20 Years on Guamcontent-static.guampdn.com/guampublishing/special... · taking panoramic views of the Pacific Ocean. The hotel contours to the natural ... All of the hotel’s rooms

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According to a Japan-e se l e gend , t h ec rane l i ves fo r at housand yea r s .With an architectur-al design inspiredby the shape of acrane’s wing, the

Hotel Nikko is living up to the goodfortune and longevity that the mysti-cal creature symbolizes.

This year, the hotel celebrates 20years of service and commitment tothe island—a feat that would not havebeen possible without the loyalty anddedication of their employees.

Nicknamed “Mr. Nikko,” AssistantGeneral Manager Joe Blas has beenwith the company since day 1. “Myemployee number is actually 0001,”he said. “It’s amazing how I’ve watchedthis hotel grow and become a major play-er in the industry.”

Guam’s tourism industry began in thelate 1960’s, when Pan America launchedthe first direct round-trip flight from Tokyoto Guam. Due to its scenic location andclose proximity to the beach, tourists wereconcentrated in Tumon. “About 30 yearsago, the areas between Hilton and GuamReef were getting too crowded,” recalledBlas. “We were trying to make Tumon Bayeven, trying to balance it with Nikko at

the northern part of Gun Beach.”Masaaki Kawanabe, General Manager

of the Hotel Nikko Guam, was a memberof the hotel’s development team morethan 20 years ago. “I remember walking toGun Beach and looking at the hotel sitewhen it was still a jungle,” said Kawan-abe. The team decided on the locationbecause of its semi-private beach andunique location along Tumon Bay.

The construction of the HotelNikko began in 1989and was

sponsored by a three-way partnership be-tween Japan Airlines, Toyo Real Estate,and Nomura Real Estate. The three com-panies formed TNN Guam Inc. to buy thebeach site, develop the hotel, and managethe resort.

In an interview prior to the hotel’s open-ing, Nikko’s first general manager SeitaroTsuneki re-

vealed that they asked their pre-openingstaff to select important characteristicsof a resort in paradise. Flowers, birds,white sand, blue ocean water, fruit, andsunshine were the primary attributeschosen. “Guam has taken care of thesands, waters, and sunshine, but theflowers, birds, and fruits will be our re-sponsibility,” said Tsuneki.If building a resort in paradise was their

goal, the team succeeded. Nikko’s open-air lobby is a giant balcony with breath-taking panoramic views of the PacificOcean. The hotel contours to the naturalshape of the island’s geography and sur-

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Above: Hotel NikkoGuam General ManagerMasaaki Kawanabe, left,and Assistant GeneralManager Joe Blas pho-tographed on Oct. 30 atthe Tumon hotel.

Photo: Ric A. Eusebio/ For Pacific Daily News

“About 30 years ago, the ar-eas between Hilton and GuamReef were getting too crowd-ed. We were trying to makeTumon Bay even, trying to bal-ance it with Nikko at the north-ern part of Gun Beach.”– Assistant General Manager Joe Blas

Hotel Nikko Guam

of excellence in tourismcelebrates 20 years

rounds guests with the beauty oftropical trees and flowers.

One year after Hotel Nikko’sgrand opening on February 1,1992, the American Institute ofArchitects awarded the hotel’s ar-chitects for their creative design,which provides each of the 492rooms with an ocean front. “To-day, we’re reaping the benefits ofthe design,” said Blas.

Despite their emphasis on atraditional cultural atmosphere,

Nikko keeps up with advance-ments in technology. “We try tomake sure that our guests getwhat they want, and WiFi is atthe top of that list,” said the as-sistant general manager. All ofthe hotel’s rooms are equippedwith WiFi and smart TVs. Guestsalso have the option of using freeWiFi in the lobby, he added.

Hotel Nikko is not only com-mitted to their guests but to thequality of Guam’s tourism as awhole. “Upon the 20th an-niversary of this

hotel, we will be consider-ing a multimillion-dollar ren-ova t i o n p r o j e c t ,” s a i dKawanabe. “The basic con-cept of this renovation is toinvest in the quality up-grades of Guam tourism.”

