The Peninsula - Autumn 2017 by The Antithesis

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INTRODUCES

T O N D A M É T R O P O L I T A I N E S É LeÈ N E

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C A N N E S

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M O N A C O

Were there to be only one Tonda Métropolitaine Sélène

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Were there to be only one Tonda Métropolitaine Sélène

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PARMIGIANI • Tonda Tonda Métropolitaine Sélène • Format: 210x297 mm • Magazine: • Calitho 02-17-120500 • Edition:

INTRODUCES

BR-X1 TOURBILLON R.S.17

BOUTIQUE KRONOMETRY 1999

All

our

brands

available

www.kronometry1999.com P A R I S

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C A N N E S

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M O N A C O

FROM THE CEO

en years ago in 2007, we celebrated the opening of The Peninsula Tokyo with great pride, marking an important and exciting step in the long-term development of The Peninsula Hotels. This was the first new Peninsula development project that I negotiated and signed after I joined the HSH Group as CEO in 2002 and I am thankful to my colleagues for having set new standards of design and guestroom technology when the hotel opened as the eighth in the Peninsula Group. We were delighted to have the opportunity of developing a Peninsula hotel in such a spectacular location in Marunouchi and very close to Ginza, which was made possible thanks to our partnership with the highly-esteemed Mitsubishi Estate Company. Since the earliest days of the development, we have worked together with a high level of trust, understanding and integrity, and I am grateful that our close relationship continues today. The site of The Peninsula Tokyo offers stunning views of the Imperial Palace gardens and we have combined this heritage location with the utmost innovation and modern technology in our guestrooms. With meticulous attention to detail, no effort was spared in creating 314 guestrooms and suites, four themed restaurants, the Lobby, ballroom and public areas, the dramatic swimming pool and Spa, and the unique artwork in the hotel. The hotel quickly established itself as a landmark in Tokyo, becoming very much a part of the local community, as well as welcoming many top international guests. Our staff, the Group’s most important asset, is the ultimate key to a Peninsula hotel. As we celebrate the 10th anniversary of this wonderful hotel, this issue of The Peninsula Magazine is dedicated to the people who have been part of this decade-long journey, and the loyal staff who continue to provide world-class Peninsula service to all who enter The Peninsula Tokyo. I would like to take this opportunity to thank the hotel’s first General Manager Malcolm Thompson for his decade of service, during which he guided the property through its pre-opening preparations to its 2007 launch and its current position as a premier address in the Japanese capital. Under his leadership, we opened our doors to the public and offered food and shelter following the Great Earthquake of 2011. Several of our staff members volunteered on their day off and walked for miles to return to work to help serve those in need. This dedication embodies the true Peninsula spirit. As we look forward, our current General Manager Sonja Vodusek will continue to lead The Peninsula Tokyo into the future, which has many exciting events in store, including the 2019 Rugby World Cup and of course the 2020 Summer Olympic Games. With the world’s eyes on Japan and its capital city, we look forward to warmly welcoming you to The Peninsula Tokyo for many years to come.

Clement K M Kwok Chief Executive Officer

CONTENTS

10 TH ANNIVERSARY COMMEMORATIVE ISSUE

AUTUMN 2017

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FROM THE CEO

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10 YEARS OF SERVICE Since its opening in 2007, more than 100 individuals have served The Peninsula Tokyo continuously for a decade, a testament to the hotel’s loyalty and caring for its staff and vice versa.

25 |

A PERFECT 10 Since January 2017, the staff of The Peninsula Tokyo have been sporting a new anniversary logo pin inspired by traditional Japanese mizuhiki cords that are used in Japan to express gratitude, good wishes and treasured connections. The intersecting lines of the anniversary symbol represent the many bonds of past, present and future that unites the hotel with its guests and community at large.

22 26 |

HIROSHI KIKUCHI: Lobby Manager

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AKANE TANAKA: Chief Concierge

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JUNJIRO YAMASHITA: Director of General Affairs and Risk Management

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SHIGENORI AKIYAMA: Director of Purchasing TOMOKA SANO: Director of Public Relations & Brand Communications

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ZULNEDI: Director of Information Technology

40 |

NORIKO MURATA: Guest Relations Manager YUKIKO ASANO: Front Desk Assistant Manager

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TAKURO YAZAKI: Executive Housekeeper

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HIDETO YAMAMOTO: Director of Corporate, Government & Entertainment Sales

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ETSUKO WATANABE: Peter Manager MARI KAMATA: Beverage Manager ERIKA YANAGI: F&B Training Coordinator RIKA KAMOSHIMA: Secretary to EAM-F&B

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YOICHIRO NAGUMO: Chief Doorman

CONTENTS 2 AUTUMN 2017

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ACE OF HEARTS Australian-born Sonja Vodusek has spent her entire career to date in the luxury hospitality industry, and it is clear that she has an inherent passion for the business and her role within it. When The Peninsula Hotels announced her appointment as General Manager of The Peninsula Tokyo on December 15th, 2015, it also marked the first female general manager in a five-star luxury hotel in Japan, the installation of the fourth female in the Group to hold a GM title, and a second for Vodusek herself, having previously held the same title for almost five years at The Peninsula Manila. At The Peninsula Tokyo, this formidable force runs a tight ship whilst simultaneously exuding passion and love for her staff, which she treats as “one big family”.

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A DAY IN THE LIFE The Peninsula Hotels’ rich history, glamour and legendary service arrived in Japan with the opening of The Peninsula Tokyo on September 1, 2007. Over the last 10 years, the hotel has shone like a beacon drawing local and international guests to experience the seasons reflected throughout the hotel’s design, facilities and services by honouring Japanese traditions and culture.

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THE ART OF HOSPITALITY Art is an integral feature of The Peninsula Tokyo with the property housing more than 1,000 pieces, from sculptures to paintings to traditional forms of Japanese art. Here, high fashion meets art at the heart of the hotel.

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THROUGH THE LEIBOVITZ LENS Annie Leibovitz is arguably the most prolific and in demand portrait photographers of our time. Renowned for her revealing, eye-catching portraits of celebrities, Leibovitz has photographed everyone who is anyone, from royalty to rock stars, politicians to performers, actors to athletes, and dancers to debutantes. 2009 saw the unveiling of Leibovitz’s second ‘Portraits of Peninsula’ campaign, a stunning collection of black and white photographs, many of which were shot at The Peninsula Tokyo, two years after the hotel first opened.

CONTENTS 3 AUTUMN 2017

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THE PENINSULA TOKYO: A LEXICON

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SAYING “I DO” The Peninsula Tokyo is the perfect location for an unforgettably elegant wedding ceremony. With unsurpassed facilities, a variety of unique opportunities awaits. From a modern Japanese Shinto ceremony room to a wedding chapel complete with an organ, a fully customised wedding can be created to accommodate your every wish with the assistance of the hotel’s highly experienced wedding planners.

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A VINTAGE JOURNEY Classic-car enthusiasts from around the world will converge on Japan in October 2017 for a thrilling drive through spectacular scenery. The Peninsula Tokyo is celebrating its 10th anniversary by sponsoring The Peninsula Tokyo Rally Nippon 2017, a four-night journey that meanders across the highways and hillside passes of Honshu Island from Kyoto to Tokyo. We set the scene for this spectacular event with a drive through Tokyo in The Peninsula’s vintage 1934 Phantom II Sedanca de Ville.

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After nearly three years of construction, The Peninsula Tokyo, the eighth member of the Peninsula family, soft-opened on 1 September 2007 and celebrated its grand opening on 14 December 2007. Located in the prestigious business district of Marunouchi, opposite the Imperial Palace and Hibiya Park, the 24-storey hotel has 314 guestrooms, including 47 suites, four restaurants, two ballrooms, eight function rooms, a Peninsula Spa, and a spectacular swimming pool, amongst many other key facilities. This Marunouchi landmark rapidly earned a distinctive reputation among domestic and international travellers in just a few months after its opening.

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CELEBRATING 10 YEARS

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The Peninsula Hong Kong Salisbury Road, Kowloon, Hong Kong Telephone: (852) 2920 2888 Facsimile: (852) 2722 4170 E-mail: phk@peninsula.com The Peninsula Shanghai No 32 The Bund, 32 Zhongshan Dong Yi Road Shanghai 200002, The People’s Republic of China Telephone: (86-21) 2327 2888 Facsimile: (86-21) 2327 2000 E-mail: psh@peninsula.com The Peninsula Beijing 8 Goldfish Lane, Wangfujing, Beijing 100006, The People’s Republic of China Telephone: (86-10) 8516 2888 Facsimile: (86-10) 6510 6311 E-mail: pbj@peninsula.com The Peninsula Tokyo 1-8-1 Yurakucho, Chiyoda-ku Tokyo , 100-0006, Japan Telephone: (81-3) 6270 2888 Facsimile: (81-3) 6270 2000 E-mail: ptk@peninsula.com The Peninsula New York 700 Fifth Avenue at 55th Street, New York, NY 10019, U.S.A. Telephone: (1-212) 956 2888 Facsimile: (1-212) 903 3949 E-mail: pny@peninsula.com The Peninsula Chicago 108 East Superior Street (at North Michigan Avenue), Chicago, IL 60611, U.S.A. Telephone: (1-312) 337 2888 Facsimile: (1-312) 751 2888 E-mail: pch@peninsula.com The Peninsula Beverly Hills 9882 South Santa Monica Boulevard, Beverly Hills, CA 90212, U.S.A. Telephone: (1-310) 551 2888 Facsimile: (1-310) 788 2319 E-mail: pbh@peninsula.com The Peninsula Paris 19 Avenue Kléber, Paris 75116, France Telephone: (33-1) 5812 2888 Facsimile: (33-1) 5812 2999 E-mail: ppr@peninsula.com The Peninsula Bangkok 333 Charoennakorn Road, Klongsan, Bangkok 10600, Thailand Telephone: (66-2) 861 2888 Facsimile: (66-2) 861 1112 E-mail: pbk@peninsula.com

CONTRIBUTORS CHRISTINE LAM

DENISE SIOBHAN TOMS

Christine graduated from the Hong Kong Design Institute with a degree in animation but soon realised that her passion lies in graphic design. A creative of many talents - she bakes, hand makes clothes and accessories, and speaks fluent Japanese. Christine draws inspiration from music as well as movies and she is the Chief Designer for The Peninsula magazine.

Brought up in Australia, Denise has spent her entire career in Hong Kong and is a freelance makeup artist who is constantly in demand. Her work encompasses fashion, film, television, advertising, events and editorial. For Denise, makeup is a means of transport that enables acquaintances with new people, places and colours. Using the face as her canvas, she always comes up with surprising and stunning new looks.

FUMIYA MOTOKI Fumiya was born in Tokyo in 1988 and has lived and worked there ever since. An extremely talented digital and multimedia artist, he has been commissioned to direct and edit an extensive range of video productions, as well as to create album cover art for some of Japan’s leading performers. For this special commemorative issue of The Peninsula magazine, Fumiya created the cover image incorporating elements such as bonsai trees, kinpaku (gold paper), Koi fish and the Japanese flag, all of which are symbols of good luck.

ANN TSANG Ann Tsang is the Editor-In-Chief and Creative Director for The Peninsula Magazine, as well as several luxury custom publications in Asia and the United States. She began her career in television, working for many of the world’s biggest broadcasters, and also ran her own marketing consultancy before founding The Antithesis, a bespoke, luxury publishing venture in Hong Kong.

ANTONIO SABA Antonio Saba had already earned a reputation as a leading talent in the advertising sector by the age of 21. Trained as an observant exponent of still life, today Saba is a very interesting figure in world photography, with a particular focus on the pictorial element of the shot and its iconic composition. This marked compositional approach, his signature means of expression, has enabled Saba to gain exposure on an international level. A permanent exhibition by Saba on the subject of his birthplace, Sardinia, can be found in the head offices of the Bank of Cagliari.

The Peninsula Manila Corner of Ayala & Makati Avenues, 1226 Makati City, Metro Manila, Philippines Telephone: (63-2) 887 2888 Facsimile: (63-2) 815 4825 E-mail: pmn@peninsula.com Reservations can also be made through: The Peninsula Global Customer Service Centre 5/F, The Peninsula Office Tower, 18 Middle Road, Kowloon, Hong Kong Telephone: (852) 2926 2888 Facsimile: (852) 2732 2933 E-mail: reservationgcsc@peninsula.com Toll Free from: Australasia • Australia: 1 800 116 888 • China: 4001 200 618 • Hong Kong: 2926 2888 • India: 000 800 852 1388 • Japan: 0120 348 288 • Korea: 00798 8521 6388 • Singapore: 001 800 2828 3888 • Taiwan: 00 800 2828 3888 • Thailand: 001 800 2828 3888 Europe • France: 0800 915 980 • Germany: 0800 181 8418 • Italy: 800 789 365 • Russia: 810 800 2536 1012 • Spain: 900 937 652 • Switzerland: 0800 562923 • UK: 00 800 2828 3888 Americas • Argentina: 0800 888 7227 • Brazil: 0800 891 9601 • Canada: 011 800 2828 3888 • Mexico: 01 800 123 4646 USA: 1 866 382 8388 Middle East • Bahrain: 8000 0889 • Qatar: 00 800 100 388 • Saudi Arabia*: 800 8 852 288 • UAE: 800 0852 07088 * Toll-free access number is only available through Saudi Telecom Company (STC). www.peninsula.com E-mail: info@peninsula.com

Published by: The Antithesis G/F, 1 Pak Tze Lane Central Hong Kong Tel: +852 2851 1150 Email: info@theantithesis.net Editor-in-Chief and Creative Director: Ann Tsang Graphic Designer: Christine Lam Cover Image: Fumiya Motoki

THE PENINSULA is published by The Hongkong and Shanghai Hotels, Limited. Incorporated in 1866 and listed on the Hong Kong Stock Exchange (00045), HSH is a holding company whose subsidiaries and its jointly controlled entity are engaged in the ownership and management of prestigious hotel, commercial and residential properties in key destinations in Asia and the USA. The hotel portfolio of the Group comprises The Peninsula Hong Kong, The Peninsula Shanghai, The Peninsula Beijing, The Peninsula New York, The Peninsula Chicago, The Peninsula Beverly Hills, The Peninsula Tokyo, The Peninsula Bangkok, The Peninsula Manila and The Peninsula Paris. The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and The Peak Tramways, St. John’s Building, The Landmark in Ho Chi Minh City, Vietnam and the Thai Country Club in Bangkok, Thailand.

