THE SPIRIT OF NATURE
This reverence for nature is closely linked to the changing of the seasons, which influence virtually every aspect of Japanese culture. For a traditional kaiseki meal, diners kneel on rice straw tatami mats and sample a series of small dishes made from seasonal ingredients, cooked in the most region way possible in order to exalt their flavors. The cycles of nature are also celebrated by many holidays: Shunbun no Hi on the vernal equinox, Midori no Hi or Greenery Day, Umi no Hi or Ocean Day, Shubun no Hi on the autumnal equinox… And of course Hanami, the famous cherry blossom festival, when TV news crews monitor the trees’ progress toward peak bloom. At the foot of Mount Tanigawa, around Castle Matsumoto and all over the country, Hanami is observed as a metaphor for beauty and the ephemeral nature of life. Families picnic under the trees to welcome the return of spring, the adults raising a toast with glasses of sake that are instantly refilled. The festivities can be followed by a relaxing visit to an onsen, one of the hot spring baths that abound in this volcanic archipelago. The Japanese have made the baths, and the accompanying nudity, a part of their savoir-vivre, communing with nature in the midst of a serene landscape.
For many years, Korea and Japan remained isolated from the West. Seoul was a closed city, secretive and aloof, until the late 19th century. With its opening to the outside world, prosperity ensued. Today, the gleaming glass skyscrapers of the Gangnam District, a symbol of the expansion of South Korea’s giant corporations, tower over the traditional markets clouded with steam from the carts of roaming noodle vendors. Proud as they may be of the rapid modernization of their architectural landscape, the authorities still keep jealous watch over Gyeongbokgung, the former royal palace. Destroyed several times in the course of its six centuries of existence, it has recovered most of its original splendor, offering visitors an oasis of peace in the middle of the tumultuous city. Just like Samcheong-dong, one of the last traditional neighborhoods: clinging to the hillside, its tiled-roofed wooden houses have been restored and now house art galleries and showrooms where visitors can discover the creative variety of contemporary Korean ceramics.
Hotel and restaurant in a park. Every room at Bettei Senjuan looks out on Mount Tanigawa, with its snow-capped peaks and the cherry blossom trees at its base that turn the landscape a beautiful pink in spring. Take the time to discover the hot spring baths in the rooms, the gardens and the tranquil wellness . Floor to ceiling windows frame the views of unspoilt nature and allow natural light to fill the zen-inspired interior, where modern design meets the art of Kumiko wood joinery and original calligraphy. The impressively presented traditional food with a contemporary twist is also influenced by the hot springs for which the region is famous. ... Learn moreless
Restaurant in town. 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 Ginza. People in Tokyo marvel at the delicate and modern Catalan cooking of 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. The light is soft and Spanish avant-garde paintings adorn the walls. ... Learn moreless
Restaurant in town. In this acclaimed traditional Ryotei restaurant on the outskirts of Osaka, Japan’s landmark city, Kashiwaya offers modern Japanese food in a dining room designed in the “Sukiya” style, Japan’s traditional format for tea ceremonies: Fusuma sliding doors, shoji paper screens, tatami mats and Tokonoma reception rooms, each executed in a contemporary style. The menu is limited to just eight dishes, which are changed every month. The specialities of the famous Chef Hideaki Matsuo 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. ... Learn moreless
Restaurant in town. The black and white Namako (traditional lattice) on the lower wall and the heavy vault doors and windows evoke the past of the building. This ancient “Kura”, a Japanese traditional storehouse, dates back to the 19th century and has been converted into a restaurant in 2007. In this peaceful place, minutes away from the Matsumoto castle, Chef Masahiro Tanabe, who has worked many years in acclaimed restaurants in Europe, prepares refined “natural French cuisine”. Passionate about the quality of ingredients, he travels across Nagano prefecture meeting farmers to select the freshest vegetables and products, such as Shinshu beef or salmon, he will reveal at their best in his dishes. ... Learn moreless
Restaurant in town. Chef Kazunori Otowa has dedicated his work to French cuisine, and opened his restaurant in his hometown, the vibrant city of Utsunomiya, after gaining experience in Europe and alongside acclaimed chef Alain Chapel. Beautifully presented and composed as sophisticated works of art, his dishes focus on seasonal and locally sourced ingredients such as Tochigi Wagyu beef, Yashio-Masu (local trout), eel, cheese from Nasu Highland or Asian pears. Balancing the French influence in the cuisine, the decor of the restaurant pays tribute to the regional heritage, using Oya stone and Mashiko pottery mixed with antiques, sculptures and iron art collected by Kazunori Otowa over the years. ... Learn moreless
Restaurant in town. “Never be satisfied.” Franco-Japanese chef Yoshinori Shibuya, the perfectionist, has never forgotten this snippet of advice given to him by the great French chef Alain Chapel. Constantly pushing his creativity to new heights, 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, decorated with bronzes and fabrics, you can savour French-inspired marvels, with a deep respect for the products, including the famous coriander lobster salad, paupiettes of sole with foie gras and lamb piccata. Perhaps perfection does exist after all. ... Learn moreless
Restaurant in town. The floor-to-ceiling glass windows at the Molière, tucked away in a quiet residential district of Sapporo, look out over Maruyama Park. World-renowned French cuisine, executed with a deft touch by chef Hiroshi Nakamichi and the team trained by him over the last twenty years, is served in bright, modern surroundings. His dishes pay homage to Hokkaido’s rich natural resources and their apparent traditionalism belies great skill in enhancing the flavours of local ingredients: roast duck with salsifi confit, Tokachi beef, herb-scented locally-reared lamb and carpaccio of turbot with seasonal vegetables. ... Learn moreless
Restaurant in town. Hirohisa Koyama has taken over the restaurant created by his grandfather on the island of Shikoku almost a century ago. Today Aoyagi is located in central Tokyo, but it is a calm and elegant hideaway with a graceful sense of Japanese incense and decoration. Well-known in France thanks to his popular book and lectures, Koyama is one of the greatest chefs in Japan. His cuisine is simple, good and beautiful, combining tradition and innovation. Life and experience are instilled in each dish to create gourmet stories rich in spirit. Always going forward, Koyama believes that the link between past and present must be continuity for change to happen. This is his philosophy of cooking. ... Learn moreless
Hotel and restaurant in a park. 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, aromatherapy and superb rooms and suites. 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. ... Learn moreless
Restaurant in town. 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. ... Learn moreless