The owners of Nikko, KenCorp., are committed to con-tinuing the renovation processin an attempt to meet the ex-

pectations of our valued guests.The goal being to make Nikkoand Guam a special place to vis-it, relax, and create wonderfulmemories of our beautiful islandand it’s people. The renovationproject is in its planning phaseand is scheduled to begin in late2013. Upgrades include the ex-pansion of the hotel’s entertain-ment and outdooractivity

facilities. Contemporary interiordesigns in both the hotel andfunction rooms will feature morecultural décor. Part of the budgetwill also go toward advancementsin the hotel’s safety, security, andsanitation, added the generalmanager.

With or without the new reno-vations, one thing is guaranteedto stay the same. “It doesn’t mat-ter if it was 20 years ago or 15years into the future, the quality

of service we provide is topnotch,” said Sandra Flores,public relations manager att h e Ho t e l N i k ko. “ T heamount of energy and en-thusiasm that goes intoserving our customers is

consistent throughout the years.”Experience shows that happy

employees equal happy guests.“If we don’t have happy staff, howcan we make everybody elsehappy?” said Kawanabe. “I thinkthis is the spirit of the Nikko fromthe beginning, up to now, andeven for the future. We take thebest care of our staff, and thestaff will take care of guests andour community.”

l cont inued from page 3

“The amount of energy andenthusiasm that goes into

serving our customers is con-sistent throughout the years.”

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Rather than being ajack of all trades andmaster of none, chefsat the Hotel NikkoGuam have masteredthe art of their cuisine.Tucked away in sepa-rate wings of the ho-

tel, Nikko’s restaurants offer guests theopportunity to take their taste buds on atrip around the world.

Magellan Magellan Restaurant’s breakfast buf-

fet excites the senses with a sizzlingomelet station, fresh baked bread andpastries, and a classic American break-fast. With views of Nikko’s graceful gar-den scenery, breakfast at Magellan isthe perfect way to begin a day of vaca-tion in a tropical paradise.During lunch, guests enjoy an inter-

national buffet menu that changes every

15 days to ensure the finest and fresh-est dishes. From Italian, Asian, Seafoodand European cuisine, chefs serve up avariety of delectable dishes from aroundthe world.

l Visit Magellan:

BreakfastMon. – Sat. 7:00 AM to 10:00 AMSun. 7:00 AM to 9:30 AM

LunchMon. – Sat. 11:30 AM to 2:00 PMSun. 11:00 AM to 2:00 PM

DinnerDaily 6:00 PM to 9:30 PM

BenkayWith simultaneous views of a

traditional Japanesegarden andthe

peaceful waters of the Pacific Ocean,Benkay exudes calmness and tranquili-ty. The restaurant’s attention to detailmakes the dining experience unforget-table. From the soothing Japanese mu-sic to the menu items written first inJapanese, guests are treated to an all-around cultural experience even beforethe food arrives.Then the food arrives and completes

the journey to Japan. Elegantly platedin colorful bowls of interesting geomet-ric shapes, the Benkay shoukado bentois almost too beautiful to eat. Guestsare sure to spend the first five minutessnapping pictures of their food.The beautifully crafted dishes are a

testament to the culinary talent of HideoHigashi and Motohiro Tsuchido.

Higashi is Benkay’s new sushi chef.Originally from Japan, Higashi hasnearly 30 years of sushi experienceboth in the hotel industry and as theowner of his own sushi restaurant. Tsuchido is the new chef in the

Benkay kitchen. Also from Japan,Tsuchido has over 40 years of culinaryexperience and has held positions inseveral of Japan’s prestigious hotels. A bite into the authentic cuisine re-

veals that it tastes as good as it looks.The bento features a little taste ofeverything from tempura to grilled fish.Bite-size appetizers perfectly comple-ment the main dishes, and the freshsashimi melts effortlessly in one’s


Nikko’s food & beverage

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mouth. Top off the authentic Japanese meal

with Benkay’s cream shiratama zenzai.The dessert comes with vanilla icecream, azuki beans, and sweet mochimade with shiratama flour. The whiteshiratama are heavenly soft and subtlysweet—a reflection of the delectablesimplicity of Japanese cuisine.

l Visit Benkay:

BreakfastDaily 7:00 AM to 10:00 AM

LunchDaily 11:30 AM to 2:00 PM


Toh LeeBoasting breathtaking views of Tu-

mon Bay from the hotel’s 16th floor, TohLee provides guests with a Chinese din-ing experience unlike anywhere else inGuam. During the day, Toh Lee’s glasswindows rise to the ceiling and flood therestaurant with natural sunshine. Atnight, the dim restaurant lights createan intimate setting, allowing guests toenjoy the romantic glow of Tumon Bay.