Media Agents: Hong Kong and Asia Nexus Ltd 4th Floor Asia Standard Tower 59-65 Queens Road Central Central Hong Kong Tel: +852 3911 1288 Email: tak.man@nexusmediaasia.com

Europe Jean-Charles Abeille infopac S.A. 83 Rue de Villiers 92200 Neuilly-sur-Seine France Tel: +33 (0) 1 46 43 00 66 Email: jcabeille@infopac.fr USA Couture Marketing Tel: +1 917 821 4429 Email: karen@couturemarketing.com

ORDERING FROM ADVERTISERS: Advertisers warrant and represent that the descriptions of the products or services advertised are true in all respects. THE HONGKONG AND SHANGHAI HOTELS, LIMITED assumes no responsibility for claims made by advertisers. THE HONGKONG AND SHANGHAI HOTELS, LIMITED, its officers, directors, employees or agents make no recommendations as to the purchase or sale of any product, service or item. All views expressed in all articles are those of the authors and are not necessarily those of THE HONGKONG AND SHANGHAI HOTELS, LIMITED. All content contained within this magazine is the sole property of THE HONGKONG AND SHANGHAI HOTELS, LIMITED and may not be reproduced in any manner whatsoever without authorisation. (c)Copyright 2017 by THE HONGKONG AND SHANGHAI HOTELS, LIMITED. All rights reserved. The Peninsula is a trademark of The Peninsula Intellectual Property Limited.

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10 YEARS of SERVICE TEXT: ANN TSANG IMAGES: ANTONIO SABA

10 Years of Service Since its opening in 2007, more than 100 individuals have served The Peninsula Tokyo continuously for a decade, a testament to the hotelâ&#x20AC;&#x2122;s loyalty and caring for its staff and vice versa. Credits for previous pages Front row from left to right: Michiyo Kurita, HR Assistant Manager - Compensation & Benefit; Kyoko Tsuruta, Accounting - Assistant Manager - Income; Takeshi Morimoto, Fitness Instructor / Life guard; Sanami Fukunaga, Spa - Health Club Executive; Yumi Kitahara, Director of SPA; Hideto Yamamoto, Director of Corporate, Government & Entertainment Sales; Midori Sano, Reservations Supervisor; Masuko Moriya, Rooms Inspector; Eri Tato, Rooms Inspector; Toki Nakano, Seamstress; Tomoka Sano, Director of PR & Brand Communications; Yasuo Watanabe, Guest Services Transportation Officer; Akane Tanaka, Chief Concierge; Kaori Takagi, Concierge; Misako Kobayashi, Senior Concierge; Hikari Sasaki, Guest Relations Executive; Tatsuhiko Ono, Assistant Director of Food & Beverage; Mie Isoyama, F&B Server - Banquet Service; Mari Kamata, Beverage Manager; Wakana Sakaguchi, Assistant Manager - Hei Fung Terrace; Erika Yanagi, F&B Training Coordinator Second row from left to right: Hitomi Takeuchi, Spa Receptionist; Yaeko Shimoda, Head Therapist; Natsuko Iwamoto, Supervisor - Payroll; Karin Iinuma, Sales Coordinator; Chiho Kaizu, Reservations Supervisor; Erina Domoto, Conference Services Manager; Shoko Shigematsu, Marketing Secretary; Satoru Masuda, Assistant Chief Concierge; Naho Fujiwara, Bridal Consultant; Takuro Yazaki, Executive Housekeeper; Saki Omura, Assistant Manager - Reservations; Shigenori Akiyama, Director of Purchasing; Noriko Murata, Guest Relations Manager; Masanori Yoneda, Manager of General Affairs and Risk Management; Rie Saegusa, Assistant Manager - The Peninsula Boutique &CafĂŠ; Mayu Sakata, Team Leader - The Lobby; Masakazu Takasawa, Chief Steward; Hiroyoshi Takahashi, Manager - Banquet Service; Eisuke Nagano, Assistant Manager - Peter; Tomoaki Suzuki, Assistant Manager - Banquet Service; Rika Kamoshima, Secretary to EAM - F&B; Etsuko Watanabe, Manager - Peter Third row from left to right: Kiyoshi Nakamura, Director of Global Sales, Japan & Korea; Izumi Seki, Assistant Director of Bridal & Conference; Keiichi Nakaya, Advisor of HR; Michiko Sedoni, Assistant HR Manager - Employee Relations; Anri Harada, Executive Office Secretary; Rie Kumagai, Spa Reception Supervisor; Hiroharu Shirao, Assistant Housekeeping Manager; Tadatsugu Kaneko, Assistant Manager - AR; Toshiaki Takahashi, Revenue Manager; Yasuyuki Tsuboi, Director of Sales; Satoshi Tomii, Assistant Manager - Reservations; Zulnedi, Director of IT; Yoichiro Nagumo, Chief Doorman; Takayuki Eguchi, Assistant Manager Engineering; Yusuke Sato, Senior Door Attendant; Junjiro Yamashita, Director of General Affairs and Risk Management; Takashi Yanagisawa, Assistant Manager - The Lobby; Jun Kumagai, Assistant Manager - The Lobby; Ryota Oka, Sous Chef The Lobby; Mitsunao Nagase, Chef de Cuisine - Banquet; Kwok Tai Poon, Senior Chef - Hei Fung Terrace; Teruyuki Kojima, Japanese Chef

A Perfect 10 Since January 2017, the staff of The Peninsula Tokyo have been sporting a new anniversary logo pin inspired by traditional Japanese mizuhiki cords that are used in Japan to express gratitude, good wishes and treasured connections. The intersecting lines of the anniversary symbol represent the many bonds of past, present and future that unites the hotel with its guests and community at large. “Tied into knots and other shapes with symbolic meanings, mizuhiki have long been associated with celebratory and auspicious occasions in Japan,” comments General Manager Sonja Vodusek. “Our 10th anniversary symbol shows our commitment to honouring such enduring Japanese traditions. The design stands for the heartfelt service, gratitude and goodwill that have shaped our first decade, while its applications showcase Japanese craft and love of detail. These same qualities will keep on delighting future generations of guests and staff, too. The message is: ‘We are with you, always – now and in the years to come. Creating everlasting memories and guests for life – generation by generation.’”

HIROSHI KIKUCHI Lobby Manager

PORTRAIT: ANTONIO SABA

Please tell us a little bit about your background in the hospitality industry. I have been working in the hotel industry for over 35 years in Japan. I was on leave for personal reasons for about two years and when I decided to resume working I found out about the opening of The Peninsula Tokyo and decided to apply. What is the most interesting aspect of your job? Communicating and making conversation with our guests. Even the smallest things that I talk about with guests can be very memorable. What do you do from the time you arrive at the hotel until the time you leave? I make sure to look at the arrivals and departures of the day and study the flow of guests. I support the front desk, the concierge desk, the bell desk, and basically anything I can help with. Please describe a few outstanding moments for you over the past 10 years working at the hotel. The most fulfilling moments are when guests call me by my name. It is a very special feeling to be recognised. I once had a conversation with a VIP guest who had just visited a museum in Shimane Prefecture which made a strong impression on him. I had just visited the museum myself and when he came to the hotel, he shared his experience and told me that out of all the museums he had visited around the world, this was by far one of the best. It was a very enjoyable and memorable conversation. What do you strive for in your job? Do you have any future ambitions? I strive to take good care of our guests and to be able to work for many years to come with good health. What do you love most about The Peninsula? The Peninsula gives us many opportunities, such as various training programmes for staff development. I also think that the company is very flexible and caring towards its employees. I am now at an age where I should be retired, but the company inspires me to carry on working. How do you handle a guest who is in a bad mood? By listening as much as possible and empathising. It’s important to be a good listener and if there is a problem, I try to assist in solving it. What for you is the definition of excellent service? In Japanese, we use the term ‘omotenashi’ which is “service that comes from the heart”. I also believe that attention to detail is a part of excellent service and that it is not just simply about following a manual. What are your hopes for the future? I would like to keep healthy and continue working for a long time.

Akane Tanaka, Chief Concierge

AKANE TANAKA Chief Concierge

PORTRAIT: ANTONIO SABA

How long have you been in the hospitality industry? Have you always been behind the Concierge desk? I have been in the hotel industry for 25 years. Aside from being a concierge, I have been trained as a lobby attendant, a guest relations officer, receptionist, cashier, and a night auditor. I have now been a concierge for 16 years. What is the most interesting aspect of your job? I enjoy having conversations with guests and meeting new people, and learning the latest about what is going in Japan. I learn a lot from communicating, and very much enjoy being with people. What have been some of the most challenging requests you have had from guests? The Peninsula Tokyo is located close to Ginza where there are many popular and famous gourmet venues which are often very difficult to make reservations at, so we face this challenge daily. I was once asked to look for a family member of a person by a guest who was in Tokyo about 60 years ago. The only clue I was given was an old photograph. The guest was an American and the picture showed his grandfather together with a Japanese gentleman in front of a boat house which does not exist anymore, and the guest was looking for a family member of the Japanese man. Using the strong network between Concierges to identify the boat house in the picture, I was able to contact the grandson of the man who was living just 30 minutes away from the hotel. It was a challenging request, but it was a wonderful moment when we found that person. What is a typical day for you? First I follow up on any outstanding matters, urgent requests and incoming e-mails. I check the daily schedules and plan for the next few days ahead. I also assist guests, meet vendors, and have meetings to ensure that everything runs smoothly. Please describe a few outstanding moments for you over the past 10 years at the hotel. IT and mobile phone technology have developed extremely rapidly over the years and it has changed the way in which guests make requests to the Concierge. Since the publication of the Michelin Tokyo Guide in 2008, more and more people have discovered that Japan is a top gourmet country, therefore we have received many more restaurant inquiries since then. With the Olympics to be hosted here in 2020, there is a great deal of focus on Tokyo globally. Interest in visiting Japan has grown tremendously and we have increasingly more visitors from overseas. How do you handle a crisis if it arises? I first try to stay calm and think about what I can do, otherwise I will ask someone for assistance. How do you go about researching new places to recommend to guests? I try to go and see them with friends and family, so that I can gain perspectives from multiple angles.

JUNJIRO YAMASHITA Director of General Affairs and Risk Management PORTRAIT: ANTONIO SABA

How did you come to work at The Peninsula Tokyo? After working in the banking business for several years I decided to change my career and was given the opportunity to work for a Japanese hotel. As I travelled often with my family while I was growing up, I was always interested in the hospitality industry and possibly working overseas. Later, I was introduced to The Peninsula Hong Kong where I took a position as a trainee in the Housekeeping, Rooms and Front Desk departments. After one year, I joined the project operations team in Hong Kong for the opening of The Peninsula Tokyo where I worked as a liaison and coordinator assisting in various areas including construction, the selection of suppliers, and security. Later I joined the pre-opening office in Tokyo and have been here ever since.

Can you recall a few outstanding moments over the past 10 years working at the hotel. I would have to say that the opening of the hotel was a very special moment for me, and the first year following that. It was all new and challenging. Witnessing the fruition of everything coming into place was an experience I will never forget. The company also gave me the opportunity to be involved with the opening of The Peninsula Paris and The Peninsula Shanghai. These were very precious experiences that I have learned a great deal from, and for which I am extremely grateful. What kind of special training do you have for this kind of job? We have an extensive training programme for security which is documented and followed on a regular basis. We also conduct emergency drills daily. Our parent company, The Hongkong and Shanghai Hotels, holds regular Security & Risk Management conferences where information is shared. We also work closely with the local police and fire authorities and have cross-exposure programmes with other Peninsula properties.

What is the most challenging aspect of your job? My job entails a very broad range of tasks, from handling complaints to hotel security and risk management, community relations, as well as liaison with our retail tenants. I am still consistently learning and this makes my job both interesting and challenging at the same time. With security threats at an all-time high in the world today, are there any special measures that you have had to take? Have you had to review security operations at the hotel? The Peninsula Tokyo is located in a safe area in a country that is also known to be safe. Nevertheless, the world is unfortunately changing and because safety is the number one priority for our guests and employees, we are currently working on upgrading our security system in time for the Rugby World Cup in 2019 and the Tokyo Olympics in 2020.

What do you love most about The Peninsula? The people. The Peninsula Hotels is a company that really takes care of its guests and employees. What do you do to inspire your subordinates? I tell my team that change is important. When you change your habits, you change your lifestyle, and then your destiny. I also believe that with the type of work we do, we constantly need to be alert and have our eyes and ears open at all times.

What is a typical day for you? What do you do from the time you arrive at the hotel until the time you leave? I usually start my day with an Executive Committee meeting followed by a departmental meeting. No one day is the same. I can be in the hotel meeting with vendors and tenants on one day, or I can be out of the hotel discussing security with the local police authorities on another.

What do you think makes The Peninsula different to any other 5-star hotel in Tokyo? The history and legacy of the Kadoorie Family is what makes our brand stand out from other hotels. The familyâ&#x20AC;&#x2122;s philosophy in offering the best for Peninsula guests is unique. I feel honoured to be part of The Peninsula Tokyo and its journey.

SHIGENORI AKIYAMA Director of Purchasing

PORTRAIT: ANTONIO SABA

How did you come to work at The Peninsula Tokyo? I worked with the former General Manager, Malcolm Thompson, in my previous job and when he was appointed to open The Peninsula Tokyo, I decided to follow him as I was very fond of him. What is the most interesting aspect of your job? As my job is procuring products for the hotel, it is both interesting and challenging to maintain a balance between the quality of products whilst keeping cost in mind. We carefully source items that are safe, ecofriendly, organic and which comply with global standards. How do you go about sourcing products for the hotel? There is such a vast universe of luxury products in the world today. Do you have any specific criteria when sourcing? We ensure that they are sustainable, eco-friendly, safe and are of high quality. If there are new suppliers, we carefully check that they are passionate about their products and the quality of goods that they are offering meets our standards. What constitutes a typical day for you? I start with morning briefings and attend meetings with stewarding, entertainment, and various other companies. I also often meet with suppliers, handle sales calls and attend product exhibitions to check out the latest products on the market. Please describe a few outstanding moments for you over the past 10 years at the hotel. It was very exciting to see the hotel being built and I recall being very impressed when I saw the guestroom mock-up for the first time. The opening day of the hotel was very memorable, seeing all the hard work and preparation come into place. Another moment was March 11, 2011 when the Great Tohoku Earthquake hit. I remember all the hotel staff becoming one to assist with our staying guests as well as supporting people who walked in to the hotel looking for safety. What kind of products are you responsible for sourcing? All hotel products including food, beverages, furnishings, tableware and entertainment. What do you love most about The Peninsula? The history, tradition and family-oriented spirit. The hotel takes care not only of its guests, but also its employees and their families. There is a company culture that genuinely cares for its people. I have a child and at times I need to leave early to care for him, and the management is very supportive and f lexible when necessary. What makes The Peninsula different to any other 5-star hotel in Tokyo? We are a small hotel group and there is a strong sense of camaraderie. Our parent company also has a deep understanding of what luxury is, which inspires the staff to have integrity and determination.

