Conrad Tokyo’s new outside catering service aims to meet rising demand among planners to hold events at diverse venues in the Japanese capital.
The offering builds on the hotel’s reputation for hosting large-scale events and international sporting occasions and is designed to support indoor and outdoor events as varied as exhibitions, opening ceremonies, corporate celebrations and bespoke gatherings.
Led by award-winning executive chef Masashi Mizuguchi, the service brings Conrad Tokyo’s blend of Japanese, Western, and Chinese cuisine to coffee breaks and lunches, as well as buffets and gala dinners.
Each menu can be curated to reflect the client’s vision, dietary preferences and concept, and the team is equipped to plan every detail of the event. In addition to F&B, planners can utilise the hotel’s tableware, cooking equipment, chefs and staff, as well as stylistic elements such as sound, lighting, direction and entertainment.
According to general manager Neil McInnes, the new outside catering service “not only reflects our commitment to innovation but also meets the evolving expectations of our discerning clientele who seek bespoke experiences beyond the confines of a hotel setting”.
