Environmental Consideration

Products made with “Mottainai Banana”

We are sympathetic to Dole's "Mottainai Banana Project" and "rescue" bananas that do not meet the standards during the sorting process but are still tasty enough to eat by using them in drinks, ice cream, and baked goods.

■Cocoa & Banana Milk
Location: ３F / Cocktail ＆Tea Lounge

■Banana & Chocolate Ice Cream
Location: ２F / Super Buffet <Glass Court>

■Mottainai Banana Bread
Location: ２F / Super Buffet <Glass Court>, Food Boutique <Poppins>

Sweet potato salt

＜和食庵＞では、調理過程で発生する「唐津自然薯」の皮を無駄なく活かし、塩と混ぜ合わせ、大地の恵みの香り漂う万能塩に生まれ変わらせています。この塩は自然薯の天麩羅とともにお楽しみいただけます。

■自然薯の天麩羅　薯塩を添えて ～唐津ささき農園より～
店舗：2階／＜和食庵＞

The Edges of Kopenhagener

We sell products made from scraps of "Copenhagener," a long-time favorite at hotels, produced during the manufacturing process. The shapes may be a little irregular, but the deliciousness remains the same. This product was born from the idea of a hotel staff member.

■The Edges of Kopenhagener [Limited Quantity]
Location: ２F / Food Boutique <Poppins>

Hotel Bakery’s Sugar Rusk

We upcycle baguettes that are slightly misshapen or have a strong brown color by topping them with plenty of Hokkaido butter mixed with sugar and baking them slowly in the oven.

■“Hotel Bakery’s Sugar Rusk” [Limited Quantity]
Location: ２F / Food Boutique <Poppins>

Dassai bread, Dassai bean bun

This eco-friendly bread uses the sake lees that are produced when making Dassai sake. This bread is made with the fruity flavor that is unique to Dassai and the soft, chewy texture that comes from the sake lees, and is made with the intention of satisfying not only sake lovers but also bread lovers.

■Dassai Bread / Dassai Anpan (Sweet Red Bean Bun)
Location: ２F / Food Boutique <Poppins>

New Impact

After dripping the coffee, the beans are simmered with citrus fruits and spices to create a homemade coffee syrup, which is then combined with carbonated water to create a refreshing soft drink.

■New Impact
Location: ３F / Cocktail ＆Tea Lounge

Sunny Cafe

This is a cocktail with a gentle taste, made from our homemade coffee syrup created from coffee beans that were used for drip coffee, and cream.

■Sunny Cafe
Location: ３F / Cocktail ＆Tea Lounge

Takeaway of food you can't finish
Introduction of "mottECO" (*)

As part of our efforts to reduce food waste, if a customer is unable to finish their meal at our restaurant, we will provide them with an environmentally friendly FSC® certified container to take away their food upon request. By having customers take their food home at their own risk, we are working to reduce food waste as well as promote and raise awareness of the "culture of taking home leftovers at your own risk."

[About the implementation of mottECO]

Chinese restaurant Nan-en, Banquet Room (bread and small pastries served with formal dinners)

• Each store will inform you of the options available for takeaway of any food you cannot finish.
• It will be closed during the summer.

(*) What is "mottECO"?
The name was chosen in 2022 by the Ministry of the Environment in response to a public call for suggestions to promote the practice of taking leftovers home. It conveys the messages of "more eco-friendliness" and "let's take it home," and is an initiative aimed at reducing food waste through the practice of taking leftovers home.

Registered as a Shinjuku Ward "Food Waste Reduction Cooperation Store"

Our efforts to reduce food waste due to leftovers and expired food, such as offering half-size or smaller portions and discounting food items nearing their expiration date, have been recognized, and in September 2025, all of our directly managed restaurants, bars and lounges, Food Boutique, and Banquet Room were registered as "Food Waste Reduction Partner Stores" by Shinjuku Ward.

Introduction of food sharing service "TABETE"

At Food Boutique Poppins, we have introduced an app service that allows you to purchase (rescue) products at a discounted price. These products are still delicious and of high quality, but are difficult to sell and may have to be discarded.

Applicable products: Baked goods, jams, etc.
Store: ２F / Food Boutique <Poppins>

Implementing "Delicious Food Waste Reduction"

To minimize food waste at Food Boutique, Poppins, we offer a 50% discount on items approximately one hour before closing time, depending on the day's inventory. We strive to allow our customers to enjoy delicious food at a great price while minimizing food waste.

Applicable products: Fresh cakes and bread
Location: ２F / Food Boutique <Poppins>
Time: Approximately 1 hour before closing* (may vary depending on stock availability on the day)

Recommendation of the "3010 Movement"

At banquets, we suggest that everyone have time to eat 30 minutes after the toast and 10 minutes before the end of the party. We work with the organizers to reduce food waste.

Sustainable Cocktail “Revival Zero”

In order to reduce the amount of food waste that inevitably occurs during business operations, we created and sold a cocktail that uses the entire grapefruit, including the peel that remains after squeezing, with the aim of reducing food waste. (February 2023 - August 2024)

■“Revival Zero”
Location: ２F / Main Bar Brillant

Sheet and towel change for consecutive nights

Guests staying multiple nights can indicate their preference by using a card or other means if they do not require their sheets or towels to be changed, thereby contributing to reducing the burden on the global environment.

CO ₂ [0zero] Option Proposal

We propose replacing the electricity used during banquets with renewable energy by utilizing the Green Power Certificate system.

Initiatives Aimed At Achieving Net Zero CO ₂ Emissions

Starting in August 2024, we will begin efforts to switch all electricity used within the building to renewable energy sources, thereby achieving virtually zero _CO2 emissions.

Installation of electric vehicle quick chargers

A rapid charger, the Porsche Turbo Charging Station, will be installed in the hotel's underground parking lot from June 2022. By promoting the shift to electric vehicles and the introduction of rapid chargers, we are working to reduce greenhouse gas emissions.

Rooftop greening

As an effective measure against the heat island phenomenon in large cities, we implemented a large-scale rooftop greening on the 7th floor of the Main Tower in 2008. The heat island suppression effect of the rooftop greening is approximately 145,000 kcal per hour on average, which is equivalent to the amount of electricity consumed by continuously operating 75 room air conditioners (for an 8-tatami mat room) throughout the day for three summer months. We are contributing to the environment with these beautiful and pleasant plants.

Switching to LED lighting

We are currently converting the lighting in guest rooms, restaurants, Banquet Room, and back-of-house areas to LED, and have achieved approximately 75% LED conversion. We are also progressively converting some guest rooms, Banquet Room, and infrequently used warehouses to LED lighting.