The town of Edo prospered as a “city of water” with an advanced water transportation function for carrying goods and people. With the creation of wholesalers and markets centered around waterways, restaurants have spread around, and people have found a lot of fun on the waterfront. One of these is “Fune Play,” where you can see the scenery of the waterfront in each season from the boat.

It is said that autumn is the season when the air is clear and the sunset looks the most beautiful throughout the year. In Hoshinoya Tokyo, under the beautiful autumn sunset sky, enjoy the taste of Edo that remains along the river and enjoy the taste of a long-established store that has evolved with the times while preserving the tradition.

・We will keep the social distance by limiting the capacity to one group per day, up to 4 people.
・Use the outdoor seats to ventilate well without creating a closed space.
・We will carry out temperature measurement when boarding. If fever etc. is observed,
You may be asked to refrain from participating.
・Install a hand sanitizer in the boat.
-Strengthen the disinfection of equipment in the boat.
・We will carry out temperature measurement of staff, wear masks, and thoroughly manage hygiene.

1 A superb view of Tokyo from the open seats

Before dusk, we will leave Nihonbashi Pier, which once prospered as a riverbank, undergo redevelopment, pass through the Toyosu Canal lined with new complex facilities and skyscrapers, and head for the gently flowing Shinonome Canal.

On the Shinonome Canal, you can see the buildings that symbolize the present Tokyo and the trees of the old breakwater of the Port of Tokyo that leave a mark of history, as the sun goes down and the sky changes with time. Then, beyond the wide open landscape of Tokyo Bay, you can enjoy the beautiful modern night view of the Rainbow Bridge and the Tokyo Tower, where lights began to illuminate.

2 Seasonal sweetness and light snacks to enjoy on a boat

Mannendo Honten, a long-established Japanese confectionery store that was founded in 3rd year of Genwa (1617), Matsuzaki Senbei, a long-established rice cracker store that was founded in 1804, and Edomae sushi “Ginza Sushi Aoki” that keeps the traditional taste. With the cooperation of, you can enjoy the taste of Edo and Tokyo that has evolved according to the times on the boat.

Inside the confectionery container, there are seasonal sweets that make full use of the skills of skilled craftsmen, and dried sweets such as rice crackers that are made with the heart in mind. For light meals, we will prepare special chirashi sushi using “octopus cherry boiled” that people in the Edo period liked and “small-skinned vinegar 〆” in autumn.

3 Sencha brewed one by one on the boat

We offer five types of sencha with different flavors and aromas, carefully selected by Yamamotoyama, the oldest sencha dealer in Japan, which was founded in Nihonbashi in 1690, to match sweetness and light meals. Uji tea is characterized by a refined aroma and taste by aging the tea leaves picked in spring until autumn.

In addition to Sayama tea, which is said to be perfect for the autumn season when it is said that you will miss the rich mouth, you can enjoy this activity-limited sencha. Under the supervision of Yamamotoyama, the staff of Hoshinoya Tokyo will offer seasonal tea, which is a blend of autumn fruits and sencha as a welcome tea. During the cruise, you can carefully brew each roast while paying attention to the temperature and extraction time of the hot water according to the characteristics of the tea leaves.

＞Reservation site

■Schedule
15:45 Depart from Hoshinoya Tokyo
16:00 Board a boat from Nihonbashi Pier and enjoy seasonal tea
16:30 Enjoy sencha carefully selected at the Shinonome Canal, seasonal sweetness and light meals
17:30 Disembark at Nihonbashi Pier
17:45 Arrive at Hoshinoya Tokyo

*Moving to the pier is not included in the price.
*Activity schedules 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.
・Temperature measurement at check-in
・In addition to regular guest room cleaning, cleaning and wiping with alkaline electrolyzed water inside the building
・Install alcohol for disinfection in various places in the building
・Install alcohol for hand disinfection in all guest rooms
・Allows all customers to disinfect their hands with alcohol when entering the dining room
・High temperature cleaning of tableware (plates, glasses) and cutlery (80 degrees or more), disinfection cleaning of food trays
・Installation of partitions such as panels and vinyl sheets on the front
・Wear a mask when serving customers in the hall
・ Thorough management of staff health and hygiene (temperature measurement and confirmation of records before going to work)

[2] 3 Avoidance
The following measures are taken to create a stay that avoids three types of “denseness”: closed, dense, and close.
・Three dense visualization services (partial) to check the crowdedness of the public bath on a smartphone
・During stays, restrictions on entering and entering stores where congestion is confirmed
・Manages the congestion situation of dining and decentralizes entry time
・Implementation of line-up restrictions when checking out at check-out
・Check-in available in guest rooms (Hoshinoya/Kai)
＞[Hoshino Resorts] Corona measures summary

Opened in July 2016 under the concept of “Tower of Japan 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 Tokyo