帰省中、横浜に一泊して中華街で晩ご飯をいただいてまいりました。
泊まったのはまた、横浜グランド・インターコンチネンタル ホテルです。
11月中旬。地上階の活け花は既にメリークリスマスな雰囲気。
後ろの方にツリーも置いてあるし…。
６階で降りて部屋への案内を見たら、各部屋に名前が付いていた…。
畳のある部屋にベッドがふたつ。ここにもうひとつフトンを敷いてもらいました。
掘りごたつになっていたら嬉しいけど、あぐらがかけない儂には苦痛な部屋でした。
ここのボディソープも全世界共通のやつ。このボディソープを使うと瞼がかぶれるんだよね。予めそう予測してエルメスの固形ソープを持ってきました。それを妹に見つかって馬鹿にされました。
前回はもっと上の部屋だったけど、６階からだとこんなもん。
でも、このほうが景色としてはバランス良かったです。
ラウンジの入口にもツリーが…。
このホテルのインターコンチネンタル クラブ・ラウンジは世界的に比べてみても、かなり広い。
クランベリー＆ラズベリーがベースで、色が綺麗。
「氷が少し溶けてから召し上がれ」って言われただけあって、そのままだとメチャ甘かった。(笑)
烏龍茶の葉を練り込んで焼いたスコーン。烏龍茶の香りが凄いけど、クロッテドクリームといい相性。
これ全部たいらげたら晩御飯食べられなくなっちゃう… って、みんなで嬉しい悲鳴。
いっぱい残しました。ごめんなさい。
日が暮れてきて、波止場はこんな雰囲気に。
お食事したのは、萬珍樓本店。ここにもサンタさん。
萬珍樓本店でのお食事は次記事で御覧に入れます。
６階の和室スイートでは、下り 99Mbps、上り 76Mbps なので、悪くないです。
外はこんな景色でした。おやすみなさい。
７時開店にほぼピタリあわせて到着しました。
やっぱりここは広い。六本木のインタコラウンジも２層にまたがって広いけど、ここはシンプルに広い。
儂は朝からそんなに食べないのと、３人一緒に１２時半に銀座で午後ティーを予約しているから、軽く。
朝からブイヨンカップでポタージュスープ。これって凄く日本です。
サラダやスープを朝から食べるのは日本から世界に拡がったと思います。
で… 予想通り「オムレツは如何でしょうか？」のオファーがキマした！
オムレツ、造ってもらいました。全部入りで、ベーコンとメープルシロップ添え。（写真はケチャップ）
ベーコン＆メープルシロップ、という組み合わせ… アメリカ人には普通でも母は気味悪がっていました。
お粥というよりも雑炊みたいだ。量も多すぎる… と文句言いながらも、食べていました。
月曜の朝でしたが、晴天で気持ち良く晴れてくれました。
で、ここから銀座へ…。
グーグル先生のお勧めは、ホテル近くを通るみなとみらい線というのに乗ると東横線になるから、そのまま中目黒へ行って営団日比谷線へ乗り換えれば乗り換え１回で済む。その案に乗りました。昔は営団線が直通だったのに…。
レセプションのある２階から、そのまま外へ出ろ。だって。出たらこんな景色。
横浜のこんな場所、歩くのは初めてでしたが… 迷わず駅まで行けました。
その後が、銀座にある宝飾店 ティファニーで 朝食 午後ティーを。です。
This time, I thought I’d take a slightly different approach and divide my comments into two parts: one from a traveler’s perspective and one from a hotel industry perspective.
ReplyDeleteFrom the traveler’s point of view, choosing to stay in a Japanese-style suite at an international brand like InterContinental feels remarkably fresh to me. Your article clearly conveys how you enjoyed the “gap between expectation and reality,” and that sense of excitement comes through to the reader as well. The mismatch between a Western hotel brand and a traditional Japanese room, your honest remarks about the impracticality of the low table, and your surprise at the atmosphere reminiscent of a Showa-era ryokan—these unexpected elements are exactly what make a trip memorable, and I found them very relatable.
I personally tend to assume that “higher floor = better view,” so your perspective that “the 6th floor actually offers the best balance” was very insightful. The fact that Ōsanbashi isn’t too close, and that the Minato Mirai skyline sits at just the right distance—this kind of firsthand, experience-based information is extremely valuable for future guests.
I also appreciated how you addressed the points travelers really care about. The level of crowding during afternoon tea, the detailed descriptions of the scones’ flavor and aroma, and how easy it was to find a seat—all of this answers the classic question, “What’s it actually like?” and makes the article very satisfying to read.
Breakfast is a major factor when choosing a hotel, so a detailed report is always welcome (though, to be fair, ordinary guests including me at IHG properties don’t often have lounge access…). The variety of the buffet, the custom-made omelets, your humorous comment about the portion size of the congee, and your observations about how the soup was served—all of these vividly conveyed the atmosphere of the dining room and were extremely helpful from a traveler’s standpoint.
ReplyDeleteNow, shifting to a hotel industry perspective (purely speculative, of course):
It’s quite unusual for an international luxury brand to maintain a Japanese-style room, and your article suggests a certain mismatch with the brand image. The contrast between InterContinental’s global aesthetic and a traditional Japanese room, the impression of aging facilities (perhaps?), and all of the usability issues with the low table hint that this might be a room with a relatively low renovation priority.
The issue of the body wash stinging your eyes is something often seen in international hotels. The amenities are likely standardized to global specifications, but they may not align well with Japanese sensitivities. That probably explains why bringing your own bar soap became a kind of “self-defense.” From the hotel’s perspective, this might be an area where localization could be improved.
