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TOKYO EXCLUSIVE
TOKYO EXCLUSIVE
2022.01.01
TOUR D ARGENT

Luxury accommodation with dining experience
presented by award-winning Chef and Sommelier
Five-Star New Year’s Stay

[ Tokyo ] Special Japanese Cuisine & Wine Course
in Celebration of Yellow Ribbon Medal Honors
ZEN New Year Dinner & Stay

ZEN 新春ディナー＆ステイ

Exquisite Japanese dishes prepared by Head Chef of Japanese cuisine and 2021 Yellow Ribbon Medal Honoree Isami Miyata are served with wines selected by Head Sommelier and 2020 Yellow Ribbon Medal Honoree Nobuhide Tani to complement and enhance the delightful cuisine for a special marriage of Japanese dining and wine.

The EXECUTIVE HOUSE ZEN concierge will assist in making arrangements for any special occasions or surprise celebrations.

1/7 (Fri) - 2/28 (Mon), 2022  *except 1/29 (Sat) & 1/30 (Sun)

Package includes:
♦ Dinner at Japanese cuisine restaurant “Senbazuru” (paired with selected wines by Head Sommelier Nobuhide Tani)

NOC Member Benefits:
♦ Suite benefits are also applicable for suite stays under this package
♦ Meal coupon worth ¥10,000 per room, valid at in-hotel restaurants
♦ Welcome dessert
♦ Private transportation service from the hotel to destinations within an eight-kilometer radius of the hotel
and more...

Room Types
Executive Deluxe (50m² and up)
NOC members: ¥188,000 and up / 2 persons
Non-members: ¥198,000 and up / 2 persons
Executive Junior Suite (67m² and up)
NOC members: ¥220,000 and up / 2 persons
Non-members: ¥230,000 and up / 2 persons

* Reservations required at least five days in advance.

Information & Reservation
NOC members:
0120-105522 (within Japan)
(New Otani Club Tokyo Reservation Center 9:00am - 5:00pm /JST)
+81-(0)3-3234-5678 (international)
(Hotel New Otani Tokyo Room Reservations)

Non-members:
0120-227021 (within Japan)
+81-(0)3-3234-5678 (international)
(Hotel New Otani Tokyo Room Reservations)

Exclusive Dinner prepared by Isami Miyata
Head Chef of Japanese Cuisine and
2021 Yellow Ribbon Medal Recipient

ふかひれと揚げ京芋 美味餡

Stuffed and Fried Taro with Shark’s Fin

Fried Kyo-imo (taro produced in Kyoto) stuffed with Foie Gras and seasonal ingredients, served with exquisite Blue Shark fin sauce.

ふぐとキャビアの逸品

Globefish with Caviar

An appetizer masterpiece with seared globefish, marinated in citrus juice and rock salt, served with salmon roe and Ossetra Caviar.

宮田 勇

2021 Yellow Ribbon Medal of Honor Recipient

Isami Miyata

Head Chef of Japanese Cuisine
Recipient of multiple honors including award of merit from Japan’s Ministry of Health, Labour and Welfare (2015), Tokyo Meister (2017), Certified Contemporary Master Craftsman by Ministry of Health, Labour and Welfare (2019), and Yellow Ribbon Medal (2021).

Dine with Selected Wines by Nobuhide Tani
Executive Head Sommelier and
2020 Yellow Ribbon Medal of Honor Recipient

Nobuhide Tani

2020 Yellow Ribbon Medal of Honor Recipient

Nobuhide Tani

Executive Head Sommelier
Certified officer of Ordre Des Coteaux de Champagne, winner of Best Sommelier of Japan competition (2010), certified sommelier of Association de la Sommellerie Internationale (A.S.I.) (2012), Tokyo Meister (2014), Certified Contemporary Master Craftsman by Japan’s Ministry of Health, Labour and Welfare (2016), and Yellow Ribbon Medal honoree (2020).

Suite Stay Benefits
Free Car Service with EXECUTIVE HOUSE ZEN Stays

ホテルコーテシーカー

*Until 2/28 (Mon), 2022

Car service (one way) from the hotel to a destination of choice, or to return back to the hotel from a location within the designated area. Please inquire for further details.

*Reservations are required at least a day in advance
*Once per day during term of stay
*Destination or pick-up location are required to be within an 8 kilometer radius of the hotel (ie: Shinjuku, Shibuya, Akihabara, etc.)
*Photo is for illustration purposes only

Food Presentation Offered Six Times a Day

１日６回、至高のフードプレゼンテーション

Guests of EXECUTIVE HOUSE ZEN may enjoy light meals prepared with the finest quality and ingredients as well as drinks including Champagne and sommelier-selected wines at the exclusive ZEN Lounge, served six times a day.

Learn More
1
Breakfast
7:00am - 10:00am
Coddled Egg with Potato Puree

Coddled Egg with Potato Puree

2
Morning Snack
10:00am - Noon
Inari and Futomaki Sushi

Inari and Futomaki Sushi

3
Lunch
Noon - 2:00pm
ピエール・エルメ・パリ ヴィエノワズリー「パン アンフィニマン カフェ」

Croissant Ispahan by PIERRE HERMÉ PARIS
* Available from October to March

4
Afternoon Tea
2:30pm - 4:30pm
Shortcake Ispahan by PIERRE HERMÉ PARIS

Shortcake Ispahan by PIERRE HERMÉ PARIS

5
Hors d'Oeuvres
5:30pm - 8:00pm
Assorted Pinchos

Assorted Pinchos

6
Nightcap & Chocolates
8:00pm - 9:30pm
Bonbons Chocolat by PIERRE HERMÉ PARIS

Bonbons Chocolat by PIERRE HERMÉ PARIS

エグゼクティブシェフソムリエ 谷 宣英
Executive Head Sommelier
Nobuhide Tani
Beverages

Champagne Drappier Otani Brut, wines selected by the head sommelier, and soft drinks are available throughout the day at the ZEN Lounge.

- Certified officer of Ordre Des Coteaux de Champagne
- Winner of Best Sommelier of Japan competition (2011)
- Certified sommelier of Association de la Sommellerie Internationale (A.S.I.) (2012)
- Tokyo Meister honoree (2014)
- Certified Contemporary Master Craftsman by Japan’s Ministry of Health, Labour and Welfare (2016)
- Yellow Ribbon Medal honoree (2020)

* Lineup and availability are subject to change.
* Food presentation is offered six times a day (until 9:30pm).
* Photos are for illustration purposes only.

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