Recognized as one of the finest Chi-nese dining restaurants on island, TohLee serves Chinese cuisine with a mod-ern twist. The Ryugu dinner course in-cludes eight flavorful dishes, all pre-sented with elegance and sophistica-tion.

A simple but delectable jellyfish saladappetizer sets the tone for the rest ofthe meal. This is not ordinary Chinesefood. The unique flavors of each recipemake obvious the fact that Toh Lee’schefs have carefully crafted the dishes,adjusting and readjusting ingredients tocreate a perfect combination of flavors.

Toh Lee’s double boiled abalonesoup is a tasty take on Chinese comfortfood. The warm broth soothes the bodywhile the delicate abalone texture addsa distinct and succulent taste to thedish. Their deep fried crab claw and lob-ster tail with chili sauce pays homage toa popular

Chinese ingredient—chili sauce—whileusing quality seafood.

The only thing that competes withToh Lee’s food is their excellent service.All of the waitstaff were friendly andaccommodating. When ordering an ad-ditional dessert of chilled tapioca pearlsin coconut milk, a member of the wait-staff immediately offered to substitutethe dessert at no extra charge. Excel-lent customer service, savory food, andbeautiful views make dining at Toh Leean unparalleled dining experience.



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l Visit Toh Lee:

LunchDaily 11:30 AM to 2:00 PM


BarDaily 6:00 PM to 11:00 PM

Sunset BBQ and PolynesianDance Show

For food and entertainment all in oneplace, visit Nikko’s Sunset BBQ andPolynesian Dance Show. Grill-your-ownplates of steak, shortribs, chicken,seafood, and vegetables await guestswho are willing to take on the challenge.

Each garden table is equipped with agrill at the center of the table for you tocook your meal just the way you like it.But you can’t give yourself all the creditfor the delicious food. Nikko starts withthe highest quality meat and seafood forthe most tender steak and fall-off-the-bone ribs.

Enjoy a fresh salad bar and unlimited drinks while you grill yourmeal to perfection.

On clear nights, an orange sunsetglimmers through the beach’s coconuttrees and provides a beautiful backdropfor the Polynesian dance show.

Set on a sandy stage surrounded bytiki torches, Chamorritas dressed

in traditional costumes take you on aPacific island tour through song anddance. The dance show combines Poly-nesian, Tahitian, Hawaiian and Chamor-ro dance styles.

The show’s pro-ducers pay specialattention to the de-tails of each nativecostume. From grassskirts to floralsarongs to elaborateheaddresses, not asingle detail is over-looked. Each dancenumber is beautifullycomplemented bycolorful traditionaloutfits.

But the costumesare soon forgottenas the dancers mes-merize you withrhythmic hip shakingcharacteristic ofPolynesian dance.Thunderous drums and glorious chantsfill the air, and before you get a chanceto absorb it all, fire dancers run onto thestage to stun you with tricks.

Introduced as indigenous Chamorrochiefs, the male fire dancers are balls offire themselves, sprinting across thesand with ignited staffs. Right

before your eyes, one flameturns into two. Sticks lit on both

ends become twirling flames in thesky. And yes, he did just light the bottomof his foot on fire and used it to igniteanother staff.

For people with giant flames so closeto their bodies, they sure do play it coolas they stop by each table and let mem-

bers of the audience feel the scorchingheat of the fire. Faster than you can clapyour hands for their amazing perfor-mance, the gorgeous Chamorritas areback on stage with fire poi of their own.

Illuminated by the

flaming trail of their fire chains, theladies wow the audience with theirgrace and skill. The fire poi swing andspin about, all while the Chamorritassway their hips to the beat of the drums.

As the dancers slowly make their wayoff stage and into the audience, guestsquickly find out that the adventure isn’tover. Whether you have twinkle toes or

two left feet, you might beone of the lucky few chosento participate in a shortMacarena dance lesson onstage. It’s not about beingperfect, it’s about having fun.

