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Room for 8, steps from Tokyo Station: Japanese apartment hotels that actually fit your family

Room for 8, steps from Tokyo Station: Japanese apartment hotels that actually fit your family

Straits Times4 days ago
Apartment Hotel Mimaru's offerings across Tokyo, Osaka and Kyoto solve the biggest family travel headache – finding accommodation that houses everyone comfortably, without breaking the budget or being stuck in the suburbs
Apartment Hotel Mimaru in Osaka Shinsaibashi West has ample space for the whole family and is a two-minute walk from the nearest train station.
From thrilling rides at Tokyo Disneyland to marvelling at Osaka Aquarium's world of sea creatures, there is plenty to do with the family in some of Japan's most popular cities.
It is little wonder then, that a
record-breaking 691,100 Singaporeans visited Japan in 2024, said the Japan National Tourism Organisation's Singapore Office.
On your next trip, create meaningful memories with your loved ones while experiencing Japanese culture across different seasons.
When it comes to exploring the city,
Apartment Hotel Mimaru branche s are the ideal base, especially if you are travelling with toddlers in bulky strollers or elderly parents who need a break from the itinerary in the middle of the day.
Apartment Hotel Mimaru branches are conveniently located within walking distance to train stations. PHOTO: APARTMENT HOTEL MIMARU
With 27 locations, including two that are just steps away from Tokyo Station, Mimaru offers multiple accommodation options across the three major tourist favourites of Tokyo, Kyoto and Osaka. Popular selections include Mimaru Suites Kyoto Central, Mimaru Tokyo Ginza East and Mimaru Osaka Shinsaibashi West.
But as any frequent tourist in Japan will know, hotel rooms there tend to be on the smaller side, which means you have to book more than one room when travelling with a big entourage. The downside: you cannot stay together as a family.
Thankfully, Mimaru's range of rooms accommodate between four to 10 guests, and include the more spacious two-bedroom apartments and family suites, some even with bunk beds.
Rooms with loft beds, such as this one in Mimaru Tokyo Ginza East, make the travel experience fun for adults and children alike. PHOTO: APARTMENT HOTEL MIMARU
Once you have checked in, you will be relieved to know that every Mimaru property has multilingual staff from as many as 38 countries. You will always find English-speaking staff who can offer you help as well as tips on where to go for child-friendly restaurants or family-centric cultural activities.
For instance, when you have done the usual Disneyland and Sanrio Puroland itinerary with your children in Tokyo, show them a different side of Japanese culture at Asakusa with its historic Sensoji Buddhist temple.
Enjoy a discount of up to 15 per cent
For
online bookings, get up to 15 per cent off* with this coupon code: natas_2508
Reservation period: July 31 to Sept 30, 2025
Period of stay: July 31, 2025 to April 30, 2026
*10 per cent off with free membership programme, plus 5 per cent off with coupon code. The coupon can only be used on
Mimaru's official website .
With the Mimaru Suites Tokyo Asakusa just a stone's throw from Asakusa Station, you can explore the area on foot, or choose to take your Gen Alpha kids back to the past with a rickshaw ride instead. Then treat them to traditional snacks like ningyo-yaki, Asakusa's famous sweet red bean cakes found along its 250m-long Nakamise shopping street.
Head to Asakusa in Tokyo for the Asakusa Sanja Festival in early May or stroll along Nakamise Street to soak in tradition. PHOTO: GETTY IMAGES
If you are in Osaka, Mimaru Osaka Shinsaibashi West is just two minutes from the Yotsubashi Station. Hop on the train for two stops to Higobashi Station and take a short walk to the Osaka Science Museum, which has four levels of interactive exhibits on the universe, chemistry, electricity and energy. It also has a planetarium with hourly shows, which will help bring those school science lessons to life for your little ones.
In Kyoto, Mimaru Suites Kyoto Central is within walking distance to the famous Nijo Castle, a Unesco World Heritage site. Or choose to visit shrines and temples to learn about the local culture and pick up small, colourful books known as goshuincho. At the end of your visit, a shrine official will inscribe the date as well as the name of the shrine or temple in this and stamp it with the official seal.
Kyoto's Nijo Castle was the residence of the Edo period's first shogun. PHOTO: GETTY IMAGES
This beautiful traditional practice recently became popular again among the young who love collecting these gorgeous albums. Who knows? Your kids may well discover a new hobby during this holiday.
A vacation that lets you relax
When you are done with your excursions for the day, head to the supermarket where you can shop for fresh seasonal Japanese ingredients. Since all of Mimaru's rooms come with a dining table, kitchenette and cooking utensils, you can whip up a homemade meal in the comfort of your room with ease.
The Two-Bedroom Suite at the Mimaru Suites Kyoto Central comes with a kitchenette so you can prepare meals for your little ones. PHOTO: APARTMENT HOTEL MIMARU
If you are travelling with younger children, multiple sets of clothes are sometimes needed throughout the day. Parents will appreciate that Mimaru has 24-hour coin-operated washing machines and some of its rooms are even fitted with washing machines and dryers – this means you can pack less and have more room for your shopping.
Insider tip: some Mimaru properties in Tokyo, Kyoto and Osaka have once again converted a number of rooms into its popular Pokemon Rooms for a unique hotel experience. Young fans of Charmander, Snorlax and, of course, Pikachu, will love spotting touches of the iconic anime throughout these rooms, from the walls and ceilings to the beds and bathrooms.
Pokemon fans will love the themed rooms in some of Mimaru's locations. PHOTO: APARTMENT HOTEL MIMARU
Mimaru also offers several baggage delivery services. For a fee, make a reservation and the hotel will take care of your baggage the moment you touch down at the airport and have it sent safely to your hotel.
This allows you to head straight for sightseeing without lugging your luggage around or finding a place to store it.
The service also includes delivering your bags to your next hotel or the airport, so you can always sneak in some last-minute itinerary without having to haul all that excess baggage along with you – a perfect way to end your Japan holiday.
To learn more, visit Mimaru at Natas Holidays 2025 from Aug 15 to 17 at Singapore Expo Halls 5 and 6, Booth 5H18. Make a hotel reservation at the travel fair and receive free Mimaru gifts when you mention The Straits Times.
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Singapore reviewing Malaysia's request to start bus services from JB at 4am
Singapore reviewing Malaysia's request to start bus services from JB at 4am

