CityTokyochandeliers in corridors, above <strong>the</strong>sweeping staircase and even in <strong>the</strong>lifts. From <strong>the</strong> romantic, gold-litpiano bar, you can watch as Tokyolights up <strong>for</strong> <strong>the</strong> night; a view it’shard to tire of.Marunouchi’s newest five-staraddition is <strong>the</strong> 23-floor PalaceHotel Tokyo, next to <strong>the</strong> ImperialPalace. After a US $1.2 billionrenovation, <strong>the</strong> hotel reopenedin May 2012, trans<strong>for</strong>med from‘classic Japanese’ to artfullymodern. Abstract paintings hangon walls and <strong>the</strong> all-white Evianspa feels futuristic. A VitalisingSignature Treatment revives meafter a late night out in Roppongi.My room has a balcony view of<strong>the</strong> palace’s moat, skyscrapers andTokyo Tower.Four Seasons Hotel Tokyo isalso in Marunouchi, minutes fromGinza and accessed directly fromTokyo Station. The hotel standsout from <strong>the</strong> o<strong>the</strong>r skyscraperfillinggiants by virtue of beingsmaller (just 57 rooms) and moreintimate, making it feel more likea boutique hotel.My room, with wall-lengthwindows, feels like it’s in <strong>the</strong>heart of <strong>the</strong> city, amidst officetowers and busy streets, thoughit’s almost silent inside. I makegood use of <strong>the</strong> hotel’s peacefulonsen (a modern take on Japan’shot springs), be<strong>for</strong>e an expertmasseuse stretches, bends andmassages with baobob oil my citywearylimbs in a Tree ofLife Revitalising treatment.Home grown (top left) Bread isbaked in a stone pot be<strong>for</strong>e youreyes at NarisawaCreative cuisine (top right)A visit to Narisawa is a surprisingculinary experienceStay in style (bottom) An airyguestroom at Four Seasons HotelTokyo at MarunouchiNo matter what riches are onoffer outside in <strong>the</strong> city, somehotels are hard to leave. I have areservation I don’t want to missthough — a table at Narisawa,which was recently named AcquaPanna’s number-one restaurantan Asia, where <strong>the</strong> chef is revered<strong>for</strong> his wild imagination and senseof drama in his cooking. To kickthings off, I’m served a rectangle ofwhat looks like ground dug from<strong>the</strong> <strong>for</strong>est, with sweetened barkand leaves, edible ‘grass’ and ‘dirt’,and a tiny tree trunk-full of waterinfused with cedar and oak. Herbbread is baked fresh on <strong>the</strong> table ina hot stone pot. Squid is sprinkledwith paprika, lemon juice and oliveoil that’s turned to ash in a pan ofliquid nitrogen.64 <strong>September</strong> <strong>2013</strong> dotwnews.<strong>com</strong>
TokyoMandarin Oriental, TokyoThe Peninsula TokyoThe Ritz-Carlton, TokyoShangri-La Hotel, TokyoGrand Hyatt TokyoPalace Hotel TokyoFOR WORLDWIDE HOTEL RESERVATIONS REGISTER ATWWW.DOTW.COMReal-time online booking confirmations <strong>for</strong> more than 100,000 ground services in over 7,500 cities.Net wholesale rates <strong>for</strong> hotels, resorts, apartments, villas, transfers, sightseeing tours and excursions worldwide.FOR TRAVEL PROFESSIONALS ONLY
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