Anyone can master theart of fire dancing withenough practice, but it’s theperformers’ passion thatmakes the Polynesian danceshow truly enjoyable. Thedancers are bursting with en-ergy and enthusiasm. If youlove what you do, people willrespond. The Jimmy DeeChamorritas and the ChiefMatuas love what they do.And the crowd enjoyed everyminute of it.

l Visit the Sunset BeachBBQ:


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Above: View from Toh Lee Restaurant


Magic DinnerShow “Carme”

Experience the super il-lusions and table magic ofJ. Storm over a sumptuousdinner prepared by Nikko’sfinest chef. Guests maychoose the standard, supe-rior, or deluxe menu:

Standard Menu: appe-tizer, grilled chicken andsautéed scallops, sautéedpotato, seasonal vegeta-bles, bread and butter,dessert, and coffee or tea

Superior Menu: appetiz-er, grilled New York steak,sautéed potato, seasonalvegetables, bread and but-ter, dessert, and coffee ortea

Deluxe menu: appetizer,grilled tenderloin steak, livehalf lobster with herbsauce, sautéed potato, sea-sonal vegetables, breadand butter, dessert, andcoffee or tea

Child menu: appetizer,fried shrimp and chicken,sautéed potato, seasonalvegetable, bread and butter,dessert, and orange juice

Carme opens at 6:30PM daily, except Tues-days.

Fountain LoungeRelax and unwind at the

open-air Fountain Loungelocated in the lobby.Whether you’re cravingsomething savory or sweet,the café serves a delec-table variety of pastries,breads, and sandwiches.For a morning pick-me-up,enjoy a fresh brewed cup ofgourmet Illy Italian Coffee.The Fountain Lounge isopen daily from 6:00 AM tomidnight.

Bougainvillea The Bougainvillea pool

side bar serves refreshingcold drinks and snacks toboost your energy on awarm tropical day. Orderyour favorite tropical cock-tails and fruit juices, or biteinto beachside favorites likeclub sandwiches and fish &chips. Bougainvillea is opendaily from 11:00 AM to 6:00PM.


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Gi v i n g b a ck t o t h e

community has al-ways been a cor-nerstone of the Ho-tel Nikko’s opera-t i o n . T h e h o t e l ’scommitment to thecommunity blends

corporate financial contributions with thevolunteer service of their employees.

Their first act of service to the com-munity took place 20 years ago. Despitebeing a new hotel in the industry, Nikkodonated $50,000 to build a classroom insupport of the tourism program at theGuam Community College.

Since then, the hotel has ex-panded their commitmentto education int h e

community. Ever y year,dozens of students gain first-

hand experience in the hotel industrythrough Nikko’s School to Work Intern-ship Training Program.

The program provides high school andcollege students with training in front of-fice, food and beverage restaurants,housekeeping, human resources and culi-


“We train students at our expense andput them in the real world aspect oftourism. We want to teach them thattourism is the healthiest and cleanest re-source for the island.”

Nikko and the

community

Left: HotelNikko beachclean-up

Simon Sanchez High School Shark Guard program with Hotel Nikko Guam

GCC interns course completion certificates

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nary skills. “We train students at our expense and

put them in the real world aspect oftourism,” said Joe Blas, assistant gener-al manager of the Hotel Nikko Guam. “Wewant to teach them that tourism is thehealthiest and cleanest resource for theisland.”

Local high schools recognize the ho-tel’s generosity to public education andcontinuously seek partnerships with thehotel. John F. Kennedy High School cur-rently works with Hotel Nikko in the “i*Re-cycle” program.

“ E ve r y d ay wehave our aluminum

cans t ranspor ted toJFK to be recycled and the school reapsthe benefits of that,” said Sandra Flores,public relations manager of the HotelNikko Guam.

The goal of the i*Recycle program is toallow Guam’s schools to financially ben-efit from aluminum recycling. The pro-gram was established by the Guam Busi-ness Partners for Recycling Inc. Ac-cording to the i*Recycle web-s i t e , GBPR i s anon-profit

or-ganization dedicated to promoting alu-minum recycling islandwide, help cleanup the island, and help keep aluminumcans out of Ordot Dump.