New Paper

time20 hours ago

  • New Paper

Singapore reviewing Malaysia's request to start bus services from JB at 4am

The Land Transport Authority (LTA) and Singapore bus operators are reviewing a request from Malaysia to start operating cross-border bus services from Johor Bahru an hour earlier. LTA told The Straits Times on July 29 that it had received a request from Malaysia's Land Public Transport Agency on June 17 to start operating cross-border bus services earlier and that it is "working with our bus operators to review the request". These operators are public bus companies SBS Transit (SBST) and SMRT and some private bus operators. Malaysian news daily The Star said on July 24 that the Land Public Transport Agency is in talks with LTA to ask Singapore's bus operators to start services at 4am, instead of 5am. According to The Star, Johor state Works, Transportation, Infrastructure and Communication Committee chairman Mohamad Fazli Mohamad Salleh said long queues of Singapore-bound passengers would form at the Johor Bahru Checkpoint at 4am, so he hopes that an earlier start time would tackle the pre-dawn rush. SBST currently operates service 160 from Johor Bahru Checkpoint, with departures starting at 5am on weekdays and 5.50am on weekends or public holidays. It also runs service 170 between Larkin Terminal in Johor Bahru and Queen Street Terminal near Jalan Besar, with departures starting from 5.20am on weekdays and 5.30am on weekends or public holidays. Service 170X - a supplementary service that plies only a section of service 170's route - is also run by SBST, with the first bus leaving Johor Bahru at 8.28am on weekdays. Additionally, SMRT operates service 950 across the Causeway from Johor Bahru Checkpoint towards the Woodlands Temporary Bus Interchange. No information on the starting times for its Singapore-bound service is publicly available, but the Johor Bahru-bound service departs from Woodlands at 5.30am every day. Other private bus operators, including Singapore-Johore Express, Ridewell Travel and Transtar Travel, ply routes from Larkin Bus Terminal and Johor Bahru Checkpoint to Singapore. ST has contacted all public and private bus operators for comment. SMRT and SBST directed these queries to LTA. Associate Professor Walter Theseira, a transport economist at the Singapore University of Social Sciences, said it may be more costly and logistically challenging to operate cross-border bus services outside the usual scheduled hours. This is because public bus operators face labour constraints, he added. It would be more difficult to offer services at earlier start times as drivers may not want to accept these shifts, and it would affect manpower planning for the rest of the day. And these operational constraints may lead to higher fares, noted Prof Theseira, since buses operating outside scheduled hours are typically expected to cover a larger share of costs from fares - as in the case of the now-defunct late-night bus services, which charged higher fares of above $4. He noted that there may also be concerns from Singaporeans about providing more subsidies so that public transport operators can start their cross-border services earlier because they would primarily benefit Malaysians working in Singapore. While private operators can also adjust the operating hours of such services, he said they must be able to make profits to offer extended services. Malaysians who cross the Causeway daily to get to work in Singapore, such as Mr Eerman Dzulkurnai, 39, said he would be happy to have potentially more cross-border bus services to use as he typically gets to Johor Bahru Checkpoint by around 4am to avoid getting stuck in traffic and be able to arrive at his workplace in Pioneer by 9am. The information technology support officer noted that by 6am, there are usually snaking queues, and it can take travellers one hour to squeeze onto a bus to Singapore. He added that early on the morning of July 21, when bus drivers under Malaysian bus operator Causeway Link went on strike, he was left with no choice but to walk 30 minutes across the Causeway. The upcoming Johor Bahru-Singapore Rapid Transit System Link is set to run from 6am to midnight daily when it starts passenger service by the end of 2026.

