The New Otani Online Magazine

[DAY 1] 4:00 pm

Check In

Mr. Takemura checked in to the hotel in the late afternoon for an enriched night’s stay. He heads to the Executive Lounge, where he sits down with a hotel staff to complete his check-in procedure while enjoying a glass of Champagne.
“It is wonderful to be able to sit back in a lounge with a drink while checking in. It is the kind of fine hospitality that feels great to receive”, comments Mr. Takemura.
When informed by the staff that a ‘Food Presentation’ (light meals and beverages served exclusively for EXECUTIVE HOUSE ZEN guests) is offered six times a day at the Executive Lounge, Mr.Takemura looked pleasantly surprised, “That’s quite nice. When you need to stay in your room, for instance to get some work done, a short break and brief change of scenery can do miracles for your inspiration. It would be so convenient if you could get a quick bite at the same time. I think people of age will find it helpful as well as it is only a little walk from the rooms.”

[DAY 1] 4:30 pm

Executive Deluxe Room

After a brief moment at the Executive Lounge, our guest heads to his Executive Deluxe Room. Mr. Takemura looked immediately impressed as he stepped into the modern and functional “Zen” concept room with traditional Japanese influences, especially taking a liking to the full-height windows that present a sweeping vista of the verdant Japanese Garden beyond.

“I feel very much at home in this room. I rarely break my daily habit even when I am away, staying in a hotel. So, I’ve brought with me my usual sketch pad, and a few of my favorite essays and art books. I am hoping to work on some of my ideas, and perhaps read a little during my stay here, just as I always do at my atelier”.

For this stay, Mr. Takemura brought with him two essays, both written by Natsume Sōseki (Japanese novelist and scholar, considered to be one of the greatest writers in modern Japanese history). His selections seemed to match the Japanese-influenced designs of the room, with the view of the historical Japanese Garden from the window enhancing the parallels.

“I have read these books numerous times over the past ten years or so, and despite knowing them almost by heart, I go back for that world that they portray and for the feeling that they give me whenever I read them.

There is a certain routine I have for when I start working, and also when I unwind. Whatever I'm doing, wherever I am, I take joy in appreciating the things that I like, immersing myself in contentment as the time flows by.”

[DAY 1] 7:00 pm

Dinner at Trader Vic’s Tokyo

For dinner, Mr. Takemura chose Trader Vic’s Tokyo, a branch of the world-renowned island-theme restaurant chain, located on the fourth floor of the Garden Tower. Polynesian artifacts grace the interior in a tropical atmosphere transporting guests to that exotic getaway with luscious cocktails and sumptuous cuisine from prime steaks to traditional Hawaiian Loco Moco.
Mr. Takemura ordered the “Beef Cho Cho” that is served with a flaming hibachi and the “BBQ Pork Spareribs”, an original 1972 recipe from the legendary Chinese wood-fired oven. For a drink, he ordered the signature “Mai Tai” which was invented by the restaurant’s founder in 1944.

“Despite being inside a restaurant, it feels like I am camping outdoors. Searing meat skewers on the hibachi was fun and something that I seldom get to do. Very atypical for me”.

Mr. Takemura had his eyes on the restaurant’s decor as he dined, seemingly intrigued with the various artifacts and wooden columns that adorn the dining room.

“I asked the staff and was told that these logs of wood were actually shipped from the Pacific islands. No wonder they look authentic. It is that commitment to authenticity that accentuates the island resort ambiance. I am kind of a stay-at-home guy and don’t travel around a lot, so I think it’s great that such an experience is available close enough to home, within a hotel.”

[DAY 2] 9:30 am

Breakfast at the Garden Lounge

Rising after having a bit of a sleep in, Mr. Takemura made his way to the Garden Lounge for breakfast. Drawn by the vista beyond, he selects a table by the full-height windows.

“The view of the Japanese Garden from my room was magnificent. The panorama of lush greenery from here has a different attraction and is just as enchanting. Whenever I come across a scenery that I admire, I cannot help but take a good look and try to take in as much as I can. I tend to pay particular attention to colors. In my pottery work, I like to combine or mix two, three colors. So, for instance, if I am on a train, I find myself looking at the colors of signboards, advertisements, things like that. Colors do not exist on their own, and I’m always fascinated by how one color sets off another, or how they blend to create a different hue”.

Mr. Takemura takes his time enjoying an American breakfast, while scanning through the morning paper. A Western-style meal at the beginning of the day was a break from his normal routine of a Japanese breakfast.

“When at home, it is always green tea. So, for me, coffee means I’m in active mode (laughs). Just having coffee and bread makes me feel like I am on a trip. I guess I’m pretty simple.”

* Buffet style breakfasts are currently suspended due to the COVID-19 pandemic.

[DAY 2] 12:30 pm

Lunch at TAIKAN EN

After breakfast, Mr. Takemura took a stroll through the Japanese Garden. He ventures toward a grove of trees on a small hill, which had caught his eye from his room. There, he came across a quaint tea house and kiln.

“I am astonished to see such abundant greenery within the hotel premises, and even more, to find a tea house and a kiln. I hear that it is hardly being used at the moment and that is such a shame. I would only imagine how wonderful it would be if crockery from this kiln could be used in the Food Presentation at the Executive Lounge.”

For lunch, Mr. Takemura headed to TAIKAN EN for some authentic Chinese cuisine. The simple yet elegant decor seemed to bring him new inspirations.

“The restaurant has a great ambience, with designs set off against a white background. I was having fun playing around with ideas on how I would design the space. Some Chinese antiques would of course work great, but a totally different taste—something not so Oriental—might be interesting as well.

The food was fantastic; the noodles with shark's fin in soy milk soup was absolutely exceptional!

The attention to detail is quite remarkable: from the immaculate table-setting at the restaurants, to the mask holder offered to guests while they dine, the hospitality has been top-notch throughout my stay and definitely lived up to Hotel New Otani’s reputation. I have been deeply impressed and am looking forward to coming back to stay with my family and friends.”

The “J-cereal Noodles with Shark's Fin in Soymilk Soup” that Mr. Takemura ordered is a combination of the hotel’s original multi-grain noodles, rich soymilk-based soup, and the prized delicacy shark's fin in starchy crabmeat sauce.

EXECUTIVE HOUSE ZEN provides staying guests with a hand-sanitizer spray as well as a face mask and mask holder. The mask holder may be used to temporarily store masks while the guests dine at the Executive Lounge or restaurants.

“I am making a lot of cups and mugs this year. It’s exciting to imagine how each one might become a favorite everyday item for someone, or chosen as a gift to someone else. ”

Photographer Sophie Isogai（KiKi inc.）
Writer SAYAKA TAKAHASHI