The Shangri-La Hotel, Tokyo, scheduled to open in March, has started taking reservations through its Web site ( www.shangri-la.com ).
To mark the occasion, the hotel’s 50-sq.-meter Deluxe Rooms can be booked from ¥56,000 per night (the standard rate is from ¥70,000). Telephone reservations are scheduled to be accepted from early next year.
The 269-sq.-meter Presidential Suite, one of six suites, is priced at the standard rate of ¥1 million per night. The spacious suite extends over two floors. From its windows, there are views of Mount Fuji on a clear day. Reservations for the Presidential Suite can only be made by phone.
The 202-room Shangri-La Hotel, Tokyo, will be Shangri-La Hotels and Resorts’ first property in Japan. The hotel will occupy the top 11 floors of the 37-floor, mixed-use Marunouchi Trust Tower Main building and offer cityscape views from a prime Tokyo location.
The introductory rates are subject to availability, and prices are subject to service charge and tax.
The Shangri-La Hotel, Tokyo, will be located in Marunouchi Trust Tower Main building, adjacent to Tokyo Station. For more information, contact the hotel’s pre-opening office at (03) 5645-6321, or visit www.shangri-la.com
Ducasse’s Benoit Tokyo reopens
Benoit Tokyo, the French cafe and restaurant in Aoyama, has reopened.
The restaurant, the brainchild of famous Monegasque chef Alain Ducasse, occupies the top two floors of La Porte Aoyama building. The 11th floor houses the main dining area that serves lunch and dinner courses, as well as a-la-carte selections, and the 10th floor is a cafe where guests can enjoy a casual lunch, pastries and light meals with a cup of coffee or a glass of wine.
Executive chef Kei Kojima, who was sous-chef at Ducasse’s Louis XV restaurant in Monaco, offers modern French cuisine that is inspired by traditional Mediterranean dishes.
Between Dec. 22 and 25, the restaurant will serve special Christmas menus. The lunch course, which features foie gras, Japanese sea perch, veal and more, is ¥8,000. For dinner, there are two courses: a ¥14,000 course featuring lobster, flatfish and duck; and a ¥17,000 course featuring scallop, foie gras, lobster and sirloin steak.
The restaurant also prepares bu^che de noel cake to take out for ¥4,200. Reservations are required two days prior to pickup.
Benoit Tokyo is located at La Porte Aoyama, a four-minute walk from Omotesando Station or a 15-minute walk from Shibuya Station. For more information, call (03) 6419-4181.
Christmas, winter ales in Osaka
From Monday, Dec. 22 through Saturday, Dec. 27, the Eni-bru specialty beer restaurant in Sakai, Osaka, will offer an assortment of distinctive Christmas and winter ales.
Included are Harvest Moon Christmas Porter from Chiba, which sports an unusual reddish brown color and fruity hop aroma; Fujizakura Kogen Weizenbock (Yamanashi), a Munich-style strong beer with a sweet aftertaste; Hakusekikan Toshi’s Poison Brown Ale (Gifu), which is made with chocolate malt and aged 11 months; and Anchor Our Special Ale 2008 from San Francisco, a holiday beer made to a different recipe every year since 1975.
Eni-bru is a one-minute walk from Nakamozu Station on the Nankai Koya or Midosuji lines. For details and reservations, phone (072) 255-8317 or visit its Web site (Japanese only) at manmendo.com
(Listing courtesy of Bento.com)