Is Taiwan the new Japan: How restaurants are expanding their food sources
Is Taiwan the new Japan: How restaurants are expanding their food sources

Straits Times

time2 days ago

  • Straits Times

Is Taiwan the new Japan: How restaurants are expanding their food sources

SINGAPORE – Nae:um, a one-Michelin-starred restaurant in Telok Ayer, serves contemporary Korean dishes under the direction of a South Korean chef. Its name is equally rooted in that peninsula, derived from a poetic Korean word connoting a fragrance that evokes memories. The ingredients that make up the restaurant's artful creations, however, draw from a more cosmopolitan range. Seafood, for instance, comes from Japan, Europe, New Zealand an d Singapore. About 70 per cent of the fish on Nae:um's current menu is sourced from local fishermen at Jurong Fishery Port. And the diamond trevally – a rarity in fine dining and modern Korean restaurants – caught off Singapore's coasts is the star of its seafood main course. Diamond trevally on Nae:um's A Hanok Prelude menu. PHOTO: NAE:UM With exacting preparation, chef-founder Louis Han wants to introduce diners to the texture and flavour of the underrated yet delicious fish. 'I'd like to erase the misconception that what is more costly equates to better quality. With proper handling and preparation with care, locally bred fish can taste just as good as fish from Japan or elsewhere,' says the 35-year-old Seoul native. Like chef Han, fine-dining restaurants in Singapore are casting their nets beyond traditional waters – meat and seafood are usually hauled in from Japa n, and wine from France or Italy – and embracing less tapped regions. It mirrors a wider national shift towards greater supply chain diversity. In 2024, the Singapore Food Agency (SFA) greenlit pork from Portugal, beef from Brunei and Poland, and poultry from Turkey . This brought the Republic's total number of food supply sources to 187 countries and regions, up from 140 some 20 years ago. SFA say s this diversification strategy has 'proven crucial in mitigating risks associated with global supply disruptions, arising from various factors including disease outbreaks, climate change and geopolitical tensions'. Top stories Swipe. Select. Stay informed. Singapore New vehicular bridge connecting Punggol Central and Seletar Link to open on Aug 3 Singapore Tengah facility with over 40 animal shelters, businesses hit by ticks Business Property 'decoupling' illegal if done solely to avoid taxes: High Court Singapore HSA investigating teen who was observed to be allegedly vaping in MRT train Singapore 60 years of building Singapore Asia 'Every day, we think about how to upgrade': China's factories see rise in robot adoption Sport Spurs captain Son Heung-min says he is leaving the English Premier League club Life Tastemakers: Burnt-out serial entrepreneur cooks up $16m success with Lau Wang Claypot Delights Such is true in chef Han's case. For him, variety is a safeguard against volatile shipment schedules and price fluctuations. International ingredients compensate for the lack of local produce on public holidays, while alternative sources keep the restaurant running when Japanese stock dries up during Golden Week from end-April to early May. But not all restaurants are driven by practical considerations. Some eschew the easy, stable option for produce that, though inconvenient, aligns with their culinary identity. As Ms Chong Ri Jia – chief executive of FoodPlant, the Singapore Institute of Technology's small-batch food production facility – points out, diversification helps to meet evolving consumer expectations. 'There's rising demand for seasonal produce, speciality ingredients and ethically sourced products, which pushes restaurants and suppliers to explore new regions,' she say s. She adds that more produce from South America, Central Europe and Africa might find its way to Singapore in the coming years. 'These regions offer untapped potential in both quality and cost efficiency, especially as trade routes and supply capabilities mature.' For now, meat and seafood from Taiwan and Ireland are gaining traction in Singapore, as are wine and cheese from Japan. Taste of Taiwan Iru Den chef-owner Javier Low started incorporating Taiwanese ingredients into his menu in 2024. ST PHOTO: DESMOND WEE In 2023, chef Javier Low was plying a well-trodden route to culinary prestige. His ingredients were Japanese and his techniques, European. He was running the show at Iru Den restaurant in Scotts Road, a stretch replete with other Japanese and European establishments celebrated for their premium produce. It was, from the outside, a perfectly viable approach. But behind the scenes, cracks started to show. 'The aftermath of Covid-19 was pretty tough. There were period s w hen the prices of produce from Japan went crazy. And when Japan started releasing treated nuclear waste water from Fukushima into the sea in 2023, we knew that bringing in Taiwanese produce was the right move,' says the 33-year-old chef-owner of the Michelin-selected restaurant. That was also the year he took a trip to Taiwan with his Pingtung-born wife, Iru Den's sommelier Emily Chen, 3 2. There, he was introduced to the wonders of Taiwan – rich, juicy carabinero prawns, maguro and sakura ebi that could give the Japanese versions a run for their mone y , as well as his mother-in-law's cai pu (pickled radish). 