Latest news with #HotelNewOtani
The Mainichi
13-07-2025
- Business
- The Mainichi
Many Japan companies introducing 'kitchenless cafeterias' amid rising costs
TOKYO -- With unrelenting rises in the prices of rice and other foods squeezing household budgets in Japan, the cost of lunch -- fuel for work -- is significant. While traditional in-house "company cafeterias" are in decline, newer forms of cafeterias are taking root. Getting by with a power outlet and table On a day in early June at a combined cafe and cafeteria on the fifth floor of the headquarters of The Tokyo Star Bank Ltd in Tokyo's Minato Ward, bank employees steadily appeared one after another. That day's lunch menu had four choices: sweet-and-sour pork with two side dishes such as salad, rice and miso soup; taco rice; curry with beef tendon and thick fried bean curd; and soba noodles with tempura, egg and meat. The steam rising from the dishes made the food look like a hotel buffet. The cafeteria for employees opened this spring. Until then, in-house sales of boxed lunches were outsourced. However, these were not well received due to the lack of variation and a nearly fixed menu. The lunch spots near the company were highly priced due to it being in an affluent area. After considering a number of options, the company went with a catering type "kitchenless cafeteria" that does not require a cooking area, can utilize existing space and presents low initial costs. "We started with the desire to provide hot meals to employees, but the building's structure didn't allow the use of gas or oil, and there were restrictions on wastewater drainage," recalled Jiro Narukawa, head of the company's general affairs department. The menu, requiring only a power source to heat the food and a conference table to serve it, is designed by people including Kohei Matsuda, former head chef at Hotel New Otani, and one or more nutritionists, so the taste and nutritional balance are second to none. After hosting a tasting event, Tokyo Star Bank eventually formed a contract with Nonpi Inc., a catering company in Tokyo's Chiyoda Ward specializing in "kitchenless cafeterias" -- an increasingly popular concept offering ready-to-serve meals without onsite cooking facilities. Currently, Nonpi supplies around 200 meals daily to the bank, each priced around 500 yen (approx. $3.45) -- considerably cheaper than lunch options at nearby restaurants -- and meals almost always sell out. Kanae Ezaki, 33, a Tokyo Star Bank employee who previously brought homemade bento lunches daily, has become a dedicated fan of the new service. "With rice becoming increasingly expensive and the effort required to cook and bring my own meals, I'm really grateful to have so many menus that I like," she said. The kitchenless cafeteria is also contributing positively toward addressing communication challenges among employees -- an issue that emerged due to increased remote working during the COVID-19 pandemic. Workplace cafeterias decline as '3rd wage hikes' spread Traditional company cafeterias -- those equipped with onsite kitchens and dishwashing facilities -- keep declining in number due to high maintenance costs and operational challenges. According to annual health, labor and welfare ministry statistics, workplace food service facilities peaked at 6,859 locations nationwide at the end of fiscal 2003, but dropped to 4,930 by fiscal 2023. In contrast, an approach known as the "third wage hike," aimed at effectively increasing workers' disposable income through expanded corporate benefits rather than regular or base salary increases, is gaining traction in Japan. Examples include providing reasonably priced, high-quality lunches without investment in kitchen facilities, and reducing employees' meal costs. Nonpi entered the corporate cafeteria market in 2018. Japan's reclassification of COVID-19 in May 2023 from a Class 2 equivalent illness to a less restrictive Class 5 disease, on par with seasonal influenza, has brought more employees back to the office, giving an additional boost to business. The company has reported receiving inquiries from potential corporate clients at an unprecedented rate this year. "Trends in company cafeterias are changing, such as with the introduction of vegan cuisine due to increasing health consciousness and awareness of Halal food due to the diversification of human resources. Vegetables are becoming more expensive, too, so we plan to expand our menu to include more vegetables," said Miyu Ishikawa, a 28-year-old public relations representative at Nonpi. Era of 1,250-yen ($8.55) lunches The "third wage hike" concept extends beyond kitchenless cafeterias. Edenred Japan