The luxury retreat hidden from the world in the forests of ancient Kyoto

February 18, 2022 Post a Comment

A visit to Nihon is not complete if you have not made it to Kyoto prefecture, famous for its temples and gardens. And zeroing in on Arashiyama is a must, a district that'south protected because of its amazing landscape and touristic hotspots like the Bamboo Grove, the Tenryu-ji Temple, and the Hoshinoya Kyoto, a hotel with 25 invitee rooms tucked abroad in the forest.

The secluded property, originally a retreat, was built centuries ago past Suminokura Ryoi , a 17th-century merchant known for his function in the construction of the Takasegawa culvert that cuts through Kyoto.

The journeying to accomplish this Michelin-starred ryokan starts with a boat ride at a individual pier virtually the Togetsukyo Bridge. Masi Enrico, who is trained in the classical court dance of Izumo, has been with the resort for more than six years, and similar most hotel staffers, he wears several hats, including as boatman ferrying guests to and from the resort. "I enjoy nature and the conversations with the invitee," he said.

A leisurely fashion to get to the Michelin-starred ryokan is by boat. (Photo: Threesixzero Productions)

Housekeeping and client service staffer Yoko Matsumoto happily points out the stunning floral-scape that's almost engulfing the river, like the Yama-sakura or mountain red blossoms that'south typical in the area. "Fall and Spring are the most beautiful seasons in Kyoto; [in Autumn] yous tin can savour the colour gradation on the leaves from orangish to cherry," she said.

Matsumoto, a local who has been working at Hoshinoya since it opened 10 years ago, loves the garden with its roof tiles and the white sand, a stark contrast to the bright hues of the surrounding landscape.

Merely the scenery is just part of the attraction. Here at the hotel, an astonishing culinary experience awaits guests. Head chef Ichiro Kubota marries Japanese food traditions with French cooking techniques that he acquired when he was working at Michelin-starred hotel, La Villa in Corsica.

His speciality is Gomijizai, a technique where gomi or the 5 tastes – bitter, sweet, salty, sour, umami – are used freely, while respectfully reflecting Kyoto'southward rich food culture. Ichiro, who has been working in Hoshinoya for 8 years, says that of all the places that he has worked in, it is the natural beauty in Arashiyama that inspires him the almost.

Caput chef Ichiro Kubota marries Japanese food traditions with French cooking techniques. (Photo: Threesixzero Productions)

"You tin feel it," he said. It is here that he wants to focus on classic Japanese cuisine, but at the same fourth dimension, using what he has learned. And not but from French republic, just continental Europe likewise, with its rich memory of techniques, "mixing them into ane form".

He says that while his dishes may await Japanese, their flavour profiles are "dissimilar from authentic Japanese" food. It is, he explained, Kaiseki, where he "composes the story; puts the prologue, then the customers enjoy. And after that they write the epilogue".

Adapted from the serial Remarkable Living. Watch full episodes on Channel NewsAsia, every Sunday at 7pm.