From May 2022, All Day Dining Origami, and from April 2023 Japanese Restaurant Suiren and the Chinese restaurant "Star Hill" will work with the association to carry out more effective and practical SDG activities. We pursue sustainability through food from three perspectives: procurement, the environment, and society, and we apply this to menu development that values plant-based food, local production and consumption, and seasonality.

We are working on a project to reuse kelp after making soup stock by taking a little extra step and turning it into powder. The kelp powder does not contain any wheat or alcohol, so it can be enjoyed by a wide range of people. We plan to use it as a main dish at events and weddings, and in the future on restaurant menus.

The Madagascar vanilla used in the pastries has a mellow, sweet aroma. Previously, it was discarded after one use, but the staff noticed that the sweet aroma still remained. Currently, after washing and drying it thoroughly, the staff mixes it with granulated sugar and turns it into a powder, which is mainly used in stollen, and almost all of it is used up. In addition to vanilla, the staff also exchange various ideas for pastries, such as extracting aroma from strawberry stems and processing leftover sponge cake to make cake decorations, to promote SDGs efforts.

If you do not use the eligible amenities during your stay, please bring the provided green coins to the front desk to be used as funds for environmental conservation activities. Funds equivalent to the number of coins collected over the year will be donated to the "Children's Forest" project and Tanbayama Village "Afforestation Activities" through the Public Interest Incorporated Foundation OISCA.

If guests staying multiple nights would like to request simple cleaning (eco-cleaning) and no need to change the three bedding items (sheets, duvet cover, pillowcase) and the four towels (bath towel, face towel, hand towel, bath mat), please place the provided green card on the bed to minimize changing and contribute to reducing the burden on the global environment. If you would like to have your towels changed, please place them in the bathtub or on the floor.

As of April 1, 2019, we have discontinued the use of plastic straws in all restaurants and bars within the hotel. We do not provide straws as a rule, but offer "wooden straws" or biodegradable straws only to guests who request them. Utilizing thinned wood from forests to allow the trees in the forest to grow contributes to forest maintenance, prevention of landslides into the sea, and aids in sustainable forest management and revitalization.

The spoons and forks provided with restaurant takeout items are made from wood or biomass plastic produced from organic resources, as part of our efforts to help address marine plastic pollution and reduce CO2 emissions.

We use biomass raw materials derived from wheat, reduce the amount of polypropylene used, and do not increase CO2 emissions when burned, thereby working to prevent global warming through a carbon neutral approach.
Toothbrush, comb, body towel (100% cotton), shower cap (contains cornstarch), leather (50% less plastic used)

We offer bath amenities from Lapidem, a wellness skincare brand born from a spa in Akasaka, Tokyo. Starting in May 2023, we will be switching to refillable dispenser-type amenities and using biomass plastic containers to reduce CO2 emissions. Even bottles that have become difficult to use due to damage can be reused through the introduction of a circular recycling system. By introducing these in a total of 198 rooms of the Deluxe and Premier types, we have achieved an 80% reduction in plastic usage.

Starting in January 2020, we have installed "make-up order plates" made from thinned wood in all guest rooms of the hotel. By utilizing thinned wood that has been thinned out to allow the forest trees to grow, we contribute to forest maintenance, prevention of landslides into the sea, and support sustainable forest management and revitalization.

Starting in spring 2019, we will be gradually changing the individual packaging of guest room amenities from plastic to paper boxes. As environmental pollution increases, we are using paper packaging as an alternative to plastic containers.

We have switched from PET bottles to aluminum cans, which are a recycled material, and have adopted aluminum cans, which are said to be an environmentally friendly material, with the aim of eliminating plastic. They are environmentally friendly label-less (direct printing) specifications. By collecting and recycling aluminum cans, we will reduce waste, reconsider disposable consumption, and promote resource and energy conservation.

At THE CAPITOL HOTEL TOKYU, we divide the table decorations used at weddings and banquets into smaller pieces for guests to take home as souvenirs. Flower arrangements that will add a touch of glamour to your wedding party or banquet. Our knowledgeable and experienced flower designers will create fully custom-made arrangements. Take home a bouquet filled with your memories and display it as a wonderful keepsake.

We offer "HAVARY'S NATURAL WATER," mineral water in a paper bottle that has been certified by the Forest Stewardship Council®, an international NGO, to guests using the banquet hall. This product is 100% recyclable and contributes to reducing the risk of global warming by 40%, and each bottle also contributes to a donation of 1 yen to environmental conservation projects.

All rooms are equipped with Nespresso coffee makers, allowing you to enjoy authentic coffee. We participate in Nespresso's aluminum capsule recycling campaign, and used capsules are reused repeatedly.

We have been creating and selling original cooler bags since January 2021. They are made from recycled PET polyester fabric, a material made from recycled plastic bottles, and can be used repeatedly. By reusing plastic bottles to produce recycled fabric, we are reducing our dependence on petroleum, which is used as a raw material for regular polyester, as well as the water, chemicals, energy, and carbon dioxide emissions required for production.

We have been making and selling original chopsticks made from thinned wood since April 2021. By utilizing thinned wood that has been thinned out to allow forest trees to grow, we can help maintain forests, prevent landslides into the ocean, and contribute to sustainable forest management and revitalization.

The Shinko Festival and Sanno Festival, held at Hie Shrine next to the hotel, is one of the three major festivals in Japan and is held every other year after the Kanda Festival. The hotel staff will also dress in Edo period costumes and parade to Nihonbashi.

THE CAPITOL HOTEL TOKYU is adjacent to Hie Shrine, where the Setsubun Festival is held on February 3rd. The Setsubun Festival is a seasonal event to send off the old winter and welcome the breath of spring, and the hotel staff help out every year with this event.

THE CAPITOL HOTEL TOKYU offers guests the opportunity to pray at the adjacent Hie Shrine. A prayer is a way to get as close as possible to the gods. You can experience a ritual in which you enter a shrine building that is normally off-limits to the public, where a priest recites a prayer to convey your wishes to the gods.

We offer guests a chance to dine at Akasaka Asada, a 300-year-old traditional Japanese restaurant in the Akasaka area where the hotel is located, and experience Geisha entertainment. Experience traditional Japanese culture through singing, dancing, shamisen, and professional hospitality.

We have created an original design with a dignified feel that incorporates the "futaba hollyhock" flower, which is used in the crest of the neighboring Hie Shrine, and the logo of THE CAPITOL HOTEL TOKYU. It is available for purchase only at THE CAPITOL HOTEL TOKYU.

The purpose of the examination is to improve knowledge and skills in fire and disaster prevention, and the self-defense fire brigades organized by each business under the jurisdiction of the Kojimachi Fire Station (hotels, shrines, large complexes, etc.) compete to see who can act most quickly and accurately in a simulated actual fire.

To ensure the safety of our employees, tenants, and customers, we have prepared for any disasters by creating disaster prevention manuals, disaster prevention drills and courses, and formulating BCPs (business continuity plans).

We offer rooms with a universal design that are spacious and clean, with no doors or partitions, making them easy for all guests to use.

We strive to develop menus that can accommodate dietary restrictions such as religious reasons, individual eating habits, allergies, etc. in each country.

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

We regularly conduct harassment prevention training for managers and general employees.

We regularly conduct a variety of training programs, including new employee training, training to strengthen inbound response capabilities, overseas training, and in-house university.

TOKYU HOTELS holds cooking contests to train chefs and improve their skills. We also hold various other contests to develop specialists.