From your description of the club lounge, several operational points stand out: the afternoon tea crowding indicating high occupancy, the smooth movement of staff, and the creative menu items (like the oolong tea scones). The overall impression of “busy but not unpleasant” is, from an operational standpoint, a sign of success.
Your description of the breakfast venue also suggests strong operational maturity: well-organized buffet stations, timely replenishment, attentive staff circulation, and minimal stress even during busy periods.
On the other hand, the fact that you took the time to explain in detail how to get to Minato Mirai Station from the hotel—and even added notes like “exit to the outside from the second-floor reception”—suggests that the hotel’s layout may be somewhat complex and potentially confusing for first-time visitors.
Taking both the traveler’s and industry perspectives together, your article blends “the authenticity of a real guest experience” with “insights into the hotel’s operational reality” in a very compelling way. The uniqueness of the Japanese-style suite, the club lounge operations, the quality and efficiency of the breakfast service, and the realistic assessment of the view—all of these elements come through naturally, making the article appealing both to travelers and to people in the hotel industry, esp. to them working for the InterContinental Yokohama Grand.
Today, two bottles of a shochu called “Honkaku Shochu” from Kyoya Shuzo arrived at our clinic. Of course, I immediately handed one bottle to Dr. Doi, and the two of us shared in the joy.
ReplyDeleteWhat struck me as rather intriguing, though, was that the label on the outer box simply says “Item: Honkaku Shochu,” and there is no specific product name to be found—nothing like Kyoya’s other well-known product, Kame Shizuku.
This is, admittedly, my own speculation, but could this be Kyoya Shuzo’s “bare” honkaku shochu—one that has no brand name (or one whose name is intentionally withheld), something closer to a business-use or custom-order product?
Several possibilities come to mind:
1. an OEM-style product for restaurants and bars
2. a limited item or private brand for selected retailers
3. a gift-oriented “straight from the brewery” offering
If I had to guess, I would lean toward option 3.
The box design is also quite restrained and elegant: a washi-paper-like background, a simple illustration of earthenware jars, and no superfluous catchphrases. It feels as though this was deliberately positioned as a gift item that is “less pretentious than Kame Shizuku, yet not an anonymous bargain shochu either”—a rather subtle (and clever?) middle ground.
In other words, it seems very much in keeping with Kyoya Shuzo’s character: no flashy naming, no elaborate backstory, but instead foregrounding the very designation “Honkaku Shochu” itself and letting the sincerity of the contents speak for itself. Put differently, it comes across as a fairly artisan-like declaration: “No unnecessary staging. We are a brewery that makes honkaku shochu.” All of this has made me even more eager to open the bottle.
Once again, on behalf of both of us, I would like to express our heartfelt thanks. Dr. Doi also said that he is very much looking forward to seeing you again.
Yamada Denki sensei,
DeleteI also got a message from Dr. Doi.
The reason I chose that bottle was;
2026 New Year’s Limited, ONLY 30 bottles available!!
This kind of marketing blurb really rings my bell, so did I. (lol)
btw.
Dr. Doi also mentioned me you guys are under transition period, and the name of the clinic will be changed on the first of April. So you are really preparing the retirement… it’s a surprise and a bit sad, and somehow, I am feeling guilty – I don’t know why, but I am.
Anyhow, please take care of dear yourselves and hope everything goes smooth.
You had already received a message from Dr. Doi, I see.
ReplyDeleteSo the reason you chose that bottle was because of the phrase “New Year’s Limited Edition 2026 – Only 30 bottles available!” You were tempted by that kind of marketing blurb and ended up buying it. I totally understand your consumer preferences—I've always been easily swayed by “limited editions” and “premium items” myself. (lol)
As you heard from Dr. Doi, our clinic is currently in a transition period, and on April 1st not only the clinic name but also the name of the medical corporation will change (although the corporation itself will continue). Yes, my wife and I truly are preparing for retirement.
Not only you, but many of our patients often ask me, “Doctor, aren’t you still perfectly capable of continuing?” I appreciate the sentiment, of course, but I answer them this way:
“Of course, I believe I’m still capable of practicing medicine. But everyone eventually reaches their final chapter. I’ve seen many doctors—especially private practitioners—who, because medical licenses in Japan are not renewable and once obtained can essentially be used for life unless something extraordinary happens, lose sight of when they should step down. They continue practicing indefinitely and, as a result, end up becoming a burden to others.
In my case, although I am an internist, my specialty is gastrointestinal endoscopy. If my endoscopic skills decline, I could end up causing inconvenience or even harm to my patients. Once I’m over 70, that risk will almost certainly increase.
Another major concern is the possibility that something might suddenly happen to me, forcing the clinic to close abruptly. Even though I’m a doctor, I’m still just a human being. Something could happen at any time—tomorrow wouldn’t be strange at all. And the people who would suffer the most in that situation are our patients.
That is why I decided to prepare for such unforeseen circumstances and asked Dr. Doi to take over the clinic. He kindly accepted, even giving up his important position as the Head of Gastroenterology at Kurashiki Central Hospital to join us. I am deeply proud of this.
Many clinics end up closing. The official reason is often ‘no successor,’ but the truth is that the clinic simply isn’t attractive enough for younger doctors to want to inherit it. In other words, the very fact that a promising doctor like Dr. Doi is willing to take over our clinic is proof that our clinic has real value. I’m genuinely happy about that. And to go even further, now that a successor has been secured, I feel that I have fulfilled much of my social responsibility to my patients. Even if I were to disappear suddenly, our patients would still be able to continue receiving care here without any trouble.”
Also, I find it puzzling that you feel some sort of guilt about my wife’s and my retirement. I honestly cannot imagine any reason you should feel that way. On the contrary, what I would love to hear from you is something like, “Congratulations! Please take good care of yourselves, and I hope everything goes smoothly in this new chapter of your lives.”