TOMOKA SANO Director of Public Relations & Brand Communications PORTRAIT: ANTONIO SABA

Can you tell us a little bit about your career background. After graduating from school, I worked in the sports industry for seven years as an agency assistant and thereafter in sports media in sales and event operations, as a writer and editor. I then changed my career and moved into the fashion industry where I worked as a marketing assistant and then in public relations. I joined The Peninsula Tokyo in 2007 as PR Manager.

What do you strive for in your job? As Director of PR and Brand Communications, it is my role to promote The Peninsula brand and to maintain the heritage and reputation that has been built up over the years. I want people to have interest in both The Peninsula Tokyo and The Peninsula Hotels and to do so, I try to attract interest through sharing the unique stories that we have to tell. How do you handle a crisis if it arises in terms of the media? I try to first stay calm and obtain the correct facts, then prepare for any necessary announcements, press conferences and internal communications, whilst always protecting The Peninsula brand.

What is the most interesting/challenging aspect of your job? The hotel business is multi-faceted and has various aspects that are related to food and beverage, spa, events, and of course people. Each aspect has something different to it, and to promote these stories to the outside world is very interesting.

What makes The Peninsula brand different to any other hotel brand? The Peninsula Hotels is family-owned and so there is a sense of family and closeness across all the hotels located worldwide. The company focuses on luxury, extraordinary service, and places importance on its people and time. It has a long-term vision which strongly shows in its investments. There is also a strong sense of passion which can be seen from the luxurious fleet for guest transportation, to its research and development lab for innovative guestroom technology.

I would not say that it is a challenge, but I am adjusting my lifestyle ever since I gave birth to my daughter last year. The company has been very supportive and I feel fortunate for being able to pursue my career while raising my daughter. What does a typical day entail for you? I first drop off my daughter at the nursery and then come into work. I usually have internal and external meetings with the media and companies with whom we have collaborations. After returning to my office, I meet with my team to discuss various ongoing projects.

What to you is the definition of good public relations? I think the best way to put it is, if I am doing my job successfully, I will be the person who people will come to if they have any inquiries about the industry. It’s all about communication, knowledge and building relationships. I believe that being grateful and having respect towards others is very important and I want my team to bear this in mind when communicating with people both internally and externally.

What have been the most outstanding moments for you over the past 10 years? One outstanding moment I will never forget was the day when we had several members of the media visit the hotel to take photographs before the hotel opened to the public. There was construction equipment everywhere and most of the floors were still covered by plastic sheeting to protect them from dust. Amidst all of this, we still needed the media to take photographs showing the best of the hotel! This was a rather unusual situation and experience.

How do you think communications will evolve in the future? How important is the role of social media today? Communication is changing rapidly today with social media making a huge impact. Through various social media platforms, we hear “real” voices from our guests. These comments and feedback are timely and it is essential that we communicate efficiently. I do not know how the digital world will evolve in the future and although there may be developments in terms of new technological hardware devices, I am certain that basic communication from one person to another will still remain important.

In 2007, we hosted a media preview followed by the opening of Peter and then the Grand Opening on September 1. I don’t remember much about this period as it was all very intense, but I do recall a feeling of fulfilment and a sense of relief after all the events were finished.

ZULNEDI Director of Information Technology PORTRAIT: ANTONIO SABA

How did you come to work at The Peninsula Tokyo? It was at the end of 2006 when I almost decided to return to Indonesia to be with my family, after working as an IT Manager for almost four years in Tokyo. I loved Japan, but being separated from family is very hard, especially after several years. One of my friends told me about the opening of The Peninsula Tokyo in 2007 and that the hotel was recruiting employees, so I applied for the position. During the interview I specifically asked if it was possible to be with my family if I was accepted as IT Manager, and indeed the hotel helped me to bring them here.

Are there any specific moments that stand out for you over the past 10 years of working at the hotel? One of the most memorable moments for me was during the preopening time of this hotel back in 2007. I have never been so busy in my life! We had immense support from the IT team at Head Office and it was great working with such a passionate and experienced group. The hotel implemented systems that were cutting-edge in terms of technology in the hotel industry. Another memorable time was when I was selected as a team member of the task force for the opening of The Peninsula Paris in 2014. It was an honour working with such a dedicated team filled with passion and it was a great experience that broadened my perspective and helped me to upgrade my skills.

What is the most challenging aspect of your job? Maintaining high cyber security standards at all times with minimum interruption to the guest experience.

How do you ensure guest connectivity at all times? Itâ&#x20AC;&#x2122;s a norm now that most guests travel with their smartphone, tablet or laptop. Many travel with all of these items, so in order to ensure that they can use their devices without any issues, we continue to enhance our guest experience by upgrading our Internet system and increasing the access speed.

With security threats at an all-time high in the world today, are there any special measures that you have had to take? Have you had to review cyber security operations at the hotel? These are the things that keep most IT professionals awake at night. We must keep up with the changes and maintain our skills and knowledge to protect our data and guest privacy. As a company, we have taken several measures to protect our network through monitoring and implementing the most effective firewall and antivirus systems. We review our user system access on a regular basis and grant user access permission only to job specific functions or tasks. The most important thing is to consistently educate and keep our staff informed about potential cyber security threats.

How do you envision the future development of technology in the hospitality industry? Will we really see robots in place of real people?! We will use AI (Artificial Intelligence) when itâ&#x20AC;&#x2122;s ready and mature to enhance our guest experience - from simple tasks such as adjusting room temperature, selecting the TV channel, providing news, booking a restaurant based on our guest preferences â&#x20AC;&#x201C; through such things as gestures and face recognition. AI will provide us with the necessary information to help us understand our guests better. We may well be able to use robots in the future for specific and repetitive tasks in order to improve efficiency and productivity.

What do you do from the time you arrive at the hotel until the time you leave? When I arrive at the office I conduct a quick walk-through of the Nerve Centre/Computer Room to check the temperature and the computer hardware equipment for any visible failure. I then join the operations morning briefing and share IT-related information with management and colleagues. I am always available to provide support when required to our guests and the administration office.

As technology continues to develop at a break-neck speed, how do you keep up with it all? I never stop learning and improving myself. I keep up-to-date with new technology and trends, and never stop loving what I do.

Left to right: Noriko Murata, Guest Relations Manager; Yukiko Asano, Front Desk Assistant Manager

NORIKO YUKIKO MURATA ASANO Guest Relations Manager

Front Desk Assistant Manager PORTRAIT: ANTONIO SABA

What do you love most about your job? Unlike other departments, Guest Relations staff are free to move around and are not physically limited to being in one place. I can approach our guests directly and understand their needs firsthand. Also, I am very honoured to be working for The Peninsula Tokyo where I am part of a team which assists guests, including company executives, celebrities and Heads of State, who usually work in a stressful environment. Our aim is to try to ensure a stress-free and enjoyable stay.

Have there been any particularly outstanding moments for you in the past 10 years of working at The Peninsula? A regular guest from overseas successfully completed a huge project in Japan and upon checkout, he commented, “I owe the success of my project to The Peninsula Tokyo Family.“ When he shared his kind comment, I was certain that what we are doing as a team, the service, the attention to detail and the sincerity that we strive to provide our guests was on track. This guest now visits us with his family. What makes The Peninsula brand different to other hotel brands? Our service is efficient, elegant and non-intrusive. One other unique point is that we offer personalised service, not just from the staff, but also from our Executive Committee. The sense of team spirit from all levels of the hotel I believe differentiates us from other hotel brands. I recall the hotel arranging chocolates designed in the shape of ice skates for a professional skater who was staying with us, and I have no doubt that the guest was delighted.

What do you consider the most important skills required to work in guest relations? The most important thing is to be able to anticipate guests’ needs. Sometimes there are guests who need more attention and then there are others who prefer not to be disturbed. It is important to be able to understand, empathise and be aware of our guests’ personalities and their specific situations. What is the most unusual request that you have ever had from a guest? I took care of one Royal Family, who stayed with their young children. The day before their departure, they asked me to find a Japanese person who could move to their country and work as their babysitter because they greatly respected the politeness and dedication of the Japanese.

What is your definition of excellent guest service? Being natural and not being too forward with our guests. Obviously, efficiency is also extremely important. Do you have any personal or career ambitions? I enjoy being in operations, especially working on The Lobby floor where I can interact with guests. To know a guest’s name is a must, but to have a guest address me by my name is special and I would like to continue to offer excellent service so that they feel comfortable contacting me should they require assistance.

Have you observed any particular changes in guest habits over the last 10 years that you have worked at The Peninsula Tokyo? Over the years, I have seen an increasing number of guests who travel with their families from the Middle East. There are also many repeat guests and unlike before, where they would ask where to go, now they know exactly what they want to do and some have favourite places that they like to go each time they visit Tokyo. You have been with The Peninsula now for 10 years. What keeps you there? I am attracted to the long history of the Peninsula Hotels and the company’s high level of integrity. As a relatively small company, each hotel property receives the same amount of attention and focus.

TAKURO YAZAKI Executive Housekeeper

PORTRAIT: ANTONIO SABA

What is the most interesting aspect of your job? Being responsible not only for the cleanliness and aesthetics of the hotel, but also linens and uniforms. I place great importance on our daily briefings, as it is the most exciting moment of the day. During our briefings, we share information, and it is also a time when the quality and the success of our work is determined. How our communication is relayed and how it is understood is vital in terms of the success of our day-to-day tasks. Did you always want to be in the hospitality industry? What kind of training did you have? Yes. I always wanted to be involved in the hospitality industry that offered “omotenashi”. I was particularly interested in the communication training which is still very useful. What do you do from the time you arrive at the hotel until the time you leave? In the morning, I attend briefings with the Executive Committee, and then with my department. During the day, I walk around as much as possible, inspecting rooms, checking the exterior of the hotel and the heart of the house. In the afternoon, I work on administrative tasks. Have there been any outstanding moments for you over the past 10 years working at the hotel? We once had a large group staying with us, the first of its size since the opening of the hotel. They checked out and departed for the airport, but we were soon informed that the group was returning in an hour. We worked as a team to turn the rooms around in just one hour. In the end, they didn’t actually return, but the experience of having cleaned the rooms in such a short space of time helped to build confidence within the team. Another moment that stands out was when the Great Tohoku Earthquake hit on March 11, 2011. All the staff worked hard to take care of our guests amidst a very difficult situation where they were not even able to confirm if their own families were safe. Everyone handled the situation calmly and with a smile, and attended to those who walked into the hotel to find safety. I felt then that this showed the true Peninsula spirit of helping others. How many staff are in your team? Are housekeepers assigned to specific f loors in order to better be aware of guest preferences? There are 90 to 100 hotel housekeeping employees and when I include outsourced staff, we have about 200. I try to ensure that the same staff are assigned to the same area, but this is subject to the occupancy of the hotel. We strive to ensure service consistency. What do you love most about The Peninsula? I love the teamwork that crosses over departments. There is a culture at The Peninsula Hotels that when there is an emergency in Housekeeping, everybody helps, including the General Manager, the Hotel Manager, staff from Sales & Marketing and Front and Back of House. What inspires you? My team’s motivation inspires me. Housekeeping is all about having a human touch and the staff is everything. I have a sense of achievement when I feel that the team works towards the same goal.

Left to right: Etsuko Watanabe, Peter Manager; Mari Kamata, Beverage Manager; Erika Yanagi, F&B Training Coordinator; Rika Kamoshima, Secretary to EAM-F&B

MARI KAMATA

Beverage Manager

What first attracted you to work in the beverage department? When I was attending hotel school, I also worked part-time in a hotel bar. Since high school, I knew I wanted to work at a hotel, but at the time, positions that were popular were at restaurants and in the rooms department. The bartending world is very deep and there is no end; this worked well with my personality as I like to constantly learn and I enjoy creating things. From that working experience, I wanted to continue to pursue a career associated with beverages in the Food and Beverage department. What kind of training did you go through for this particular job? When I started my career about 20 years ago, there weren’t many female bartenders compared to now and I joined a Japanese hotel where there was a female bartender whom I wanted to work under. I went through a very thorough training programme which included maintenance of bottles, cleaning glasses, handling fruits and juices, shaking, stirring, measuring, and of course learning about the various beverages. At the time, my work environment was very strict and you needed to have years of experience and training before actually starting to create and serve cocktails to guests. I was very eager and I started winning cocktail competitions and acquired a certificate from the Hotel Bartenders’ Association which created something of a short cut for me, although it still took me two to three years before I could stand behind the bar counter. Have you seen any particular trends in the beverage industry over the past 10 years of working at The Peninsula? When I started at The Peninsula Tokyo, molecular cocktails were popular, but more recently, “craft” beverages have become the trend, including craft beer, cider and cocktails. When I travel overseas, I visit well-known bars and distilleries to communicate with the local people to find out more about the latest trends in other countries. At Peter: The Bar, we try to create cocktails that are interesting by not just following trends, but also creating our own unique ones. Currently, we are looking at taking classic cocktails and adding a Japanese essence by adding local ingredients.

RIKA KAMOSHIMA Secretary to EAM of Food & Beverage

What do you enjoy most about working in the food and beverage industry? Working in the Food and Beverage department I learn something new every day and no one day is the same. I first started out as a receptionist at Peter when I joined the hotel. Thereafter, I moved to the F&B office, then to the Chef ’s office and now I’m back in the F&B office. Whether they are chefs or service staff, everyone is a specialist and passionate about their job. I am very fortunate to work with such a wonderful team and the fact that I love to eat and drink probably has a lot to do with how much I enjoy what I do! What is your ambition for the future? I am very happy where I am and believe there is so much more that I can learn and absorb working in the F&B office supporting the Executive Assistant Manager as well as the entire department. When anybody has a question, I would like to be the person they would come to for answers and advice.

ETSUKO WATANABE Peter Manager

What are the qualities required to be an excellent restaurant manager? Passion, respect, speed, the ability to provide efficient feedback and having clear communication skills are some of the many qualities that are required. As a manager, I need to ensure that the team works in a healthy environment and that they are recognised when appropriate. Out of the 365 days in a year, a guest may choose just one day to visit Peter and we want to make that visit memorable. Our team often discusses how this can be realised by offering an experience that fully exceeds expectations. Why would you recommend a guest to dine at Peter? What are the standout elements of the restaurant? We have impeccable service, and the food is outstanding. Japanese seasonal ingredients are used in our menus, such as Japanese beef, fresh seafood from the market located close by the hotel, and vegetables from contracted farms. All this can be experienced in a contemporary and casual environment complemented by The Peninsula’s highest standards of service. Any particularly outstanding moments for you since you have worked at The Peninsula? When I worked in The Lobby as an Assistant Manager, I would watch ‘The Lobby Walk’, a special walk whereby wedding couples enter the main entrance following their ride in the Vintage Rolls-Royce. All the other guests in the hotel stop and gaze, and then the entire Lobby is filled with the sound of clapping; it gives me goosebumps every time I think about these special and moving moments.