Through the program’s adopt-a-schoolinitiative, Nikko implemented aluminumrecycling efforts throughout the hotel andselected John F. Kennedy High School tobe the beneficiary of the recycled cans.

Although the i*Recycle adopt-a-schoolprogram was only supposed to last sev-eral weeks, the hotel chose to continuedonating their aluminum cans to the pub-lic high school past the adoption period.

Last year, the Hotel Nikko Guam alsodonated six 55-gallon drums to John F.


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Kennedy High School’s i*Recy-cle Club in support of the greenmovement. The drums are usedas collection bins to separate alu-minum cans and plastic bottlesfor recycling. But the hotel has gone beyond

making donations. As a partner inSimon Sanchez High School’sShark Guard program, Nikko’semployees have donated theirtime and service to monitoringand patrolling the public school. Gretchen Andres, a senior

teacher who headed the “LeaveYour Mark” project, said the highschool was burdened by a se-ries of burglaries in 2011. Thestudent-led “Leave Your Mark”project gave senior students theopportunity to take a proactiveapproach to mak ing S imonSanchez a safe and conducivelearning environment.In a Simon Sanchez High

School newsletter, students saidthey chose the Nikko becauseof the close relationship that hasblossomed as a result of holdingcountless events at the hotel. “Every school has a ‘sister’ ho-

tel who gives good deals when itcomes to holding functions,” said2011-2012 Student Body Asso-ciation president Rhoda Basto.“That was the reason why we de-cided to go to the Nikko.”The hotel responded favorably.

“The project started off as a stu-dent request to solicit money topurchase security systems,” saidAndres. “But Mr. Blas was so pas-sionate and understanding aboutthe issue that he said ‘Let mehave our security guards volun-teer to watch your school.’”At a press conference held at

the school, Blas announced thatindividual staff members who livenear the school volunteered topatrol the campus “at their owntime” during late night hours. With the help of the Hotel

Nikko and other local business-es, the Yigo high school pur-chased surveillance cameras,light fixtures and bulbs, motionsensors, and received free cam-pus patrol services.Community service projects

have become annual traditions.Every year since 1994, the HotelNikko has cooked up a deliciousThanksgiving meal for St. Do-minic ’s, Alee Shelter, GumaMami and the Salvation Army.The “Turkey to Go” dinner in-cludes cooked turkey, mashedpotatoes, gravy, cranberry sauce,vegetables, and pumpkin pie. In the season of giving, the ho-

tel also donates an extra dish tothe Salvation Army for their ef-forts in feeding the homeless atthe Chamorro Village. They are also quick to respond

in times of need. When a devas-

tating tsunami hit Japan in2011, the hotel hosted afundraising festival in supportof the Japan relief efforts. Allproceeds benefited the JapanDisaster Relief Association. “We take pride in not only do-

nating to those events that weknow will bring us more business,but we also take pride in donat-ing to the community as a whole,”said Flores.Beyond service hours and

generous donations, the HotelNikko has proven their commit-ment to local culture. A “mini mu-seum” located on the first floorof the hotel showcases Guam’shistory and culture. Ancient arti-facts and photos tell a story ofthe struggles and triumphs of theChamorro people. Admission tothe museum is free. “We ’d l i ke t o keep o u r

Chamorro hospitality spirit morevisible,” said Masaaki Kawanabe,general manager of the HotelNikko Guam. “Peoplevisiting here isn o t

only for the beach and sunshine.They love Chamorro culture andChamorro history.”In keeping with their cultural

movement, the Hotel Nikko hascommitted to the Guam VisitorsBureau “We Are Guam” cam-paign.“We Are Guam” is a pledge by

the Hotel Nikko staff to practice,promote, and perpetuate theChamorro culture by teachingGuam’s rich history, traditionsand customs from within.As participants in the initiative,

the hotel promises to recognizethat Guam’s culture is unlike anyother. Guam’s identity is rooted ina 3,000-year history that hasbeen influenced byc o n -

quest, exploration, and now con-temporary living. Their goal is to share the is-

land pr ide wi th thei r gueststhrough a cultural renaissance—one that showcases how localva lues and t rad i t i ons haveshaped their way of life. Without a strong community

presence and the support of lo-cal people, the Hotel Nikko wouldnot be as successful as it is to-day. “In our style of management,we work with our hands and useour head, but we also do it withour heart,” said Blas. “We loveour island, we love our people,and this is how we bring peopletogether.”

