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Friday, March 7, 2008


Ritz-Carlton's anniversary and Arrogant Bastard ale

Ritz-Carlton anniversary plan

To mark its first anniversary March 30, the Ritz-Carlton Tokyo is offering a "First Anniversary" accommodation plan from March 7 through April 30.

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The plan includes a stay in a Club Deluxe Room on the hotel's 52nd and 53rd exclusive Club Floor, where guests can enjoy the Club Lounge and its complimentary snack, drink and concierge services. From April 1, guests can enjoy new services such as a butler service, seasonal welcome drink service and early morning drink station on the 52nd floor.

A bottle of the hotel's original wine will be delivered to the room with a commemorative wine opener on arrival.

Prices range from ¥72,765 to ¥84,315 for a room for two.

The hotel, located in the Tokyo Midtown complex, has a direct link from Exit 8 of Roppongi Station. For more information or reservations, call (0120) 892-688.

Hanami lunch buffet

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Cherry blossom season is just around the corner and the Hotel Grand Palace, in Kudanshita, Tokyo, is preparing a special lunch buffet at the 23rd-floor Crown Room, from March 16 through April 10 to welcome Japan's unofficial national flower.

The hotel is located near some of the most famous cherry blossom viewing spots, such as Yasukuni Shrine and the Chidorigafuchi moat of the Imperial Palace. While digging into lunch, diners can view the pink and white carpet of blossoms below from the top floor of the hotel.

Original menus range from appetizers to desserts, and main dishes such as filet of beef, pork and seafood are served directly from the teppanyaki counter after being grilled in front of guests.

The "Sakura Lunch Buffet" costs ¥4,500 for adults and ¥2,800 for children aged between 4 and 12. The hotel is a one-minute walk from Exit 7 of Kudanshita Station.

For more information, call (03) 3264-1111.

Chef's Party 'Salon Culinaire'

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Chef Stephane Gaborieau, holder of the Meilleur Ouvrier de France, the highest honor in France for an artisan, will host a special Chef's Party "Salon Culinaire" on March 22 at the Hilton Tokyo's Twenty One French restaurant.

The party, from 10:30 a.m. to 4 p.m., is for just 30 guests (reservations only) and includes a course lunch, a glass of champagne, selected wines, afternoon tea and a cultural demonstration.

Starting with a welcome glass of champagne, guests will learn about Gaborieau's recipe for sauteed foie gras and its terrine, as well as how to prepare fresh foie gras for cooking. Later, guests will savor the special intimate lunch course with Gaborieau. Guests can also experience a leisurely flower-arranging demonstration by U.Goto Florist in the Deluxe Suite room.

The event costs ¥10,000 per person, including tax and service. During his visit from March 18 to 26, Gaborieau will present special French courses, starting from ¥9,817, at the restaurant.

The Hilton Tokyo is a two-minute walk from Exit C8 of Nishi-Shinjuku Station (Marunouchi Line), or a 10-minute walk from the West Exit of Shinjuku Station. For more information and reservations, call(03) 3344-5111.

U.S. microbrew ales in Tokyo

The Stone Brewing Company of San Diego, California, is taking the U.S. microbrew beer scene by storm with its intensely flavored, high-alcohol Arrogant Bastard Ale (its slogan is "You're Not Worthy").

Now there's a rare chance to try this and several other exceptional beers from Stone Brewing when brewery cofounder Greg Koch appears at two events in the Tokyo area March 14 and 15.

On Friday evening (March 14), around 8 p.m. or so, at Sal's Cafe in Kawasaki ( www.salscafe.com ), Koch will discuss his brewery and Sal's owner, Koji Nomura, will serve several beers from the brewery. Then from 2 p.m. to 5 p.m. on Saturday (March 15), Koch will be at a presentation at Beer Club Popeye in Ryogoku ( www.40beersontap.com ) along with beer writer Bryan Harrell.

Admission for the Popeye event is ¥3,000, which includes plentiful beer samples.

Contact Sal's Cafe at (044) 870-5454 and Popeye at (03) 3633-2120 or check the respective Web sites for more information.

(Listing courtesy of Bento.com)

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