Book Peninsula Tokyo with VIP Benefits

Interior designer Yukio Hashimoto worked with wood, lacquer, marble and stone in a palette of warm earth tones. A Deluxe Room measures 54 square meters and has a seating area with a dining table. The marble bathroom separates the bathtub from the shower. Premier Rooms have the same floor area, with views toward Marunouchi and Ginza. In a Deluxe Suite, full-height windows wrap around the corner living and dining room, with the bedroom set apart.

The two signature suites take the scale further. The Hibiya Suite measures 298 square meters, while the 347-square-meter Peninsula Suite has a private balcony, a grand piano and a dining table for twelve. Both suites overlook the Imperial Palace. A private tea ceremony can also be arranged in the Peninsula Suite.

For families traveling together, two- and three-bedroom Family Suites connect existing rooms and suites. The two-bedroom arrangement joins a Deluxe Suite to a Grand Premier Park Room, covering 179 square meters. The three-bedroom version adds a second Deluxe Suite for a total of 295 square meters. Living and dining areas, separate bedrooms and private wardrobes make up these layouts, with outlooks toward the park or palace gardens. They require advance arrangements with the hotel, and each room can hold a maximum of one extra bed or crib. The concierge can also organize babysitting and help with child-friendly dining and outings in Tokyo.

Peter serves Modern French cuisine under chef Yohan Da Costa, whose cooking brings French techniques together with locally sourced seasonal Japanese produce. Tasting menus sit alongside an a la carte selection at lunch and dinner, so a meal can unfold as a full sequence of courses or a selection chosen dish by dish. From the 24th floor, the dining room looks across the Imperial Palace Gardens and the city. Peter: The Bar shares the high-level setting, with cocktails that draw on local ingredients.

On the second floor, Hei Fung Terrace turns to Cantonese cooking in an interior inspired by the classical gardens of Suzhou. Dim sum is a central part of the menu, alongside a broader choice of Cantonese dishes. The restaurant's XO sauce traces its recipe to Spring Moon at The Peninsula Hong Kong. Private dining rooms and a chef's table provide settings for meals away from the main dining room, with the latter bringing guests close to the work of the kitchen.

Japanese dining has several forms here. Zuicho focuses on kappo cuisine, while mon cher ton ton HIBIYA serves teppanyaki. Ten-ichi, a tempura restaurant founded in 1930, fries seasonal ingredients in its signature style. Alongside these specialist restaurants, The Lobby serves international food.

Afternoon tea in The Lobby remains a daily ritual, with seasonal themes changing the sweets and savory selection through the year. Peter: The Bar also serves afternoon tea on weekdays, high above the street. Its selection pairs four savory bites with four sweets. The two settings give this long-standing Peninsula tradition quite different surroundings: the public life of the lobby below and a broad view of Tokyo from the top floor.

The fifth-floor indoor pool is heated and stretches for 20 meters, with an adjoining vitality pool and a balcony. Windows frame Hibiya Park and the Imperial Palace Gardens, keeping the surrounding greenery in view while you swim. Children older than four may use the pool; those under twelve need a parent or guardian with them. Swimming caps are required. The pool opens daily from 6:30 a.m. to 10 p.m.

The Peninsula Spa has nine treatment rooms with private showers, heated beds and yukimi shoji screens. Its treatment range includes Margy's Monte Carlo and Subtle Energies, with massages and facials available by appointment. A couples' treatment room can be requested when booking, with a separate room charge. Aromatic steam, a dry sauna, lifestyle showers and a shaved-ice fountain form the thermal facilities. Spa access and treatments are for guests aged sixteen and over. The relaxation area is reserved for the hour before a treatment, rather than afterward, so it is worth allowing that time when arranging an appointment.

The fifth-floor fitness center has Technogym equipment for cardio and strength training. Personal trainers are available by appointment, and registered hotel guests can use the gym around the clock. Access during the overnight hours is by room key. As with the spa, the minimum age for the fitness center is sixteen.

The hotel's furin experience takes guests to a family-run workshop to make a Japanese glass wind chime. The visit includes glassblowing and painting, giving the finished piece both its shape and its decoration. Children can join from the age of six. It runs on weekdays, takes about two hours from departure to return, and requires at least two business days' notice, subject to availability. A chauffeur assists with interpretation at the workshop. This is a hands-on encounter with a local craft, with a small, personally decorated object to bring home.

The hotel's underground connection reaches the Hibiya, Chiyoda, Toei Mita and Yurakucho lines; JR Yurakucho and Ginza stations are also a short walk away. From Haneda Airport, one rail route uses the Tokyo Monorail to Hamamatsucho, then the Yamanote Line to Yurakucho. The Narita Express reaches Tokyo Station, with an onward rail or road connection to the hotel. Private airport cars can be arranged in advance for a charge, subject to availability. Once here, the combination of nearby railway stations, Ginza and Marunouchi makes it possible to move between shopping streets, business addresses and the wider city without relying on a car for every journey.