PledgeCompania: Hotel NikkoGuam

Hami Guahan, hamitoatoa tano, hami toa-toa y hotel.

Todu hami Kada dianahi respectu todu ytaotoa siya.

Todu ham bien sayanHafa Adai yan Buenaskada dia para todu ytaotao.

Todu ham bien opei ytelephone ni Hafa Adai.

Todu hami para fanChalek sesu yan fanmagof.Todu hami para fan

hago I mas tatkilo napution.

Todu hami para bienchogui I minaolek kadadia.

Todu hami para bienajuda I taotoa ni mu-nasina mamanagui.

Continua y MesChamorro kada sacanpara y visita.

Continua y kantanChamorro gi halom yhotel.

Continua mamanaguifino Chamorro gui es-kuelan visita gi halom yhotel

“We AreGuam”


“Every schoolhas a ‘sister’ hotelwho gives gooddeals when itcomes to holdingfunctions. Thatwas the reasonwhy we decided togo to the Nikko.” –Rhoda Basto, 2011-2012Student Body Associationpresident

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“We do every-thing we can tomake sure thatcustomer serviceis top notch. Wetrain our staff ineverything fromcustomer service,customer eti-quette, andJapanese speak-

ing. In 2008, I was nominated for the Yoka program (YokaYoka Culture and Language Scholarship Program) andhad the opportunity to visit Fukoka, Japan to learn moreabout the Japanese culture. We learn basic things, likehow to politely hand something over to a guest, but it’sthe little things that really make a difference to our guests.We share this knowledge with all of our employees andstaff. We work together here at the Nikko.”

– June San Nicolas- Telephone Operator Supervisor, 21 years

“Every hotel has rooms,but people are looking fornice views and excellent ser-vice. At the Nikko, it’s notjust about greeting theguests and doing a check-inor check-out. It’s about mak-ing sure they enjoy their stayand correcting any problemsthat might come up. We al-ways want to make our

guests feel at ease.”Twenty years is a long time, but when you work here, it does-

n’t seem that long. The day goes by so fast. When you enjoyyour job, enjoy working with your coworkers and deal-ing with the guests, it’s a happy place tobe.”

– Wayne Hermosilla- Front OperationsManager, 20 years

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Employeetestimonials

“Nikko is a great companyto work for. In this kind ofbusiness you learn some-thing new every day. Thebest part about my job isthat I get to be around somany different people, differ-ent ethnicities, and differentcultures. I enjoy making cus-tomers feel at home andmaking their stay as com-fortable as possible so thatthey can come back again.”

– Francisco “Sonny” Cruz- Food & Bev-erage Chief Steward, 20 years

“I’m really happy when Isee repeaters. We start rec-ognizing them. I always tellmy cashiers to put them-selves in the guests’ shoes.If you go to other hotels andthey call you by your firstname, you would say, ‘Wow,they know me.’ That’s why Itell my cashiers it’s importantto know not only the regularguests but also the first-timeguests because they are theones that we hope will comeback.”

– Berna Sy- Accounting Food & Bever-age Head Cashier, 21 years

“With my job, I can be a mom, acounselor or a referee. But thebest part of my job is the employ-ees. It’s a family here. I don’t thinkthere’s any department where em-ployees don’t know employeesfrom another department. Youcould say a name and they knowwhere they work. In some compa-nies, they don’t know who’s nextdoor to them. Our employees arefriendly, they enjoy working witheach other, and there’s a lot ofteamwork. You would see employ-

ees trying to help each other whether it’s their job or not.”Our general manager, Mr. Kawanabe, is really pro-em-

ployee. He’s always making sure that we go far and be-yond for the employees. Every month in the employee cafe-teria, for example, managers from the different departmentsserve lunch. We pick a theme and there’s a menu set forthat theme. I think the main thing is that they know themanagement cares about them and that’s the way it has tobe.”

– Sis Rosario- Human Resources Director, 21 years

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Documents

20 Years on Guamcontent-static.guampdn.com/guampublishing/special... · taking panoramic views of the Pacific Ocean. The hotel contours to the natural ... All of the hotel’s rooms