The Okura Tokyo Initiatives

Harmony of people, communities and the environment

Since its establishment, Okura Nikko Hotels have been deeply aware of the public nature of hotels, and committed to harmonization with the environment, coexistence with local communities and cultural promotion based on the Group's philosophy of "Kindness and Harmony”.
We believe that these business activities will lead to our goal of becoming "a hotel loved by the community" and will contribute to the realization of a sustainable development of the world.

On March 17, 2023, The Okura Tokyo received the 4th Sakura rating out of 5 levels in the "Sakura Quality An ESG Practice" certification system, which recognizes lodging facilities that practice SDGs (Sustainable Development Goals). This certification standards have been approved by the GSTC.

As the flagship hotel of Okura Nikko Hotels, The Okura Tokyo is promoting the following initiatives.

Initiatives for harmonization with the environment and coexistence with local communities
Initiatives for cultural promotion

Initiatives for harmonization with the environment and coexistence with local communities

The Okura Tokyo reborn as an environmentally friendly building and facility

After demolishing the Main Building completed in 1962, Okura Tokyo resumed hotel operations in 2019 with a completely new building and facilities, incorporating the latest technology to enable environmentally friendly hotel operations.

As a mixed-use facility with a hotel, offices, and an art museum, efficient energy coordination corresponding to the peak usage times of each use.
Utilization of kitchen drainage water and the core generation system’s waste heat.
Optimal facility operation via BEMS* * Building Energy Management System.
Active introduction of energy-saving equipment (LED lighting, lighting with human sensors, computer-linked air conditioning setback controls, heat exchange of outside air and exhaust air, air conditioner air volume control, etc.).
Use of Low-E insulated glazing (building exterior).
Utilize well water, and use rainwater, kitchen drainage water and pool drainage water as reclaimed water.
Proactive use of domestically produced wood and thinned wood for interiors, etc.

Promoting waste reduction and recycling

Switching straws, glass caps, and cutlery served in Chef’s Garden from plastic to paper and wood.
Response to individual requests from guests staying for consecutive nights to change sheets and towels.
Recommendation of taking home used amenities including shampoo and conditioner.
Recycling of paper guest room card key holders into paper boxes for amenity packaging.
The bags lining trash cans in guest rooms contain 25% limestone, a product that reduces the use of petroleum-derived resin by up to 34% compared to conventional petroleum-derived plastic bags.
Recycling of paper, reduction of pamphlets and paper usage, efforts to expand use of recycled paper, and promotion of digitization of all forms and documents.

Introduce relaxing, green areas as greening policy

Maintenance of a large park and green space corresponding to half the site area.
Consideration of wind flow in selection and arrangement of trees to create cool spots.

As a business that handles food ingredients

Serving Okura Beef raised on a designated ranch to contribute to ensuring sustainable production and consumption through waste-free consumption and transparent agricultural production process management.
Utilizing a food waste disposal machine that breaks down food waste into water and carbon dioxide on the spot, without transporting or burning it.
International Fairtrade-certified coffee served in some of the hotel’s restaurants. and in the guest rooms. Rainforest Alliance-certified coffee served in some of the hotel’s banquet rooms.