Being named one of Tokyo's best luxury hotels and having it's China Blue restaurant achieve one star for culinary excellence has given much to cellebrate.
The very first edition of Michelin's world-renowned culinary and hotel guide- the Michelin Guide Tokyo 2008- has recognised the Conrad Tokyo as one of Tokyo's leading luxury hotels and has awarded the hotel's distinguished China Blue restaurant one Michelin star.
The Guide highlights the Conrad Tokyo for its "blending of legendary Conrad elegance with modern Japanese design elements", placing it in the highest hotel award category with just six other luxury hotels.
It also draws attention to the Conrad Tokyo's "panoramic views of the Hamarikyu Gardens, Tsukiji market and Tokyo Bay" and remarks on the "stylish'" swimming pool overlooking the modern urban landscape of Shiodome. The use of modern Japanese design aspects such as stone and wood are also acknowledged as "skilfully arranged to create a refined and elegant space" throughout the guestrooms.
Furthermore, China Blue, the hotel's avant-garde Chinese restaurant, garnered exceptional praise with one Michelin star denoting "a place offering cuisine prepared to a consistently high standard". One of only five Chinese restaurants named in the Guide, China Blue received special recognition for its level of comfort and service, the highest accolade among the one-star Chinese restaurants.
China Blue was also the sole Chinese starred restaurant to be awarded the coveted symbols for "an interesting wine list" and an "interesting view". Both symbols were pictured in red reflecting that "the establishment is considered particularly pleasant". Aspects such as the character of the building, décor, the setting, welcome and services all contribute to this special acknowledgement.
Gregor Andréewitch, the Conrad Tokyo's new General Manager, said: "We are delighted to receive such a high accolade in the prestigious Michelin Guide as we pride ourselves on a unique sense of place and consistent luxury service standards. Our guests appreciate the Japanese character, the distinct design of the hotel and the spectacular views."
Commenting on the China Blue award, a delighted Head Chef Albert Tze said: "I am most honoured that our cuisine has been recognised by Michelin with the confirmation that China Blue offers some of the best Chinese cuisine in Asia. This award serves to reaffirm the passion present in our staff and the precision with which we fulfil our roles from our restaurants and throughout the hotel."
Albert has already established a reputation for a modern interpretation of Chinese cuisine that has won the hearts of Tokyo's Chinese food connoisseurs. Recently awarded the title of "Culinary Art Master" by Les Amis d'Escoffier Society, Albert works with classic Chinese ingredients subtly blended with new ingredients, presented in a contemporary nouvelle way, to create a fresh approach to Oriental food.
Explained Michelin President and CEO, Bernard Delmas, at the launch of the Guide; "The choice of Japan as the first country in Asia for Michelin was simple. It reflects the high standard of food in the country and the love for quality that is inherent here. People travelling to Japan will now have a clear and simple guide of the very best the city has to offer."