Accommodation facilities List of examples

Contactless, non-face-to-face service made possible through introduction of check-in, checkout facial recognition system.

Mitsui Fudosan Group is a developer of numerous mid- to high-end brands for a large target audience in the hotel and resort industry. At a time when lifestyles and values are changing and more importance is being placed on individuality, Mitsui Fudosan has launched “Sequence,” a new brand(Shibuya-ku,Tokyo,and so on.) that aims to provide hotel guests with unprecedented value. This means a new style of hotel that offers contactless, non-face-to-face service while enhancing customer satisfaction.

A long-established and popular inn introduces AI technology, offering information on overcrowding, and providing peace of mind to its guests.

Furuya Ryokan(Atami-shi,Shizuoka) has introduced artificial intelligence (AI) as a countermeasure against coronavirus. The long-established inn, which has a history of over 200 years, uses artificial intelligence to analyze the situation in regard to the number of people using its large communal baths or congregating around its front desk and transmits this information in real-time, providing peace of mind to its guests.

Labor-saving contactless check-in system results in a 50 percent cut in labor costs

Namba Ebisu Hotel opened in Osaka’s Nishi-Nari Ward in October 2019. Benefiting from its location only one station away from Kansai International Airport and served by limited express train, the hotel got off to a flying start targeting Asian tourists mainly from China and Europeans planning long-term stays in Japan. However, very soon after the hotel opened, coronavirus struck. We asked the hotel about initiatives, such as contactless customer service through a tablet terminal check-in system and operational reforms, that it has introduced in order to overcome the current difficulties.

With digitalization of order system, long-established hotel and originator of “Viking” buffet creates new style.

The all-you-can-eat buffet style known as “Viking” originated at the Imperial Hotel, Tokyo (Chiyoda, Tokyo). The Imperial Viking (today known as the Imperial Viking Sal), Japan's first buffet restaurant, opened in 1958. For diners, the real thrill of such a restaurant is being able to eat as much as they like of whatever they like. We asked Hiraishi Rina, the head of the restaurant department’s marketing section and initiator of new measures, about the restaurant’s efforts in response to coronavirus.

New sales channel developed as alternative to rural accommodation brings ryokan experience into the home through blowfish cuisine and virtual reality footage.

Teshima Ryokan (Yamaguchi, Yamaguchi Prefecture), a traditional inn that has been in business for over 50 years, is attracting attention with a novel initiative launched during the coronavirus pandemic. Teshima Ryokan now offers a service called “VR Teshima Ryokan & Fugu Kaiseki” through which it ships its popular blowfish dishes, with customers given access to a virtual reality video of the ryokan, or traditional inn, as a reward. We spoke with the inn’s manager, Mr. Teshima, about this new initiative.

“Selling experiences, not accommodation” – Use of technology generates new value and more profit than previous year.

In 2020, a year in which the hotel industry was hit hard by the coronavirus pandemic, SQUEEZE Inc. posted higher profits than in the previous year. We asked Chief Operating Officer Mr. Yamaguchi about the company's initiatives, which center on the theater park Theatel Sapporo (Sapporo City, Hokkaido), a next-generation entertainment space that opened in July 2020.

Hotel mystery-solving event offers guests peace of mind, safety, and fun even during coronavirus pandemic

With the hospitality industry hit hard by the coronavirus pandemic, hotel-sponsored events are receiving a lot of attention as a new way of attracting customers. Events that take place within hotels while maintaining social distancing, and therefore can be enjoyed safely, are an attempt to increase guest numbers. Among these, the one event that has really taken off is, “An evening of mystery-solving through literature: A challenge by mystery writer Sengoku” at Hakone Sengokuhara Prince Hotel (Ashigarashimo, Kanagawa Prefecture). We spoke with the hotel’s planning manager, Okumura Manabu, who has been supervising the event from behind the scenes.

One-month accommodation subscription scheme proposed by young staff member succeeds in filling hotel guest rooms

Before the coronavirus pandemic, the city of Nagasaki (Nagasaki Prefecture) was a popular destination throughout the year for both Japanese and foreign tourists. The ongoing large-scale construction project at JR Nagasaki Station is in line with plans to open a segment of the West Kyushu route of the Kyushu Shinkansen high-speed railway line in 2022. Overlooking this area is the 15-story Hotel Nagasaki BW Premier Collection, where the pandemic has given rise to a special accommodation scheme that is attracting a lot of attention. We spoke with the hotel’s deputy manager, Moriuchi Keigo, about how the hotel came up with its accommodation subscription scheme and what the response has been.

Use of room service doubles as special promotion launched during state of emergency offers choice of 120 food items and 300 different drinks

Hotel New Otani (Chiyoda City, Tokyo) opened in 1964, the year of the first Tokyo Olympics, but even this prestigious establishment has not been immune to the effects of the coronavirus pandemic. After Japan’s first state of emergency was introduced in 2020, the hotel saw a fall in guest numbers and temporary closure of its restaurants. However, when a stricter state of emergency was imposed in April 2021, one that included restrictions on serving alcohol, the hotel came up with a plan to diversify its lineup of food and drink items available as room service. While providing a safe and secure dining environment for hotel guests, the plan led to room service usage doubling in May 2021 from the same month in 2019, before the outbreak of the virus. We spoke with Ms. Obuse, who is involved in public relations at the hotel, about how the plan came about.

Special dining courses developed with local restaurants boost hotel occupancy and contribute to regional revitalization

Located at the entrance to Katsuura Bay in southern Wakayama Prefecture, the island of Nakanoshima covers a total area of some 68,000 square meters and has a circumference of about 1.7 kilometers. Aokishima-no-Yado Kumano-Bettei Nakanoshima (Nachikatsuura, Wakayama Prefecture) owns the whole island, which reopened on April 19, 2019, newly branded as a “one island, one resort hotel.” The venture got off to a good start but soon foundered due to the continued spread of coronavirus. We spoke with Mr. Hama, head of marketing, about the hotel’s collaboration with local restaurants as a strategy to boost guestroom occupancy and customer satisfaction.

Hotel kitchen utilized to develop “ghost restaurant.” Food delivery business props up sales hurt by coronavirus pandemic.

One of the industries hit hardest by the coronavirus pandemic is the hotel industry. Having suffered a continuous fall in guest numbers, Asakusabashi Belmont Hotel (Taito City, Tokyo) is no exception. Amid this crisis, the hotel set out to expand its market with the launch of a “ghost restaurant” business. While the Belmont has continued its day-to-day hotel operations, its kitchen now takes in orders from a food delivery company and meals prepared by the hotel’s chefs are delivered to local residents. We spoke with hotel representative Suzuki Takao about how this new initiative came about.