In our restaurants and banquets, we actively use local Ishikawa ingredients and are committed to local production and consumption.

Tokyu Hotels is mindful of protecting the global environment.

We are working to reduce plastic waste by introducing plastic-free straws in our restaurants, bar lounges and banquet halls.

We are working to reduce the amount of copy paper we use by digitizing various documents within the company and utilizing the intranet.

All restaurants, bar lounges and banquet halls are certified under the Ishikawa COVID-19 Countermeasures Certification System.

We prioritize the safety and security of our customers and employees, and are formulating measures based on various guidelines and taking various initiatives.

We have fully implemented hygiene management in accordance with HACCP.

We prevent the occurrence of culpable accidents such as fires, food poisoning, and information leaks through fire drills and food hygiene seminars.

In the event of a large-scale disaster, we aim to restore operations as quickly as possible based on our business continuity plan (BCP).

We are participating in the child-rearing support program "Premium Passport," which can be used to purchase restaurant and take-out items.

Our homepage is available in three languages (Japanese, English, and Chinese).

We are conducting walking and clean-up activities as part of our contribution to the local community. We split into groups and carry out clean-up activities at Kenrokuen Garden, tourist facilities, and the sidewalks of the shopping district around the hotel. We try to reach out to people in the shopping district and local residents as much as possible, and value our interactions with the local community.

As part of our volunteer activities in the community, we are having blind violinist Yusuke Anazawa play for the students of Ishikawa Prefectural School for the Blind, hoping that this will help them to expand their dreams and hopes for the future. When I see the students listening intently to Anazawa's own experiences during the talk corner, I feel happy that I have been able to give them courage and inspiration.

We offer long service and AS awards.

We aim to develop specialists by improving skills through various training programs at TOKYU HOTEL School and by holding events such as cooking and hospitality contests.