WHO WE ARE

Hiramatsu Hotels is the hotel brand of Hiramatsu, Japan’s leading luxury restaurant group. The Hiramatsu Hotels are divided into two categories, The Hiramatsu Collective, the luxury brand, and Plaisance, the premium brand.

OUR STORY

Our story begins in 2016, when Hiroyuki Hiramatsu, culinary artist and founder of Hiramatsu, harnessed the potential of the restaurant brand he had built up over the past thirty-five years to create a unique “restaurant with rooms”.

Hiroyuki Hiramatsu had always been fascinated by France, and at the age of twenty went there to train as a chef, working in various restaurants. During this time, he observed that there were many restaurants in France so good that people were prepared to drive hours to reach them; most of these also offered overnight accommodation. To Hiramatsu, they seemed to embody perfection in restaurants, and he decided that, one day, he would import the concept to Japan.

In 1982 Hiramatsu and his wife Keiko opened a French restaurant in the Nishi-Azabu district of Tokyo; it seated twenty-four diners and was named Hiramatsu-tei. Very soon, the restaurant was fully booked every day, and acquired an outstanding reputation. In 1988 its name changed to Restaurant Hiramatsu: the story of luxury French restaurant Hiramatsu had begun.

In 2001 Hiroyuki Hiramatsu opened a Restaurant Hiramatsu in Paris. After only four months it was awarded a Michelin star. The opening of the Paris restaurant also led Hiramatsu to form friendships and partnerships with a host of great chefs from around the world, including the late Paul Bocuse, Marc Haeberlin, Jacques & Laurent Pourcel and Philippe Mille. Today, the Hiramatsu Group operates more than 30 restaurants and cafés around Japan, and has established an unrivalled reputation as a restaurant brand.

In 2016 Hiramatsu’s forty year dream finally came true, when the Hiramatsu Group’s first directly managed hotel, The Hiramatsu Hotels & Resorts Kashikojima, opened at Kashikojima in Mie Prefecture, with a restaurant serving exquisite French cuisine that makes lavish use of the delicious seafood of the Ise-Shima area, and eight guest rooms, each with its own hot spring bath. Since then, the Hiramatsu Group has opened two more small luxury hotels based on the concept of a European inn, at Atami and Hakone. And in 2018 it opened a gourmet resort hotel with nineteen guest rooms on the Japanese island of Okinawa.

Hiramatsu’s hotels all centre on a restaurant, yet each and every one is based on a different concept, and you will never find another quite like it, anywhere in the world. Staying at one of our hotels is a thrilling experience that you will never forget. During your stay, you will experience many special moments, moments that will become fond memories and make you want to return again and again. Our aim is that creating Hiramatsu Memories should be the purpose of your visit.
We believe Hiramatsu Hotels will continue to surprise and delight you in the future.

OUR PASSIONS

To ensure that our guests will have wonderful memories of their Hiramatsu Hotel stay, we focus with a passion on five aspects of hospitality.

  • 1.HEART-WARMING ATMOSPHERE

    The heart-warming, homely atmosphere of our hotel mirrors our staff’s personal and attentive approach to hospitality, which has developed in our restaurants. We take pleasure in seeing how many times we can make our guests smile during their stay, and that is why we put our heart into the way we approach every aspect of our hospitality — our guests, our colleagues and our cuisine.

  • 2.PROFESSIONAL FOODIES

    We pay special attention to our cuisine: you could say that we are professional foodies. Through working at Hiramatsu Group restaurants, we have encountered the world’s finest foodstuffs and wines, and met with artisans of food production dedicated to their craft around Japan. Surrounded by wonderful ingredients, we have gained a deep and wide-ranging knowledge of good food. That is why we make a point of seeking out unique local delicacies, and offering our guests a feast of flavours. You won’t find a hotel anywhere in the world more particular about its cuisine than a Hiramatsu Hotel.

  • 3.LOCAL ATTRACTIONS

    Kashikojima, Hakone, Atami, Okinawa, Nara... Hiramatsu has hotels in some of Japan’s most beautiful resort destinations. And since our guests have taken the time and trouble to come all this way, we would like them to enjoy the local attractions to the full, not just food, but also traditional crafts and techniques. We always team up with local producers and craftsmen to entertain our guests: we hope you will allow us to share some of those attractions with you.

