The Capitol Hotel Tokyu Opening up the future of the earth through food The final chapter of “Sustainable Table”

Dear members of the press,
Tokyu Hotels Co., Ltd.
[The Capitol Hotel Tokyu] Opening up the future of the earth through food The final chapter of “Sustainable Table”
Exploring Sustainable Gourmet Food ~Final Chapter Well-being~ Held on Saturday, February 18, 2023

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Click here for the official website
https://www.tokyuhotels.co.jp/capitol-h/banquet/plan/96966/index.html At The Capitol Hotel Tokyu (Nagatacho, Chiyoda-ku, Tokyo, General Manager: Tsuneharu Shimura), on Saturday, February 18, 2023, Hitoshi Sugiura, project advisor chef of the Japan Sustainable Restaurant Association and executive chef of ONODERA GROUP. Mr. Toshinori Sokabe, the head chef of our hotel, has teamed up to hold the final chapter of the gastronomic event “Sustainable Table”, which aims to disseminate and promote sustainable activities related to food.
So far, it has been held three times on the themes of plant-based food, food loss, sustainable seafood and better meat. We have offered course meals using ingredients based on each theme. This time, which is the culmination of the sustainable table, we welcome you with the theme of “well-being”. It is an event where you can enjoy cooking while learning about food sustainability, such as the chef in charge giving a presentation of the ingredients and cooking methods for each item, and presenting the presentation on the spot.
At our hotel, we will continue to expand our efforts to contribute to the Sustainable Development Goals (SDGs) not only for food but also for the entire hotel.
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◇Sustainable Table ~Final Chapter Well-Being~ Outline ◇
[event date]
Saturday, February 18, 2023
[time]
Doors open at 5:00 p.m. / Banquet at 5:30 p.m.
[venue]
1st floor banquet hall “Phoenix”
[price]
20,000 yen per person
[Content]
・Talk time on food sustainability
・Course meals with the theme of well-being (including wine pairing) [Examples of initiatives aimed at SDGs]
Efforts to reduce food loss
Procurement of ingredients from food loss bank
Efforts for local production for local consumption by procuring Edomae fish and Edo vegetables
Use of sustainable seafood and better meat
Prepare a doggy bag for taking bread home
Participation in CO2 zero MICE (replace the electricity used for the event with renewable energy)
Activities to reduce CO2 emissions to virtually zero), etc.
[Benefits]
Get a handwritten recipe from head chef Sogabe
[Reservation start date]
From November 17, 2022 (Thursday) *We will accept orders over the phone on a first-come, first-served basis
[Reservations/Inquiries]
03-3503-0109 (Representative) Banquet reservation 10:00 am to 7:00 pm *Prices shown include food, beverages, 15% service charge, and 10% consumption tax. *Reservations may not be accepted if all seats are taken. *Seats on the day will be shared with other customers. You may be together *If you cancel your reservation, we will charge a prescribed cancellation fee *Changes to the content in accordance with the policies of the Japanese government, Tokyo Metropolitan
Government, and related organizations due to the new coronavirus infection There is a possibility that this may occur ※The photo is an image
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ONODERA GROUP Executive Chef
Hitoshi Sugiura (left)
Born in Osaka Prefecture. Moved to the United States in 2009. Under the supervision of James Beard winner Joachim Splichal, who is considered the Academy Award of the culinary industry, he refined his sensibilities and acquired skills at Michelin-starred restaurants in LA and NYC. For two years in a row, he has served as the
representative chef of Japan for the Emmy Award ceremony and Tiffany’s private event in NYC, as well as reception events held at the official residence of the Permanent Mission of Japan to the United Nations, including former Prime Minister Abe and other presidents and state guests. Currently, he promotes a sustainable society through more diversified social contribution activities through food under the name of “Social Food Gastronomy” and serves as a project advisor for the Japan Sustainable Restaurant Association.
The Capitol Hotel Tokyu Executive Chef and Deputy General Manager Toshinori Sogabe (photo right)
Born in Kanagawa prefecture. After graduating from a culinary school in Osaka, joined a hotel in Ehime Prefecture. At the age of 26, he moved to France and learned French cuisine in earnest. After returning to Japan, joined Nagoya Tokyu Hotel in 1987. In 2001, he became the chef of Cerulean Tower Tokyu Hotel “Coucaño”, and in 2007 he was awarded one star in “Michelin Tokyo ’08”. In 2008, he became Executive Chef of Yokohama Bay Hotel Tokyu, and since 2017, he has also served as Deputy General Manager. Incumbent since April 2019. In addition to continuing to pioneer a new world of cuisine, such as pursuing hospitality that will remain in the hearts of customers and creating menus inspired by paintings, he is also focusing on training younger generations.
Japan Sustainable Restaurant Association
The Japan Sustainable Restaurant Association is collaborating with the UK headquarters, which also evaluates sustainable restaurants in the “World’s 50 Best Restaurants,” which is called the Academy of Food Awards, to address global environmental issues such as climate change and deforestation, as well as human rights issues. Implement sustainability ratings and campaigns to solve global sustainability issues such as labor issues. By building suppliers, restaurants, and consumer communities, we address food system challenges and promote food sustainability.
Official website: https://foodmadegood.jp/
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At our hotel, we are taking the following preventive measures against new coronavirus infections. In addition, there is a possibility that changes may occur in the business contents, etc. in accordance with the policies indicated by the Japanese government, Tokyo Metropolitan Government, and related organizations.
Click here for a video about measures to prevent new coronavirus infection. https://www.tokyuhotels.co.jp/capitol-h/information/63975/index.html [Image 5d5113-2624-a83eb39b4e8af1f01967-10.png&s3=5113-2624-9f731e82f2f7667a49493efb22b9297f-920x914.png
Inquiries about “Sustainable Table -Final Chapter Well-being-” The Capitol Hotel Tokyu Banquet Reservation
Reception hours: 10:00 a.m. to 7:00 p.m.
Tel. 03-3503-0109 (representative)
https://www.tokyuhotels.co.jp/capitol-h/banquet/plan/96966/index.html

Details about this release:
https://prtimes.jp/main/html/rd/p/000002624.000005113.html


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