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 townView details
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.
Restaurant of a Grand Chef Relais & Châteaux in townView details
After Catalan nights comes the Land of the Rising Sun! It is in the busy, almost Latin quarter of Nihonbashi that the Japanese version of the highly reputed Sant Pau restaurant has opened its doors. The people of Tokyo can’t get enough of the fabulous world of modern Catalan cuisine, between pink prawns’ tails with textured artichokes and Iberian pork fillet served with a chestnut gateau. Subtle and personal creations which elevate cooking into an art form.
The gentle swoosh of a sliding wall made of rice paper. The fragrance of fl ower incense. The taste of traditional Kaiseki cuisine. The touch of silk... A stay in Gôra Kadan, a former holiday retreat for the imperial family in the National Park Hakone, Kanin-no-miya, is an invitation to bring your five senses to life by submerging yourself in Japan’s most ancient way of life. In these calm and pleasurable
settings, located in an area of springs heated by volcanic sources, you may move from your suite with its minimalist design, to a swimming pool or spa and beauty care experts while wearing a Yukata
cotton kimono. Treat yourself to a well earned retreat in the natural beauty of Hakone National Park.
It is said that Kobo Daishi, the founder of Japanese Buddhism, bathed each morning in the river Katsura and emerged with his mind and body
purified. A few minutes from the river, hotel Asaba submerges you in the Japan of legends where Zen takes over your five senses. After a game of golf in picturesque surroundings, leave your kimono behind to enjoy the pleasures of an open-air bath filled with spring water. The restaurant serves traditional dishes and shall delight you with its sweet and savoury combinations. While resting in the lounge in a chair by the famous Italian-American designer Harry Bertoia, , relax and philosophise on the fragrances of nature.
Restaurant of a Grand Chef Relais & Châteaux in townView details
“Never be satisfied”. One day the great French chef Alain Chapel offered this snippet of advice to Yoshinori Shibuya and he would never forget it. Constantly pushing his standards and creativity to new heights, this Franco-Japanese chef 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 marvels inspired by a French culinary upbringing such as Lobster and coriander salad, Paupiettes of sole with foie gras and Lamb piccata. Perhaps perfection does exist after all.
Restaurant of a Grand Chef Relais & Châteaux and hotel in townView details
In Kobe, the most cosmopolitan of Japanese cities, various foreigners who settled here from the 19th century onwards built residences in the style of their distant homelands: the “ijinkan” in the chic district of Kitano. French lifestyle is very much in evidence here in the fine red-brick building with a courtyard and interior garden, elegant decor and, above all, the cuisine of Hiroshi Yamaguchi skilled in the art of sublime dishes. On the menu, the famous fugu and its soft roe in crunchy potatoes, caramelised salsifies and vegetable jus or the incomparable Kobe beef in a salt crust.
Facing Kobe, which means ‘Gateway to the Gods’, the tiny island of Awaji is one of the most spiritual places in Japan with its countless Shinto sanctuaries and villages that have grown up around a camphor tree which is believed to mark a sacred spot. It is in this enchanting setting that the Hotel Anaga has set down its roots with its large swimming pool, tennis courts, suites overlooking the sea and two restaurants, so that guests can alternate between local flavours and French cuisine. Awaji Island is a paradise for fishing and cruising down the Naruto Strait, as well as being famous for its fine sandy beaches… So come relax in the Land of the Rising Sun.
Restaurant of a Grand Chef Relais & Châteaux on the seafrontView details
Close to Tokushima, lookingdown the Naruto Strait in Setonaikai National Park, Hirohisa Koyama has taken over the restaurant created by his grandfather. Well-known in France thanks to a book and lectures, he is one of the greatest (and most media-friendly) chefs in Japan. Between tradition and innovation, the cuisine of Aoyagi, served overlooking an elegant Japanese garden, the sea and small islands, is both an art and a philosophy. The fish and seafood, the best in the world thanks to the strongest current on this planet, are guaranteed to please both the eyes and the palate in the Fubako Hassun, where the cuisine draws inspiration from the seasons. The renowned Naruto sea bream is the basis for the emblematic dish, the Tai no Tantan.
Created in 1929 in the spa town Yamashiro, Beniya Mukayu is located on the way from the revered Kyoto to the world heritage sites Shirakawago/Gokayama, close to Kanazawa. The hotel, whose architecture elegantly emphasizes contrasts between shades, light and neutral colors, has 17 rooms with their own private open-air hot spring bath looking onto the voluptuous natural setting of an authentic Japanese garden. The traditional tea ceremony performed by the owner, yoga lessons given by his wife, the kaiseki cuisine served on locally crafted dishes, as well as invigorating medicinal spa treatments, make Beniya Mukayu a haven of peace.
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.
|Every room at Bettei Senjuan looks out on the extraordinary Mount Tenigawa, with its snow-capped peaks and the cherry blossom trees| at its base that turn the landscape a beautiful pink in spring. Embrace the extraordinary surroundings at this hotel, with its reinvigorating hot spring baths in the rooms, the gardens and the tranquil wellness-center, which offers massages, body-contouring and facials. Floor to ceiling windows frame the views of unspoilt nature and allow natural light to fill the zen-inspired interior. The décor skillfully combines modern design with traditional Japanese elements like the art of Kumiko wood joinery. Calligraphy on hand-crafted paper adorns the walls. In the private dining room, the impressively presented traditional food with a contemporary twist is also influenced by the hot springs for which the area is famous. Creativ and innovative dinner made with Joshu Beef and vegetables from local farms.
Restaurant of a Grand Chef Relais & Châteaux in townView details
|Experience authentic Japanese cuisine at its finest in this world acclaimed traditional Ryotei restaurant|. Kashiwaya is situated on of the outskirts of Osaka, Japan’s landmark city, and offers an expertly curated selection of modern Japanese food in a classic intimate setting. The restaurant has been designed in the “Sukiya” style, Japan’s traditional format for tea ceremonies. As such, it features a wealth of traditional Japanese detailing including Fusuma sliding doors, shoji paper screens, tatami mats and Tokonoma reception rooms, each executed in a contemporary style. Kashiwaya’s menu is limited to just eight dishes, which are changed each month. Grand Chef Hideaki Matsuo will also gladly create bespoke menus and private dinners on request for special occasions. Specialities include Amadai, a dish made with grilled tile fish marinated in a salt shrimp “shiokara” dip, and puffer roe boiled in sake, floating on a turnip soup.
