Mandarin Oriental, Tokyo launches ‘Ocean Deep’ facial treatment and lunch offer that highlights the benefits of seaweed

News Hour:

Mandarin Oriental, Tokyo has launched a new offer that combines a rejuvenating seaweed-based facial treatment and healthy sushi set lunch. Mandarin Oriental, Tokyo is the only hotel in Japan to be rated five stars by the Forbes Travel Guide 2016 in both the hotel and spa categories for two consecutive years.

The new Ocean Deep Beauty offer includes a 120-minuteMarine Facial treatment provided at The SPA at Mandarin Oriental, Tokyo and Sou, an authentic, traditional Edo-style sushi lunch set served at Sushi Sora.

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Using ingredients specially formulated for Mandarin Oriental, Tokyo by Biologique Recherche, the 120-minute Marine Facial revitalises and balances the skin, using a special red algae seaweed mask cut precisely to fit the guest’s face, leaving it feeling moist and firm. A luxury skin-care brand highly rated by celebrities worldwide, Biologique Recherche’s beauty care methods were developed by French physician, Dr. Philippe Allouche, and are based on medical research.

Possessing anti-inflammatory properties, red algae seaweed is also a low calorie “super food” often used in traditional Japanese dishes including sushi, and is rich in vitamin C, iodine, calcium, magnesium, and protein.

The mouth-watering Sou lunch of appetiser, six nigiris, sushi roll, fish broth soup and fruit at Sushi Sora on the hotel’s 38th floor is prepared by sushi master, Yuji Imaizumi. With seating for only eight people, the restaurant feels highly exclusive and has an intimate atmosphere.

“The Ocean Deep Beauty offer is perfect for those seeking beauty and wellness, because it takes advantage of the beauty and health effects provided by the power of seaweed,”  said Sara Codner, Director of Spa and Wellness at The SPA at Mandarin Oriental, Tokyo.

The combined facial and lunch Ocean Deep Beauty treatment is priced JPY 58,000 (tax and service charge included)

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Md. Rafiuzzaman Sifat, a CSE graduate turned into journalist, works at News Hour as a staff reporter. He has many years of experience in featured writing in different Bangladeshi newspapers. He is an active blogger, story writer and social network activist. He published a book named 'Se Amar Gopon' inEkushe boi mela Dhaka 2016. Sifat got a BSc. from Ahsanullah University of Science & Technology, Bangladesh. He also works as an Engineer at Bangla Trac Communications Ltd. As an avid traveler and a gourmet food aficionado, he is active in publishing restaurant reviews and cutting-edge articles about culinary culture.
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