The Yokohama Bay Hotel Tokyu is deeply aware of the perspective of SDGs (Sustainable Development Goals) and is committed to contributing to the local community, such as actively participating in local festivals and events, with the aim of becoming a beloved hotel that is rooted in the community.

For more information on TOKYU HOTELS' sustainability policy, including social contribution activities, please click here.

We have received the 8th "Yokohama City SDGs Certification System "Y-SDGs"".

Reducing environmental impact

Green Coin/Green Card

If you do not use the designated amenities during your stay, please bring the provided "Green Coin" to the front desk and we will donate it to our environmental conservation fund. In addition, by presenting your "Green Card", you agree to have your room cleaned and your linens changed every three days when you stay multiple nights, helping to reduce the burden on the global environment.

Green Coin Forest

TOKYU HOTELS is calling on its employees to volunteer and take part in forest conservation activities in Tanbayama Village, Yamanashi Prefecture, contributing to the conservation of Tokyo's water sources and the utilisation of abandoned farmland.

Towards amenities with less environmental impact

We have eliminated plastic straws in restaurants and replaced them with paper straws, and switched from providing bottled water in guest rooms to water servers installed on each floor.

Energy Saving

Cool Biz

As a hotel that touts itself as an "urban oasis," the reception staff wear cool aloha shirts in the summer, and the office staff are also allowed to wear no ties and short-sleeved shirts, and the hotel implements the "Cool Biz" policy to regulate the room temperature.

Elevator use restrictions

When using the employee elevator, stairs are used to move between floors directly above and below.

Introduction of energy-saving equipment

The facility has installed LED lighting, motion sensor lighting, and water sensor faucets.

Kanagawa/Yokohama Fair

We will hold a buffet with a "locally produced, locally consumed" menu using local products. During the event, we will invite producers to promote their products and provide an opportunity for them to interact with customers.

Collaborative menu development

At the request of students from Ferris University, we jointly developed a menu for the student cafeteria. We also held a special lecture by the chef on the importance of food.
We also worked with students from Kanagawa Prefectural Commercial and Industrial High School to jointly develop the menu for Café Tosca Christmas buffet. We also held classes to teach them about the ingredients and product lineup necessary for creating the menu.

Christmas Charity Gifts

We collect gifts from hotel staff and guests alike, and deliver Christmas presents to children in child welfare facilities in Kanagawa Prefecture. In 2024, we collected 1,265 presents.

Volunteer Cleanup

The morning after the fireworks display, three hotels, Yokohama Royal Park Hotel, Yokohama Grand InterContinental Hotel and Yokohama Bay Hotel, worked together to efficiently clean up Minatomirai area by dividing up each area.

Supporting disaster-stricken areas through a cuisine fair

A cuisine fair using local products from the disaster-stricken areas of Miyagi Prefecture, Kumamoto Prefecture, New Zealand, etc. will be held in cooperation with local governments and embassies. We are calling for people to "support the area by eating!"

Cooperation in guide dog training activities

Donations received at the front desk and restaurant will be sent to the Japan Guide Dog Association for the training of guide dogs.

Participating in the Ecocap Movement

We collect plastic bottle caps every month and donate the profits from selling them to organizations that provide vaccines to developing countries.

Good Night Card

"Good Night Cards" deliver messages of "good night" to guests on Executive Floor. With the support of the Kanagawa Shimbun, we solicited original drawings from elementary school students in Yokohama and held an exhibition of the submitted works.

Participating in the Waiters' Race

The only official race in Japan recognized by the International Waiters Race Community is held in Yokohama, and our hotel has participated every time since the first race. We have a track record of winning the team and women's divisions, and coming in second in the individual division.

Participating in the campaign

The company supports light-up campaigns organized by local governments and other organizations by changing the lighting on the upper part of the exterior walls to the Minatomirai of cherry blossoms to coincide with the Sakura Festa being held in Minato Mirai, blue to show gratitude to medical workers during the COVID-19 pandemic, and green to mark Environment Day (June 5th).

The Three Musketeers Minatomirai

In addition to the three hotels mentioned above (the Three Musketeers), we also developed joint plans with surrounding commercial and tourist facilities. Thanks to the synergistic effect of PR and sales promotion, we were able to sell out and were very well received by customers even during the COVID-19 pandemic.

Participating in the Minatomirai Bon Odori Festival

We set up a food stall at the "Obon Odori" festival held every year at Rinko Park. We offer original and elaborate menu items, which have been well received by the local residents.

Tokyu Kids Program

The "Tokyu Kids Program" offers children work experience in a hotel. Children donned tuxedos and experienced working as hotel staff, distributing wedding protocols, helping with the production, and welcoming guests at banquet room. (Sponsored by Tokyu Corporation)

Barrier-free

Most of the hotel's facilities are wheelchair accessible (excluding the pool area). We also offer "accessible rooms" equipped for wheelchair users, and have a track record of hosting foreign teams with disabilities at international sporting events.

Accepting commissioned students and interns

We have a track record of accepting interns for work experience, primarily from students of hotel vocational schools and culinary schools, as well as university students from Japan and abroad. Students benefit from on-site experience under the guidance of experienced staff.