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Friday, Nov. 21, 2008
HOTELS & RESTAURANTS
Take a Yokohama dinner cruise
The Yokohama Sakuragicho Washington Hotel is offering an accommodation package featuring a dinner cruise on Yokohama Bay.
After checking into the hotel (by no later than 3 p.m.), guests board the Royal Wing for a two-hour dinner cruise with a Chinese buffet. Rooms with a bay view are reserved for guests taking advantage of the plan, which includes a buffet breakfast and noon checkout instead of the usual 10 a.m. departure.
The Royal Wing departs at 5:10 p.m. and 7:40 p.m. from the Osanbashi Boarding Terminal. Check-in starts 30 minutes before departure. Guests must arrange their own transportation to the boarding terminal. Osanbashi is a 10-minute bus ride from Sakuragicho Station near the hotel.
A semidouble room is ¥13,800 per person (double occupancy a condition) and a twin room is ¥15,800 per person. An extra ¥2,000 will be charged on Saturday nights and nights before holidays. Soft drinks are included with the buffet, and all-you-can-drink alcohol is available for an additional ¥2,100.
The plan is available through March 31, except Dec. 23, 24, 25 and Jan. 1.
The Yokohama Sakuragicho Washington Hotel is a one-minute walk from JR Sakuragicho Station and a three-minute walk from Bashamichi Station on the Minato Mirai Line. For reservations, call (045) 221-0489 at least three days in advance.
Oysters at the Hyatt Regency
Oysters are in high season, and the Hyatt Regency Tokyo's Chinese restaurant Jade Garden has prepared a number of menus featuring this seasonal delicacy.
Jade Garden chef Katsuyuki Naganuma went to Hirota Bay in Miyagi Prefecture to personally select the finest domestic oysters. Miyagi is one of Japan's major oyster-producing areas, and big, sweet oysters from Hirota Bay are recognized as top class.
The oysters are cooked in a variety of Chinese ways — deep fried, sauteed, steamed, baked and stewed, together with distinctive Chinese flavoring and ingredients such as douchi jiang (black bean garlic sauce), douban jiang (black bean chili sauce), lao jiu (aged Chinese rice wine), haam yu (preserve-salted fish) and more.
The menus are available through Jan. 31 for lunch (11:30 a.m.-2:30 p.m.) and dinner (5:30 p.m.-9:30 p.m.)
Menus include braised oysters and leeks in soy sauce (¥2,300), steamed oysters with douchi jiang (¥2,500), sauteed oysters with autumn vegetables and fruit (¥3,400), oysters and bean curd a in hot pot (¥3,600), and other items.
The Hyatt Regency Tokyo is adjacent to Exit A7 in Tochomae Station, a four-minute walk from Nishi Shinjuku Station, and a nine-minute walk from the West Exit of Shinjuku Station. A shuttle bus service is available from Shinjuku Station's West Exit. For further information and reservations, call (03) 3348-1234.
Philippine fair at Hilton Osaka
The Hilton Osaka, in collaboration with the Philippine Department of Tourism, will hold a fair in celebration of the Philippines that will feature the country's food and fashion from Nov. 20 to Nov. 25.
Chefs from Hilton Cebu Resort & Spa will be invited to the second-floor buffet restaurant Checkers to present authentic Philippine cuisine for lunch and dinner buffets. The lunch buffet is ¥3,003 during weekdays and ¥3,349 on weekends and holidays, while the dinner buffet is ¥3,465 and ¥3,811 per adult.
Fashion shows presenting styles for spring and summer 2009 by premier Filipino designer Renee Salud will be held at The Seasons party room next to Checkers on Nov. 23 from 4 p.m. and 6:30 p.m. There is no entrance fee, but reservations are required.
The Hilton Osaka is a two-minute walk from JR Osaka Station. For further information and reservations, call (06) 6347-7111.