One of Japan's most renowned homegrown businesses is introducing "Sustainable Tokyo" in the run-up to World Environment Day (June 5), a stay package that emphasises local, environmentally conscious attractions and omotenashi (Japanese hospitality) in tune with Mother Nature. The affection for nature that Palace Hotel Tokyo has always had is ingrained in the essence of the premium brand. Incorporating the beauty and appeal of its natural surroundings into every aspect of the guest experience it offers, from hand-tufted carpets that are inspired by the wabi-sabi beauty of moss to artwork that is strongly affected by the property's location within the Imperial Palace grounds.

By providing a more unspoiled view of the megalopolis, the hotel hopes to give visitors an idea of how deeply ingrained sustainability and environmental harmony are in the nation's culture.

Palace Hotel Tokyo - Sustainable Tokyo - Japanese style In-Room Breakfast

The two-night stay includes a number of special features to be enjoyed on-property as well as optional off-site activities like recreational activities on land and water and an introduction to kintsugi, the art of enhancing pottery flaws in the spirit of mottainai, a Japanese philosophy rooted in reducing waste by not discarding objects until they have been used in every way possible. Whether they are spa or cuisine fans, visitors may choose between a prix-fixe meal at Wadakura, the hotel's famed Japanese restaurant, or a treatment at Evian SPA Tokyo. By sustainably procuring, preparing, and consuming natural materials, washoku, which is listed by UNESCO as an Intangible Cultural Heritage, is a culinary manifestation of the respect for nature held by the Japanese people. This can be seen in the seasonal cuisine at Wadakura, which features organic, regional, and sustainably sourced foods. evian SPA Tokyo offers clients a 75-minute body treatment that combines products created in Japan with locally obtained, organically derived components for a custom-tailored experience.

The hotel has created a four-hour art and architecture tour for aesthetes that introduces visitors to Japanese artists and architects who value the natural environment and see sustainability and social responsibility as essential to their work. The tour showcases significant items from the hotel's private collection as well as some of the most remarkable architectural works in the area, including works by world-renowned Kengo Kuma, who received the Global Award for Sustainable Architecture in 2016, and Shinji Ohmaki, whose prominent installation at Palace Hotel Tokyo called "Echoes Crystallisation" gives permanence to endangered species of Japanese flowers.

Palace Hotel Tokyo - Sustainable Tokyo - Kruhi Bath Amenities

“Luxury and sustainability are not mutually exclusive, and with 'Sustainable Tokyo', we're highlighting how harmonious the two can be,” said Masaru Watanabe, senior managing director and general manager. “In light of Japan's ambitious Green Growth Strategy and the Tokyo municipal government's vision to future-proof the city, we are keen to do our part by keeping our sights set not only on delivering exceptional omotenashi in the present, but also for the future. It is, after all, often the little changes and everyday practises on the part of individuals, businesses, and communities that can compel great progress.”

In addition to its ongoing efforts to reduce the use of single-use products, the hotel has implemented a number of eco-initiatives, such as the "Eco-Palace" project, a cycle for managing food waste that converts the property's compostable kitchen waste into biodegradable fertiliser for use by nearby farms. Following that, the hotel purchases the rice and product harvests to include in the daily menu of the employee canteen. This project's first steps can be traced back to 1992, two decades before the building was completely demolished and rebuilt. At that time, the hotel was the first in its sector to recycle organic waste into compost.

More recently, the culinary team at Palace Hotel Tokyo began working with Food Loss Bank to develop menu items that feature imperfect-looking but perfectly delicious produce, such as the pastry shop's well-known veggie bread loaf and the hotel's desserts.

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