Chef Q&A: Thomas Jakobi, Executive Chef of Hilton Tokyo

What I love about my job in the past and now is that I can experience different foods and learn how they are created. This expands my own knowledge and helps create new unique dishes. ......Click here for more detail

Chef Q&A: Thierry Marais, Executive Chef of The Ritz-Carlton, Tokyo

My passion is being able to bring fond memories to our guests. We have so many opportunities to do that when it comes to food and that's why I'm where I am today. ......Click here for more detail

Chef Q&A: Andreas Fuchs, Grand Hyatt Tokyo’s Executive Chef

We live by the Hyatt purpose to “care for people so they can be their best”. Our goal is to continue offering innovative dining options for our guests and to keep incorporating fresh ideas while maintaining our high standards of quality. .... Click here for more detail


Park Hyatt Tokyo continues to provide “authentic omotenashi” in the city of Nishi-Shinjuku maintaining their unchanging values. It is evolution, not revolution. This is the reason and value behind Park Hyatt Tokyo for being chosen as the destination hotel..... Click here for more detail

The New Otani

“Always new” is the identity that the New Otani inscribed on its history, and proclaims its resolution to remain the symbol of Tokyo. The hotel’s name reflects Otani’s spirit of “always new”, which is being carried on to the present. .... Click here for more detail