Kobe Bay Sheraton Hotel & Towers in Kobe has appointed Masayuki Iritani as the new General Manager and Toshimitsu Ishii as Executive Chef as of June 1, 2026. This leadership change marks a renewed commitment to delivering world-class service and celebrating the unique culture and cuisine of the Hyogo and Kobe regions.
Located on Rokko Island, the hotel combines luxury hospitality with local charm, featuring a natural hot spring sourced directly from beneath the hotel and fresh ingredients from local producers. Guests can enjoy a wellness-focused stay with access to the “Kobe Rokko Onsen Hamaizumi” hot spring and seasonal culinary delights.
About Kobe Bay Sheraton Hotel & Towers
Established in 1992, Kobe Bay Sheraton Hotel & Towers is part of the global Sheraton brand, offering 267 guest rooms and a range of dining options including four restaurants, a bar, and a sports pub. The hotel emphasizes local flavors and seasonal menus, sourcing fresh ingredients from the Hyogo and Kobe areas. It also features the “Kobe Rokko Onsen Hamaizumi,” a 100% natural hot spring flowing directly from beneath the hotel, providing guests with a unique relaxation experience.
Highlights
- New General Manager Masayuki Iritani brings extensive experience in hospitality and bridal services, aiming to deepen the hotel’s connection with the local community.
- Executive Chef Toshimitsu Ishii, recognized as a Kobe Meister, specializes in Cantonese cuisine with a focus on health-conscious dishes using local seasonal ingredients.
- The hotel offers a wellness-centered stay combining gourmet dining, natural hot springs, and local culture.
- Recent addition of the Club Floor Corner View Bath Twin rooms, completed in December 2025, offers panoramic views of Kobe’s port city.
Hotel Details
| Item | Details |
|---|---|
| Name | Kobe Bay Sheraton Hotel & Towers |
| Location | Rokko Island, Higashinada-ku, Kobe, Hyogo Prefecture, Japan |
| Address | 2-13 Mukaiyama-cho Naka, Higashinada-ku, Kobe, Hyogo |
| Period | Not specified in the release |
| Price | Rooms and dining prices vary; specific menu prices not listed in this release |
| Menu / items | Seasonal dishes featuring local fresh ingredients; Cantonese cuisine at restaurant Suiheien led by Executive Chef Ishii |
