[Hotel Emisia Tokyo Tachikawa] Make Your Summer Parties Special with the "Summer Banquet Plan"

Hotel Emisia Tokyo Tachikawa, operated by Hospitality Operations Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; CEO: Akio Tanaka), will begin offering its "Summer Banquet Plan" in its banquet halls starting June 1, 2026. This plan incorporates seasonal ingredients such as sea bass, octopus, and corn, combined with premium delicacies like shark fin, beef fillet, and foie gras, to provide a diverse selection of Western and Chinese courses.

The Chinese cuisine menu features authentic dishes such as shrimp in chili sauce and shark fin soup, while the Western menu offers flavorful options like seafood bouillabaisse and roasted lamb. The "Mix Course" includes special dishes such as "Beef Fillet Steak with Foie Gras and Madeira Sauce" and "Shark Fin and Clam Thick Soup with Tomato Hot and Sour and Red Vinegar," designed to add a sense of luxury to summer events.

The pricing for these plans includes free-flow drinks and the cost of private room usage, with all prices inclusive of taxes and service fees. Each banquet plan is limited to a 2-hour duration. Reservations are accepted for seated courses of 8 or more guests, or standing buffet events for 30 or more. With 17 venues available, including a grand banquet hall capable of holding up to 500 people, the hotel can accommodate various needs, from corporate gatherings to social get-togethers. Guests can also combine these events with a stay in the hotel's recently renovated guest rooms.