'Everyone's supporting Japanese products, so we wanted to take the risk and do something different, more meaningful too because of our connection to Taiwan,' he says. He added that it is rare for Singaporean restaurants to incorporate familial touches in the form of produce grown and prepared by their loved ones. So including his mother-in-law's cai p u in Iru Den's chicken broth and brown butter is the closest he gets to that. Initially, the couple found it difficult to fill their larder with Taiwanese produce. There were few suppliers they could tap in Singapore, so they had to approach fishermen and farmers in Taiwan. Unlike Japan, where produce is brought to a central market and distributed through a tightly organised process, seafood in Taiwan is scattered across its various ports an d d ependent on the whims of fishermen. 'They're a lot more laid-back. If the fisherman wants to fish, he'll fish, but if he doesn't feel like it, then too bad,' observes chef Low, who had to endure a few failed shipments that bit off a chunk of his savings when he first made the switch. Over time, however, the couple cobbled together a reliable band of suppliers through Ms Chen's family connections and fellow chefs. They rebranded as a Taiwanese restaurant in mid-2024 . Now, 80 per cent of the restaurant's produce hails from the island , which saves them around 10 to 20 per cent on ingredient costs. Certain meats are still sourced from other countries – wagyu from Japan and chicken from Malaysia – due to government restrictions, but Taiwanese pork has become a staple on Iru Den's menu since chilled and frozen pork products were approved for export to Singapore in November 2024. Such imports were s uspended in 2009 due to an outbreak of f oot-and-mouth disease in Taiwan. However, SFA has since assessed that Taiwan's food safety and animal health systems meet requirements for accreditation. Taiwanese pork is now available in FairPrice supermarkets, and has been well received by customers, according to a FairPrice Group spokesperson. 'Taiwanese pork is particularly suited for Asian cooking and recipes. It is known for its sweet, juicy and tender qualities compared with other pork variations, an apparent result of Taiwan's advanced farming methods and careful selection process when it comes to pig breeding,' adds the spokesperson. Despite its moreish quality, a minority of chef Low's customers have baulked at the prospect of a meal sourced mainly from Taiwan. 'Perception is always going to be a problem. Some people think Japanese food is always the best, and everything else is cheaper,' he says. 'So we know our job is to show them better, more interesting alternatives.' Irish ingredients Irish whelk at Luce's buffet. PHOTO: INTERCONTINENTAL SINGAPORE Ireland is sometimes called 'The Emerald Isle', and for good reason too. Its rolling hills and wide pastures are covered in a lush blanket of green, on which animals graze for an average of 220 days a year. This, in turn, makes for robust grass-fed meat and dairy products packed with nutrients. In the cold, clean waters that surround the island, shellfish such as oysters, whelk, crab and lobsters thrive. Now, such natural abundance is making its way to Singapore in greater volumes. In 2024, Ireland exported €42.5 million (S$63.2 million) worth of products to Singapore, a 10 per cent increase compared with 2023. It was an especially significant jump for Bord Bia, or the Irish Food Board, as many markets in Europe and the United States experience only single-digit growth. The most drastic jumps in export numbers were observed in the pigmeat category, which surged by 1 47 per cent. Dairy and beef exports also rose by around 20 and 30 per cent respectively. 'Singaporean consumers and food service professionals prioritise food safety, traceability and nutritional value – areas in which Irish produce excel, thanks to Ireland's grass-fed farming systems and rigorous quality standards. Irish dairy is prized for its rich flavour and purity, while Irish beef and pork are valued for consistent quality and adherence to strict animal welfare practices,' says Bord Bia's South-east Asia director Lisa Phel an. She credits Singapore's dynamic hospitality and food service sectors for driving demand. Restaurants such as Carnaby at Robertson Quay import Silver Hill Irish Duck, while Bread Street Kitchen at Marina Bay Sands serves cuts of Irish Beef . Bord Bia also runs initiatives such as its Taste of Ireland campaign, which ran from March to April . Despite a slight dip in drink and seafood exports, which fell by 9.3 and 3.6 per cent from 2023 to 2024 respectively, demand for those products has increased steadily over the last decade. Eateries such as Luce at InterContinental Singapore continue to swear by Irish seafood. For the last 1½ years, the buffet restaurant has stuck to Irish whelk, which it favours for its consistent texture and clean, briny flavour with a subtle sweetne ss. InterContinental executive chef Kenny Chung, 43, says these whelks have an exceptionally clean and delicate taste profile. Supply has remained stable too. Likewise, Irish oysters – with their plump texture, clean salinity and refined mineral finish – regularly stream into Singapore. 