ERIKA YANAGI

Food & Beverage Training Coordinator

What does your job entail? I work with new graduates to train them on general Food and Beverage information such as restaurant concepts and organisational structure, and I conduct team-building activities and workshops on complaint handling. I also work with local and international interns who are assigned to the F&B department to manage their schedules and mentor them one-on-one to ensure that they are well taken care of throughout their programme and help them achieve the goals that they have set. In addition, I coordinate and create programmes for employees from our sister properties who come here for cross-exposure training. I also visit the outlets daily to ensure that standards are properly adhered to. How does it feel to have worked for 10 years at The Peninsula? It seems like time has just flown by. I have had so much fun and have had the opportunity to work in different positions. I have also been fortunate to be surrounded by colleagues and leaders who are warm and caring, easy to communicate with, and who take professional pride in what they do. Because The Peninsula Hotels is quite a small company, we frequently communicate with our sister properties and everyone is extremely helpful and open, including the staff at Head Office.

PORTRAIT: ANTONIO SABA

HIDETO YAMAMOTO Director of Corporate, Government & Entertainment Sales PORTRAIT: ANTONIO SABA

In order to do your job, you must remain very connected. How do you go about establishing connections and ensuring that your clients will choose The Peninsula over other hotels? I have very good relationships with the major movie studios and with their trust, we receive many guests from the industry. I ensure to follow up with the utmost care from the time of their arrival until their departure. What has been the most outstanding moment for you at the hotel over the past 10 years? Because I worked in the pre-opening office, the Grand Opening of the hotel was the most memorable moment for me; a day I will never forget. What do you strive for in your job? Do you have any future ambitions? I would like to further enhance the recognition of our hotel within the Hollywood film and music industry. What do you love most about The Peninsula? The staff. How do you handle a client crisis if it arises? I carefully review the situation, analyse what the crisis is, listen to those who are involved, follow up and work towards recovery. What do you think makes The Peninsula different to any other 5-star hotel in Tokyo? The location, the service, the brand, and the warm hospitality are just a few of the things that make our hotel stand out. What to you is the definition of excellent service? Giving 200%, flexibility, and not saying â&#x20AC;&#x153;noâ&#x20AC;?.

YOICHIRO NAGUMO Chief Doorman PORTRAIT: ANTONIO SABA

What do you like most about your job? My motto is to provide service and to never say â&#x20AC;&#x153;noâ&#x20AC;? to a guest. I strive to accommodate all requests and exceed expectations to make our guests happy. Did you always want to be in the hospitality industry? What kind of training did you have? I started my career in 1994 at the Park Hyatt Tokyo and then worked at The Ritz Carlton Tokyo. I have been at The Peninsula Tokyo since it opened in 2007, so I now have 23 years of experience in the hospitality industry. I have had the opportunity to take various training classes including English and Chinese language classes, hotel product knowledge and CPR (Cardio-Pulmonary Resuscitation). What does a typical day involve for you? I start with a briefing and then clean the main entrance. During the morning, I assist with staying guests, check-outs and check-ins. I also attend to guests who visit the hotel to dine, attend meetings, banquets, and weddings. Depending on the day, I attend internal meetings. At the end of the day, I check guest information for the following day and again clean the main entrance. After work, I usually visit restaurants and other venues in order to gain knowledge and information and to build connections so that I can be more helpful to our guests. Please describe a few outstanding moments for you over the past 10 years working at the hotel. I will never forget the Great Tohoku Earthquake on March 11, 2011. I was here at work and felt a shake that I had never experienced before. It was our job to immediately secure safety for all of our guests. The main entrance was in a state of confusion with staying guests and people who were stranded and searching for a safe place to be. We opened The Lobby and the entire banquet area for people and offered food and drinks. The queue for taxis was very long, taking about three to five hours to catch a ride. I was working around the clock and at one point I saw a pregnant woman who was not feeling well. I immediately brought her down to the basement parking area where I called a taxi for her so she did not have to wait in the queue. Later, I received a letter of gratitude from her. I was able to practice my strong belief in immediately assisting those in front of me who needed help. What are the three most important qualities that a doorman should show? A smiling face, genuine warmth, and eye contact. How do you inspire your team? By approaching our guests enthusiastically and making conversation, so that we can anticipate their needs and provide a more personalised service. How many times a day on average does the front door open? One doorman takes care of roughly 80 to 100 hotel cars, hired cars, chauffeured cars and taxis per day and all of these guests go in and out of the hotel.

ACE of HEARTS TEXT: ANN TSANG PORTRAIT: ANTONIO SABA

Australian-born Sonja Vodusek has spent her entire career to date in the luxury hospitality industry, and it is clear that she has an inherent passion for the business and her role within it. When The Peninsula Hotels announced her appointment as General Manager of The Peninsula Tokyo on December 15th, 2015, it also marked the first female general manager in a five-star luxury hotel in Japan, the installation of the fourth female in the Group to hold a GM title, and a second for Vodusek herself, having previously held the same title for almost five years at The Peninsula Manila. At The Peninsula Tokyo, this formidable force runs a tight ship whilst simultaneously exuding passion and love for her staff, which she treats as “one big family”.

fter 16 years of working at Four Seasons’ properties across the globe, a well-seasoned Sonja Vodusek, having not yet even reached the big ‘four-o’, found herself ready for new challenges. As a result, in August 2010 she took up her first role with The Hongkong & Shanghai Hotels, Limited as Hotel Manager at The Peninsula New York. When asked about how this change came about, she responds, “After being approached for this opportunity, I was flown to Hong Kong to meet with key senior executives of the Group, and there was an immediate positive chemistry on both sides. It’s all about a certain level of trust and I immediately knew that the Company values and ethics were in line with mine, and that we had the same goals and vision.” Following her appointment, Vodusek actively sought to gain a deeper understanding of the Company’s corporate culture and modus operandum. “I found The Peninsula to be far more focused on the long term,” she says. “I love the elements of an extraordinary hotel brand, the unsurpassed traditional Peninsula standard of service and luxury, its strong focus on people and its warm sense of family which starts from the top with our Chairman, Sir Michael Kadoorie.” Vodusek’s ambition was always to become a General Manager, and seven months after her appointment at The Peninsula New York, she was asked to relocate in order to become General Manager of The Peninsula Manila. “When I was offered the opportunity, I was extremely excited.” As of her appointment in April 2011, Vodusek immediately immersed herself in the culture of the Philippines and proactively took steps to meet her guests and potential clients. “It is vital to be visible in the community and be totally present within the operation,” she states. As the first female General Manager of The Peninsula Manila in its 36-year history, when she first joined, all eyes were on Vodusek. “For me, the most important things are leading a team, being yourself, and ensuring that everyone is well taken care of - both guests and staff,” she says with a sparkle in her eyes. Vodusek’s mission to take care of people was faced with an unforseen test of a mighty scale following the massive destruction created by Supertyphoon ‘Yolanda’ which hit the Philippines on 8 November, 2013. Fuelled by a desire to contribute to the largescale relief efforts, she spearheaded the ‘Hope for the Philippines’ campaign which ended up being The Peninsula Hotels’ biggest fundraising event ever at the time, with over US$900,000 being raised to rebuild homes and to build a Peninsula village in the Visayas. “Charity begins at home,” said Vodusek in a March 2014 interview with the Philippine Daily Inquirer. “We plan to fly our

employees over there so that there will be a buy-in to the programme. We have undertaken other programmes, but never on this scale… we want to be a good neighbour, and we have been involved in these types of projects even before corporate social responsibility became popular…this is part of the culture, the DNA of the company.” Fast forward to the present, and I am greeted with an almost long-lost sisterly hug upon entering Vodusek’s office, a welcome respite from the summer heat of Tokyo just below. Here at The Peninsula Tokyo, she seems very much at home, and as various members of staff flit back and forth, she knows each and every one by name, and they lovingly refer to her as ‘Sonja-san’. In terms of adapting to any new cultural environment, Vodusek strongly believes that she is the one who needs to adjust, and this philosophy served her well during her tenure in Manila and now in Tokyo. “I must treat people the same way that I would like to be treated - with respect, warmth and a genuine approach. As a hotelier, you are in the business to care, and as a leader, when you move from country to country, you must be flexible and adaptable.” Whilst fully understanding and respecting Japanese culture, Vodusek advocates the following of international standards in terms of ensuring a healthy work-life-balance; that her staff don’t work unnecessarily excessive hours, making sure that all paid vacations are taken, and even going so far as to implement a system that allows mothers to work flexibly, a concept that she describes as being “very unusual in the hotel industry in Japan”. Vodusek has also brought with her a warm and feminine touch throughout the hotel. In relation to this she has appointed a Director of Event Marketing & Hotel Styling, a unique role in the industry. Staying with the Japanese theme, we go on to discuss the importance of the integration of the local culture into a Peninsula Hotels environment. “It is our vision to be Tokyo’s first choice hotel by honouring Japanese traditions and culture by delivering efficient, engaging, elegant and experiential service by our diverse and passionate team. Our company is very proud of its heritage and operates under the banner of ‘Tradition Well Served’, therefore it is important that we also respect the heritage of every country that we operate in. Just one example of this is the fact that we house an art collection comprising 1,000 pieces, created by more than 85 artists, the majority of whom are Japanese.” Pausing for a moment of contemplation, Vodusek concludes by saying, “The Japanese people have very high expectations regarding service and attention to detail, so we absolutely must continue to deliver the very highest standards of personalised luxury hospitality.”

Rina Funakoshi, Senior Page, Guest Services

A DAY in THE LIFE TEXT: ANN TSANG IMAGES: ANTONIO SABA

The Peninsula Hotels’ rich history, glamour and legendary service arrived in Japan with the opening of The Peninsula Tokyo on September 1, 2007. Over the last 10 years, the hotel has shone like a beacon, drawing local and international guests to experience the seasons reflected throughout the hotel’s design, facilities and services by honouring Japanese traditions and culture.

Left to right: Hikari Sasaki, Guest Relations Executive; Mizuho Shiroto, Senior Front Desk Receptionist; Yukiko Asano, Assistant Manager, Front Desk

Checking In The front desk area wall was created by Shuhei Hasado using a traditional stucco technique called hanchiku. First, a wood frame is constructed, upon which is applied layer after layer (going from bottom to top) of different colours of clay. The â&#x20AC;&#x2DC;pop-upâ&#x20AC;&#x2122; ceiling was created from custom made gold Japanese paper by Kawashima Kikaku, and the desk from Mizumezakura cherry wood.

At Your Service The Concierge team takes care of guestsâ&#x20AC;&#x2122; every need around the clock. From restaurant reservations to travel arrangements to arranging a last-minute gift and much moreâ&#x20AC;Ś

Left to right: Misako Kobayashi, Senior Concierge; Haruka Hayama, Concierge; Arisa Sato, Concierge

Yuichi Osumi, Transportation Concierge, Guest Services

Ryo Fujino, Bell Attendant, Guest Services

Perfectly Pristine Continuing the Peninsula heritage of extraordinary personalised service, The Peninsula Tokyo provides one of the highest staff-per-guestroom ratios in Tokyo. The hotel offers 314 rooms and suites, the most popular category with guests being the Deluxe Room. Asuka Ban, Housekeeping Training Coordinator

A Touch of Class The Peninsula Tokyo makes every stay just that little bit more memorable by providing thoughtful, seasonal and personalised amenities for its guests. The special amenity featured here includes a selection of seasonal grapes exquisitely prepared and presented by the chefs of The Peninsula Tokyo. This trio of delights begins with Delaware grapes set on a hibachi grill, followed by Muscat of Alexandria grapes with caramelised sesame in a suribachi mortar, and finishes with Kyoho grapes paired with Parmigiano Reggiano cheese. The hibachi grill is a traditional heating device designed to hold burning charcoal and commonly used as a portable stove.

Ayaka Arikawa, Room Attendant, Housekeeping

Left to right: Hikaru Aoshima, Commis; Kazuki Takase, Sous Chef, Banquet Kitchen

Left to right: Dicky To, Executive Chef - Chinese Cuisine; Ryu Osaki, Sous Chef, Hei Fung Terrace Kitchen

Nobuaki Ishiwatari, Chef de Partie - Pastry; Risa Sugimoto, Commis - Pastry. Kitchen - Pastry & Bakery

Cooking Up A Storm The Peninsula Tokyo offers a culinary odyssey with three exceptional restaurants, a boutique & café, and a lounge bar. A total of 110 chefs and staff work in the kitchens of the hotel, preparing Japanese, Chinese and Western cuisine. The kitchens are built to exacting standards and efficiency is key in maintaining the high standards of food and beverage that The Peninsula Hotels are renowned for throughout the world. The most recent addition to the culinary team as of November 2016 is Executive Chef Massmiliano Ziano, who hails from Turin, the capital of Piedmont in northern Italy. Ziano has been passionate about food since a young age, as his family ran a small café/bar operation in his hometown of Turin. “We as a family also regularly went to restaurants to eat, so my appreciation of food just came about naturally,” he says. With 26 years of international experience in kitchen operations and management under his belt, he is affectionately known to everyone that he works with as “Chef Massi”. Ziano oversees The Peninsula Tokyo’s four restaurants Peter, Hei Fung Terrace, The Lobby and The Peninsula Boutique & Café, as well as creating menus for banquets and VIP functions. Ziano and his team have been busy all of this year passionately creating inspiring menus for The Peninsula Tokyo Rally Nippon 2017 Gala and the Tenth Anniversary Gala.

Left to right: Masayuki Haeiwa, Chef de Cuisine, The Lobby; Massmiliano Ziano, Executive Chef; Mitsunao Nagase, Chef de Cuisine, Banquet; Teruyuki Kojima, Japanese Chef, Banquet

Hyeyeong Lee, F&B Server, The Lobby

Lobbying at The Peninsula When teatime strikes in Tokyo, locals and visitors alike love The Lobby for a classic Peninsula style Afternoon Tea under the iconic hanabi crystal chandelier, a design inspired by cascading fireworks. Stunning triple-tier towers are filled with a delicious assortment of bite-sized sweet and savoury treats. Afternoon Tea wouldn’t be such without tea of course, and The Lobby doesn’t disappoint. From traditional and exotic options, guests can choose from a selection of house specialties such as The Peninsula Tokyo Blend Tea and The Peninsula Tokyo Breakfast Tea. An especially deluxe Afternoon Tea can be enjoyed on the private balcony of The Lobby. Designed to impress, the balcony is only accessible via a secret entrance which leads to an exclusive dining area set for four people directly across from The Lobby’s live music ensemble.

