It’s the Monday afternoon rush in Tokyo. When I step off the subway at Shiodome station, head down the escalator into the Tokyo Shiodome Building, and make my way to Conrad Tokyo’s hushed lobby on the 28th floor, the city’s bustle falls away.
Staff members warmly greet my teenagers and me in the expansive lobby, softly lit by box pendant lamps, recessed ceiling lighting and illuminated panels beneath the check-in counters. We didn’t realize at first that, since our room was an executive suite, we could have used the dedicated check-in in the Executive Lounge on the 37th floor. Still, check-in at the main desk is smooth and efficient.
© Conrad Tokyo
Conrad Tokyo occupies floors 28–37 of the Tokyo Shiodome Building in Shimbashi, close to the upscale Ginza neighborhood. The 291-room hotel overlooks Tokyo Bay and the Royal Hamarikyu Gardens, which feature a teahouse offering traditional tea ceremonies. It’s a short walk from the department stores and boutiques that line Chuo-dori.
Windows in the bedroom and living area of our 775-square-foot twin bay view suite frame views of the bay and gardens. Automatic blinds and curtains let us open or close those views at the touch of a button. A rollaway bed had already been set up beside the queen beds. The living area includes a sofa, loveseat, table and a workspace by the window. Calming neutral tones pair with warm honeyed woods and red and blue accents, while a plush rug patterned with buds and intertwining plum branches adds a distinctly Japanese touch.
© Conrad Tokyo
The bathroom follows traditional Japanese sensibilities, with a rain shower and freestanding tub behind a glass door and a separate water closet with a Toto Washlet. Dual vessel sinks sit beneath a large illuminated circular mirror, and BYREDO Mojave Ghost amenities are provided. Pocket doors separate the bathroom from the bedroom and dressing area. The wardrobe is a room in itself, offering plenty of hanging space and drawers on both sides—I used it as a private dressing area—while pocket doors connect it to the bathroom and living room.
After settling in, I explored the Executive Lounge, which is available to guests in executive rooms, deluxe suites and royal suites. The lounge is spacious, with seating areas offering either city or bay views. Open all day, it serves a generous complimentary breakfast with Western and Japanese hot and cold buffet items alongside an à la carte menu that includes dishes such as a lobster omelet and eggs benedict. Afternoon tea features scones and finger sandwiches, and in the evening the lounge offers snacks and cocktails. The dining variety, plus services such as dedicated check-in, check-out and concierge assistance, make the upgrade to an executive room worthwhile.
© Conrad Tokyo
That evening we dined at Kazahana, one of the hotel’s four restaurants, which presents traditional Japanese cuisine with a contemporary twist. The restaurant’s name, meaning “flowers blown in the wind,” is etched on a mirror in the dining room. The space is warmly lit and offers distinct experiences: the main dining room, a sushi counter, a Teppanyaki area with two teppans and bench seating, and three private tatami-matted rooms.
We chose a kaiseki menu, letting the chef showcase premium seasonal ingredients. Courses included steamed rice with sea urchin tempura; clear soup with grilled barracuda and mushrooms; a sashimi selection of sea bream, squid and broiled octopus; glazed yellowtail; and slices of Wagyu in a rich soy reduction. For the final course, a kimono-clad server brought a pot of steamed rice topped with Pacific saury, scallions and black pepper, instructing us to mix it before enjoying it with miso soup and pickles.
Later I stopped by TwentyEight Bar & Lounge. Like many craft cocktail bars in Tokyo, it emphasizes technique, quality ingredients and presentation. I was drawn to several Campari variations, including a playful Negroni for Party People featuring Kinobi Gin, jasmine, clear Campari and rosé with a mirror ball garnish. I ordered Perfume on the Rock, a mix of Kinobi Gin, apricot and Campari described on the menu as featuring “elements of perfume.” The Bar Wagon arrived and the drink was prepared at my table by the window, where views of Tokyo Bay glowed after dark. When the bartender set the cocktail in front of me, he opened an oversized silk fan scented with perfume and waved it over the glass, imparting an aromatic flourish to the drink. It was a memorable, artful touch in a hotel that pays close attention to detail.