Co., the domestic provider of "Ticket Restaurant," a subsidized meal service accepted at more than 250,000 restaurants and convenience stores nationwide, reports that approximately 3,000 companies offer this service to employees as of this year. The Ticket Restaurant program utilizes dedicated IC cards loaded with electronic funds, allowing companies to subsidize half of employees' dining expenses at participating venues. The cards can be topped up to a monthly maximum of 7,000 yen (around $48), with both employer and employee equally contributing 3,500 yen (about $24) each. Companies adopting the system benefit from reduced tax burdens while improving employee benefits, since meal subsidies under specific conditions are tax-exempt. Though Edenred Japan declined to release precise figures for new client contracts enacted each fiscal year, it confirmed the number has increased dramatically -- "by around 7.3 times compared to 2021, before prices started their rapid upward trajectory." A survey released by Recruit Co. in April gathered data from 4,225 respondents working in the greater Tokyo metropolitan area, plus the Kansai and Tokai regions regarding lunch spending. The survey revealed the average cost of "delivered meals" for weekday lunches was 1,418 yen (some $9.70), compared with 1,250 yen ($8.55) for "dining out." Both categories increased their average prices for the fifth consecutive year. Even "homemade and self-prepared bentos," the cheapest lunch option, averaged 432 yen ($2.96) per day -- a significant 10.2% increase from the previous year. Overall, across all lunch types, the average cost rose to a record high of 485 yen ($3.32), representing a 7.3% annual increase and the highest figure since the survey began in 2020. Benefits an important factor in job hunting Shunichiro Saga, a 31-year-old analyst at Tokyo-based One Career Inc., which provides job hunting support for new graduates and job change support services for mid-career personnel, pointed out that the number of company cafeterias has continued to decline due to difficulties in maintaining and operating them following the bursting of the bubble economy. Saga believes that even with the return to workplaces following the COVID-19 pandemic, the number of companies with in-house prepared cafeterias will not increase in the future. "More and more companies are introducing in-house programs such as provision of boxed lunches and meal subsidies as part of their welfare programs, rather than cafeterias, and this trend is expected to continue in the future," he said. He additionally pointed out, "A certain percentage of people, both new graduates and mid-career hires, base their choice of employment not only on salary, but also on generous benefits."
Japan Times
23-06-2025
- Health
- Japan Times
Tottori Wagyu and other delights offered at Hotel New Otani Tokyo
A special event featuring the rich sweetness and umami of juicy Tottori Wagyu-brand beef in a variety of dishes has kicked off once again at the Hotel New Otani Tokyo. Held annually since 2018, this promotion consistently highlights the charm of Tottori's viands through innovative ideas and cooking methods. During the event, which runs until July 31, six restaurants will offer unique menus featuring various cuts of Tottori Wagyu beef alongside other foods from Tottori. While the teppanyaki restaurant Sekishin-tei features Tottori Wagyu filet and sirloin steaks in its lunch and dinner courses, the Japanese restaurant Kato's Dining & Bar offers Tottori Wagyu stamina gozen, consisting of a bowl of rice topped with thinly sliced and sauteed Tottori Wagyu, and chilled udon noodles topped with Tottori Wagyu and refreshing seasonings. At the cafe and lounge Satsuki, a Rossini style Tottori Wagyu and foie gras burger Rossini style, fried yakisoba noodles with Tottori Wagyu, and mild Tottori Wagyu curry with beef cutlet can be enjoyed from 11 a.m. to 9 p.m. The bloodline of Tottori Wagyu can be traced back to Ketaka, a sire produced in Tottori in the 1960s that was the origin of many of Japan's current wagyu brands. In a recent interview with The Japan Times, Tottori Gov. Shinji Hirai spoke about the characteristics of the beef, saying, 'Tottori Wagyu beef is produced with a focus on the high oleic acid content in the fat.' Oleic acid is the main component of olive oil and is characterized by its light taste and smooth texture. In addition, Hirai said, Tottori has been conducting research on glycogen, a substance believed to influence the flavor of red meat. 