'Compared with oysters from other regions, Irish oysters are less metallic and more rounded in flavour, making them highly versatile and elegant on the palate,' says Mr Carl Verrelst, 37, operations manager at Italian restaurant Le Pristine Singapore at Grand Hyatt Singapore. The restaurant serves Irish Mor oysters. Ms Phelan says Bord Bia will continue to promote Irish produce through a campaign scheduled near Halloween, which borrows some traditions from the Gaelic festival of Samhain marking the beginning of winter. It will showcase Irish meats, dairy, seafood and snack brands such as Keoghs crisps that are new to Singapore. While clouds of geopolitical uncertainty loom over the food industry and its supply chains, she is choosing to focus on the silver lining. She says: 'We see potential US tariffs as an opportunity for Irish exporters who are heavily invested in the US to diversify their markets and expand into Singapore and South-east Asia.' Japanese wine and cheese New Japanese wines served at Odette. ST PHOTO: AZMI ATHNI Japanese produce is far from foreign to Singaporeans. But while wagyu and sashimi have thoroughly infiltrated Singapore's kitchens, Japanese wine and cheese – traditionally seen as European domains – remain more elusive. That could soon change, with the profile of Japanese wine, in particular, steadily growing. According to the Embassy of Japan in Singapore and the Japan External Trade Organization, the value of such exports to the Republic has risen from 18 million yen (S$157,000) in 2020 to 51 million yen in 2024. 'The number of Japanese winemakers who have studied abroad, including in France, has increased in recent years, leading to rapid improvement in winemaking techniques,' says Mr Takeshi Koga, 42, first secretary (agriculture and food) at the Embassy of Japan in Singapore. He adds that international awards and attention have also boosted awareness of Japanese wines. Whereas in the past, many Japanese wineries struggled with international outreach due to language barriers and limited marketing experience, producers and export managers – many of whom are educated overseas – have started to help bridge that gap, notes Mr Daisuke Shibuya, 44. He is the head sommelier at Terra Tokyo Italian, an Italian-Japanese restaurant in Tras Street. To him, the appeal of Japanese wine lies in its delicate taste. 'In Japan, most grapes grow in volcanic soil, so Japanese wine contains a high level of minerality. The climate is also cooler , like Germany or Austria , so it has a higher acidity, elegant aroma and lighter body.' While temperature fluctuations once made it difficult to preserve this delicacy during travel, reefer containers as well as better storage and handling techniques mean that the infrastructure to ensure safe deliveries is now firmly in place. Odette wine director Vincent Tan takes an exploratory approach to his curation of pairings. ST PHOTO: AZMI ATHNI Which is why Japanese wines can now be found in restaurants such as three-Michelin-starred Odette at National Gallery Singapore. Its wine director Vincent Tan added the first bottles to the French restaurant's menu two years ago, after a trip to Hokkaido in 2023. Of the restaurant's 1,100 wines, 50 or so are from Japan. 'The wine programme was always meant to be more exploratory,' says Mr Tan, 37. 'For wine pairings, we focus on bringing people to regions they might not expect. And I like the idea of using Asian wine in Asia.' He makes it a point not to pair Japanese wine with Japanese-style dishes. A smoked egg dish with potato and chorizo goes with a sweet and rich Niigata pinot noir, for instance, while a langoustine dish is served with a Hokkaido white. So far, guests seem to love it, and some have purchased bottles of Japanese wine to bring home. It is cheaper than European wines too. Mr Tan says a top-of-the-range bottle from Japan is priced in the same ballpark as a mid-tier French wine, as the former does not yet have the history to command a higher figure. Even the Japanese have yet to fully embrace the fruit of their vineyards. Suppliers who import Japanese wine to Singapore have told Mr Tan that they get little business from Japanese restaurants, which still view French and Italian wines as the apex. Mr Koga hopes that recognition in Singapore will help to spur interest back home. 'Japan takes pride in its craftsmanship and quality. But like Lexus or Suntory whisky, many products are valued at home only after earning praise abroad.' He also notes the improving quality of Japanese cheese, though this has proven a harder sell. The value of its Singapore exports has hovered around 21 million yen since 2020, through worldwide demand has inched up from 520 million yen to 608 million yen over the same period. However, some fine-dining restaurants have started to pave the way for this new category of cheese. For example, newly minted one-Michelin-starred restaurant Omakase@Stevens' summer menu features cheddar from Nagano. Executive chef Kazuki Arimoto believes that Japanese cheese has immense potential, but its prevalence is curtailed by the lack of established import channels, which makes distribution to Singapore difficult. 'Japanese cheeses offer a more subtle but robust character – not overpowering, yet deeply flavourful,' says the 31-year-old. 'In my cooking, I strive to showcase the individuality of each cheese while ensuring a harmonious balance in the dish.'

