Since May 2022, All Day Dining Origami and since April 2023 at Japanese Restaurant Suiren Chinese Restaurant Star Hill, with the cooperation of these associations, have been promoting sustainable food initiatives from three perspectives: procurement, environment, and society.

Kombu powder, made by powdering kombu (kelp) after it has been used to make dashi (broth), is an initiative that utilizes ingredients without waste. It is also used in event and wedding cuisine.

From May 1, 2026, All Day Dining Origami will participate in the food loss reduction initiative 'mottECO.' Dishes you couldn't finish can be taken home in environmentally friendly containers.

We are also working on developing menus that prioritize plant-based foods, locally sourced ingredients, and seasonal produce.

Since April 2019, we have discontinued the use of plastic straws and offer guests wooden straws made from thinned timber or biodegradable straws upon request. In addition, we are working to reduce single-use plastics through the adoption of environmentally friendly cutlery, bamboo room keys, and the introduction of dispensers (Lapidem) for in-room amenities.

We use aluminum cans for mineral water in guest rooms and paper bottles in banquet halls. We also participate in the recycling of Nespresso capsules, demonstrating our commitment to resource sustainability.

We offer the option to take home the table centerpieces used at banquets and weddings, allowing you to enjoy the flowers to the very end. This is part of our resource recycling efforts, which also helps reduce waste.

If guests staying multiple nights request minimal cleaning with reduced linen changes, we ask for your cooperation by placing a green card on the bed.

If you do not use the amenities, bring the provided Green Coin to the front desk and it will be donated to the environmental conservation fund. (TOKYU HOTELS Participant)

We offer universally designed guest rooms with a spacious layout that avoids doors and partitions, ensuring a comfortable stay for all our guests.

We strive to provide menus that take into consideration various dietary restrictions, such as religious reasons, dietary habits, and allergies.

We are a member of the International LGBTQ+ Travel Association (IGLTA) with the aim of realizing a society that respects sexual diversity.

Our staff participates in the Sanno Festival and Setsubun Festival at the neighboring Hie Shrine, supporting local culture.

We introduce traditional Japanese culture to our customers through experiences such as geisha banquets at long-established restaurants in Akasaka and prayer ceremonies at Hie Shrine.

We systematically conduct harassment prevention training for both management and general staff members.

We regularly conduct various training programs, including training for new employees, training to enhance inbound tourism capabilities, and overseas training.

TOKYU HOTELS holds cooking contests aimed at training chefs and improving their technical skills. We are also working to train specialists through various contests.