Tracing 90 Years of RIHGA Royal Hotel History vol.2
“Creating a modern hotel for distinguished guests in Osaka”… In response to requests from Osaka’s political and business establishment, the Hotel New Osaka, predecessor of the RIHGA Royal Hotel, was established in 1935 as a project symbolizing the “Great Osaka” era. Since then, the RIHGA Royal Hotel has continually evolved with changing times and built up a tradition. Here we trace its 90-year history.
ROYAL HISTORY Vol. 2:
The Hotel New Osaka — Embodying the “Great Osaka” Era
The prosperity of the Hotel New Osaka, as told by the first General Manager
The Hotel New Osaka opened on January 16, 1935 (Showa 10). Located on the bank of the Dojima River, it had a luxurious Venetian Gothic exterior, a site area (including road sites) of 4,794 m2, eight floors above ground, and two basement levels. There were 211 guest rooms located on floors 2–8 (136 single rooms, 59 double rooms, 11 suites, and 5 Japanese-style rooms). By the day before opening, 200 rooms had been reserved, including 10 foreign guests, making for an auspicious start. Incidentally, room rates at the opening started at 5 yen per night for a single room, with suites at 45 yen per night and breakfast at 1 yen 50 sen. Considering that the starting salary for a normal school (teacher’s college) graduate was around 46 yen at this time, these were quite expensive rates.
Mr. Shigeru Gunji was appointed as the first general manager. Mr. Gunji had joined the Imperial Hotel in 1923 (Taisho 12), and he played an active role as a pioneer among Japanese hoteliers. For instance, in 1928 (Showa 3), he was sent to study in Europe and America on the orders of General Manager Tetsuzo Inumaru, who would later be called the “Hotel King.” Mr. Gunji, who came to the Hotel New Osaka as general manager from the Imperial Hotel in Tokyo, became president in 1966 (Showa 41). He served as president until 1973 (Showa 48), when the Hotel New Osaka ceased operations, and the Royal Hotel Annex opened to replace it.
In 1976 (Showa 51), Mr. Gunji wrote 『Undonkon』(“Luck, Steadiness, and Perseverance”, published by Mainichi Shimbun) with the aim of “depicting the history of the Hotel New Osaka.” The book realistically portrays this exceptional luxury hotel.
“At that time, an eight-story hotel with a height of 100 shaku (approximately 30 meters)* was a super high-rise building that towered above the rest in Osaka.”
* ( ) indicates author’s note
“Hard as it may be to believe, there was not yet a single hotel with air-conditioned guest rooms in the entire world.”
At the time, these were the first air-conditioned guest rooms in Japan, and the rooms were also equipped with head lamps (convenient for reading in bed) and bathing rooms. People were amazed by these advanced facilities.
Needless to say, the hotel also aimed to be Japan’s best in terms of service as well. Mr. Gunji created a『Service Guide』for employees and strived for heartfelt hospitality. In『Undonkon』, he wrote: “Every single bellboy, waiter, and waitress is a representative of the hotel. This kind of arrangement is unusual in other industries” and “The dignity of a hotel, in other words, is mainly determined by the employees’ refinement and training in customer service.”
Newspapers praised the hotel as Japan’s finest in every respect, and Hotel New Osaka, equipped with the most state-of-the-art facilities of the time, surpassed Tokyo’s Imperial Hotel in the number of overnight guests just one year after opening in 1936 (Showa 11), moving into first place nationwide.
The “Royal Taste” that captivated the gourmets of Naniwa (Osaka)
Among gourmets, the Hotel New Osaka was renowned from its opening for its authentic Western cuisine. In the main dining room, appetizers included foie gras and the main course was beef fillet steak—truly authentic fare. Despite the high prices for the time, with set meals at 2 yen and banquet cuisine at 5 yen, there was never a lull in reservations for the banquet hall. The ingredients were diverse, and often included game meats such as copper pheasant, pheasant, and wild boar.
Overcoming the hardships of wartime requisition
After the outbreak of World War II, the Hotel New Osaka saw almost no visitors from overseas, and guests were primarily military personnel. Obtaining restaurant ingredients was difficult, and since all food items including rice were subject to the rationing system, hardships were constant. Industrial unrefined salt was boiled and dissolved in water to approximate table salt, and soy milk was made from soybeans as a substitute for cow’s milk. In 1945 (Showa 20), a celebration of the hotel’s 10th anniversary could not be held, and during the great air raids on Osaka in March and June of that year, most of what is now Kita Ward in Osaka City was reduced to scorched earth. The hotel building barely survived.
With the end of the war in 1945 (Showa 20), the Hotel New Osaka was requisitioned as quarters for officers of U.S. occupation forces from GHQ. Seven years later, in 1952 (Showa 27), the requisition was lifted, and the hotel was able to resume operations two months later.
When the hotel reopened, advertisements (“Reopening: Requisition Lifted”) were placed in newspapers and advertising balloons were launched. Many people who had been eagerly awaiting the reopening came to stay at the hotel, and the staff welcomed them with even more heartfelt service than before. The Hotel New Osaka had regained its vitality once again.
Text by Eriko Michida, 140B
