Discover the essence of hospitality at Imperial Hotel Tokyo through the perspectives of Yu Sugimoto, Executive Chef, and Yono Akimoto, Manager and Chief Concierge, as they reflect on the legacy of Eiichi Shibusawa and their dedication to creating approachable, attentive, and unforgettable experiences for every guest.
Executive Chef Shinsuke Nakajima oversees the cuisine of a top-class hotel that serves heads of state and dignitaries from around the world. As the "Director of Taste" at Hotel New Otani Tokyo, he supervises all the dishes in all the restaurants and banquet rooms in the hotel, working together with the head chef of each team.
Chef Trepp began his culinary career in 1995 in Switzerland, where he was born and raised. After abundant culinary experiences in many parts of the world, Chef Trepp started to serve as Executive Chef of The Peninsula Tokyo in November 2022.
The Most Important Thing is to Delight our Guests
Masahiro Ishihara, Executive Chef
Proud of Over 100 Years of Classic Luxury
Marie Antoinette Mori, Chief Concierge, Member of Les Clefs d’Or
Embedded into the northern reaches of the great Kanto plain, Ibaraki Prefecture stretches from an extended seaside shoreline across agricultural fields and up into the hefty hills sprinkled with impressive Shinto shrines.
Introducing 3 bars in Tokyo: Bar Avanti in Ginza, Mixology Heritage in Uchisaiwaicho, and Bar & Cafe Camellia in Marunouchi.
The International Hotel and Restaurant Show, now in its 51st consecutive year and marking more than half a century, was held at Tokyo Big Sight from February 7 to 10, 2023.
Our editorial team at “delicious Japan” sees these three elements driving Japan's food scene in future, so we'll be commenting on past, present, and future food scenes with reference to developments around the world.
