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Friday, Oct. 12, 2012
HOTELS & RESTAURANTS
Runners' plan at New Otani Tokyo; French chef visits Grand Hyatt; Canadian food at Hilton Osaka
Run down to the New Otani Tokyo
Many consider fall the best season to start jogging or exercising outside. In cooperation with Adidas, the Hotel New Otani Tokyo is offering a special accommodation plan for runners, called Runners Stay supported by Adidas, through March 31, 2013.
The hotel offers easy access to the Imperial Palace, the Mecca of jogging in Tokyo, as well as green spaces Meiji Jingu Gaien and Akasaka Gyoen. With the support of Adidas, the overnight plan includes a ticket to use the manufacturer's Runbase facility for runners, located near the hotel, as well as breakfast and a copy of the hotel's original running map.
Customers can borrow shoes, sportswear, towels and a watch for free, so you can just rock up and jog, making the plan convenient for locals or businesspeople who want to fit a run into their daily routine.
Customers can choose from four hotel restaurants or room service for breakfast. The plan is available at ¥30,000 per person for a double occupancy in deluxe rooms and at ¥20,000 per person for a double occupancy in standard rooms. The price includes tax and a service charge.
The Hotel New Otani Tokyo is a 3-minute walk from Nagatacho or Akasaka-Mitsuke stations. For more details, call (0120) 112211 or visit www.newotani.co.jp/tokyo.
Grand Hyatt welcomes French chef
From Oct. 25 to Nov. 4, the Grand Hyatt Tokyo will welcome guest chef David Rathgeber from Paris for a promotion of the hotel's all-day dining restaurant The French Kitchen.
Rathgeber is owner and chef of L'Assiette restaurant in Paris and has worked with world-famous chefs such as Gerard Vie (Les Trois Marches, Versailles) and Alain Ducasse, with whom he worked for 12 years.
Special recipes reviving the authentic taste of the Auvergne region, such as traditional terrine de campagne are popular at L'Assiette, as well as bourgeoise cuisine crafted in a bistro style like a pie made with French duck, cooked and raw chicory, and rouennaise sauce. Rathgeber enjoys communicating with his guests and often appears on the restaurant floor to ask guests' favorites and share recommendations.
The French Kitchen, located on the Grand Hyatt's second floor, offers breakfast, lunch and weekend brunch buffets and is open all day, serving classic French bistro dishes from Pate de Campagne and Sole Grenobloise to Beef Bourguignon. The restaurant boasts an open kitchen, a bar, an outside terrace and the Chef's Table, a private dining room equipped with its own kitchen intended for special dinners, private parties and office celebrations.
The Grand Hyatt Hotel is about a 3-minute walk from Roppongi Station on the Tokyo Metro Hibiya and Toei Oedo lines. For more information, visit www.restaurants.tokyo.grand.hyatt.com.
Fair offers natural cuisine of Canada
Supported by the Canadian Consulate, the Hilton Osaka will hold the Canadian Food Fair in its sky lounge on the hotel's topmost (35th) floor, Windows on the World, from Oct. 16 to 21.
Featuring world-renowned chef Daryl Ryo Nagata, the fair will offer a splendid Canadian dinner using ingredients imported directly from Canada, such as maple syrup, salmon, Canadian beef and lobster.
Nagata's motto is "Nourish your body, feed your soul — happy cooking." Having trained in various lauded hotels, he took up the post of head chef at the Fairmont Waterfront Hotel, Vancouver. He now works independently as a dietary consultant and promotes Canadian ingredients around the world.
The dinners are priced from ¥7,500 to ¥15,000 per person from 5 to 9:30 p.m. (last order). A gala dinner will be offered at ¥19,500 on Oct. 18 from 6 p.m. Nagata will also conduct a cooking lesson and tasting lunch on Oct. 19 from 11:30 a.m. for ¥6,500. All prices include tax and a service charge.
The Hilton Osaka is a 2 minute-walk from Osaka Station. For more information or reservations, call (06) 6347-0310 or visit www.hiltonosaka.com/plans/restaurants.