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Kinki
4 Enjoying 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 Kyoto—is a discreetly positioned inn named Miyamasou. Miyamasou was first established in 1895 as a guesthouse of Bujo-ji Temple. Today, Miyamasou is a place where guests can go back in time and experience the lifestyles of ancient Japanese villages. In a sukiya-zukuri style building designed and constructed by master carpenter Sotoji Nakamura, guests can enjoy a range of rustic dishes that are made using ingredients from the mountains which were hand-picked by chefs. These unique ingredients include wild herbs and wild flowers, fresh water fish such as sweetfish and amago, wild birds, wild boar, deer, and even bear. Miyamasou removes guests from everyday life, providing them with a unique experience that they can fully enjoy with their five senses.
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Kyushu
3 Innovation 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 property to offer several hot spring baths, restaurants, and a large number of luxurious guest rooms. Even before the COVID-19 pandemic struck, long-established onsen ryokan (traditional hot-spring inns) across Japan had been struggling to survive changes in society and people’s tastes. Faced with these challenges, Wataya Besso’s industry-leading initiatives are gaining attention. We talked with CEO Yoshimoto Kohara, the visionary behind innovative projects which extend beyond normal ryokan operations, including a new workcation office program that integrates all the best aspects of the ryokan, and an initiative in which the hotel serves as a hub for promoting the charm of the local area.
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Hokuriku
2 Brewing 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 will remain stagnant,” says Ryuichiro Masuda, the fifth head of Masuda Sake Brewery in Toyama Prefecture. Masuda is also a collaborator in the groundbreaking IWA sake project founded by Richard Geoffroy, who served as the fifth chef de cave (cellar master) of Dom Pérignon. Sake has a history of over a thousand years, but Masuda believes that the industry suffers from “a lack of branding power and strategy.” His business philosophy of “Do what needs to be done right now” has guided his efforts in big projects now coming to fruition: the IWA project, which is breathing a fresh sense of value into sake, and a town revival project to attract artists, breweries, and exciting new shops to the beautiful old neighborhood of Iwase, where he grew up, in the city of Toyama.
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- Ryotei & Restaurants
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- DX (Digital) & SNS
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- Japanese Food Culture
- Agriculture
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- SDGs
- Local production for local consumption
- Foreigner Activation
- Experience
- Overseas Expansion
- Fermentation
- Public-private partnerships and collaborations
- Sake
- Community Revitalization
- Spirituality
- Japan of the Sea
- Mountain Japan
VIEW ALL