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.
I was born in Hokkaido in Northern Japan, to a fisherman father and a farmer mother. I grew up in a family of 7 children and have always enjoyed cooking.
I started my apprenticeship at the age of 15 in a major hotel in Sapporo, and then at the Imperial in Tokyo. At the age of 20, I was sent by the Chef, Mr Murakami, to Geneva to be the chef at the Japanese Embassy.
I trained with Frédy Girardet who sent me to Haeberlin, Chapel and Troisgros: there I learnt the basics of French cuisine and was fascinated by the creative genius of my mentors each with his own individual style.
On my return to Tokyo, I became chef in a French bistrot, then, in 1985, I opened Hôtel de Mikuni where I have received all the French Ambassadors to Japan.
What was your most moving culinary experience? In Tokyo, at the Imperial, the discovery of produce which hitherto had been unknown to me such as red wine, foie gras, truffles…. Also what I remember of Frédy Girardet, who could take produce delivered at 11.30 am and prepare a magnificent menu for a packed restaurant at lunch.
The most amusing kitchen incident you ever witnessed? During Vinexpo 1995 there was to be a reception for 180 people at Saint Emilion. My two chefs and I had worked round the clock to prepare dinner for 180 guests. But all the produce arrived in a terrible muddle. We had to use our imaginations to come up with a dinner: we served a seared foie gras with aromatic herbs picked from around the château, the fine fish turned into a medley of fish and the quail was served in medallions... We managed to reinvent the whole dinner without anyone realising!
Your best piece of advice for amateur chefs? When you go to the market, you should choose what you like, trust your instincts and your own taste.
Japan
