- Special feature
A new encounter with a cherished taste passed down through generations.
From Japanese and Chinese cuisine, traditional hotel dishes, to seasonal afternoon teas and hotel-made breads. Introducing a wide variety of unique flavors unique to THE CAPITOL HOTEL TOKYU.
THE CAPITOL HOTEL TOKYU Honorary Executive Chef / TOKYU HOTELS Executive Chef
Toshinori Sogabe
After graduating from a culinary vocational school in Osaka, he joined a hotel in Ehime. At age 26, he moved to France to study French cuisine in earnest. After returning to Japan, he joined NAGOYA TOKYU HOTEL in 1987. In 2001, he was appointed chef at CERULEAN TOWER TOKYU HOTEL 'Coucagno' and received one Michelin Tokyo '08 star in 2007. In 2008 THE YOKOHAMA BAY HOTEL TOKYU he was appointed Executive Chef. Since April 2019, he has served as Executive Chef at THE CAPITOL HOTEL TOKYU, and from July 2025, he has also served as Executive Chef at TOKYU HOTELS. He has held his current position since July 2026.
THE CAPITOL HOTEL TOKYU Executive Chef
Eisuke Sato
Joined 'CERULEAN TOWER TOKYU HOTEL' in 2002. Afterwards, honed his skills and sensibility through training at a two-star restaurant in France. In 2021, he was appointed chef at the opening of 'HOTEL GROOVE SHINJUKU, A PARKROYAL Hotel.' In 2024, he served as head chef at 'BELLUSTAR TOKYO, A Pan Pacific Hotel,' and in July 2025, he was appointed sous chef at THE CAPITOL HOTEL TOKYU. He has held his current position since July 2026.
Japanese cuisine “Suiren”
Stepping through the corridor from the lobby, you'll find yourself in a special, secluded space surrounded by the lush greenery of the garden. Here, four culinary traditions—kaiseki, sushi, tempura, and teppanyaki—are all available, allowing you to savor the seasonal flavors, carefully and beautifully prepared, while experiencing the changing seasons.
Head Chef: Takashi Furuya
At age 20, he joined 'Nadaman' and honed his skills, joining THE CAPITOL HOTEL TOKYU in 2010. In 2018, he was seconded to the Japanese Embassy in Washington, D.C. as a chef at the official residence. He returned to Japan in 2021 and returned to Japanese Restaurant Suiren. That same year, he received the Minister of Foreign Affairs Award as an 'Outstanding Head Chef at the Official Residence.' He has held his current position since May 2023.
Matsutake tempura from the "Matsutake Kaiseki" course.
From our kaiseki course featuring the luxurious autumn delicacy, matsutake mushrooms, we have prepared matsutake tempura. Please enjoy the flavor and texture that only freshly fried tempura can offer.
Chinese Restaurant Star Hill
While maintaining the basic style of Chinese cuisine, "Star Hill" offers a delicate and dynamic menu that makes the most of the natural flavors of the ingredients. You can enjoy delicious food that can only be tasted here, using high-quality ingredients such as puffer fins.
Chef Takayuki Yamahashi
Joined the company in 2008 and joined 'Star Hill' in 2010. Has held current position since 2021. Has achieved excellent results in numerous contests. In 2024, he is actively engaged in academic research, including presenting a paper titled 'The Method and Characteristics of Dongpo Pork in China' at the Culinary Technology Education Society.
Peking duck
Peking duck is charmingly known for its crispy texture and fragrantly grilled skin. A representative dish of "Star Hill"'s high-quality Chinese cuisine.
[Weekdays Only] Peking Duck Special Treat
This special course features our signature dish, Peking Duck, prepared using the traditional "One Duck, Three Ways" method, where one duck is divided into three parts: skin, meat, and bone. The duck is carved right in front of you and served fresh, and you can enjoy unlimited refills of Peking Duck.
[Star Hill Special] Custard Mooncakes
This autumn, we launched our "Custard Mooncakes" for the first time, and they were very well received. Each mooncake is carefully baked, with a buttery dough filled with a rich custard paste made with salted egg yolks.
Although this year's sales period has ended, we have specially prepared this for you today as a welcome courtesy. We plan to sell it again next year around the time of the Mid-Autumn Festival. Please look forward to it.
All Day Dining Origami
All Day Dining Origami offers a variety of flavors from breakfast to dinner. We offer authentic dinner menus, including signature dishes loved since the former Capitol TOKYU HOTEL days. Enjoy a relaxing moment in the open space overlooking the water garden.
Chef Yoshihiro Sakuma
After SHIBUYA EXCEL HOTEL TOKYU, joined The Capitol Hotel Tokyu in 2010 when it opened. After managing the banquet department, transferred to ORIGAMI in 2012 and will serve as chef from July 2025.
Pork rib noodle soup
A beloved specialty dish from the former Capitol TOKYU HOTEL era. A traditional flavor created by the traditional blend of domestic pork loin marinated in a secret sauce and double-fried, combined with a rich and flavorful broth.
Lounge Origami
This spacious lounge, with its open atrium extending from the main lobby, features comfortably spaced tables, offering a sense of openness. You can enjoy a refined moment while gazing at the trees in the garden and the gentle movement of the water's surface.
Chef Patissier: Tetsuya Yasuzato
He joined NAGOYA TOKYU HOTEL in 2000. He has won many contests, including the Japan Cake Show Top of Pastry Chef in 2009. He was appointed chef pastry chef at THE CAPITOL HOTEL TOKYU in 2010. Currently, as one of the next generation of top pastry chefs, he has also served as an instructor for the Japan Confectionery Association Federation and a contest judge.
The Capitol Afternoon Tea
Seasonal sweets and savory items are beautifully arranged on a tea stand crafted from Suruga bamboo. Enjoy an elegant tea time while feeling the changing seasons.
Pastry boutique Origami
We offer a wide variety of visually stunning cakes and baked goods, as well as hotel-made sweets and breads. These items, crafted with the utmost care by our pastry chefs, are perfect for enjoying at home or as a thoughtful gift for someone special.
Chef Boulanger Ryoichi Sugisawa
He joined the company in 2010 and has served as the head of the bakery since 2014. He has a distinguished record, including being selected as a domestic finalist in the Bakery World Cup "Coupe du Monde".
Hotel's special bread
Our hotel-made bread is carefully baked while cherishing tradition. We offer a variety of flavors, perfect for everyday meals or as gifts.
banana bread
Since its founding in 1963, "ORIGAMI" has offered this beloved flavor. Made with plenty of ripe bananas, it's baked to a fine, moist texture. This unique butter-free recipe has been passed down for over 40 years. Enjoy the taste of "ORIGAMI," a flavor that has been cherished for over half a century.
Michelin Guide Announces: Selected as a "2 Michelin Key" for the Third Consecutive Year
On September 18, 2026, the Michelin Guide announced its "Michelin Key," which evaluates hotels' outstanding lodging experiences, and we were awarded "2 Michelin Keys" for the third consecutive year. Encouraged by this achievement, we will continue to strive to be one of Japan's leading hotels, providing our guests with memorable moments through high-quality spaces and heartfelt hospitality.
Food waste reduction initiative <mottECO>
All Day Dining Origami has been engaged in the food loss reduction action 'mottECO' promoted by the Ministry of the Environment since May 1, 2026. For this event, we prepared bread in a style where you can take home with that feeling. Enjoying the food deliciously and cherishing the ingredients. We nurture both in the daily life of the hotel.