Fans of Japan and Japanese culture may know that Kobe’s food scene is not to be missed. A new restaurant, KANBE, is now open and tells the story of the city’s food culture. The grand opening was on November 30 in Sannomiya.  

The story begins with water, the source of Kobe’s food. The city’s famed fare like Kobe beef, Suma salmon, and seasonal vegetables  will take the stage through storytelling, projection mapping, and uniquely planed dishes. Ingredients are served to guests the same day that they are delivered to the restaurant, offering the freshest possible experience. The restaurant also offers a wide selection of drinks made in Kobe, including Nada Gogou sake and Kobe wine. These are made using Nunobiki water from the Rokko mountain range, meaning that everything guests enjoy was truly made in Kobe.

At KANBE, visitors will chat with a storyteller who weaves the story of Kobe’s food into the experience. A chef himself, he is well-versed in cooking methods, food history, and nutrition. 

The 18-meter-long counter adds to the experience by displaying seasonal scenery, the water of Nunobiki, and the night view from Mt. Rokko. Nature sounds, like the murmuring of Nunobiki Falls and the chirping of birds, also echo through the restaurant in time with the projection mapping, creating an atmosphere that feels alive.

Why not come enjoy a new kind of dining experience?

On July 18, the upscale teppanyaki and yakiniku restaurant Honten Yamashina opened a new location in Ginza! The hybrid restaurant has taken over the entire top floor of GINZA PLACE, which is directly connected to Ginza Station. Overlooking the Ginza 4-chome intersection, it’s a gorgeous place to enjoy some authentic Japanese cuisine. 

Honten Yamashina mainly uses fully-matured Omi beef, the highest grade available among Shiga Prefecture’s top-tier beef, from Okazaki Farm. The cows are allowed to fatten for a considerable amount of time and live stress-free lives for over 40 months. Less than 1% of all Wagyu cattle are shipped after 24 months of age, and this delectable meat is characterized by its sharp taste and fattiness. 

Luxurious Wagyu and Sea Urchin Sushi

Early Summer Plate to Enjoy with Seasonal Flowers

Selected Extra-thick Beef Tongue Steak Made with Refined Attention to Detail

Grilled Spiny Lobster Made on a Charcoal Grill

The Playful Yamashina Wagyu Slider

Melt-in-your-mouth Sweet Amala Tomato (Vegetable of the Day)

Hand-selected Omi Beef Steak

Truffle Omurice

Japanese-style Teppanyaki

Guests can enjoy authentic Japanese teppanyaki cuisine with a modern twist. While sitting at the contour, visitors will enjoy a live performance by Taku Osada, a teppanyaki chef with over 20 years of experience.  

The wide variety of meat can be enjoyed in a number of different ways, whether it be raw, grilled, stewed, or properly cooked. From tongue and rump to filet and sirloin, you won’t leave hungry. Visitors can also enjoy seafood and seasonal Japanese vegetables along with their meat, and the flowers and leaves that adorn each plate will change depending on the time of year.

In addition to rare teppanyaki dishes like skirt steak and 3cm-thick beef tongue, Honten Yamashina also offers some playful dishes such as sliders. As the temperature differs on different parts of the steel cooking plate, each item can be cooked to a temperature that maximizes its specific flavor. Honten Yamashina also has a massive cellar housin over 1,000 bottles of wine and hard-to-find spirits. 

Japanese-style Yakiniku

For those looking for a more private experience, guests can enjoy yakiniku in a completely separate room. Each private room has a grill that will cook meat to the perfect temperature, and only at Honten Yamashina can you enjoy fully-matured Omi beef. The signature cutlet sandwich is made with chateaubriand cooked at a low temperature and deep-fried in a thin batter, then served on crispy bread with a soft, fluffy interior.

Teppanyaki and yakiniku are typically thought of as meat-based dishes, but the restaurant can accommodate vegetarian guests if contacted in advance. 

When Japan opens up to tourism, will you be visiting this incredible restaurant in the heart of Tokyo?

Curious George is getting his first themed restaurant for a limited time! The Curious George Kitchen is scheduled to open at Tokyo Solamachi on March 17 and will feature an entirely original menu of George-themed dishes. Unique merchandise will also be available!

Food Menu (Selected Items)

‘Good Night?’ Curry Hamburger Steak & Omelette

‘Balance, Balance!’ Meat Sauce Pasta

‘Hundley!?’ Hot Dog

‘The Manager’s Recommendation!’ Burger & Pasta Plate

Dessert Menu (Selected Items)

‘The Wobbly Tower!’ 7 Plain & Chocolate Pancakes

‘Jiggle Wiggle!’ Caramel Almond Pudding Gnocchi

‘Let’s Paint!’ Sweet Crepe Plate

Take-out Menu

‘I love the Man in the Yellow Hat!’ Cannoli

‘Colorful!’ Fruit Panna Cotta

Drinks (Selected Items)

Art Collection Au Lait

Original Merchandise at a Glance

Visitor Bonus: Commemorative Coaster (Not for Sale)

The pancake tower is not only delicious but perfect for posting to social media! Those wanting to social distance can also order from the take-out menu to enjoy some tasty treats at home.

Curious George merchandise exclusive to the restaurant will be available, including kitchen goods. Some can actually be used while enjoying your meal at Tokyo Solamachi, so be sure to stop by!

Each Hoshinoya location has its own unique theme, and all offer an extraordinary experience. Hoshinoya Karuizawa, a resort in Nagano Prefecture, has opened reservations for the Starry Winter Anniversary Plan, allowing couples to celebrate their love away from the hustle and bustle of the city beneath the dazzling winter sky. The staff at the resort will assist couples in celebrating the special day at various locations around the resort, and a custom-made photo tour will also be included!