Eye On China Located on the second floor of the hotel and designed by Henry Leung, The Peninsula Tokyo’s Chinese restaurant Hei Fung Terrace is based on something that might be found in the Yangtze River Delta area, around Suzhou, and is all about reflection and refinement. The hotel’s setting opposite the Imperial Palace Gardens inspired Leung to think of the Suzhou Gardens during the Qing Dynasty, leading him to create a restaurant with a relaxed, romantic and asymmetrical style. The restaurant features traditional grey brick walls and floors, which are offset by sturdy wood pillars reaching up to a beamed wooden ceiling, a perfect match for the traditional Chinese furniture used throughout. Leung travelled to various cities in China to find authentic antique stained-glass windows, doors and wood reliefs that punctuate Hei Fung Terrace’s dining spaces. Further decorative details are added through the placement of whimsical bird cages throughout the space, as well as Chinese lanterns and wall mounted carvings. When it comes to food, Hei Fung Terrace’s discerning menu highlights refined Cantonese fare from sophisticated banquet-style dishes to comfort food staples such as Cantonese style barbecued meats and of course, dim sum. Dim Sum literally translates to ‘touch the heart’ and for centuries, the bite-sized dumplings and other small dishes have been a heart-warming tradition in Cantonese cuisine. Come lunchtime at Hei Fung Terrace, bamboo baskets of freshly steamed dim sum are rushed through the dining room to eagerly awaiting diners. For a truly exclusive Cantonese dining experience, The Peninsula Chinese Chef ’s Table can be reserved for small groups. Set in a private room right beside the Hei Fung Terrace kitchen, a window allows diners to witness the behind the scenes spectacle of flaming woks and the skillful art of preparing fine Cantonese cuisine while enjoying a sumptuous feast.

Left to right: Shoko Akiya, F&B Server; Toshihide Yabuki, Assistant Manager, Hei Fung Terrace

72Terrace Left to right: Yuumi Tanaka, F&B Server; Ryuji Takase, F&B Server, Hei Fung

Hiroaki Kawano, Team Leader, Hei Fung Terrace

Left to right: Chaohui Tao, F&B Server; Wakana Sakaguchi, Assistant73 Manager; Haruhi Togoe, F&B Server, Hei Fung Terrace

Designed To Impress Discreet, custom-made express elevators transport guests from the hotel lobby to the incredible sky dome that is Peter. Perched high on the 24th floor of The Peninsula, Peter is a refreshing option amongst many of Tokyo’s high-rise restaurants offering the uncompromised service of The Peninsula while maintaining a fun and inviting atmosphere. Named after the Chief Operating Officer of The Hongkong and Shanghai Hotels, Limited, Mr. Peter Borer, and created by renowned international interior design company Yabu Pushelberg, Peter‘s décor features a palette of classic nasu colours – the deep purple of eggplant with accents of lavender. The Bar blends seamlessly with its sweeping views over Tokyo including The Imperial Palace Gardens, Hibiya Park and the vibrant Ginza district. Guests enter the main restaurant area through a steel structure tunnel and exit onto a ‘catwalk’, leading onto the stage. Behind them is an interactive video wall, featuring interactive elements of nature such as falling snow or autumn leaves wafting behind in the ‘virtual draft’ as guests pass by. At night, the sparkling city lights bounce off the customdesigned chrome trees by art designer Hirotoshi Sawada, while the industrial-inspired décor creates an illusion that blurs the line of what is outside and inside, stretching the imagination to create a truly inspiring backdrop. Sawada’s ‘Trees’ replete with shimmering leaves are a striking feature of the restaurant, alongside his ‘Metal Ceiling’ and ‘Wine’ installations, which are also standout pieces within the restaurant. During the day, Peter’s 180 degree view of Tokyo’s Imperial Palace Gardens and Hibiya Park sets the perfect backdrop for a business lunch or a place to recharge between a day of shopping in Ginza and exploring the vibrant heart of the city. By night, as the sun sets and the glittering city lights take over in the evening, Peter pulses with energy as trendy crowds of Tokyo’s young and successful fill the silver-lined bar and pod-like seating for what Black Book Magazine crowned “the best happy hour in the city”. ‘Peter’ was carefully designed with extraordinary scenery and backdrops, both by day and night. Daytime brings sweeping views of the Imperial Gardens and Hibiya Park, while at night unique fiberglass panels capture the cityscape lights to truly hold in the essence of the restaurant, bringing as much theatre into the restaurant as the outside does. The thought-provoking and exuberant work of Yabu Pushelberg is evident throughout and even the avantgarde tableware includes signature pieces selected by the pair.

Sweets and Treats The Peninsula Boutique and Café offers a whole array of tempting sweets and treats. The main counter alone will have you feeling like a kid in a candy store, with row upon row of beautifully crafted and colourful delights ready to be plated and enjoyed on site or beautifully boxed and wrapped as a gift or to bring a slice of Peninsula sumptuousness home to the family. A must-try is the hotel’s famous mango pudding made with fresh mango and sweet coconut milk. Sweets aside, The Peninsula Boutique and Café is a popular choice for a casual lunch, particularly given its location in the hotel’s B1 level which has direct access to the train station. During the warmer months, guests and locals alike can enjoy al fresco dining at The Peninsula Café on Naka Dori Avenue. The Peninsula Tokyo also takes “pet friendly” to a whole new level. Its four-legged guests are pampered with special dog amenities, from a specially designed menu to dog walking services by one of the hotel’s friendly white-uniformed Pages. An adorable matching page dog outfit can also be loaned for walks.

A City Retreat Located on the fifth and sixth f loor of the hotel is The Peninsula Spa, a 1,600 square metre (17,222 square foot) facility. Designed by Yukio Hashimoto, an undulating series of curves make up the entire reception area, with a soft backlight shining through traditional Japanese washi paper. “It was my intention to evoke the sensation of being back in the womb,” explains Hashimoto. The curvaceous charm of the reception area carries on through to the pool area where cascading water, a seashell-inspired ceiling, and a cooler colour palette dominate. It is here, in a space seemingly bathed in the glow of moonlight, that Hashimoto’s mastery of illumination literally comes to light. The Peninsula Tokyo recently introduced Margy’s Monte Carlo facial treatments. Favoured by celebrities around the globe, Margy’s renowned beauty treatments and formulas are now available in Japan for the first time exclusively at The Peninsula Spa.

Miki Akaishi, Spa Receptionist, The Peninsula Spa

A Fine Vintage Style, service and sophistication are provided to guests of The Peninsula Tokyo both at the hotel and whilst travelling throughout the city. The hotel houses a stunning fleet of luxury vehicles, including of course its prized 1934 Vintage Rolls-Royce, which are all pristinely maintained by a loving team. Left to right: Hirochika Iwasaki, Assistant Fleet Manager; Yasuo Watanabe, Transportation Officer; Masanori Yoneda, Manager of General Affairs and 80 Risk Management

Takuya Sugata, Door Attendant, Guest Services

Keiichi Nakaya, Advisor of Human Resources

Shiori Inoba, Florist, You Ka En

Flower Power For the last five decades, You Ka En has endeavoured to deliver the joy and appreciation expressed by flowers, and since The Peninsula Tokyo opened in 2007, the company has served as official florist to the hotel. “We have articulated our founding spirit in the form of a vision statement that targets the creation of a group able to communicate the joy of flowers to the entire world,” says company President Taihei Yamada. “The management and staff work tirelessly to improve their skills and enhance their ability to serve the loyal customers who have been with us for so long and the new customers with whom we hope to develop relationships. We are a company that contributes to the world and to the community through flowers.”

Functioning Like Clockwork It is the task of the engineering team to ensure that every mechanical, electrical and maintenance aspects of the hotel function like clockwork at all times â&#x20AC;&#x201C; 24 hours a day, seven days a week. Left to right: Katsumi Kuwabara, Duty Engineer; Ken Shinohara, Director of Engineering; Yosuke Hirata, Duty Engineer; Takayuki Eguchi, Assistant Manager - Engineering

IMAGES: ANTONIO SABA ART DIRECTION & STYLING: ANN TSANG HAIR & MAKEUP: DENISE SIOBHAN TOMS MODEL: WENDY BOTH AT ICONIC FOCUS

Art is an integral feature of The Peninsula Tokyo with the property housing more than 1,000 pieces, from sculptures to paintings to traditional forms of Japanese art. Here, high fashion meets art at the heart of the hotel. 86

The ART of HOSPITALITY

88 Dress PARTsPARTs from K-Style Lab; earrings by Graff Kanmuri stone sculpture by Keiji Ujiie in The Peninsula Suite. Ajiishi stone wall by Yukio Hashimoto

Abstraction of Shuhei Hasado’s clay and gold leaf art on the grand staircase89 combined with abstraction of Kanmuri stone sculpture by Keiji Ujiie and Ajiishi stone wall by Yukio Hashimoto in The Peninsula Suite

Top and pants by JINTEOK by JinTeok from K-Style Lab; earrings, ring and watch by Graff

Abstraction of ‘Perfect Horizon – Vision – 3’ ink paiting by Kosai Hori in Grand Ballroom pre-function area

Coat by Moiselle, top PARTsPARTs fromÂ K-Style Lab ; earrings and ring by Graff

Abstraction of Hirotoshi Sawada’s ‘Wine’ sculpture in Peter

Through The LEIBOVITZ Lens TEXT: ANN TSANG

IMAGES: ANNIE LEIBOVITZ

Annie Leibovitz is arguably the most prolific and in demand portrait photographers of our time. Renowned for her revealing, eye-catching portraits of celebrities, Leibovitz has photographed everyone who is anyone, from royalty to rock stars, politicians to performers, actors to athletes, and dancers to debutantes. 2009 saw the unveiling of Leibovitz’s second ‘Portraits of Peninsula’ campaign, a stunning collection of black and white photographs, many of which were shot at The Peninsula Tokyo, two years after the hotel first opened.

orn in 1949 in Waterbury, Connecticut, Annie Leibovitz enrolled in the San Francisco Art Institute as a painting major in 1967. During the summer following her freshman year, whilst staying at the Clark Air Base in The Philippines where her father had been posted, the young Leibovitz first travelled to Japan with her mother and some of her siblings, and it was there that she purchased what she refers to as her “first real camera...a Minolta SR-T 101.” In her book ‘Annie Leibovitz At Work’, the photographer recalls climbing Mount Fuji, and upon reaching the summit at sunrise, a moment she describes as “spiritually significant”, Leibovitz also realised that the only film she had was the roll in her newly-purchased camera, and so she proceeded to photograph the sunrise with the two or three frames that she had left. Of this experience, she states in her book: “I took this, my first experience with a camera on the road, or path, as a lesson in determination and moderation, although it would be fair to ask if I took the moderation part to heart. But it was certainly a lesson in respecting your camera. If I was going to live with this thing, I was going to have to think about what that meant. There weren’t going to be any pictures without it.”

And countless pictures there have been since - seminal moments captured on film for Rolling Stone magazine; elaborate fashion sittings for Vogue; commissions for The New York Times Magazine and The New Yorker; advertising campaigns for American Express, The Gap and The Milk Board; and of course, the Vanity Fair portraits, not to mention many other high profile assignments. Fast forward to 2009, when Leibovitz found herself back in Japan, the country where she bought her first camera and the home of Mount Fuji, the mountain she climbed more than 40 years ago. This time she had a very different reason for being there. ‘Portraits of Peninsula’, the award-winning global advertising campaign shot by Leibovitz for The Peninsula Hotels, originally debuted in October 2004, and featured a collection of black-andwhite images conceived to portray the heart of the guest experience that distinguishes The Peninsula Hotels as the finest in the world. With the images, Leibovitz departed from her tradition of celebrity portraiture to focus on the people and personalities behind The Peninsula brand. Although not famous, the faces of Peninsula pageboys, housekeepers and bellmen were just as compelling as those of celebrities when seen through her lens.

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The ‘Portraits’ campaign continued in 2009 with the second collection of Leibovitz’s images commissioned by the hotel group, and this time around, part of the campaign showcased staff at The Peninsula Tokyo. Leibovitz was given free rein to roam the hotel, through public spaces and back-ofhouse areas, shooting wherever she wished and choosing scenes or staff members that she believed best represented the heart and soul of the hotel. Leibovitz’s images celebrate the chefs, pages, doormen, room attendants and other staff who bring life, personality and warmth to the hotel’s sumptuous surroundings. Several of the shots at The Peninsula Tokyo are taken through windows - in one, a fire-eater performs on the terrace of Peter, the hotel’s spectacular rooftop restaurant, whilst in another a housekeeper cleans a window overlooking the expansive gardens of the Imperial Palace opposite. Other images show the windscreen of the hotel’s vintage 1934 Rolls-Royce Phantom II being lovingly polished by its driver, chefs at the city’s historic Tsukiji fish market, and a page welcoming guests from a shinkansen (bullet train). “I love the stories behind what people do, and in portraiture, you need to know the stories and then the images come to life for you,” enthuses Leibovitz. “After shooting at four Peninsula hotels for this campaign, I truly understand the significance of what we are shooting – the real stars of The Peninsula Hotels – the wonderful, caring staff. It was really moving photographing them, and by the time I had finished, I felt that I had a real insight into the people who work for The Pen and the pride they take in their work. I have been looking for stories like that for years.” Leibovitz says she was intrigued by her observations of life at The Peninsula Tokyo. “It was a brand new hotel that was so luxurious, so functional, and it was truly fascinating to observe the way that it worked. It’s not overwhelming, there’s no pretence, and it really is a spectacular hotel to walk into. It was incredible to be able to interact with and photograph so many different people. Each hotel has its own family, who are integral to its environment, and each of these families is a really wonderful group of people who are totally and genuinely dedicated to what they do.” The photographer revelled in her freedom to find the people and stories that she felt best represented the hotel and experimented with many different scenarios in order to capture the defining images. “With the staircase in Tokyo for example, I tried all kinds of ideas because it was so architecturally interesting. I tried with the pages carrying luggage, a newlywed bride on the stairs...situations that I thought could work.” Leibovitz also ventured beyond the hotel to locations including Tokyo’s famed Tsujiki fish market, where she captured an image of one of the hotel’s chefs proudly holding a just-purchased, whole tuna fish as if it were a prize. “I like that image particularly because the market doesn’t officially allow photography any more as they’re afraid people will get run over by the trucks!” laughs Leibovitz. “Just to see that very traditional and colourful fish market life with its big blocks of ice and all the activity was an experience in itself.”

