Celebrated architect Kazukiyo Sato and interior designer Yukio Hashimoto brought their vision to life through this project: Traditional Japanese elements are seamlessly integrated into modern, spacious rooms, to create an impression of restrained opulence. The hotel’s exterior, clad in amber Namibian granite, stands out against the neighbouring grey stone buildings, providing a warmth on the skyline that is both inviting and striking.
The forecourt features a beautiful raised fountain made of aji-ishi Japanese granite, surrounded by a landscaped garden with classical pine, cherry, and maple trees—a nod to the Japanese love of nature and the changing seasons.
Unlike many luxury hotels in Tokyo, the lobby at The Peninsula is conveniently found on the ground floor. While the lower ground level is occupied some restaurants and shops, and in this case the hotel is directly connected to Hibiya Station, providing easy access to major train lines and allowing one to go from train to room without the inconvenience of having to find the location or navigate taxis.
Entering the hotel, you’re greeted by an impressive sculpture—a massive massive wooden sculpture of dragon lying protectively atop the universe to ward off evil spirits, created by Japanese artist Keisen Hama. Two stories high, the lobby features ivory walls with wooden lattices, echoing the senbongoshi of old Kyoto. The lobby’s centrepiece is a chandelier composed of 1,313 crystal light bulbs, resembling a cloud of hanabi (fireworks) or hotaru (fireflies).
The Peninsula commitment to Japanese tradition underscored by modern innovation extends to its dining options as well. The hotel’s restaurants offer a range of cuisines, whether you’re in the mood for Chinese, tempura, or teppanyaki, each restaurant within the hotel offers something unique, from refined grilled meats and seafood at Peter on the 24th floor to sophisticated Cantonese dishes at Hei Fung Terrace. While the Zuicho restaurant offers a symphony of Japanese culinary artistry. The hotel also features a renowned tempura restaurant, Ten-ichi, famous for its delicately fried specialties made from the freshest seasonal ingredients.
Naturally Peninsula features a selection of delicious, plant-based dishes aimed at supporting nutritional goals during one’s stay. At The Peninsula Tokyo, the Naturally Peninsula cuisine is inspired by Shojin-ryori, an ancient vegetarian cooking style established by Zen Buddhist monks in 13th-century Japan. Central to Shojin cuisine—and much of Japanese culinary tradition—is the principle of “one soup, one dish” (ICHIJU ISSAI). While rice and pickles are typically served alongside, they are often considered a given and not included in this phrase. This simple yet profound approach utilises four nested bowls to create a harmonious dining experience. The hotel’s unique vegetarian Zen and Ramen offerings provide a delightful departure from standard hotel fare. This focus on Zen cuisine highlights a variety of innovative vegetarian dishes. The collaboration between Ippudo Ramen and The Peninsula underscores the hotel’s commitment to wellness and health.
The Peninsula Spa & Wellness Center spa is a sanctuary of relaxation, offering a range of luxury skincare and holistic treatments. The use of dark bubinga wood and cream marble enhances the soothing environment, while the rice paper shoji screens softly filter daylight. The swimming pool on the fifth floor offers stunning views over the Imperial Palace Gardens, and you can even step out onto the terrace for a few moments of fresh air. The pool area is designed to connect the indoors with the outdoors, using the same amber Namibian granite as the hotel’s exterior.
Each stay here feels like a journey into the heart of Japan, with every detail carefully curated to provide a sense of place and serenity. While The Peninsula is certainly not the newest hotel in Tokyo, it may possibly be the best.
