Conrad Tokyo’s presence becomes clear the moment you step onto the 28th floor. Wide sightlines open toward Tokyo Bay and the Hamarikyu Gardens, grounding the hotel in a part of the city where water, greenery and skyline intersect. Inside, the design stays restrained, characterized by clean lines, Japanese materials, and generous ceiling height that gives even the standard 48m² rooms a sense of calm rarely found in central Tokyo.

Suites climb to 226m², but the feeling across the property is consistent: the hotel’s intention is to slow the pace of a busy city stay, not amplify it.

Omotenashi as Craft, Not Performance

When General Manager Neil McInnes talks about service in Japan, he frames omotenashi as a mindset built on “deep respect for detail, elegance, precision and quality.” In his view, the experience goes beyond polished service. It’s defined by genuine care and anticipation.

He sees this in the way the team handles small, unexpected needs. One guest returned to find that the staff had translated the ingredients of the Japanese groceries they purchased and tucked the descriptions into the bag. Another family found a small children’s library set up in their room after the team noticed their child’s interest in books.

These gestures aren’t formal programs or scripted moments. They are expressions of what McInnes describes as thinking before the guest has to think, an approach that shapes how the team interacts across departments.

Dining and Wellness That Draw a Loyal Local Following

With four restaurants and a bar, Conrad Tokyo functions as much as a dining destination as it does a hotel. McInnes points to the mix of international guests and Tokyo residents as key to its atmosphere. “We have Japanese, Chinese, modern French, all-day dining and a bar and lounge,” he says. “That mix gives each space a real sense of place.”

His pride centers on the sommelier team led by Miyuki Morimoto, one of Japan’s most respected sommeliers and the country’s first female top sommelier. “This truly sets us apart,” McInnes says. “We do Wine School, private wine dinners, collaborations—our sommeliers have regular guests who come specifically to talk about what they want to drink.”

Kazahana, China Blue, Collage, Cerise and the TwentyEight Bar & Lounge each offer distinct experiences, all tied together through wine and sake curation designed to match both global and Japanese palates.

The Mizuki Spa & Fitness covers the 29th floor, and its name reflects its concept—mizu (water) and tsuki (moon). Treatments incorporate bamboo, scrubs, wraps and aromatherapy, while the 25-meter pool overlooks Tokyo Bay. Together, the space offers a quiet counterpart to the city below.

McInnes highlights the traditional Japanese packages available at the spa, describing them as a blend of local ingredients and luxury international standards.

Meaningful Paths Into Tokyo’s Culture and Creativity

To help guests navigate Tokyo more intentionally, the hotel runs Conrad 1/3/5, a program that curates tailor-made experiences for guests. Experiences range from sake tastings to samurai sword sessions, with flexibility to tailor each option to individual interests. “We listen to what the guest is looking for,” McInnes explains. “Especially if it’s their first time in Japan and they’re not sure what they’re doing.”

The hotel’s Conrad Art Encounters program offers a quieter way to explore. All artwork throughout the property is Japanese, including pieces by Toko Shinoda and Nobuyuki Tanaka. Guests can follow a self-guided tour through the 25 featured artists—an experience that has unexpectedly become one of the most shared elements of a stay.

A Team That Sets the Experience Apart

For McInnes, the hotel’s strengths are rooted in its team. Their interactions, sometimes brief, sometimes elaborate, define what guests take away. He often hears about these moments through thank-you notes, social media comments and guest letters. “People come to Japan expecting good service,” he says. “But the attention to detail, the personalization and the small memorable moments are what take them by surprise.”

If he were checking in as a guest, McInnes would keep the day simple: time in the room to appreciate the view, a cocktail at TwentyEight, conversation with the mixologists, dinner centered on local ingredients, and a nightcap before returning to watch the city settle into the evening.

The next morning would start with a swim in the 25-meter pool, a sauna and steam session, and breakfast that ranges from avocado toast to matcha pancakes. Before checkout, he would book one of the traditional Japanese treatments at Mizuki Spa. And somewhere in between, he would make time to talk with the staff—“because our team members are the heart of Conrad Tokyo.”

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Conrad Tokyo
1-9-1 Higashi-Shinbashi, Minato-ku