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The Peninsula Tokyo: A LEXICON

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Image: Antonio Saba

Art

The Peninsula Tokyo brings Japanese and international artists together to create one of Tokyo’s most unique hotel art collections. Working with art consultancy Art Front Gallery, The Peninsula’s collection consists of approximately 1,000 pieces created by nearly 90 artists, 90 percent of who are Japanese. Interior designer Yukio Hashimoto wanted to showcase traditional Japanese artisanal techniques, and so selected only the most skilled of craftspeople and artists. The list is long and distinguished – running from Stucco artist Shuhei Hasado, who created the wall that serves as the backdrop to the front desk to Jotairo Saito, a kimono artist who was brought in to fashion the showcase bench in The Lobby as well as the walls in The Peninsula Suite, to Eriko Horiki, who created the washi lighting fixtures at The Peninsula Spa.

Image: Antonio Saba

Bamboo Well-known Japanese artist Keisen Hama created the magnificent bamboo masterpiece known as ‘Garyu no mon’ (Crouching Dragon Gate 'Tokky'), a dragon-shaped sculpture in the heart of The Lobby. With its rich Chinese heritage, The Peninsula Hotels wanted to bring the symbol of strength, harmony and good luck to Tokyo’s landmark hotel. The only mythical creature in the Chinese zodiac and one that represents each of these traits, Hama’s depiction of a dragon lying over the universe also wards off evil spirits and offers protection. Born in Tokyo, Hama’s Ikebana work has been widely exhibited throughout Japan for the past four decades.

Image: Courtesy of The Peninsula Tokyo

Chocolate In 1928, when The Peninsula Hong Kong first opened, chocolate played an important role in the hotelâ&#x20AC;&#x2122;s first culinary exploits. Local pastry cooks were fascinated by this delicacy from the west, and yearned to learn more about this bitter yet sweet candy. In 1988, Peninsula chocolates were launched for sale to the general public at The Peninsula Boutique in The Peninsula Hong Kong. Today these much-loved treats are available at The Peninsula Boutique & CafĂŠ in The Peninsula Tokyo. Also on offer is a tempting selection of merchandise including the Peninsula Signature Chocolates range, premier tea collections, as well as the ever-popular and much-loved Peninsula bear products and gourmet items.

Image: Antonio Saba

Design Architect Kazukiyo Satoâ&#x20AC;&#x2122;s vision for The Peninsula Tokyo was as a traditional Japanese lantern standing proud at the entrance to Marunouchi and Ginza. Commencing work on the project in the third quarter of 2004, The Peninsula's overall concept was to create a space where Peninsula tradition met Japanese culture in a futuristic setting. Japanese craftsmen were appointed to various tasks and were given the challenge of preserving traditional techniques, whilst at the same time creating a modern feel for Tokyoâ&#x20AC;&#x2122;s newest landmark destination. The exterior was built using amber Namibian granite, which provides a pleasant contrast to the neighbouring grey stone buildings, while the hotelâ&#x20AC;&#x2122;s forecourt features a raised fountain of aji-ishi Japanese granite stone from Kagawa Prefecture with a landscaped garden of classical pine, cherry and maple trees, reflecting the Japanese love of nature and the changing seasons. Large flower arrangements located at each side of the main entrance change according to seasons.

Image: Courtesy of The Peninsula Tokyo

E Events Whether itâ&#x20AC;&#x2122;s a glamorous charity ball, large conference, board meeting or a small seminar, The Peninsula Tokyoâ&#x20AC;&#x2122;s sweeping main entrance and Peninsula Pages welcome guests in grand style. With more than 1,300 square metres (14,000 square feet) of banquet and meeting areas, the hotel offers seamless service to ensure maximum convenience, professional experience and efficiency in planning events of all types and sizes. A grand staircase and two dedicated elevators connect The Grand Ballroom, The Ginza Ballroom and six elegant function rooms, making it easy for guests to move from location to location. There are two additional function venues on the 24th floor of the hotel. All venues feature the latest in technology and are Wi-Fi enabled for full connectivity. Peninsula Chefs are of course on hand to create memorable lunches, fun coffee breaks and glamorous dinner events tailor-made to impress.

Image: Courtesy of The Peninsula Tokyo

F Fleet Style, service and sophistication are provided to guests of The Peninsula Tokyo both at the hotel and whilst travelling throughout the city. The hotel houses a stunning fleet of luxury vehicles including two Rolls-Royce Extended Wheelbase Phantoms, one immaculately restored 1934 Rolls-Royce Phantom II, two BMW 740Li and two MINI Cooper S Clubmans. All Peninsula vehicles have been customised and don the signature Peninsula Brewster Green. In 2014, The Peninsula Tokyo welcomed a Tesla Model S to its impressive fleet.

Image: Douglas Kirkland

Ginza Only a three-minute walk from The Peninsula Tokyo lies the renowned district of Ginza. One of the world’s most famous shopping districts, Ginza needs little introduction. Here, there’s an endless selection of haute couture, backstreet galleries, funky boutiques and street after street of tempting restaurants and eateries. Guests can also seek out food heaven at one of the most famous department stores in Japan. It has been referred to as the “Harrods of Tokyo”, but the Mitsukoshi Ginza Food Hall is certainly in a league of its own. The department store’s two basement levels are dedicated to serving an array of sumptuous fare from fresh fruits to Japanese and Western sweets, pastries, Japanese bento and much more. One of the main function spaces at The Peninsula Tokyo is named The Ginza Ballroom, a unique fan-shaped venue replete with an auspicious ring-shaped Swarovski crystal chandelier.

Image: Hyvis Tong

Hanabi Designed by renowned interior designer Yukio Hashimoto, the unique lobby concave chandelier resembles hanabi (fireworks) or hotaru (fire flies) and has 1,313 crystal LED light bulbs. The main lighting design of the hotel was undertaken by Tino Kwan. “Lighting is very instinctive. It shouldn’t jump out at you, and if everything looks perfect, then I have done my job,” says lighting designer Kwan, who has also designed lighting for various other Peninsula properties in Asia. For his work at The Peninsula Tokyo, Kwan earned three major awards: the Outstanding Greater China Design Award from the Hong Kong Communication Art Centre, the Design Award for Light and Lighting from the Illuminating Engineering Institute of Japan, and an Award of Merit from the Illuminating Engineering Society of North America.

Image: Antonio Saba

I Imperial Palace Located opposite The Peninsula Tokyo, travel through time and be enchanted by The Imperial Palace, with its large park area surrounded by moats and monumental ancient stone walls. The Palace is the former site of the Edo Castle and was occupied by the Tokugawa Shogunate who ruled Japan from 1603 until 1867, and is now where their Majesties the Emperor and Empress reside. The Palace is surrounded by a moat and tree-covered grounds - a precious taste of nature within the bustling metropolitan city. The Kokyo Gaien (Imperial Palace Outer Garden), Kokyo Higashi Gyoen (Imperial Palace East Garden) and Kita-no-maru-koen Park are all open to the public free of charge. A popular photo spot is located in front of the beautiful Niju-bashi Bridge (pictured above) which stretches over the moat in the outer gardens near Tokyo Station.

Image: Courtesy of The Peninsula Tokyo

J Japanese Inspiration The Peninsula Tokyo's guestrooms are among the largest and most technologically advanced in Tokyo. Renowned interior designer Yukio Hashimoto has intertwined rich earth tone colours, woods, lacquer, marble and stone with design and functionality to create a luxurious living environment described as ‘international in design, but Japanese by inspiration.’ Furnished to the very highest standards of luxury, the rooms are designed for travellers’ maximum comfort, with chic Japanese-inspired touches such as woven ceiling panels, lacquered work desks and 21st century conveniences such as multi-socket adaptor power sockets with complimentary wired and wireless broadband Internet access. Standard amenities and services such as a Nespresso coffee machine, a selection of local and international newspapers and a complimentary shoe shining service also help make each room a home-away-from-home.

Image: Courtesy of The Peninsula Tokyo

Kimono Both male and female guests are invited to celebrate their stay in Tokyo with originality and style as found only in Japan, through The Peninsula Academy’s ‘The Art of the Kimono: Dressing Lesson’. Guests are invited to select their favourite kimono from a selection by Hatsuko Endo, the pioneer of haute-couture formal wear for Japanese celebrations both modern and traditional. This programme is a fun and elegant way for single travelers, families or groups of friends to commemorate a visit to Japan by donning this elegantly crafted native garment. The expert fitting and the optional hairstyling and makeup are done at The Peninsula Tokyo Wedding Centre by Votre Histoire Shu Uemura Wedding. Participants select their kimono from a photographic portfolio of the current collection, and are fitted in a private room. For a keepsake of the experience, a professional photographer may be hired for a portrait taken indoors or at nearby Hibiya Park. Guests are also welcome to take their own photographs at any time during and after the fitting.

Image: Courtesy of The Peninsula Tokyo

Lobby Two storeys high, the signature Peninsula Lobby features ivory walls with wooden lattices, echoing the senbongoshi of old Kyoto, the nation’s former capital and still the centre of Japanese culture. The lattice motif is also found throughout the hotel, in corridors, guestrooms and public areas. The Lobby is a focal point of all Peninsula Hotels around the world. Stepping across the threshold of The Peninsula Tokyo, guests are embraced by a soft soothing light that instantly evokes a sense of homeliness, a theme that is greatly expanded on through the generous use of wood, in the style of traditional houses found in Kyoto. The red lacquer coloured carpet bears another traditional Japanese motif, that of the ‘Ore-Matsuba’ or torn pine needle, whilst the centre bench is covered with Nishijin kimono fabric.

Image: Courtesy of The Peninsula Tokyo

Marunouchi Since The Peninsula Tokyo opened its doors a decade ago, Marunouchi has evolved into one of the cityâ&#x20AC;&#x2122;s most fashionable lifestyle destinations. Located opposite the Imperial Palace and next to Ginza, the district has attracted a wide selection of the worldâ&#x20AC;&#x2122;s leading luxury fashion brands, turning Naka-dori Avenue into the Rodeo Drive of Tokyo. Theatres and museums make the district rich in culture, and leading Japanese and international corporations located nearby make Marunouchi the ideal destination for both leisure and business. As its name suggests, The Marunouchi Suite has unparalleled views of Marunouchi Naka-dori avenue and the Tokyo Sky Tree. Featuring sleek contemporary furniture in subtle tones, the suite is bathed in natural light streaming through the picture windows, whilst the mood lighting can be set to different levels to create an intimate environment in the evenings. The living area has its own executive office area with an ample sized desk and full connectivity. Thoughtfully designed to meet guest needs, detailed touches have been considered such as convenient places for phones, chargers and keys. The bathroom is discreetly concealed from the stylish and comfortable bedroom.

Image: Antonio Saba

Noritake Much of the tableware used at The Peninsula Tokyo was especially designed by Noritake. Since 1904, the company has been bringing beauty and quality to dining tables around the world. Superior artistry and craftsmanship, attention to detail and uncompromising commitment to quality have made Noritake an international trademark during this past century. The forerunner of the Noritake Company was established in the village of Takaba, now a part of Nagoya city. The goal of this first factory was to create Western style dinnerware for export. It took until 1914, however, to create the first porcelain dinner plate that was suitable for export. In the ensuing decades, Noritake continued to perfect its production capabilities and expand to markets worldwide, continuing the brandâ&#x20AC;&#x2122;s tradition of distinctive design, innovative technology and superior product quality.

Image: Courtesy of The Peninsula Tokyo

Origami The simple charm of transforming a single sheet of flat paper into a three-dimensional shape with no tools but one’s own fingers is why origami, the Japanese art of paper folding, has such universal appeal. Through The Peninsula Academy’s ‘Fold Your Way to Fun: Origami for Kids’ programme, guests can learn how to create both basic and advanced shapes with the assistance of an instructor from the Origami Kaikan, a Tokyo organisation with a history dating back to 1858 which is dedicated to the art. The 90-minute lesson is conducted in the hotel’s Japanese Ceremony Room, where the washi ceiling and shoji sliding screens provide a fitting atmosphere in which to experience a craft that harks back to the upper-class samurai society of the 15th century, when origami was an etiquette practised on occasions of gift-giving and for banquets.

Image: Antonio Saba

PenCycle The Peninsula Tokyo offers the PenCycle, a complimentary tricycle service available to staying guests for up to three hours. Three PenCycles are available daily from 8:00am to 6:00pm. Reservations are accepted from 8:00am on the day requested, and thereafter on a first-come, first-served basis. A perfect way to explore the surrounding neighbourhood, including Naka-dori Avenue, the grounds of the Imperial Palace, and Hibiya Park.

Image: Courtesy of The Peninsula Tokyo

Q Qi Guests can balance their qi (vital energy flow) with The Peninsula Spa menu of Oriental, Ayurvedic and European-inspired treatments. The Keihatsu Enlightenment Massage is The Peninsula Spaâ&#x20AC;&#x2122;s signature treatment which uses ancient traditional massage techniques originated in Eastern Asia and which formed the foundation of shiatsu today. A blend of essential oils is used to restore vitality and promote the healthy flow of qi.

Image: Antonio Saba

R Rolls-Royce Each Peninsula Rolls-Royce is custom-made at the Rolls-Royce factory in Goodwood on the south coast of England, built under the carmaker’s ‘Bespoke’ programme to ensure that they meet the specific needs of the hotel. Rolls-Royce engineers and designers work closely with The Hongkong and Shanghai Hotels, Limited’s Chairman Sir Michael Kadoorie and Martin Oxley, The Peninsula Hotels’ Fleet Vehicle Manager, to develop a number of dedicated features including the provision of a cool box for chilled hand towels, bespoke tread plates and larger luggage compartments.

Image: Courtesy of The Peninsula Tokyo

S The Seven Seas Pacific Aviation Lounge The Seven Seas Pacific Aviation Lounge, located on the 24th floor, pays tribute to the history and development of civil aviation in Japan. From the first powered flight in 1910, to the Trans-Pacific air travel of the 1950s, to the vibrant aviation industry of today, the lounge provides a unique venue showcasing a fascinating panorama covering nearly 100 years of aviation progress. The Seven Seas is a name derived from the legendary DC-7 airliner of 1955. The ultimate DC-7, the “C” model was nicknamed “The Seven Seas” – a tribute to its name and unique capabilities. The spectacular cutaway model of the DC-7C displayed in the Lounge gives guests a glimpse of the luxury accommodation for the privileged few for whom crossing The Pacific was an exciting adventure. With spectacular views of Ginza, an outside terrace, two large dining tables, a lounge area and private restrooms, it is ideal for small, private events for up to 40 people.

Image: Antonio Saba

T Tea Ceremony The Japanese tea ceremony is called chanoyu, sado or simply ocha in Japanese. It is a meticulously choreographed ritual of preparing and serving Japanese green tea, calledÂ matcha, together with traditional Japanese sweets to balance with the bitter taste of the tea. The whole process is not only about drinking tea, but also about aesthetics and preparing a bowl of tea from the heart. The host of the ceremony always considers the guest(s) with every movement and gesture. Even the placement of the tea utensils is considered from the guest(s) viewpoint. Not only does the host have to select utensils and other equipment, but flowers have to be collected and food needs to be prepared. The room must be in perfect condition and of course very clean before a guest can be received. At The Peninsula Tokyo, guests of The Peninsula Suite may request for a traditional tea ceremony to be conducted in a special space created for this, as pictured above.

