It’s been 16 years since The Ritz-Carlton, Tokyo made its luxurious debut in Roppongi and to this day it firmly remains one of the bustling city’s finest properties. To find out why, James Wilkinson checks-in and catches-up with The Ritz-Carlton, Tokyo General Manager, Xavi Gonzalez.
The Ritz-Carlton Tokyo is popular on so many levels, from the location to the club lounge, design, rooms and food and beverage on offer. Tell us about your favourite things of the property.
I have a lot of favourite things here! Especially the newly elevated Ritz-Carlton Club experience, which offers a private retreat where guests are able to indulge in unique culinary journeys and personalized encounters.
Every day, guests are greeted with a luxurious afternoon tea service with stunning views (also to Mount Fuji on a clear day), an elegant setting, live harp music and five daily food and beverage presentations inspired by carefully selected local produce.
They will walk away with meaningful and memorable moments whether they were here for business or for leisure. In January, we also unveiled “Héritage” by Kei Kobayashi, a restaurant that showcases the traditional French cuisine modernized for the next generation, and in May, the Lobby Lounge was redesigned to reflect traditional Japanese craftsmanship such as intricate woodwork and the use of washi paper motifs, with the signature afternoon tea beautifully presented on Arita porcelain.
Tell us about the stylish rooms and suites on offer, including the unique Japanese Suites.
I love that we seamlessly blend traditional Japanese design with a chic, contemporary aesthetic in our rooms and suites.
The Modern Japanese Suite is a luxury suite that embodies a sleek inspiration of the traditional Sukiya style, a Japanese architectural style that originated in a tearoom, where tatami floors and simple wooden pillars and ceilings are used to create a sophisticated and soothing ambience.
The interiors feature contemporary Japanese touches throughout, with an emphasis on creating horizontal lines that allow the shimmering Tokyo skyline to be the focal point of the space. A black futon-style bed frame with a wood and leather platform allows guests to feel as if they were floating amongst the clouds.
Tell us about the fantastic food and beverage on offer, which is some of the best in Tokyo.
In my view, any iconic establishment has to offer extraordinary food and beverage concepts to remain competitive in a dynamic city like Tokyo.
Whether you are a local gourmand or an international food lover, our aim is to ignite the passion for the art of gastronomy, sparking curiosity and delighting the senses. I’m particularly excited about “Héritage”, our partnership with Kei Kobayashi (the first Japanese chef to earn three Michelin stars in France) where our guests will witness a homage to traditional French cuisine in a very sophisticated “art de la table” and refined environment.
The Bar, featured on the World’s 50 Best discovery, is a creative proposition from our head bartender Wada-san, with an innate talent for craftmanship and very often accompanied by guest appearances of the world’s biggest bartending names.
The art of Japanese cuisine can be found at Hinokizaka, where Chef Ishida is at the helm of Kaiseki, Tempura, Teppanyaki and Sushi, showcasing an “Onko – Chishin” mindset -developing new ideas based on the study of the past- with a primary focus on fresh produce and seasonality.
For guests that are interested in a cultural performance during dinner, a Geisha experience is also available in a Japanese traditional setting.
When in season, a Bonsai master demonstrates the ancient secrets of pruning 200+ year old trees during the bonsai themed afternoon tea at the Lobby Lounge – showcasing a rare synergy of culture and art.
What’s your x-factor at the Ritz-Carlton Tokyo?
I would say the ability of our ladies and gentlemen to create lasting impressions through distinctive service and authentic experiences. The meticulous attention to detail seamlessly blends with the efforts to emotionally connect with our guests, leaving them mesmerised and longing for more.
How important is the loyalty, particularly given the global popularity of Bonvoy?
Loyalty is an essential part of our business. It allows us to have deeper emotional connections with our guests at any destination, to anticipate their needs before they do, and go beyond what they ever expected.
We are devoted to craft memorable moments for each occasion, and one of my personal favorites is witnessing the transition of family values across generations whether it is celebrating an intimate anniversary, a social gathering or an elegant wedding.
Favourite things to do in the local area?
Art related activities that stimulate and inspire me. Roppongi is a vibrant art hub with venues that are walking distance from the hotel, such as 21_21 Design Sight (Issey Miyake), The National Art Center, the Mori Building Digital Art Museum “TeamLab” and Suntory Museum of Art.
Getting to Tokyo
ANA (All Nippon Airways) flies to Tokyo from across the globe, including New York, London, Sydney and more global gateways. The author recommends flying in ANA’s Business Class cabin, which features lie-flat seats in a 1-2-1 configuration.
Each seat has direct access to the aisle, a spacious side table with a personal light, a large table that’s ideal for working and dining, storage space under the ottoman for a large item, plus a universal PC power port, USB port and an 18-inch touch-panel LCD wide-screen monitor with a fantastic selection of movies, TV shows and games.
Flights offer ANA’s WiFi service, which will soon become free for all travellers in the Business Class cabin, plus an expansive duty-free offering including premium Japanese Whisky and luxury goods.
Where ANA’s Business Class stands out is food, drinks and hospitality on offer. On the dining front, there is a choice of a western or Japanese meal set and the quality and taste is so impressive, you’ll already feel like you are dining in a top Tokyo restaurant while you’re in the air.
If you go for the Japanese option, you can expect some Zensai (including sushi and morsels), Kobachi (a salmon salad and simmered icefish) and Shusai (simmered beef in wild vegetables), alongside steamed rice, Miso soup and Japanese pickles.
On the Western front, there will be a selection of small appetisers (like citrus marinated shrimps and scallops), followed by a main dish (beef fillet steak with Madiera sauce or steamed golden bream).
Both meal options come with a delightful dessert offering, including strawberry mousse, cheese and fruits.
On the wine front, expect a fantastic selection of top drops from across the globe, spanning France to Australia, New Zealand, Spain and Argentina, alongside a tasty selection of Sake and Shochu.
When it comes to an after-dinner tipple, incredibly, ANA offers the Hibiki Blender’s Choice from the House of Suntory of Japan (a $400 retail whisky) and it’s very, very hard to go past a dram of that.
The service on board ANA is well known as being called ‘five-star’ but that genuinely is what you can expect in the air and the hospitality is one of the many highlights onboard this impressive Business Class cabin that’s nothing short of five stars.
Before you depart from Tokyo’s Haneda Airport, stop by the ANA Lounge where you’ll find views over the airfield, seats for working and relaxing, plus a noodle bar, buffet (don’t skip past a Japanese curry), self-service drinks station (offering sake, shochu and other alcoholic beverages like beers from automated pourers) and a dining area.
For the best prices, get your tickets at https://www.ana.co.jp/