'Our research has revealed that glycogen seems to be more abundant in female cattle,' said Hirai. Furthermore, each livestock farmer has been making improvements in areas such as feed types and methods, as well as stress-free rearing styles, in order to continue producing tender, flavorful wagyu beef. Shinsuke Nakajima, the executive chef at Hotel New Otani, praised Tottori Wagyu beef, saying that from a chef's perspective, its texture and sweetness are exceptional. He also highlighted the variety and quality of other ingredients from Tottori, mentioning that he created a dessert for the event using Tottori watermelon, known for its exceptional freshness, for this fair. 'This is truly my dream-come-true dessert. We use the Tomari Bijin variety, which has an early harvest in June, and switch to the Daiei variety in July, so I highly recommend trying both,' he said. Tomari Bijin is characterized by fine-textured flesh and a delicate sweetness that leaves a refreshing aftertaste. Daiei, with a history of more than 100 years, boasts a crunchy texture and rich sweetness. The sliced fruit is marinated in watermelon syrup with a hint of basil leaves. Hirai also praised the dessert, saying, 'The gentle, refreshing sweetness of watermelon is naturally expressed, and combined with the fluffy texture of shaved ice it has a delicacy unlike anything I've ever tasted before.' A luxury shaved ice dessert with premium watermelon from Tottori. | Haruo Motohashi Another feature of this year's promotion is that sake from Tottori is also being highlighted. Restaurant manager and Executive Chef Sommelier Nobuhide Tani said: 'Sake can bring out the flavor and sweetness of the ingredients of the dishes it is paired with. It is not strong like red wine, yet it has its own delicate sweetness that goes well with the food.' Tani also pointed out that a large portion of Tottori's sake production is junmaishu, which is made solely from rice and water, without added brewing alcohol. 'Junmaishu, in particular, has a subtle sweetness that allows the flavor of the rice to emerge.' Three kinds of sake from Tottori are offered during the event. Chiyomusubi Junmai Daiginjo Goriki 50 can be enjoyed at the Japanese restaurant Senbazuru and the Rib Room steak house; Chiyomusubi Daiginjo Fukurotori at the teppanyaki restaurants Sekishin-tei, Seisen-tei and Momiji-tei; and Benten Musume Junmai Ginjo Tamasakae at Kato's Dining & Bar and the noodle restaurant Mendokoro Nakajima. Hirai said: 'While producers of diverse products of Tottori dedicate significant efforts to their cultivation, they are often faced with challenging climatic conditions. For instance, the temperature remained low in April this year, which is the peak breeding season, making watermelon cultivation difficult. Similarly, Japanese shallots, a specialty product of Tottori, faced challenges last winter due to heavy snowfall in the Tottori Sand Dunes, their primary production area.' He emphasized, however, that despite these hurdles, the producers' efforts and techniques have enabled them to supply the market with products of their usual high quality, or even better. Hirai expressed his gratitude for the ongoing collaboration with Hotel New Otani, which enables Tottori's products to be enjoyed by a wider audience, saying, 'I am sure that the producers feel a sense of fulfillment when the fruits of their hard work are enjoyed and appreciated by many.'
Japan Times
17-05-2025
- Business
- Japan Times
A Japanese dining icon gets a (minor) facelift
Every once in a while, even a dining stalwart needs to be renovated. But when the institution in question is as revered as Nadaman Sazanka-so, deference must be given to the heritage within its very walls. Nadaman Sazanka-so was first established in Osaka in 1830 before moving to Tokyo's Hotel New Otani in 1974. The restaurant specializes in kaiseki (multicourse Japanese haute cuisine). While other Nadaman branches have opened in high-end hotels in Japan and overseas over the decades, the flagship Nadaman Sazanka-so remains a special dining destination. Its location in the center of Hotel New Otani's 400-year-old Japanese garden lends it a rustic air — a peaceful getaway from the city's hustle and bustle. The building, with its teahouse aesthetics designed by the late architect Togo Murano, is considered a masterpiece in traditional architecture. Nadaman Sazanka-so is nestled in Hotel New Otani's Japanese garden, offering diners a serene atmosphere to experience its elegant, refined cuisine. | NADAMAN When the team at Nadaman Sazanka-so closed the restaurant for its refurbishment in September 2024, they adopted a careful, understated approach. The restaurant officially reopened its doors on March 28, 2025. The aging bathrooms and kitchen floors were renovated, and new carpets