Forget menus, napkin colors and floor plans. When chef Shinya Otsuchihashi began preparing to open his first hotel restaurant three years ago, he focused on one key element: sociability.
It¡¯s the driving force behind his creation, Upstairz, the signature restaurant at , a new boutique hotel (and the city¡¯s first Design Hotel member) that recently opened its doors in the city¡¯s Kita Ward ¡ª albeit with a coronavirus-friendly, hygiene-focused edge.
¡°The dining experience is defined not solely by the cuisine offered and how it¡¯s presented on the plates before you, but rather by the harmony between every element that the guest tastes, sees and feels,¡± says Otsuchihashi, who is also the chef behind the Michelin-starred restaurant behind Craftale in Nakameguro. ¡°I believed in doing so, we could create a concept that would be lasting ¡ª one befitting a hotel that, itself, undoubtedly, has a long future ahead of it and the potential to leave a lasting legacy.¡±
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