Image: Antonio Saba

Umeshu Umeshu or plum wine is a Japanese liqueur made by steeping ume fruits (while still unripe and green) in alcohol (shochu) and sugar. The Peninsula Tokyo offers its own private label plum wine for purchase at The Peninsula Boutique & CafĂŠ and at other food and beverage venues in the hotel. Premium Nanko plums grown in Imari, known as Saga, are immersed in shochu distilled from wheat in this recipe. The mellow taste is well balanced with a tartness and sweetness, which can be enjoyed on the rocks or with soda. Stewed and meat dishes are recommended for pairing.

Image: Olaf Mueller

The Void The non-accessible central core of The Peninsula Tokyo houses ‘The Void’ sculpture by international artists Ben Jakober and Yannick Vu. Soaring 70 metres high, 13 metres long and 7 metres wide, it has three windows opening onto the elevator landings of the 8th to the 23rd floor, through which the artwork can be seen. The sculpture consists of 24 stainless steel cones, each weighing 80 kilos, suspended in the void by high tensile cables attached to the building’s steel beams. Each cone is wrapped with special Schott sideglow glass fibres criss-crossing diagonally, which emit a diffused light all along their length. The fibres are lit by a DMX system projector housed in the corridors so that there are no electrical elements within the void.

Image: Courtesy of The Peninsula Tokyo

W Washi

Distinguished for its strength, texture and beauty, washi paper is a centuries-old handicraft. A highly versatile material, it permeates Japanese life: it is used in the stencils that create kimono designs; it adorns fusuma sliding doors; and it covers the translucent shoji panels that are a wellknown fixture of Japanese interiors – not to mention its appearance in such everyday items as stationery, gift boxes, lanterns and even banknotes. Kyoto native Eriko Horiki uses handmade washi rice paper to create sculptural works and installations that elevate this traditional Japanese craft to new artistic heights. Her commissioned pieces feature in residential, commercial and public spaces around the world, including at The Peninsula Tokyo. Ms. Horiki, the author of ‘Washi in Architecture’, leads the ‘Eriko Horiki: Washi Paper Art Experience’, one of The Peninsula Academy programmes. Participants of this intimate cultural experience will meet Ms. Horiki in her Kyoto atelier to learn first-hand about her work and the use of washi paper in interior decorating. After lunch in a private room with garden views at Manshige, a classic restaurant where multicourse Kyoto kaiseki cuisine is served amid displays of Ms. Horiki’s designs, they then return to her studio to deepen their study and have the opportunity to purchase or commission an original work.

Image: Antonio Saba

XO Sauce The popular Hei Fung Terrace Original XO Sauce now used in many homes is a condiment that originated at The Peninsula Hong Kong. In the 1980s, the sauce was developed by the then Chef de Cuisine and the staff of the Chinese restaurant. The condiment uses dried shrimp, dried scallops, Jinhua ham and other opulent ingredients. In those times, it was a status to set X.O. (Extra Ordinary) Cognac on the table as an aperitif and the name is thus from the Cognac. Hei Fung Terrace has modified the recipe for Japanese diners using less pepper and excluding the use of cured fish. The dried scallops in the recipe are domestically sourced, and have a sweet taste compared to those from China. The umami-filled sauce can be enjoyed as a condiment in stir-fried and steamed dishes or simply just by itself and is popular for use at home and also as a gift.

Image: Courtesy of The Peninsula Tokyo

Y You Ka En There is no month quite like April in Japan. The dawning of spring is a visual treat, with showers of pink and white cherry blossoms (known as sakura) decorating riversides, parks and hills. The arrival of the cherry blossoms is fêted like no other natural phenomenon and April, when the colourful blossoms around Tokyo typically reach their peak, is one of the three most popular months to visit the Japanese capital. Upon entering The Peninsula Tokyo in early spring, guests will be thrilled by the stunning three-metre-high cherry boughs in The Lobby. On the day that the trees arrive, You Ka En, the hotel’s floral specialist, works through the night to transform The Lobby into the capital’s earliest spot for hanami, the time-honoured pastime of cherry-blossom viewing.

Image: Courtesy of The Peninsula Tokyo

Z Zenith The Peninsula Tokyo takes the guest experience to its zenith with unobtrusive, state-of–art and customised in-room technology that serves every need of Peninsula business and leisure guests. Multi-function bedside electronic control panels, complimentary long-distance calls via VOIP technology, individual thermostat and humidity controls, nail dryers, and 42" plasma TVs are just a few of the many features offered at the hotel. Telephones are a signature Peninsula feature. Unable to source an attractive and appropriate model offering the required functions, The Peninsula phone was custom designed by the company’s executive committee, with innovations including a rubber grip on its sides for the elderly or when hands are wet, ‘ripples’ to grip the phone to the shoulder while talking, VOIP powered by Skype, and a hometown time and language display. The phone also detects the voltage reversal if a call comes in, mutes the TV or radio and then turns the sound back on when hanging up.

Saying “I DO”

TEXT: ANN TSANG

The Peninsula Tokyo is the perfect location for an unforget tably elegant wedding ceremony. With unsurpassed facilities, a variety of unique opportunities awaits. From a modern Japanese Shinto ceremony room to a wedding chapel complete with an organ, a fully customised wedding can be created to accommodate every wish with the assistance of the hotel’s highly experienced wedding planners.

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Shoes by Roger Vivier

niting a long tradition of hospitality with an incomparable reflection of your personal style, a Peninsula wedding celebrates the start of your new life together with genuine warmth and elegance. Long before the smiling faces and fond wishes of your honoured guests and loved ones surround you on the day itself, you will feel the heartfelt delight of each and every staff member as we shape the myriad intimate details of the occasion into a singular unforgettable event – an occasion that will remain an abiding source of joy for you and your families. The Peninsula Tokyo’s expert wedding team consults with the bride and groom meticulously to create a celebration that is personalised right down to the minutest detail, a process that can take up to a year of planning. From menus to the wedding cake design, flower arrangements, photography, the invitation layout and paper, the entertainment, the colour of the tablecloths and napkins, and more… The spirit, style and point of view of the couple to be wed are seamlessly woven into an event highlighted by such classic Peninsula touches as the bride and groom’s arrival in a chauffeured 1934 Rolls-Royce Phantom II, a procession through The Lobby, personal butlers, and a catered wedding night in a Deluxe Suite. Peninsula Tokyo brides may select their wedding gown from the exquisite collection of Hatsuko Endo weddings, Japan’s pioneer of haute couture formal wear, whose dresses are renowned for their tailored silhouettes and romantic touches of beading and lace. Hairstyling and makeup services are offered by Votre Histoire Par

Shu Uemura, whose artists are also available for the wedding rehearsal. The hotel’s f lorist, You Ka En, is on hand to create stunning floral arrangements, which may also incorporate a oneof-a-kind Peninsula rose. The hotel has its own wedding chapel, which offers timehonoured wedding tradition in a sophisticated, contemporary setting. With full-length, stained-glass windows and a dome-shaped ceiling, the sublime and sun-filled space of The Peninsula Tokyo Chapel instils a hushed sense of awe that is perfectly suited to live harp, cello, organ or choral performances. Two ballrooms are conveniently located on one dedicated floor, ensuring that wedding parties are private and intimate. There have been some interesting and unusual requests over the past decade. One couple wanted to tailor their wedding around the theme ‘Something Blue’ and literally everything was blue, from the bride’s dress to the groom’s attire, the bridesmaid’s and the usher’s outfits, to the cocktails, the ribbon for the bouquet, and all the illuminations during the celebrations. Another couple wanted to incorporate the produce grown by their grandparents into their wedding menu, and added the grandparents names onto the menu to surprise them. A bride and groom who were both dentists once asked for a rather special two-tiered cake – the top tier forming the shape of a tooth and the bottom tier the shape of a gum. The pastry team created the cake so that the top tooth was removable, representing a tooth falling out!

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135 Wedding gown by Oscar de la Renta at Hatsuko Endo; tiara, necklace and earrings by Graff

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Following Tradition Shinto-style weddings are accommodated in the hotelâ&#x20AC;&#x2122;s exquisitely crafted Japanese Ceremony Room. With its washi paper ceiling and shoji sliding doors, it is a fitting venue for such traditional rituals as the exchange of sake and the offering of sacred branches. The kimono-clad bride and groomâ&#x20AC;&#x2122;s procession through The Lobby follows their festive rickshaw ride around the Imperial Palace. Court music performances and a dance by a shrine maiden may also mark this formal union of two families.

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Many Japanese weddings nowadays resemble modern Christian weddings, However, the traditional Japanese Shinto wedding still remains popular. The Shinto wedding, also referred to as the shinzen shiki wedding, actually originated from the wedding ceremony of the Taisho Emperor more than a century ago. Young couples often opt for a Shinto style wedding for the sacred atmosphere and mood, as well as the beautiful traditional costumes that Japanese youth rarely have a chance to wear nowadays. Kimono options for the bride include the shiromuku (white kimono), the kurofurisode (black kimono), and the iro-uchikake (colourful kimono). The latter is popular for the reason that the bright colours of the kimono show up vibrantly in photos. The shiromuku is the most expensive option out of the three, and probably the most popular. The Japanese bride-to-be may be painted pure white from head to toe, visibly declaring her purity. Two choices of headdress exist - the wataboshi (pictured right) and the tsunokakushi. The wataboshi is similar to a Western wedding veil in its symbolic reference to virginity, whilst the tsunokakushi is representative of the bride’s intention to be an obedient wife. The traditional groom’s attire is a formal montsuki kimono tied with an obi sash. The kimono is tucked into loose hakama pants and topped with a matching haori overcoat. Before the ceremony actually begins, a Shinto priest purifies the bride, the groom and the assembled congregation. The priest then reads a ritual prayer to announce the marriage to the deities, after which he seeks blessing and protection for the couple. The bride and groom then exchange cups containing sacred wine. The cups are exchanged three times and the couple takes three sips each time. This procedure is called the san-san-kudo. The bride and groom then approach the altar to read the marriage vows, after which they offer tamagushi (a sakaki branch with tied cotton strips) to the gods. This step usually ends in two bows and two claps. The couple proceeds to exchange rings, and in celebration of the newly-formed bond between two families, all participants from both the bride and grooms’ families take three sips of the sacred wine. Along with the Shinto priest, everyone bows in front of the altar and they exchange celebratory words. Following the ceremony, the married couple will usually usher guests on to a wedding party, where the bride will often appear in a different kimono or a Western gown.

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144 Cap by Philip Treacy at hatwoman.hk; Kimono: courtesy of Kaoru Masuda ; vintage goggles stylistâ&#x20AC;&#x2122;s own.

A VINTAGE Journey IMAGES: ANTONIO SABA ART DIRECTION & STYLING: ANN TSANG MODELS: WENDY BOTH AT ICONIC FOCUS AND HIRO IWASAKI HAIR & MAKEUP: DENISE SIOBHAN TOMS

Classic-car enthusiasts from around the world will converge on Japan in October 2017 for a thrilling drive through spectacular scenery. The Peninsula Tokyo is celebrating its 10th anniversary by sponsoring The Peninsula Tokyo Rally Nippon 2017, a four-night journey that meanders across the highways and hillside passes of Honshu Island from Kyoto to Tokyo.

esignated as a Peninsula Signature Event, The Peninsula Tokyo Rally Nippon 2017 will commence in the picturesque imperial city of Kyoto on 21 October 2017, and will span a total of 1,000 kilometres, or 620 miles, through the scenic heartlands of Honshu Island before reaching the chequered flag at The Peninsula Tokyo on 24 October. En route, the 80 pairs of drivers and passengers of beautifully restored vintage cars will stop at UNESCO World Heritage sites and drive through the foothills of the iconic Mount Fuji. In addition to enjoying stunning landscapes and the camaraderie stemming from a shared passion for the ultimate in automotive design and engineering, participants will enjoy distinctive regional cuisines and sip local sakes, fine wines and spirits. Stays in fine hotels and traditional inns add extra allure to this magical Japanese journey. The Peninsula Tokyo is the final destination, and the rally will conclude on the evening of 24 October, with a gala dinner. The Peninsula Tokyo Rally Nippon 2017 is the first event of its kind to be sponsored by a luxury hotel company in Japan, and underscores The Peninsula Hotels’ long association with classic cars. The Peninsula Hong Kong boasts a fleet of 14 Rolls-Royce extended wheelbase Phantoms and, is the proud owner – in addition to The Peninsula Tokyo and sister hotels in Shanghai and Paris – of a rare 1934 Phantom II Sedanca de Ville town car. The Peninsula Tokyo Rally Nippon 2017 draws on the 15-year heritage of two other Peninsula Signature Events: The Quail, A Motorsports Gathering and the affiliated Quail Rally. Held annually at Quail Lodge & Golf Club in Carmel, California, The Quail Rally is a three-day, invitation-only charity drive that brings together vintage automobiles and their collectors for a tour along the back roads of Monterey County and through the spectacular vistas of the Pacific coast. In the following pages, we set the scene for this spectacular event with a drive through Tokyo in The Peninsula’s vintage 1934 Phantom II Sedanca de Ville.

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Vintage jacket by Celine; driving cap by Harvey Santos at hatwoman.hk; gloves by LaCrasia; pants and boots modelâ&#x20AC;&#x2122;s own; vintage goggles stylistâ&#x20AC;&#x2122;s own.

Vintage jacket by Celine; driving cap by Harvey Santos at hatwoman.hk; gloves by LaCrasia; vintage goggles stylistâ&#x20AC;&#x2122;s own.

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149 by Ted Baker; tie stylist’s own. Hiro wears hat by My Bob at hatwoman.hk; sunglasses by Dior; shirt and jacket Wendy wears jacket by John Galliano; cap by Philip Treacy at hatwoman.hk; vintage goggles and scarf stylist’s own.

Wendy wears jacket by John Galliano; cap by Philip Treacy at hatwoman.hk;150 vintage goggles and scarf stylist’s own. Hiro wears hat by My Bob at hatwoman.hk; sunglasses by Dior; shirt and jacket by Ted Baker; tie stylist’s own.

Celebrating 10 Years After nearly three years of construction, The Peninsula Tokyo, the eighth member of the Peninsula family, soft-opened on 1 September 2007 and celebrated its grand opening on 14 December 2007. Located in the prestigious business district of Marunouchi, opposite the Imperial Palace and Hibiya Park, the 24-storey hotel has 314 guestrooms, including 47 suites, four restaurants, two ballrooms, eight function rooms, The Peninsula Spa and a spectacular swimming pool, amongst many other key facilities. This Marunouchi landmark rapidly earned a distinctive reputation among domestic and international travellers in just a few months after its opening. We look back over the hotelâ&#x20AC;&#x2122;s ten-year history.

