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Friday, March 28, 2008

HOTELS & RESTAURANTS

David Zuddas at the Cerulean, Japanese wines at Beige

Hilton Odawara resort activities

The Hilton Odawara Resort & Spa in Kanagawa Prefecture has put together a "Resort Activity" package for weekday use of seven of its most popular facilities.

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Just 60 minutes from Tokyo by train, the Hilton Odawara is one of the largest resorts in Japan. Set in 25 hectares and surrounded by a rich natural landscape, the hotel has 172 rooms and wonderful views of Sagami Bay. Its extensive leisure facilities, including spas, sauna, a natural hot-spring water swimming pool and natural hot-spring bath with rotenburo (outdoor bath), tennis courts, sports arena, fitness center, etc., make it an ideal resort for adults and children alike.

With the weekday activity package, guests can enjoy bedrock bathing, aesthetic treatment, golf practice, pottery decoration lessons, yoga lessons, bowling and karaoke. The package tickets can be used by overnight guests and one-day visitors, shared by more than two people, such as friends and families, and are valid for three months.

The package is ¥10,000 and is available from April 1 at the front desk of the hotel's main building or the Bade Zone (spa) building.

The Hilton Odawara Resort & Spa is a 15-minute drive from Odawara Station. There is a weekday shuttle bus from the station and a daily shuttle bus service from Nebukawa Station, two stops from Odawara.

For more information, call (0465) 29-1000.

David Zuddas comes to Cerulean

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Promising young French chef David Zuddas will visit the Cerulean Tower Tokyu Hotel in Tokyo's Shibuya Ward to present his modern and creative French dinners.

Zuddas is one of the new breed of Bourgogne chefs and owns L'Auberge de la Charme restaurant in Prenois, a village near Dijon. Zuddas opened the restaurant in 1994, when he was just 27, and gained a Michelin star a mere four years later. He also received the title of "Grands de Demain (Future Grand Chef)" from Gault Millau, one of France's most influential restaurant guides, in 2004.

Zuddas' dinner course will be served at the Tower's 39th-floor Salon Lunare from 6 p.m. on April 3 and 4, and costs ¥16,000, including drinks. The dinner is limited to 50 people each day.

The hotel is a five-minute walk from Shibuya Station.

For more information and reservations, call (03) 3476-3000.

Beige Alain Ducasse dinner

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French restaurant Beige Alain Ducasse Tokyo will feature the wines of Cha^teau Mercian, one of the most famous wineries in Japan, at its "Secrets de Cave" promotion.

Since the Meiji Era, the chateau has been striving to create wines that take advantage of the Japanese climate. The pioneering domestic producer has been awarded a number of gold medals at prestigious wine competitions around the world. This is the perfect opportunity to discover the secrets of these world-renowned Japanese wines.

On April 6, Kikyogahara Merlot and Hokushin Chardonnay will be featured to accompany a specially prepared dinner course. Among the chateau's wines, these two have been receiving especially high acclaim internationally. Vintage wines from the chateau's private cellar will also be presented on this special occasion, as well as a variety of other wines. The wine dinner will be held from 7 p.m. and costs ¥38,000 per person.

On April 7, there will be a tasting seminar and special lunch for ¥15,000 per person. The seminar will be presented by Hiroshi Ishida, general manager of Beige Alain Ducasse and Japan's leading sommelier. The tasting seminar starts at 11 a.m., with lunch at 12 p.m.

The restaurant is located on the 10th floor of the Chanel Ginza Building at 3-5-3, Ginza, Chuo-ku, Tokyo, a three-minute walk from Exit A13 of Ginza Station. For more information or reservations, call (03) 5159-5500.



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