"A hotel that is kind to the earth, the city and people"
We have three sustainability goals and six key sustainability themes.
(Among social issues, we will determine which themes to focus on)
With a deep awareness of the SDGs (Sustainable Development Goals), we will contribute to the realization of a "sustainable society" through our hotel business.
Three Sustainability Aims
An eco-friendly hotel
Striving to be a hotel with a minimal burden on the global environment, we contribute to the realization of a decarbonized, circular society through green coin activities, hotel operation using hydrogen energy, and the reduction and recycling of food waste.
A hotel that is friendly to the town
Striving to be a beloved hotel with roots in the community, we contribute to the development of the local area by actively participating in local festivals and events, accommodating those unable to return home in the event of a disaster, and resuming operations as soon as possible.
A friendly hotel
Aiming to provide "comfortable hospitality," we are improving our facilities, such as offering universal rooms and vegetarian menus, while also promoting the development of our people, the greatest asset of a hotel, through the creation of a comfortable working environment and human resource development.
Six key sustainability themes
Decarbonized and recycling-oriented society
Green Coin Scheme (involving TOKYU HOTELS)
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 "Kodomonomori" project and Tanbayama Village "Afforestation Activities" through the Public Interest Incorporated Foundation OISCA.
Earth Friendly Stay
We ask guests staying multiple nights to cooperate with the "Earth Friendly Stay" initiative.
During your stay, your room will be cleaned and your linen will be changed every 3 days. By minimizing the change, we aim to reduce the resources used for cleaning.
Introducing pineapple straws
The hotel has eliminated the use of plastic straws in all restaurants and introduced straws made from pineapple leaves. These straws are made from a biodegradable natural material that combines the residue (cellulose) produced when extracting fiber from the leaves that were left behind and discarded in the fields after the fruit was harvested, and PLA (polylactic acid/corn starch).
town planning
"Shibuben"
"Shibuben" further enhances the railroad travel atmosphere with the "Train Simulator Room" equipped with a train simulator, the "Nostalgic Tokyu Railway Concept Room" themed on the Tokyu Tamagawa Line, and the "Railway Diorama Room" where you can run your favorite N gauge train on a railroad diorama model. For dinner, we provide bento boxes using local ingredients such as Tokyo vegetables.
safe and secure
Regular disaster prevention and BCP training
We consider fire, food poisoning, and information leaks to be the three major risks in hotels, and are working to prevent accidents. To protect the safety of employees, tenants, and customers, we have prepared for disasters by formulating disaster prevention manuals, disaster prevention drills and courses, and BCPs (Business Continuity Plans).
Comfort
Accessible Room
We offer easy-to-use rooms that are a step beyond barrier-free and universal design.
Vegan Menu
We offer delicious, healthy vegan menus to suit a variety of food lifestyles.
<Example of Oriental Vegan Menu>
・Thai-style soup curry with veggie meat and vegetables
・Colorful salad of barley and beans with tofu mayonnaise and herb dressing
<Example of a vegan menu>
・Keema-style curry with veggie meat and beans
Human Resource Development
Skill improvement through training
We regularly hold various training programs, including food allergy response training, hygiene management committees, and in-house universities.
Measures against harassment
We conduct planned harassment prevention training, starting with basic content and aimed at managers.
Developing specialists through contests
TOKYU HOTELS holds cooking contests to train chefs and improve their skills. We also hold various other contests to develop specialists.
compliance
Corporate Governance
We are working on holding in-house training, improving our business systems, setting up consultation desks, and more.
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