#Japan #Tokyo #Tokyu Hotels #Restaurant Contest #Hospitality Skills

Tokyu Hotels and Resorts Host the 2nd Restaurant Service Contest

On November 20, 2025, Tokyu Hotels & Resorts, under the leadership of CEO Takashi Takei and headquartered in Shibuya, Tokyo, hosted the second edition of the Restaurant Service Contest at the Cerulean Tower Tokyu Hotel. This event brought together staff from their dining departments across 34 hotels nationwide to compete in a showcase of exceptional hospitality skills.

Having previously organized a cooking contest for 23 years, the introduction of this competition last year for bartenders and now for restaurant service staff highlights Tokyu Hotels' commitment to enhancing overall dining experiences. The contest aims to improve service techniques and increase guest satisfaction by providing staff with practical training and an opportunity to hone their communication and entertainment skills.

This year’s contest featured 34 participants, carefully selected from across the hotels, with each hotel nominating one young staff member. The competitors were divided into two blocks—Kanto and Kansai—for preliminary rounds, leading to a final competition where the best six contestants showcased their prowess on stage.

The contest simulated real-life scenarios, including guest preferences, menu choices, and potential irregularities during service. By engaging in these realistic situations, participants were able to demonstrate both their technical abilities and unique personalities in service. The rigorous judging process led to the awarding of several honors: the Grand Prize, the Runner-Up Prize, the Special Jury Prize, and a finalist award for all six finalists.

Winners of the Contest

• - Grand Prize: Kokoro Komuro (Cerulean Tower Tokyu Hotel)
• - Runner-Up Prize: Mina Wakatsuki (Yokohama Bay Hotel Tokyu)
• - Special Jury Prize: Ema Kawaguchi (BELLUSTAR TOKYO, Pan Pacific Hotel)
• - Finalists (in alphabetical order):

- Taku Inoue (Shibuya Excel Hotel Tokyu)
- Chika Uekubo (Nagoya Tokyu Hotel)
- Riho Miyamoto (The Capitol Hotel Tokyu)

Kokoro Komuro, who took home the Grand Prize, expressed her profound gratitude for the support of her peers and her joy at overcoming various challenges during the contest preparation.

Judging Panel

The judging panel included notable figures from the culinary scene:

• - Harumi Osawa, Chairperson, French Restaurant Culture Promotion Association (APGF)
• - Masahiro Yamamoto, President, Maître d’Hôtel Association
• - Takashi Takei, CEO of Tokyu Hotels & Resorts
• - Junhiko Fukuda, Executive Chef of Tokyu Group
• - Atsushi Irizawa, Director of Operational Planning, Tokyu Hotels & Resorts
• - Takeshi Torii, Deputy General Manager, BELLUSTAR TOKYO / HOTEL GROOVE SHINJUKU

Future Outlook and Objectives

In his closing remarks, President Takei praised the competitors for their stellar performances and emphasized the importance of internal competitions in upgrading Tokyu Hotels’ service standards. The objectives of the Restaurant Service Contest are multifaceted:
1. Enhancing Service Skills: Focused on delivering practical knowledge and skills to staff, fostering a culture of service excellence.
2. Boosting Guest Satisfaction: By improving communication and hospitality, staff can provide memorable dining experiences encouraging repeat visits.
3. Nurturing Educational Growth: The contest also aims to elevate the mentoring capabilities of senior staff, creating a cycle of teaching and learning that benefits the entire organization.

Structure of the Contest

Preliminary Rounds

• - Dates:

- Kanto Block: September 16, 2025, at Yokohama Bay Hotel Tokyu
- Kansai Block: September 30, 2025, at Nagoya Tokyu Hotel

• - Participants: Dining staff from 34 hotels, selected based on company standards.
• - Competition Format: Simulating a lunch setting, participants had 16 minutes to perform tasks including table setting and serving salads to two guest judges while addressing 27 evaluation criteria, such as allergy checks.

Finals

• - Date of Finals: November 20, 2025, at Cerulean Tower Tokyu Hotel
• - Targeted contestants: The top six from preliminary rounds
• - Competition Format: An elaborate 30 minutes allocated for setting the table for four guests, taking orders from a la carte menus, and serving dishes, which included not only regular service but also preparations for unexpected events requiring adjustments.

Conclusion

As Tokyu Hotels & Resorts presses on with further competitions focused on cooking, cocktails, and service, it aims to solidify its reputation as a leading establishment of culinary excellence and remarkable guest experiences across its hotel network.