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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Kobe Kitano Hotel.

Restaurant of a Grand Chef Relais & Châteaux and hotel in town. Japan,Kobe

Hiroshi Yamaguchi

Chef
Kobe Kitano Hotel Kobe 650-0003

‘My lucky star and a life-changing meeting were the making of me. The first meant that I was lucky enough to be trained in one of the best places in Japan. Most well-known Japanese chefs, who had worked in the best restaurants, in France and in England, have let me work in their restaurants. The second was to leave an indelible mark on my cuisine. In 1990, I joined Le Relais Bernard Loiseau, in Saulieu. I was to discover, working beside my future mentor, a gastronomy that was pure, flavourful, innovative and based around top-quality ingredients. Culinary arts based on meticulous attention to detail and superb team spirit. I had found my way in life.

When I am in Kobe, a town which is a hub for all different kinds of culture, in my ‘inn’ which I have owned since 2000, I have total freedom to recreate that quintessential Frenchness, that magnificent Art of Living, with my minimalist, flavourful, delicate and transparent Japanese-style Nouvelle Cuisine.’


What was your most moving culinary experience?
It has to be my first meal at Bernard Loiseau! Frogs’ legs, sea bass, chicken…, and what they all had in common was the pursuit of excellence, simplicity on the plate, flavours gone wild and immense sensitivity. Nature literally exploded on your palate.

The most amusing kitchen incident you ever witnessed?
Right in the middle of serving dinner, Patrick Bertron asked me to prepare a julienne of fried leek. Confident of my Japanese technique, I set to work… When he checked each dish, Bernard Loiseau asked his chef:
‘Patrick, who prepared this fried leek
- ‘Yama’, Mr Loiseau.
- ‘Yama’, you're a genius. I have never seen a leek so finely and evenly chopped. And so perfectly fried!’
That was a day when, unusually, the word ‘genius’ was applied to the tiniest thing.

Your best piece of advice for amateur chefs?
You must remember to use your culinary memory. Once you've done that, then you can be creative.


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