In the Edo period, people not only endure the heat of summer, but by hanging wind chimes and fishing nobu under the eaves and observing goldfish, they can make their ears and eyes cool. I was incorporating it. Also, I worked hard in the early morning when the temperature was low at dawn, and at dusk, I put out a cool stand in the garden or in the alley to enjoy the cool evening, and devised ways of using the time of day. (*1)
In Hoshinoya Tokyo, we have developed this program with the intent of incorporating the wisdom of Edo life and the sensibilities of feeling cool to allow us to live comfortably in modern Tokyo without relying too much on cooling equipment.
*1 Reference: Yoshitaka Kimura, “Edo calendar, Life in Edo”, 2013

1 Specially appointed guest room to stay cool

The guest rooms are made of cool indigo dye fabric, and are equipped with goldfish, fishing hooks, and seasonal flowers, which Edo people enjoyed to feel cool in the summer. When people see blue, they are associated with water, and it is said that their pulse rate, respiratory rate, and blood pressure drop and they feel cool. (*2)
In addition, in the guest room, we will prepare a lodge for this program that uses 100% rare flax. Since hemp has excellent heat absorption and wicking properties, hemp has been used for a long time in bathing clothes. Even in the city center, you can spend comfortably without relying too much on cooling equipment.
*2 Reference: “Psychology of Color” by Hitomi Sasaki, 2014

2 Cooling experience that imitates how to spend Edo summer

After checking in, soaking in a private hot spring bath and relaxing in your room, you will make “Fishing Shinobu,” which is one of the classical gardening techniques in Japan. It is said that the fishing Shinobu was made by gardeners in the middle of the Edo period as a gift for their customers. I was feeling. You can set up your fishing Shinobu in your guest room during your stay, or take it home and enjoy it as a summer tradition.
In addition, at dusk, you will have a cool evening in front of the entrance to Hoshino and Tokyo. People in the Edo town kept their cool by putting out a cool stand in the garden or in the alley at nightfall. In this program, you can listen to the sound of wind chimes and cool while enjoying cold matcha and Shiratama anmitsu.

3 Meal made with seasonal ingredients full of deliciousness

For dinner, we offer a full course “Nippon Cuisine” that combines seasonal ingredients with a focus on seafood and French techniques. The next morning, we will prepare a smoothie made from cold amazake, which was said to have been liked during the summer when the physical strength of the Edo era declined due to the heat.
The people of Edo believed that seasonal ingredients had a high nutritional value and ate them. By incorporating seasonal seafood and amazake, which have been popular since the Edo period, you can adjust your physical condition so that you will not lose the heat of summer.

Day 1

Second day

*The program schedule and contents may change depending on the situation.

1 Hygiene management
At Hoshino Resorts, as part of corona countermeasures, we take the following measures in consideration of our customers’ health and public health.
・Check temperature at check-in and confirm overseas travel history
・In addition to regular guest room cleaning, cleaning and wiping with alkaline electrolyzed water inside the hotel
・Install alcohol for disinfection in various places in the building
・Alcohol disinfection of fingers for all customers when entering a restaurant
・High temperature cleaning of tableware (plates, glasses) and cutlery (80 degrees or more), disinfection cleaning of food trays
・Wear a mask when serving customers in the hall
・Thorough management of staff health and hygiene (temperature measurement and check of records before going to work)

2 “3 dense” avoidance
The following measures are taken to create a stay that avoids three types of “closeness”: closed, dense, and close.
・During stays, restrictions on entering/entering stores where congestion is confirmed
・Manage the congestion status of restaurants and decentralize entry time
・Implementation of line-up restrictions when checking out at check-out
・Check-in available in guest rooms (Hoshinoya/Kai)

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A Japanese inn that sends Japanese hospitality to the world. Opened in July 2016 with the concept of “Tower’s Japanese Inn”. Hoshinoya’s first urban inn with a traditional Japanese-style room with tatami floors, a tea room lounge on each floor, and a hot spring on the top floor.

＞Hoshinoya Official Website