Kiyomi Mikuni, the maestro in the art of adding a Japanese flourish to French cuisine, has one of the most sought-after restaurants in Tokyo. Thyme, rosemary and chervil are skilfully paired with maitake (a fragrant mushroom) and kaiware (a local herb). The best of both cultures is showcased in daring creations like his pan-fried langoustines from Odawara and carrot cube fricassee in vermilion butter essence. In honour of his “masters”, Kiyomi Mikuni’s menu also features Paul Bocuse’s truffle soup and Alain Chapel’s lobster salad and chicken liver gateau in a crayfish butter sauce.

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In the heart of the “Northern Japan Alps”, discover the secret charms of this hotel that opened in 1931. This little jewel is tucked away in the calm and serenity of the mountains between the snowy peaks and hot springs renowned for their therapeutic qualities. Tobira Onsen Myojinkan offers a divinely serene atmosphere in the forests: relaxing bath in the heart of nature, superb rooms and suites, aromatherapy....The sophisticated Kaiseki is a marvelous balance of textures, flavours and colors. The organic French is further enhanced by the creations of a chef who specialises in macrobiotic cuisine.

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