Pullman Tokyo Tamachi

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Celebrating 8 Years: Creating Value for a Sustainable Future

Pullman Tokyo Tamachi celebrates its 8th anniversary on 1 October 2026.

To mark this special occasion, the hotel presents a series of experiences from September through October 2026 under the theme “Creating Value for a Sustainable Future,” inviting guests to discover sustainability through food and Japanese culture.

The anniversary programme includes a Sustainable Lunch and Sustainable High Tea that give new value to ingredients, an original cocktail crafted using surplus ingredients from the hotel, and a bonsai exhibition that reflects the preservation of Japanese culture and the idea of passing value on to future generations.

We also highlight some of the sustainability initiatives embedded in our daily hotel operations, from reducing food waste to promoting resource circularity.

Through dining, culture and your time at the hotel, discover new perspectives on ingredients, resources and traditions, and the possibilities they hold for the future.

Explore Sustainable Dining　　Explore the Bonsai Exhibition　　Our Sustainability Initiatives

Experience Sustainability Through Food

To celebrate our 8th anniversary, our chefs have created special menus inspired by the idea of making the most of every ingredient and by the wisdom embedded in culinary traditions from around the world.

Imperfect produce, secondary cuts and ingredients that might otherwise go unused are given new purpose through the creativity and craftsmanship of our culinary team.

Discover a dining experience that brings together thoughtful choices, culinary creativity and the quality expected of Pullman Tokyo Tamachi, while exploring new possibilities for a more sustainable future.

Discover the 8th Anniversary Sustainable Lunch

8th Anniversary Sustainable High Tea

Our 8th Anniversary Sustainable High Tea brings the story of sustainability to the table through a selection of thoughtfully crafted dishes and our original anniversary cocktail, “Second Harvest.”

Highlights include fish fritters made with responsibly sourced redfish, an Organic Soba Shrimp Roll wrapped in organic buckwheat noodles, and Agrume Guimauve featuring confiture made from citrus peel.

The menu also reimagines elements of the Sustainable Lunch in bite-sized form, including fresh spring rolls inspired by “Yatara,” a traditional dish from Nagano Prefecture made using imperfect and surplus vegetables, as well as a take on shepherd’s pie.

The original cocktail “Second Harvest” embodies the concept of circularity in a glass, combining ethical gin with a house-made cordial crafted from surplus red wine, oranges and coffee generated during hotel operations.

Discover the Sustainable High Tea

Bonsai: A Living Tradition Passed on to the Future

As part of our 8th anniversary celebration, a special bonsai exhibition is presented in the hotel lobby from July through October.

Carefully nurtured over many years and passed from one generation to the next, bonsai embodies the anniversary theme of preserving value through time and carrying it forward into the future.

The exhibition features a changing selection of bonsai each week, including an approximately 200-year-old Itoigawa Shimpaku juniper. Each visit offers an opportunity to encounter a different expression of this living Japanese tradition as the seasons gradually change.

Discover the Approximately 200-Year-Old Itoigawa Shimpaku

Shimpaku juniper is known for the striking contrast between its living green foliage and “shari,” sections of naturally weathered white deadwood that reveal the tree’s resilience in harsh natural environments.

The piece on display was cultivated from naturally collected mountain material, which has become exceptionally rare today.

Its beautifully weathered shari, formed over many years in nature, is complemented by a slender trunk and generous use of negative space characteristic of the elegant “Bunjin” style. Together, these elements express both the strength and delicate beauty shaped by approximately two centuries of time.

Pullman Tokyo Tamachi: Sustainability for the Future

At Pullman Tokyo Tamachi, sustainability extends beyond our menus. We continue to take action across hotel operations to reduce food waste, minimise waste and promote the circular use of resources.

Our initiatives include the AI-powered food waste management system “Winnow,” the “SINKPIA” food waste treatment system, and participation in the “Fry to Fly Project,” through which used cooking oil generated at the hotel is recycled as a raw material for Sustainable Aviation Fuel (SAF).

Discover Our Food Waste Reduction and Resource Circularity Initiatives

Reducing Food Waste

Our restaurants use the AI-powered food waste management system “Winnow” to monitor and visualise ingredient usage and food waste.

In July 2025, we also introduced “SINKPIA,” a food waste treatment system that uses microorganisms to break down food waste, further supporting waste reduction and resource circularity.

As a result, the amount of food waste generated has been reduced by 55.6% compared with the one-year period before the system was introduced.

Promoting Resource Circularity

Used cooking oil generated at the hotel is recycled through the “Fry to Fly Project” as a raw material for Sustainable Aviation Fuel (SAF).

From March 2025 through April 2026, Pullman Tokyo Tamachi contributed approximately 2.7 tonnes of used cooking oil, helping give a new purpose to resources that would otherwise be discarded.

Advancing Sustainability Together with Our Guests

Pullman Tokyo Tamachi has achieved Green Globe certification, an internationally recognised sustainability certification for the travel and tourism industry. Through this framework, we continue to advance sustainable hotel operations across environmental, social and cultural dimensions.

Other initiatives include “mottECO,” which encourages guests to take home unfinished food, reducing single-use plastics in guest rooms, reusing resources wherever possible, and selecting ingredients with consideration for the environment and animal welfare.

Explore More of Our Sustainability Initiatives

Through food, culture and everyday hotel experiences,
discover values designed to be carried forward into the future.

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