What is the concept behind AET Hotel and how did you come up with the idea? 

We opened in October 2017. AET stands for Alternative Entrance Tokyo. The concept is to "express another Tokyo." 

We felt uncomfortable with the superficial Tokyo and Japan that foreign tourists experience. The interior of the building expresses the "real Tokyo" that combines the past and present. 

Another concept is that, rather than group tourists, large-scale facilities, Shinjuku, or Shibuya, we chose this location and its scale from the perspective of wanting people to experience the real Tokyo, just like Tokyoites who separate places to play and places to sleep. It's like going home after having fun. If you play in Shinjuku, sleep in Shinjuku, and wake up in Shinjuku, you'll probably have a mental breakdown.  

The design concept was a design that mixes designs from a wide range of historical backgrounds into one harmonious whole.  

What's really unique about this hotel is that you can choose to stay on an entire floor or even in a small capsule. Why do you offer such a wide range of options?

The idea was inspired by the fact that there are few hotels where the owner's family can stay in one room when they travel.

So, the capsules are designed with Japan's unique tiny design and functionality, and also designed to provide privacy for individuals while still allowing them to stay in a group.

Tell us about the experiences you offer to guests and any activities you would particularly recommend.

AET Hotel offers several experiences: Wagyu beef at our exclusive EMC restaurant, local food tours, and day tours. The wagyu beef and sake experience courses have been particularly well received.

What kind of atmosphere, design and interior design will guests experience when they arrive at EMC restaurant?

The front and back spaces of the restaurant are divided by space and design. The front space is a traditional space that uses the traditional Japanese craft of ‘Kumiko’, while the back space, connected via a narrow passageway, is a Tokyo culture space where pop art is exhibited.

How do you select the wagyu beef delivered every morning and the sake that matches each dish?

We purchase fresh meat at the right time from the markets each day. We ensure the meat is selected based on our reservations for the restaurant each night, so it is always quality and the freshest possible – not ever frozen. The specific type of wagyu we use is ‘Kagoshima Wagyu’ – based on the region from which the cow is raised. Pairing wagyu beef with sake is a recent development and has a short history, but there is a competition in Japan called the ‘Wagyu Olympics’ – which is only held once every five years – and ‘Kagoshima Wagyu’ has won twice so far, so we know it’s the best.

Our choice of the cut is decided by the chef's sensibility and knowledge – and the sauces, ponzu sauce and other sauces for the course dishes are also homemade, so guests can enjoy homemade sauces that match the cooking method as part of the experience also.

What does the EMC Wagyu Dining Experience Tokyo include?

It’s an experience which includes a pairing of seven to eight plates of wagyu beef with different types of sake, and Japanese KOMASA Gin in Sakurajima Komikan flavour – which comes from the smallest mandarin in the world. The gin made in Kagoshima prefecture from KOMASA JYOZO company, and this gin in particular is recommended as part of the pairing, with the beef katsu.

The types of sake we offer are varied – like Tamagawa sake from Kyoto, from Kinoshita Sake Brewery; AKABU of Iwate, from Akabu Sake Brewery; Afruge of Chiba, from Kidoizumi Sake Brewery; and Uguisu-jirushi no Doburoku of Fukuoka, from Yamaguchi Sake Brewery.  

It's important to note, however, that the selection we offer may change depending on the season and availability.

We do also offer Japanese Red Star Sapporo beer, fruit liquor, Hakushu whiskey or Shochu – which is like sake but made of different ingredients, like potato or wheat – if the guests would like to try.‍

Are there are any special dishes at EMC that you would like to recommend?

An example of one of our special EMC dishes is TKG (EMC-style Tamago Kake Gohan) – a popular Japanese breakfast food made up of cooked Japanese rice topped or mixed with raw egg and soy sauce. It’s a hearty TKG with wagyu beef, green onions, nori, chanja, eggs, and more – and it’s a secret menu item and is not widely known.‍

Tell us about the chefs at the EMC restaurant. What special culinary skills do they have? 

The history of beef culture in Japan is linked to the history of Korean immigrants. Our chef is the third-generation grandson of Korean immigrants. He has been in contact with this meat culture since he was a child with his mother, who is also the second generation. So, this is how he learned techniques in Japanese traditional cuisine.

This also means that he is committed to making his own dashi stock and ponzu sauce, and he values the ingredients and the aesthetics of simplicity to best promote the true flavours behind his cooking, and the freshness of the produce he works with.

It’s clear that EMC restaurant is a place that allows customers to explore food. What more can you tell future guests about the experience they can have at EMC restaurant, and why it's unique? 

We offer dishes that combine wagyu beef with Japanese seasonings. So, not only wagyu beef, but also a tasting of Japanese seaweed salt, soy sauce, miso, dashi, ponzu, wasabi, mirin, etc.

As for sake, there have been many substitutions in recent years, and innovative changes in taste have occurred. So, I believe that what we offer at EMC will be different from the sake you can taste overseas. ‍

What can guests learn about Japanese culture through their experience at EMC restaurant?

You can learn about Japan's beef culture and sake culture in general, including the history of wagyu beef and the history of sake.‍

Is there anything else you would like to tell us about AET Hotel and EMC restaurant?

AET Hotel will provide you with a relaxing stay, while EMC is sure to provide you with a culinary experience that will be the highlight of your trip to Tokyo!

Also, I should note that for those who don't like sake, we do offer non-alcoholic options, such as Japanese juice made of premium fruits. Examples of this are Grape Vinegar to drink (Verjus-Style), Honey Lime, and Grape Juice from the Coco Farm & Winery, Tochigi Prefecture; as well as mandarin orange juice, from the Kōno Orchard, Ehime Prefecture.

However, these are just examples, as our offerings are not always the same, but it’s always a new experience.‍

Finally, are there any recommended spots or walking areas around the hotel that you would recommend to our guests?

As for recommended spots, Tokyo is full of lively sightseeing spots during the day, and quiet downtown at night.

There are many experiences which we offer, and also energetic sightseeing spots in Tokyo, such as Asakusa, Shibuya, and Shinjuku. You can enjoy sightseeing in these places during the day, and the quiet downtown area at night, and this all makes for a fulfilling journey.

Sumida Ward in particular is one of the few areas that escaped the ravages of World War II. As a result, traditional tenement houses and back alleys remain, and the atmosphere of the Showa era remains strong. As you walk through the nostalgic scenery, you will be freed from the hustle and bustle and feel like you have travelled back in time. You can experience the whole city while staying at AET & o3 Hotel, which is unique to a small hotel.