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19Finding Value in What Is Available The Fascinating Nature, People, History, and Food Culture of the Oki Islands

The Oki Islands are located 40–80 km north of the Shimane Peninsula. The Oki Islands consists of 180 islands of various sizes, four of…
- Ryotei & Restaurants
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- Producers
- Gastronomy and Culinary
- Japanese Nature
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- Foreigner Activation
- Public-private partnerships and collaborations
- Community Revitalization
- Japan of the Sea
15A Respect for Nature and Life Alongside the Sea – Kesennuma Pride

Kesennuma City in Miyagi Prefecture is surrounded by sea and mountain, and its port has landed the largest volume of katsuo, or bonito,…
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- Japanese Nature
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- Foreigner Activation
- Experience
- Public-private partnerships and collaborations
- Sake
- Community Revitalization
- Japan of the Sea
13Creating New Value—the Setouchi Terroir

SETOUCHIJOZOJO, the closest winery to the sea in Japan, was established in 2021 on the remains of a shipyard in Sunami, an area in Miha…
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- Japan of the Sea
- Mountain Japan
12Diverse Flavors Brewed by a Fourth Generation Female Master Brewer Carrying the Traditions and Techniques of the Hiroshima-toji into the Future

The town of Akitsu is home to the Hiroshima-toji, a guild of master brewers. Facing the Seto Inland Sea, the town flourished as a port …
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- Japanese Nature
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- Local production for local consumption
- Overseas Expansion
- Fermentation
- Sake
- Community Revitalization
05Local Tochigi Culture and Ingredients at The Ritz-Carlton, Nikko

The Ritz-Carlton, Nikko opened in July 2020 on the shores of Lake Chuzenji in Okunikko. The luxury hotel sits in an area that is home …
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- Gastronomy and Culinary
- Japanese Nature
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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…
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- 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…
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- Producers
- City Planning
- Gastronomy and Culinary
- Japanese Nature
- Japanese history and traditional culture
- Japanese Food Culture
- Local production for local consumption
- Experience
- 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…
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- Gastronomy and Culinary
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- Japanese Food Culture