Actors Tom Cruise, 63, and Ana de Armas, 37, reportedly dating
Actors Tom Cruise, 63, and Ana de Armas, 37, reportedly dating

Straits Times

time4 days ago

  • Straits Times

Actors Tom Cruise, 63, and Ana de Armas, 37, reportedly dating

Sign up now: Get ST's newsletters delivered to your inbox Tom Cruise (left) and Ana de Armas were seen on July 26 holding hands in the American state of Vermont. American movie star Tom Cruise and Cuban-Spanish actress Ana de Armas have seemingly confirmed that they are in a relationship, months after romance rumours started . In photos published by American celebrity news website TMZ on July 29, the two were seen holding hands on July 26 in the town of Woodstock in the American state of Vermont, where de Armas owns a home. They were also seen driving through a national park, shopping, and stopping for ice cream. Cruise, 63, and de Armas, 37, were earlier spotted at English rock band Oasis' concert at Wembley Stadium in London, as well as in English music producer DJ Goldie's video posted on Instagram on July 26. The actors, who were seated a few rows behind DJ Goldie, were shown standing up to let other concertgoers pass. In his post, DJ Goldie also shared a photo of himself with Cruise. Cruise and de Armas have been spotted together multiple times since romance rumours were sparked in February. They had dinner in London on Valentine's Day in February, according to British tabloid The Daily Mail. A source told People magazine at the time that the two and their agents were 'discussing potential collaborations down the line' at the dinner, adding that they 'appeared to have no romantic connection, just friends'. Cruise and de Armas were spotted again in London in March, when they arrived by helicopter , according to People magazine. The two were also observed leaving former England football star David Beckham's 50th birthday celebration in London in May. Earlier in July, Cruise and de Armas were glimpsed together on a yacht near an island in Spain. They are set to star in upcoming supernatural ocean thriller Deeper, directed by American film-maker Doug Liman. Filming is scheduled to begin in August. Cruise, star of the Mission: Impossible film series (1996 to 2025) and Top Gun blockbusters (1986 and 2022), has been married thrice. He was married to American actress Mimi Rogers, 69, between 1987 and 1990; Australian actress Nicole Kidman, 58, between 1990 and 2001, and American actress Katie Holmes, 46, between 2006 and 2012. He has two adopted children, aged 30 and 32, with Kidman, and a 19-year-old daughter with Holmes. De Armas, who played a ballerina-turned-assassin in American neo-noir action thriller film From The World Of John Wick: Ballerina (2025), was married to Spanish actor-model Marc Clotet, 45, between 2011 and 2013. The actress dated American actor Ben Affleck, 52, between 2020 and 2021. More recently, she was romantically linked to Mr Manuel Anido Cuesta, 27, the stepson of Cuban President Miguel Diaz-Canel, after they were spotted kissing in Madrid, Spain, in November 2024.

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