: Seasonal dessert, served with a palate-cleansing juice and Chinese pastries

The Chef’s Signature Dinner Course Featuring Seasonal Ingredients <Sample Menu> The menu below is available through August 31. ■ Small Appetizer: A dish to whet your appetite ■ Assorted Appetizers: A trio of appetizers ■ Soup: A rich, creamy soup made with winter melon and Cornish Jack fish fins ■ Fish Course: Red-eyed snapper, steamed with Hong Kong-style aromatic soy sauce ■ Meat Course: Seared lamb chops with satay sauce ■ Main Course: Abalone rice served with a rich oyster sauce ■ Dessert: Seasonal dessert, served with a palate-cleansing juice and Chinese pastries

The Chef’s Signature Dinner Course Featuring Seasonal Ingredients <Sample Menu> The menu below is available through August 31. ■ Small Appetizer: A dish to whet your appetite ■ Appetizer: China Blue Tokyo Duck ■ Soup: A rich steamed soup with Jinhua ham, winter melon, and Cornish Jack fish fins ■ Fish Course: Pan-seared Red Sea Bream with Tomato and Carrot Sauce ■ Meat Course: Seared Japanese Black Wagyu Beef with a Spicy Sauce Infused with XO Sauce ■ Main Course: Fragrant Stir-Fried Rice with Eel, Served in a Bamboo Steamer ■ Dessert: Seasonal Dessert, Served with a palate-cleansing juice and Chinese pastries

The Chef’s Signature Dinner Course Featuring Seasonal Ingredients <Sample Menu> The menu below is available through August 31. ■ Small Appetizer: A dish to whet your appetite ■ Appetizer: Sansho-grilled eel served with asparagus spring rolls ■ Soup: A deluxe soup featuring Jinhua ham, winter melon, and bird’s nest ■ Fish Course: Pan-seared Red Seabream with Tomato and Carrot Sauce ■ Seafood Course: Whole Abalone Simmered in Oyster Sauce ■ Main Course: Fried Rice with Kuroge Wagyu Sirloin ■ Dessert: Seasonal Dessert, served with a palate-cleansing juice and Chinese pastries