The four dining outlets at Hilton Kyoto feature equipment innovation and thoughtful use of space
W
hen Japanese foodservice consultancy Y. Inoue Office Ltd took on the task of conceptualizing and bringing
to life the F&B experiences at Hilton’s first Kyoto property, they knew their 20-year relationship with the brand and the project’s interior designer, Yukio Hashimoto, gave them a solid foundation to work from. Tey hadn’t anticipated that it would be the last time two of the key team members would work together, or that the project would come to epitomize the power of long-term collaborations. Hilton Kyoto, which opened its doors
in September 2024, is a 313-room property surrounded by Buddhist temples, Zen gardens, Shinto shrines and museums, and within walking distance of the city’s major attractions. It is home to four dining outlets – all-day dining restaurant Teori, Mediterranean specialty restaurant 7 Embers, rooftop cocktail bar Cloud Nest and lobby lounge bar and cafe Lattice. Y. Inoue Office Ltd’s role in the
project, which covered multiple kitchen areas including a show kitchen and room service, spanned about five years. From the outset, Hilton had emphasized the brand standards for circulation flow and efficiency, particularly when it came to bulk kitchen output. “Space is a premium in Kyoto, so maximizing efficiency and maintaining a smooth flow were key considerations,” recalls the company’s president and CEO Kei Kawakami FCSI.
ADAPTABILITY AND METICULOUS PLANNING
One of the biggest challenges Kawakami and his team faced was meeting regional regulations. Tey had decided to import an Italian pizza oven for 7 Embers, a model they had initially introduced at Hilton Nagoya over two decades ago. “Tis project marked a return of that innovation, adapted to meet current standards and operational needs in Kyoto,” Kawakami explains.
However, the legalities around importing and installing it required thorough coordination and real-time adjustments, including with the fire department. “Te Hilton Kyoto project underscored the importance of adaptability and meticulous planning, particularly with international equipment,” Kawakami notes. “Navigating Japan’s regional regulations around imported items, like the Italian pizza oven, taught us the necessity of maintaining flexibility in our approach. We learned that while prior experiences provide a strong foundation, every project requires unique solutions.” Fast forward to the hotel’s launch and
Kawakami was reminded why going that extra mile is always worthwhile. “When I visited for a trial stay, watching guests enjoy their meals in such a vibrant, welcoming atmosphere was truly inspiring,” he says. “Te positive, almost tangible ambiance in a restaurant where people are savoring their food is what makes this work meaningful. Being a part of creating that environment is incredibly fulfilling.”
A LEGACY PROJECT
However, the moment was also bittersweet, as during the project, Hashimoto and Y. Inoue Office Ltd’s former representative for the project, Shigeru Suzuki FCSI, sadly passed away. “Teir intimate knowledge of each other’s working styles undoubtedly contributed to the project’s success, and this became a legacy project in many ways,” Kawakami reflects. “Te continuity of relationships
over decades ‒ whether with clients like Hilton or designers like Yukio Hashimoto ‒ reinforced the value of strong, long-term collaborations and served as a poignant reminder of the legacy we carry forward, adding a layer of personal and professional responsibility to our work.” Te final result would no doubt have done them proud.
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