were installed. Most of the hushed, elegant dining rooms have been left unchanged except for the Aoi no Ma room, which had its previous horigotatsu (low tables with recessed floors) seating converted into Western-style tables and chairs for added comfort. According to Yuko Tate, the restaurant's public relations executive, this particular seating change was requested by many customers. Fuji no Ma, an intimate four-seater dining room that was previously reserved for limited use, is now available for reservations, taking the restaurant's total seating capacity from 38 to 44. The 20-seat Hanagiri no Ma room, which played host to U.S. President Ronald Reagan and U.K. Prime Minister Margaret Thatcher during the Tokyo Summit in 1986, remains the biggest dining chamber. It's quietly stunning, thanks to its ceiling lined with washi (traditional Japanese paper) that filters sunlight, and a wide view of the Japanese garden that offers a striking canvas of nature's seasonal colors. The foie gras "chawanmushi" (Japanese egg custard) was such a hit that chef Takehiko Yoshida has retained it as a mainstay on his menu. | NADAMAN While kaiseki is traditionally a course that changes with the season's bounty, head chef Takehiko Yoshida is flexible enough to retain on his menu a couple of dishes that have been a hit with guests, namely, the foie gras chawanmushi (Japanese egg custard) — it melts in your mouth with a rich umami flavor — as a steamed dish. Yoshida himself is all too familiar with Nadaman's culinary ethos, having worked at Nadaman's outpost in Island Shangri-La in Hong Kong and later helming Nadaman's Shangri-La Tokyo and Shinjuku branches before taking over Nadaman Sazanka-so this year. He exhibits a flair for bringing out nuanced flavors in his dishes through simple, light combinations of ingredients, a restraint that is very much appreciated in the lengthy multicourse kaiseki. For example, a white sesame tofu crowned with sea urchin to create a fine balance of nutty and briny accents, and Kobe beef simmered in a pot with sanshō pepper flowers that lend delicate notes of citrus and spice. Beef also gets to shine in the Kuroge wagyu course. Previously, the course had only steak as the main dish, but Yoshida is now showcasing the meat cooked and presented in various ways, a move that demonstrates his willingness to experiment with new dining options for a modern crowd. Nadaman Sazanka-so; Hotel New Otani (Japanese Garden), 4-1 Kioicho, Chiyoda Ward, Tokyo; lunch, from ¥33,000; dinner, from ¥50,160; Tel: 03-3264-7921
NHK
08-05-2025
- Business
- NHK
15 Tokyo hotel operators receive warning on price, internal information sharing
Japan's antimonopoly watchdog has warned 15 major hotel operators that their long-time practice of sharing room pricing and other internal information could be regarded as illegal price fixing under a cartel in violation of the Antimonopoly Law. The Fair Trade Commission issued the warning on Thursday to 15 operators of major hotels, including Hotel New Otani Tokyo, Imperial Hotel Tokyo, and The Okura Tokyo. The FTC says that for years, their sales representatives took turns hosting monthly meetings where they shared internal information, such as room occupancy rates, average room rates, and future plans for setting rates. The FTC says it has not confirmed any cases in which the 15 hotels raised their room rates simultaneously. However, the FTC has determined that some of the 15 hotels used the information gained from the other hotels as a basis for setting their own room rates. The FTC has issued a warning to the hotel operators, telling them that their practice of sharing information could lead to illegal cartels and unfair price-fixing. The 15 hotel operators say they stopped holding information sharing meetings in the fall of 2024. Tokyo has seen hotel rates surge in recent years, due in part to the increasing number of foreign visitors following the end of the pandemic. An FTC official said at a news conference on Thursday that the hotel industry must recognize the gravity of the problem, in which some of the best and leading hotels in Tokyo were involved in the act of information sharing that could be in violation of the Antimonopoly Law. The FTC says it is concerned that a similar practice of information sharing may also be taking place among hotels that operate outside Tokyo. The FTC instructed two national hotel industry groups to make doubly sure that their member hotels abide by the Antimonopoly Law. In response, the operators of Hotel New Otani Tokyo and Imperial Hotel Tokyo said they take the FTC's warning seriously, and will step up their efforts to comply with the law.