  • 4.SOMETHING EXTRAORDINARY

    A journey is something extraordinary, something out of the ordinary — an opportunity to experience something you don’t see every day or try activities you would not normally consider, a time to set caution aside and be just a little daring. One of the greatest pleasures a journey affords is the opportunity to try being the person you have always wanted to be, to discover an entirely new you. Why not let us help you discover that new you?

  • 5.PROUD YET HUMBLE

    Cuisine, service, facilities, furniture, scenery — we aim to offer the very best in everything our guests taste, touch, see or experience, never failing to polish furniture and arranging flowers every day. Proudly yet humbly striving to exceed their expectations in every way, we seek to offer joys and discoveries that will make your stay become treasured Hiramatsu Memories.

OUR TEAM

Our staffs are the heart and soul of Hiramatsu. They are characterful, they love the life they live, take pride in their work, and take pleasure in spending meaningful time with our guests. They are always encouraged to be themselves so as to welcome you with heartfelt hospitality.Let us introduce six of our staffs working for Hiramatsu Hotels.

KENJIRO YOSHIKOSHI

Executive Chef of The Hiramatsu Hotels & Resorts Sengokuhara

Kenjiro Yoshikoshi is in charge of Hiramatsu’s Italian restaurant division, and his pasta dishes are second to none. When asked what makes him most happy, he says, “Seeing my young staff grow and develop”. He is a passionate educator, and has trained many cooks with love and dedication. At Sengokuhara, Chef Yoshikoshi invites you to step into a unique Italian culinary world, with dishes drawing inspiration from the techniques and ideas of Kyoto ryotei, as well as the natural wonders of Hakone.

MASATO & MIHO IMAMURA

Executive Chef & Okami of The Hiramatsu Hotels & Resorts Kashikojima

Masato and Miho Imamura joined Hiramatsu in the same year, and went on to gain experience at several Hiramatsu restaurants, respectively as a chef and as a member of the service staff. They married, and in 2016 opened our Kashikojima hotel. Mild-mannered Chef Masato creates exquisite French cuisine from the bountiful produce of the Ise-Shima area, supported by the beautiful Madame Miho, who is truly devoted to her guests. Their perfect teamwork is the foundation of the hotel’s comfortable and heart-warming hospitality.

MAYUMI ARAI

Okami of The Hiramatsu Hotels & Resorts Atami

For some reason, guests leaving Atami always seem to have a smile on their face. One reason may be that they have shared so much laughter with Madame Mayumi Arai during their stay. Madame Mayumi was previously in charge of Hiramatsu’s bridal division, and has organized weddings for thousands of happy couples. She truly loves meeting people, and her simplicity and honesty capture her guests’ hearts.

SATOSHI TAGURI

General Manager of The Hiramatsu Hotels & Resorts Ginoza

Frank, kind-hearted and passionate, Satoshi Taguri was a leader and role model among Hiramatsu’s restaurant managers before coming to Okinawa. He embodies Hiramatsu professionalism, and no one is better qualified to be general manager of this new resort hotel with its 19 rooms, a position that needs to be filled by a person who will be loved by staff and guests alike.

KAORI UESUGI

Headquarters Marketing & Sales Executive

Our charismatic sales director Kaori Uesugi joined Hiramatsu straight from university, and for the last 20 years has handled sales and marketing, as well as PR, for the Group’s restaurants, bridal division and hotels. Smiling and energetic, she is always brimming with new ideas and concepts. Ms Uesugi has overall responsibility for sales, with a focus on hotels, and is a role model for women at Hiramatsu.

YURIKO NARUSAWA

Headquarters Inbound Sales & PR Manager

Yuriko Narusawa spent her childhood in London. She joined Hiramatsu in 2006 and contributed to the opening of 14 restaurants, being mainly responsible for sales and PR, and in 2015, she moved to the hotel division, devoting herself to the launch of the Hiramatsu Hotels. Narusawa loves her work and says, “Chefs and staff who are passionate about their work are the source of my motivation.” She is currently in charge of inbound sales and PR.

OUR GUESTS

Our guests have various reasons for coming to our hotel. Some guests have known Hiramatsu as a restaurant, some as a hotel, and some has never heard of the Hiramatsu brand. Here are some actual voices of our guests.

OUR COMPANY

Hiramatsu Hotels is run by Hiramatsu Inc, a Japanese company that runs 37 restaurants and hotels in Japan and France (Paris).

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OUR PARTNERS

We're delighted to be in partnership with these prestigious organizations, offering members a little something extra when staying with Hiramatsu Hotels. Inquire each member’s concierge desk for details. Benefits differ depending on the member’s type.