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A Healing Environment, Private Rooms
While securing their privacy, patients in these rooms receive a high quality care. On duty is a team of highly trained staffs who provide patients with a comfortable hospital stay.
The spacious 150m2 premises of these rooms, designed to provide an optimum level of comfort and convenience, include a conference room, lounge, reception area, and compact kitchen along with the large bedroom (48m2).
- Space
- 150m2 (bedroom: 48m2)
- Daily rate
- ¥231,000 (including tax)
- Facilities
- 3 televisions (Internet connection, BS broadcasts), Blue-ray/DVD player, Wi-Fi, compact kitchen (including refrigerator, microwave), bath, shower, washroom, 2 toilets (washlet), walk-in closet, drawing-room furniture, sofa, dresser, bedside cupboard, tea set, various towels, amenity set.etc.
- Space
- 33m2
- Daily rate
- ¥105,600(including tax)
- Facilities
- television (Internet connection, BS broadcasts), Blue-ray/DVD player, Wi-Fi, compact kitchen (including refrigerator, microwave), bath, shower, washroom, wheelchair-fitted toilet (washlet), closet, dresser, furniture, sofa, bedside cupboard, tea set, various towels, amenity set, etc.
- Space
- 37m2
- Daily rate
- ¥94,600 (including tax)
- Facilities
- television (Internet connection, BS broadcasts), Blue-ray/DVD player, Wi-Fi, refrigerator, microwave, bath, shower, washroom, toilet (washlet), closet, dresser, furniture, sofa, bedside cupboard, tea set, various towels, amenity set, etc.
- A team of staffs works to ensure the patient's privacy
- Delivery service available for accompanying person from the Seiyoken branch restaurant within the hospital
- Specially prepared meals provided by dedicated dietician
Tokyo Sky Tree
Old Iwasaki House Gardens
Inner court in Ward A area
Special Menu
Special Meal
SPECIAL DINNER
We have produced a hospital menu to aim for a delicious, enjoyable and inspirational one,.
※Please note that the menus may not be served depending on doctor’s instructions. The hospital staff who prepare daily meals for patients are involved from menu planning to cooking and serving.
