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.
The art of giving Relais & Châteaux with our Gift vouchers and Gift boxes Lys. 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.
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. Our TV Channel See our thematic videos
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.
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.
Restaurant of a Grand Chef Relais & Châteaux in townView details
Grand Chef Kiyomi Mikuni, a 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 skillfully paired with maitake, a fragrant mushroom, and kaiware, a local herb. The best of both cultures are showcased in daring creations like the famous seabass borsch, Mikuni-style, pan-fried langoustines from Odawara and carrot cube fricassee in vermilion butter essence. In honour of the masters who inspired him, Kiyomi Mikuni’s menu also features Paul Bocuse’s truffle soup, Alain Chapel’s lobster salad and chicken liver gateau in a crayfish butter sauce.
Restaurant of a Grand Chef Relais & Châteaux in townView details
One of the best Catalan restaurants is also present in the land of the rising sun. The Japanese version of the famous Sant Pau restaurant is located in the district of Nihonbashi, near to Ginza. People in Tokyo marvel at the delicate and modern Catalan cooking of Grands Chefs Carme Ruscalleda and Yosuke Okazaki, who raise cuisine to an art form. On the menu, you will find a wide variety of local Japanese fish and vegetables. Do not miss Iberian pork, pigeon cooked in an aroma of cherry blossom or the suite of desserts.
A stay in Gôra Kadan, the former retreat of the imperial family, Kanin-no-miya, in Hakone National Park, is an invitation to bring your five senses to life by immersing yourself in the ancient Japanese way of life. Listen to the gentle swoosh of a sliding wall made of rice paper, smell the fragrant flower incense, taste the traditional Kaiseki cuisine and feel the touch of silk. This calm retreat is located in an area known for its springs heated by volcanic rock. Suites have been designed in a minimalist style, and facilities include a swimming pool, a spa, and a beauty salon.
It is said that the great teacher of Japanese Buddhism, Kobo Daishi, bathed each morning in the river Katsura and emerged with his mind and body purified. A few minutes from this river, the hotel Asaba submerges you in the Japan of legends where Zen takes over your five senses. Entertainment comes in the form of traditional “Noh” theatre performed by the riverside. After a game of golf in picturesque surroundings, leave your kimono behind and enjoy the pleasures of an open-air bath filled with spring water. The restaurant serves traditional dishes with delightful combinations of sweet and savoury flavours. In the lounge, relax in a chair designed by famous Italian-American Harry Bertoia and in the garden, be inspired by the sweet fragrances of nature.
Restaurant of a Grand Chef Relais & Châteaux in townView details
“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.
Restaurant of a Grand Chef Relais & Châteaux and hotel in townView details
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.
Facing Kobe, which means “Gateway to the Gods”, the tiny island of Awaji is one of the most spiritual places in Japan. Countless Shinto sanctuaries and villages have grown up around a camphor tree that is believed to mark a sacred spot. It is on this enchanting island that you will find Hotel Anaga, with its large swimming pool and tennis courts. There are two restaurants, so guests can alternate between local dishes and French cuisine. Suites have magnificent views of the Seto Inland Sea, sunshine pours in through the windows and just outside is the sound of the waves. Awaji Island is a paradise for fishing, as well as being famous for its fine sandy beaches.
Restaurant of a Grand Chef Relais & Châteaux on the seafrontView details
Close to Tokushima, looking down the Naruto Strait in Setonaikai National Park, Hirohisa Koyama has taken over the restaurant founded by his grandfather. Well-known in France thanks to his popular book and lectures, Koyama is one of the greatest chefs in Japan. Combining 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 strong currents off the coast of Japan make its fish and seafood among the best in the world and Koyama’s creations, inspired by the seasons, are guaranteed to delight both the eyes and the palate. The renowned Naruto sea bream is the basis for one of the signature dishes, the Tai no Tantan and Koyama’s virtuoso knife skills are seen as the pinnacle of Japanese gourmet cuisine.
Founded in 1928 in the spa town of Yamashiro, Beniya Mukayu is located on the road from the revered Kyoto to the world heritage sites Shirakawago-Gokayama, close to Kanazawa. The hotel’s architecture elegantly emphasizes contrasts between light, shade and neutral colours. Every room has its own private open-air hot spring bath, with a wonderful view of the authentic Japanese garden. The traditional tea ceremony performed by the owner, yoga lessons given every morning, the finest Kaga style Kaiseki cuisine served on locally crafted crockery, as well as invigorating medicinal spa treatments, combine to make Beniya Mukayu a peaceful haven.
In the heart of Japan’s “Northern 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 fine traditional hot springs, located in the national park, and renowned for their therapeutic qualities. Tobira Onsen Myojinkan offers a divinely serene atmosphere in the forest, relaxing baths in the heart of nature, superb rooms and suites and aromatherapy. The sophisticated Kaiseki-style food is a marvellous balance of textures, flavours and colours. Organic French cuisine is also on offer, prepared by a talented chef who specializes in macrobiotic cuisine.
Every room at Bettei Senjuan looks out on the extraordinary Mount Tanigawa, 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-centre, 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. Creative and innovative dishes are also 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 acclaimed traditional Ryotei restaurant. Kashiwaya is situated on 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.
