PRIME QUALITY FOR ALL YOUR GUESTS
Feelings of gratitude
In cuisine
RESERVATION
Reservations and Inquiries
RESERVATION & CONTACT
Reservations and Inquiries
Reservations and inquiries by phone
Phone：045-682-2121Weekdays 10:00-18:00 Saturdays, Sundays and holidays 9:00-18:00
CUISINE
Cuisine
CUISINEYokohamaThe Yokohama Bay Hotel Tokyu cuisine
To all our precious guests
The couple and the chef's thoughts are infused into this dish.
cuisine that conveys gratitude
Our renowned chefs will prepare memorable cuisine, pouring their heart and soul into each and every dish. You can also rearrange the menu to create a special "hospitality menu" just for you.
HISTORYCuisinecuisine
A hotel that continues to focus on food
The Yokohama Bay Hotel Tokyu opened on August 7, 1997 in Minatomirai, Yokohama. With Hiroshi Ishinabe, the first French iron chef on a popular TV show at the time, as the honorary cuisine director, and the restaurant Queen Alice, which is still popular today, the tradition has been passed down from generation to generation banquet room.
QUALITYCuisinecuisine
Japanese, Western and Chinese cuisine of the highest quality
The ingredients used in our cuisine are carefully selected by our Japanese, Western and Chinese chefs. We are proud to offer you the best flavors that make the most of each ingredient. Freshly baked Maison Kayser bread delivered from our hotel's workshop and French AOC-certified Echire butter also enhance the deliciousness of the cuisine. In addition to eclectic cuisine that combine different menu categories, we can also prepare Japanese cuisine for elderly guests at cuisine banquets, and cater to food allergies and religious diets, and we can also provide cuisine and services that take into consideration the needs of the guests you invite.
COURSECourse cuisine
PREMIÈRE
The Yokohama Bay Hotel Tokyu is proud of
cuisine, Chinese and cuisine cuisine
Made by specialists
Special wedding menu
By five grand chefs
The ultimate collaboration menu
This popular menu offers a combination of cuisine, Chinese and cuisine cuisine Enjoy the exquisite balance and flavors of the ingredients.
GRAND CHEFIntroductionof Grand Chef
Executive cuisine Kenji Notoya
He entered the cuisine world in 1989 at the French restaurant "Le Ginza" at the Ginza Tokyu Hotel. In 2001, he learned Provencal cuisine at "Cucagno" at the Cerulean Tower Tokyu Hotel, where he contributed to the hotel receiving one Michelin star as a sous chef. In 2014, he was appointed head cuisine at Akasaka Excel Hotel Tokyu, and in 2019, he was appointed executive cuisine at Kyoto Tokyu Hotel. He will also be responsible for the overall production of cuisine at THE HOTEL HIGASHIYAMA by Kyoto Tokyu Hotel, which is scheduled to open in 2022. In April 2024, he will be appointed executive cuisine at The Yokohama Bay Hotel Tokyu.
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Owner and chef of "Queen Alice "
Yutaka Ishinabe
He went to France in 1971 and trained at famous first-class restaurants, and opened the "Queen Alice" restaurants after returning to Japan. Since taking up his position in 1997, he has been producing food for the hotel, and you can enjoy the original menu of the "Queen Alice" restaurant at your wedding reception.
About the restaurant
Queen Alice
The numerous French cuisine created by our culinary artists are so delicious and well-presented that they can be called "art on a plate," providing you with an elegant experience. View restaurant details
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Owner and chef of "szechwan restaurant CHEN "
Kentaro Chin
After joining Akasaka Shisen Hanten, he gained experience under his father, Kenichi, and after studying and training in the Sichuan province, he became the owner chef of the Shisen Hanten Group. He presents fascinating cuisine combine traditional flavors with modern ingredients.
About the restaurant
szechwan restaurant CHEN
A Sichuan cuisine where owner-chef Kentaro Chin inherits the taste of his father Kenichi. He combines traditional flavors with innovative ideas and uses a wide variety of seasonings to create rich, flavorful dishes. View restaurant details
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Head cuisine" Oshima "
Katsuya Kawada
Born in Tochigi Prefecture. Grew up watching his father run cuisine, he aspired to become cuisine. After graduating from the culinary department of Kiryu Daiichi High School in Gunma Prefecture, he joined Oshima. After gaining experience, he became head chef of Oshima Tsubakiju in Marunouchi, and in 2022, he became head chef of Oshima Yokohama. He serves seasonal kaiseki cuisine and Kaga local cuisine. He strives to provide hospitality that is pleasing to the eye as well, with cuisine are carefully prepared and presented.
About the restaurant
Oshima
Away from the hustle and bustle, you can relax in a Japanese setting. Enjoy the flavor of Kaga and seasonal cuisine, along with fine sake. View restaurant details
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Pastry Chef Tanaka Reijin
Born in Saitama Prefecture in 1973. As a student, he was inspired by the work of a pastry chef he saw on television and decided to pursue a career in confectionery. After learning the basics at a Japanese and Western confectionery shop, he traveled to France and experienced French culture. After returning to Japan, he trained at the Grand Hyatt Tokyo and became the chef pastry chef at Andaz Tokyo in 2017. In March 2024, he joined The Yokohama Bay Hotel Tokyu and was appointed pastry chef. He strives to carefully create each and every sweet that has a simple and elegant form and allows you to experience the taste of the carefully selected ingredients.
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MENU DE MARIAGE“BOUQUET”
French cuisine "Bouquet"
cuisine is for two
A message that depicts happiness
The wedding menu was created by The Yokohama Bay Hotel Tokyu 's Executive cuisine Kenji Notoya, who has a wealth of experience and a sincere passion for cuisine. The cuisine, which emphasize the natural flavors of the ingredients, will add a touch of glamour to your wedding party.
QUEEN ALICE
French cuisine" Queen Alice"
The memory of emotion
For all guests
An original wedding menu by French cuisine master Ishinabe Yutaka. Combined with the restaurant's grand menu, you can enjoy the world of Queen Alice from hors d'oeuvres to desserts.
szechwan restaurantCHEN
Chinese cuisine" szechwan restaurant CHEN"
For the taste of tradition,
Innovative ideas
Owner chef Chin Kentaro combines traditional flavors with innovative ideas, values seasonal ingredients, and uses a rich variety of Sichuan seasonings to create richly flavored dishes.
OSHIMA
Japanese cuisine" Oshima"
Love the four seasons,
Experience the wonders of Japan
Oshima is a famous Japanese restaurant that serves Kaga cuisine, which has been refined into a gorgeous meal following the tradition of Kyoto Kaiseki. Chef Katsuya Kawada makes the most of the natural flavors of ingredients from the mountains and seas, and incorporates the beautiful changes of Japan's four seasons into cuisine.
RESTAURANTWEDDING
" Queen Alice"
" szechwan restaurant CHEN"
In a private room at a restaurant
A delicious wedding
A delicious wedding
We also offer a "restaurant wedding" where you can enjoy fine cuisine with your loved ones in a private room at the hotel restaurant.
View restaurant wedding plansWEDDINGCAKE
WEDDING CAKE Made by the hotel's pastry chef
Only one in the world
Original Cake
The moment of cutting the cake is the moment when the couple starts a new life together. The hotel pastry chef will create a one-of-a-kind original cake that will encapsulate the couple's eternal happiness. Share this incredibly sweet happiness with all your guests.
RECOMMENDFAIR
For couples who value cuisine
Free tasting included
Fair in progress
