Carefully selected 3 exquisite inns and a newly launched famous store, offering the ultimate fish──tasting the ultimate food journey of local delicacies[[Healing and Power Journey to Japan Vol.2]| Vogue Japan

Carefully selected 3 exquisite inns and a newly launched famous store, offering the ultimate fish──tasting the ultimate food journey of local delicacies[[Healing and Power Journey to Japan Vol.2]| Vogue Japan

Convert an abandoned school into a hotel.The cooking of young chefs conveys the clear water of Satoyama and the blessings of nature

In Komatsu City, Ishikawa Prefecture, where the beautiful scenery of Japan’s past is scattered everywhere, and the rich natural scenery still exists, an abandoned elementary school was converted into a hotel. The chef is Shota Itoi, the youngest winner of the “RED U-35” Grand Prix, Japan’s largest chef competition. He has researched and perfected his sensibility in three-star restaurants all over the world, including France and the United States.

This piece of land called Guanyin is blessed with high-quality water, which can be said to be the origin of all substances, and the name of the inn also includes the word water (eau). Mr. Itoi, who loves the blessings of nature such as seasonal agricultural products, wild vegetables, game, and aquatic seafood, conveys the charm of this land to guests who come to eaufeu through his own food. The art of Kiichiro Ogawa displayed throughout the hotel adds flowers to the delicately prepared dishes. Artists who are active internationally have actually visited Kannon, and created many works while being in touch with local energy such as nearby waterfalls and shrines.

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Ishikawa “eaufeu”
Komatsu City, Ishikawa Prefecture, Kannon Shimocho Exit 48
Lunch (Saturday, Sunday and holidays only) 12:00-15:00 (13:00 LO) Dinner 17:30-22:00 (20:00 LO) Closed on Tuesday and Wednesday

Suruga cuisine created by the chef who is obsessed with the ultimate fish of “Sasae Maeda Uten”

When Chef Kenichi Nishi left his hometown of Hiroshima to open a restaurant in Yaizu City, Shizuoka Prefecture, he met Naoki Maeda of “Sae Maeda Fish Shop”, a restaurant that top chefs from home and abroad were eager to collaborate with. He still remembers his shock at a restaurant in Shizuoka, back in Hiroshima, when he was served a dish made with Mr Maeda’s fish. Their own restaurant serves the same fish and has an excellent reputation. However, is there such a big difference between Hiroshima, which requires all-day shipping, and local shops that can deliver on the same day? Unable to suppress his desire to serve the best fish at its best, he decided to open a restaurant a 5-minute walk from Sasue Maeda Uoten last June.

The specialty is the fresh fish empanadas. Long slow-roasted onions and seasonal fish are wrapped in a pie crust and baked in the oven. A delicate dish with condensed crispness of the dough and fishy flavor. There are only 8 seats at the bar, which surrounds the artistic open kitchen. Although it is difficult to make a reservation, I definitely want to experience the taste that can only be found in Yaizu.

Feast Nishi Shizuoka Kenichi
4-8-9 Nishiogawa, Yaizu City, Shizuoka Prefecture
Lunch starts at 12:00 and dinner starts at 18:00 with irregular breaks
IG: @chisou_nishikenichi

Aiming at Iwate and Tono, gourmet food from all over the world gathers.Demonstrate the charisma of a unique and multi-talented chef

Hailing from the small town of Iwate and Tono, this inn is only open to one group a day, spreading local culture and attracting foodies from all over the world. Yotaro Sasaki has an extraordinary appeal as a chef, a rice farmer and a brewer. He grows rice by himself without using pesticides and chemical fertilizers, and together with his father, he spreads Zhuoliu overseas. In Spain, the world famous Mugaritz restaurant operates his turbid food. In addition to the culinary techniques learned from his chef father for four years, the experience of teaching fermentation techniques in Spain and Italy, and the Northeast cuisine he has been familiar with since childhood, his life itself is reflected in his cooking.

The specialty is “pork narizushi,” which is made with fermented rice from minced pork for about a month, and is an evolution of a dish I loved as a child. “Homemade natto sformart” eaten in moderation. Tonoya’s cuisine is rooted in Tono and can only be tasted there. Because of this, it has irreplaceable value.

Iwate too
2-17 Saikicho, Tono City, Iwate Prefecture
Check-in 16:00 Check-out 10:00

Serving the best meat in top condition.An Overwhelming Food Experience in Shinshu Hakuba

Yazawa Meat, which lures gourmets with the best meat, has teamed up with Singapore’s Kannory Hotels to open an ultra-luxury resort that only caters to one group per day at the foot of the Northern Alps. The gassho-style building is based on the image of Hakuba Sanzan, and has two accommodation buildings and a restaurant. The accommodation complex has an area of ​​400 m² and consists of 3 suites with impressive ceiling beams and lighting designed by Diego Mardigan. Haseaki Hase is the person in charge of the restaurant. After working at a Michelin-starred French restaurant in Tokyo, he worked on a restaurant production in Hong Kong.

Nagano is known as a treasure trove of ingredients. The accompanying meat is the highest grade Kuroge Wagyu beef selected by professional connoisseurs, and locally produced Kuroge Wagyu beef and mutton. All baked to perfection using custom grills. In addition, we have launched a door-to-door service for famous chefs such as Saito Sushi and Arai Ginza Sushi who are said to be unable to make reservations. This is a place that offers a fantastic culinary experience.

Kannori Resort Nagano Hakuba
1278-23 Hojo, Hakuba Village, Hokuan-gun, Nagano Prefecture
Restaurant “Shiliu Pavilion” 17:00-23:00 Closed every Monday

Text: Kumano Yuka

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