Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Restaurant of a Grand Chef Relais & Châteaux in town (Osaka) “Never be satisfied.” Franco-Japanese chef Yoshinori Shibuya has never forgotten this snippet of advice given to him by the great French chef Alain Chapel. Constantly pushing his creativity to new heights, Grand Chef Shibuya has followed in the footsteps of Chapel and Robuchon, his two inspirations, to create a top restaurant in Osaka. In a minimalist setting, you can savour French-inspired marvels, including the famous coriander lobster salad, paupiettes of sole with foie gras and lamb piccata. Perhaps perfection does exist after all.
Kobe Kitano Hotel
Restaurant of a Grand Chef Relais & Châteaux and hotel in town (Kobe) Kobe is the most cosmopolitan of Japanese cities. In the chic district of Kitano, foreigners who settled here from the 19th century onwards built residences in the style of their distant homelands. A French lifestyle is very much in evidence in this fine red brick building that is testimony to an entire chapter of Japan’s history. There is a courtyard and interior garden, elegant décor and, above all, the cuisine of Hiroshi Yamaguchi, who is skilled in the art of sublime dishes. On the menu is the famous fugu and its soft roe in crunchy potatoes, caramelised salsify and vegetable jus, or the incomparable Kobe beef in a salt crust. Lys offer valid throughout the year except for weekends (“weekend is defined as the period from Friday evening to Sunday noon included)
Restaurant of a Grand Chef Relais & Châteaux in town (Osaka)