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2004

he commencement of the construction of The Peninsula Tokyo was celebrated in October 2004 by a traditional Shinto ceremony at the site of the hotel. Officiating at the event were the respective Chairmen and board members of The Hongkong and Shanghai Hotels, Limited (HSH) and Mitsubishi Estate Company Limited. The ceremony was also attended by executives from the building’s architectural firm, Mitsubishi Jisho Sekkei Inc.; the interior design firm Brennan, Beer Gorman Monk/ Interiors; the general contractor, Taisei Corporation, and invited guests from Chiyoda Ward’s community.

The Peninsula Tokyo occupies a prime location, on a site of approximately 4,300 square metres, and from the very beginning of the project, the objective was to create a hotel with Peninsula style, grandeur and elegance, coupled with Japanese design elements. Every aspect of the design was carefully reviewed for aesthetics, operating efficiency and functional convenience. Celebrated architect Kazukiyo Sato’s vision of The Peninsula was as a traditional Japanese lantern at the entrance of Marunouchi and Ginza.“In order to alter perception, and to make the building seem taller than it actually is, I decided to emphasise verticality. I tried to make sure here was something prominent that would draw the eye upwards; so it was all about lines and light,” states the architect. The construction of the building took almost three years to complete. Under the supervision of architect Sato and interior designer Yukio Hashimoto, a massive team commenced work on the project in the third quarter of 2004. Hashimoto’s overall concept was to create a space where Peninsula tradition met Japanese culture in a futuristic setting. From the warmth emanating from the wood blanketed Lobby, to the combination of rough and polished granite façades, and the traditional art forms that utilised rustic materials such as paper and bamboo, Hashimoto skilfully wove together a cocoon of sleek elegance that Peninsula guests have for long come to expect. The hotel’s guestrooms and suites are where all Hashimoto’s elements are brought together in concert to create a condensed version of the dynamic design that reigns throughout this landmark Tokyo hotel.

Architect Kazukiyo Sato

2006

In June 2006, The Hongkong and Shanghai Hotels, Limited (HSH) announced the appointment of Malcolm Thompson, a seasoned professional with more than 30 years of experience in the hospitality industry, as the first General Manager of The Peninsula Tokyo. Commenting on the appointment, HSH CEO Clement Kwok said, “Malcolm (Thompson) has extensive experience in the luxury hotel sector, and more specifically in the Tokyo market. His knowledge of these will be valuable in the successful launch of The Peninsula Tokyo.”

Interior Designer Yukio Hashimoto

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2007

Japanese craftspeople were appointed to various tasks and were given the challenge of preserving traditional techniques whilst at the same time creating a modern feel for the hotel.

Clay Artist Shuhei Hasado

Contemporary Flower Artist Keisen Hama

The Lobby during construction

On 1 September 2007, The Peninsula Tokyo opened its doors to its first guests, who were wowed by the largest and most technologically advanced rooms in the city, and which embodied for the first time a new Peninsula layout comprising in addition to the sleeping area, living room and bathroom, a separate dressing room with dressing, luggage and wardrobe space.

Dressing room area

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During its first year of operation, The Peninsula Tokyo rapidly established itself as a leading destination hotel, much sought after by local and international business and leisure travellers. Signature Peninsula products, such as the traditional afternoon tea, reg ularly attracted queues of customers eager to enjoy what they had either heard about or previously experienced during a visit to The Peninsula Hong Kong. Meanwhile, three major jewellery tenants â&#x20AC;&#x201C; Graff, de Grisogono and Chantecler â&#x20AC;&#x201C; unveiled their presence for the first time in Japan by opening shops in the hotel.

2008

Contributing to the local community, The Peninsula Tokyo became an even more recognised city landmark by being illuminated with pink lights in October, in a show of support for the Pink Ribbon Breast Cancer Awareness Campaign. Now, every October, the hotel marks Breast Cancer Awareness Month with a variety of month-long initiatives that both promote the cause and raise funds for the early detection and treatment of the disease. As part of The Peninsula Hotels’ group-wide ‘Peninsula in Pink’ campaign, as well as the hotel’s exterior being illuminated in pink, all staff wear specially designed pink ribbon pins and a portion of revenues from pinkthemed promotions in the restaurants and The Spa is donated to two local charities: Keep A Breast Japan® and the Japan Breast Cancer Screening Society®.

2009

In 2009, the hotel’s Hei Fung Terrace Chinese restaurant made its firm imprint on the local dining scene when it received a Michelin star from the Tokyo Michelin Guide. 2009 also saw the beginning of a collaboration between The Peninsula Tokyo and its charity partner ‘Hands On Tokyo’ on the Onigiri Project, whereby twice a month, staff volunteers would gather to make onigiri rice balls for donation to local orphanage homes and domestic violence shelters. During the year, celebrated international photographer Annie Leibovitz spent time at the hotel, photographing its employees for the second ‘Portraits of Peninsula’ advertising campaign (see more on pages 94-101).

2010

In March 2010, the hotel opened a new outlet, The Peninsula Boutique & Café at Naka-dori Avenue, offering outdoor seating for 20 in one of the most stylish areas in Tokyo. The same year, The Peninsula Tokyo was named the No. 1 hotel in the Top 100 Hotels in Asia, 2010 Readers’ Choice Awards by renowned travel publication, Condé Nast Traveler (US), and Hei Fung Terrace was awarded a Michelin Star for the second consecutive year.

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2011

Following the March 2011 earthquake and subsequent tsunami in Japan, The Peninsula immediately threw open its doors to take in members of the public who sought shelter. Within minutes, staff offered hot food and overnight accommodation to over 2,000 members of the public who were stranded by the disrupted transport links, and special guestrooms were set aside for pregnant women, women with young children, and the elderly.

Nami Okubo, Board Member, Hands On Tokyo

Just days later, a fundraising initiative called ‘Hope for Japan’ was launched across all Peninsula hotels. A total of JPY 42 million was raised for the Japanese Red Cross Society’s earthquake relief effort. This was followed by ‘The Peninsula Tokyo Great East Japan Earthquake Hotelier Scholarship’, which was launched in February 2012, to benefit students from the devastated Tohoku region. In support of the government’s call to reduce energy consumption following the massive earthquake and tsunami, The Peninsula became the first international luxury hotel in Tokyo to answer the call and launched a ‘Save Energy for Japan’ initiative from 1 July to 22 September 2011, which resulted in an overall 15 percent reduction in energy consumption. In addition, more than 80 percent of The Peninsula’s total waste was diverted from landfill for recycling and reuse; and the hotel switched to LED lamps in its guestroom corridors, reducing the energy required to light those areas by 92 percent. Awards continued to flood in over the next few years from such coveted publications as Institutional Investor, UK; Travel + Leisure, USA; Condé Nast Traveler, USA, and others.

2013

Never resting on its laurels, in March 2013, the hotel unveiled a new grill concept at Peter restaurant, which proved extremely popular. Throughout the same year, the hotel initiated a further energy and water-saving projects, the first of which was the replacement of more than 5,000 halogen lamps in the guestrooms with LED lights, reducing the energy demand by 90 percent. It would generate an estimated annual saving of JPY11 million in electricity costs and 2,365GJ of energy, which is equivalent to the average annual electricity consumption of nearly 300 Japanese households. It also meant a reduction of 274 tonnes of carbon emissions. Although LED replacements can be an effective measure for cost and energy reduction, it was an area that was undertaken with great caution. To ensure the lighting quality met The Peninsula Hotels’ strict luxury standards, The Peninsula Tokyo team commissioned a supplier to tailor-make LED lights specifically for its needs and conducted extensive trials before introducing them to the guestrooms. The hotel staff also put on their creative hats and used LED lights to build a stunning Christmas tree to light up the holiday season. The six-metre tall tree took three days to install and was the result of a year-long planning process. Thoughtfully designed with reusable materials, the tree could be fully dismantled and stored for the next Christmas season. The Peninsula also adopted a new process using a specialist volcanic rock known as silica to help reduce water use of its cooling tower. Silica can only be found in certain thermal geological places in Japan. The process involves using small particles of silica as a filter system for cooling tower, which would effectively lower the water and energy demand of the cooling tower, generating financial, labour and environmental savings in the long run. The hotel would be able to save more than 1,000 cubic metres of water (equivalent to over 5,300 bathtubs) and close to JPY1 million each year with the application of the silica filter system.

2014

2014 witnessed The Peninsula Tokyo achieving its EarthCheck Silver Certified status in recognition of its robust environmental management process and its commitment to continuous improvement, making it the first hotel in Tokyo to achieve such certification. EarthCheck is a leading international sustainability certification programme for the hospitality sector, which benchmarks hotel companies against their peers in the sector.

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In its continued pursuit of sustainable luxury, The Peninsula Tokyo became the first hotel in the Group and in Japan to add a customised all-electric sedan with zero tailpipe emissions to its fleet in the form of a Tesla Model S for hired chauffeured service – the world’s first premium, all-electric sedan. For passengers, the luxury high-tech style of the Tesla Model S is witnessed in its graceful sculpted form, auto-presenting door handles, tan Nappa leather seats, glossy obèche wood trim and ambient cabin lighting, complete with high-fidelity sound from 12 speakers. The Tesla is also equipped with a dedicated iPhone and iPad mini conveniently set in the rear centre console, giving guests complete connectivity and fingertip control over their schedule, contacts and communications.

In October 2014, the hotel launched a unique accommodation package called the ‘Pokémon Hotel Adventure: The Power of Ten’, in collaboration with the Pokémon Company. An exclusive partnership of this kind was previously unprecedented in Tokyo, and the result was an innovative, customised interactive Pokémon hotel experience. Guests donned Pikachu hats and, equipped with a Poké Ball, a magnifying glass, a copy of ‘The Pokémon Times’, a detective’s journal and a map, set forth on a fun and imaginative hotelwide quest to seek out various Pokémon characters hiding throughout the property.

2015

In 2015, Japan made significant changes to its visa requirements within the Asian region, which resulted in increasing numbers of guests at The Peninsula Tokyo from the Philippines, Thailand, and Indonesia. On the evening of December 17, 2015, friends, supporters and loyal guests of The Peninsula Tokyo gathered in the hotel’s Grand Ballroom to bid a fond farewell to outgoing General Manager Malcolm Thompson upon his retirement, and to extend a warm welcome to his successor, Sonja Vodusek, the former General Manager of The Peninsula Manila, and a hotelier with substantial international experience including two prior stints in Japan, where her career began. In his opening remarks at the reception, Clement Kwok, CEO of The Hongkong and Shanghai Hotels Ltd., thanked Thompson for his decade of service, citing both 2014’s number two ranking in Condé Nast Traveler’s Gold List for Japan as well as “the greatest accolade of all” – how loved Thompson was by his guests and his staff.

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2016

By 2016, tourist arrivals in Tokyo exceeded 20 million and this figure is expected to double to 40 million by 2020 for the Olympic Games. Against this fast-growing and dynamic backdrop, The Peninsula Tokyo enjoyed its–highest ever increase in average room rates during its 10-year history. The same year, The Peninsula Tokyo was named a Forbes Travel Guide Five-Star hotel, one of only three in the capital to receive the coveted ranking in the publisher’s annual announcement of the world’s finest properties. The Peninsula Spa also received Forbes Five-Star status for the second year in a row and simultaneously introduced an innovative new treatment line, ‘Pedi:Mani:Cure Studio by Bastien Gonzalez’, which includes a proprietary line of cures and formulas offered in Japan for the first time and which can only be experienced at The Peninsula Spa. Maintaining an appropriate work-life balance has become an increasingly hot topic in modern Japanese society, making frequent headlines in the local and international press, and the government sought to address this by promoting a ‘Premium Friday’ scheme whereby workers can leave early on the last Friday of each month, with the aim of improving the work-life balance of employees. The Peninsula Tokyo was proactive in adhering to this scheme and also entered into discussions to instigate an “email-free day” for its employees.

2017

The hotel achieved Forbes Five-Star status for the second year in a row and The Peninsula Spa for the third year in a row, one of only two in Tokyo. The Peninsula Tokyo was also ranked #1 in The Top Hotels in Tokyo, in the Travel + Leisure World's Best Awards 2017 readers' survey. The Spa launched Margy’s Monte Carlo facial treatment in Japan for the first time, following in the footsteps of its sister hotel The Peninsula Hong Kong, which has been offering the premium line of treatments and products since June 2015. Leading up to the end of its first successful decade on September 1, 2017, and throughout the subsequent first year of its second decade, The Peninsula celebrates its 10th Anniversary with the ‘Pen10Tokyo’ campaign, a series of offers and special promotions to commemorate this landmark year. And moving forward, the future continues to look bright for this shining beacon of light in the heart of Tokyo.

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THE Penultimate Private Label The Peninsula Tokyo offers its own private label sake, Junmai Daiginjo. Brewed in Ishikawa from rice polished at the highest milling rate, this sake has a light fragrance and a refreshing mouth feel derived from Kanazawa yeast. Its finish is deep and lingering. Junmai is the Japanese word meaning “pure rice.” This is an important word in the world of sake, as it separates the pure rice sakes from the non-pure rice sakes. Junmai is brewed using only rice, water, yeast, and koji – there are no other additives, such as sugar or alcohol. Unless a bottle of sake says “ junmai” (written in Japanese as 純米), it will have added brewers alcohol and/or other additives. Daiginjo is premium sake (hence the “dai,” or “big”) and is regarded by many as the best of brewers’ art. It requires precise brewing methods and uses rice that has been polished all the way down to at least 50% (meaning the percentage number you’ll see on the bottle is 50% or lower) – at least 50% has been polished off. Daiginjo sakes are often relatively pricey and are usually served chilled to bring out their light, complex flavours and aromas. Guests of The Peninsula Tokyo have the opportunity to visit the Izumibashi Shuzo sake brewery through a Peninsula Academy programme to learn more about this unique beverage directly from those involved in its craft. The focus of the tour will vary according to the seasonal stage of the production process, however all participants will return with expanded knowledge about and an appreciation for this multi-faceted drink, from how it is made to how to enjoy it. Founded in 1857, the Izumibashi brewery is located in Ebina, a top rice-producing area in Kanagawa Prefecture, less than 60 km (37 miles) from hotel. Unusual among sake producers, it not only mills, but also grows its own estate rice, affording participants the rare opportunity to explore sake production from its earliest stage in the field. Guests will also learn about Izumibashi’s special flat-milling process, which removes more fat and protein from each rice kernel, resulting in a tastier sake, and about the different flavour profiles of the drink served at various temperatures. 160