Cool Japan Article

Cool Japan Article

  • 04Enjoying Rustic, Exquisite Tsumikusa Cuisine Surrounded by Unchanged Japanese Landscape and Culture

    Just under an hour from central Kyoto up steep mountain roads in the Hanase region—often referred to as one of the “back rooms” of Kyot…

    • Ryotei & Restaurants
    • Lodging/Hotels
    • Gastronomy and Culinary
    • Japanese Nature
    • Japanese history and traditional culture
    • Agriculture
    • Local production for local consumption
    • Community Revitalization
    • Mountain Japan

  • 03Innovation Meets History at Wataya Besso

    Straddling the Shiota River in Ureshino, Saga Prefecture, the Wataya Besso hotel complex spreads across the 66,000-square-meter propert…

    • Lodging/Hotels
    • Producers
    • City Planning
    • Gastronomy and Culinary
    • Japanese Nature
    • Japanese history and traditional culture
    • Japanese Food Culture
    • Local production for local consumption
    • Experience
    • Community Revitalization

  • 02Brewing the Future of Sake

    “If we let ourselves be too restricted by the perceived value of traditions worth preserving, we will be unable to move forward, and we…

    • Producers
    • City Planning
    • Japanese Nature
    • Japanese history and traditional culture
    • Overseas Expansion
    • Fermentation
    • Public-private partnerships and collaborations
    • Sake
    • Community Revitalization

  • 01Developing the Potential of Japan’s Satoyama Culture

    Yoshihiro Narisawa, the owner-chef of restaurant NARISAWA in Minami-Aoyama, Tokyo, is one of Japan’s world-class chefs and an artist de…

    • Ryotei & Restaurants
    • Producers
    • Gastronomy and Culinary
    • Japanese Nature
    • Japanese Food Culture