Surrounded by rich nature at the foot of Mt. Asama, Karuizawa reaches low temperatures in winter, creating beautiful scenery dotted with icy trees and snow glistening in the sunlight. This plan is perfect for those who want to escape the stresses of the current pandemic. 

A Special Seat on the Ice

The Karuizawa Wild Bird Sanctuary is located directly beside Hoshinoya Karuizawa and houses the Kera Pond at the entrance. Used as an outdoor skating rink during the winter months, a large two-person seating area is erected on the ice which can only be reserved for couples. Lovebirds can enjoy champagne, dried fruits, and cheese as they gaze up at the starry sky. 

Guest Rooms Decorated for the Celebration

With rooms offering spectacular nature views, couples can enjoy herbal tea, sweets, and flower arrangements only included in this special plan. The flowers may be taken home, and the sweets include florentines made with miso, a specialty of the Shinshu area. They are said to be ‘sweets that bring happiness,’ and may be the key to many more happy years together!

Custom-Made Photo Tour

The landscape around the resort pays homage to traditional Japanese landscaping and includes terraced rice paddies, rivers, and unique vegetation. The custom-made photo tour is a private tour limited to one group, in which couples stroll around the grounds with a photographer to take photos at these spectacular locations. These will be made into an album with the Hoshinoya Karuizawa logo. 

Karuizawa Hoshino Area, a place known for bringing nature and culture lovers together, will be offering a new one-day hot spring spa plan from November 4, 2021, until March 19, 2022. This is the perfect way to unwind from the stresses of the past year while getting away from crowds and responsibilities. Because it’s only one day, it’s perfect for those who can’t take a long vacation, but who are still desperate for some relaxation! The package will include access to hot spring baths, body care, a choice of lunch and drinks, and plenty of skincare amenities.

Tonbo-no-Yu Hot Spring, open since the Taisho era, will serve as the main location for the getaway. The springs themselves are bicarbonate and chloride springs with soft and thick waters in which to achieve the perfect soak and detox. Getting out of the water will leave a veil of salt on your skin, moisturizing it and cleansing every inch of your body. The open-air bath is surrounded by trees, while the indoor baths offer excellent views through oversized windows. 

Five Luxuries to Enjoy on the One-Day Getaway

[Power Up] Proper Bathing Instructions for the Best Hot Springs Experience

For those looking to maximize their hot spring experience, a comprehensive bathing guide will be provided to all guests, including breathing exercises and techniques for a great facial massage. The plan includes rental towers, and guests can feel free to enter the springs as many times as they like. At the reception desk, guests will also be given a bottle of Apple Vinegar Water to help them stay properly hydrated while soaking. 

[New] Gentle Skin Care while Relaxing in the Spring

Those participating in the one-day plan will be given OSAJI amenities to use during their stay. The brand is made up of safe and organic products approved by dermatologists, to be applied before and after bathing. 

[Power Up] Improve Gut Health with Healthy Beverages

When guests get out of the bath, a warm brown rice amazake will be waiting, shown to improve the intestinal environment and boost natural immunity. By using brown rice, the drink contains larger amounts of Vitamin E and dietary fiber than traditional amazake. This tasty drink will be served at Cafe Hungry Spot, adjacent to the springs. 

Relieve Stiff Joints with Attentive Body Care

At Tokoyo, located within the Harunire Terrace in the Karuizawa Hoshino Area, guests will get a 30-minute body care treatment with their choice of foot massage or shoulder and neck massage. Unwind and let go of all of your stress. 

Choose From Six Different Restaurants for Lunch

For lunch, six restaurants in the Hoshino area are at your beck and call, from Japanese cuisine to Italian. There’s no need to make reservations in advance; choose what you’re craving the day of, and don’t stress! 

Prepare for the ultimate comfy camping and dining experience! The Riviera Zushi Marina in Zushi City, Kanagawa, is opening a glamping-themed restaurant, Malibu Farm Kamakura Terrace, for a limited time only. Returning from a popular run last year, the comfy spot will be open from October 1 until February 28, 2022, with reservations now open. 

In addition to Malibu Farm’s commitment to fresh, organic, and local ingredients, this year’s menu will feature sustainable ingredients, with plenty of seafood and vegetables. Guests can relax in the luxurious comfort of their own private tent, enjoying a meal and the crisp sea air. 

Malibu Farm, incredibly popular with celebrities from L.A., opened its Japan location last March at the Riviera Zushi Marina Resort. Looking over the ocean, the locale offers breathtaking scenery with over 900 palm trees and a collection of luxury cruisers and yachts. 

Introduced last winter, the Kamakura Terrace is perfect for winter, with each private tent heated while not obstructing the view and giving guests a safe place to enjoy time with family and friends. This is the ideal location for birthdays and anniversaries, and watching the sunset will offer an unforgettable way to celebrate. 

HOSHINOYA Karuizawa has announced a special summer plan for guests called “Mori no Hotori cafe&Bar ~Suijo no Tokutoseki~” (Cafe & Bar by the Forest ~Special Seats on the Water~). The midsummer evening plan is available for one group per day and takes place at the hotel’s cafe and bar which sits by a forest and faces the Kera-Ike Pond. It invites guests to relax under the starry night sky on the water and enjoy the sounds of nature while enjoying drinks and bites to eat.

Japan is known for its summer hot summers. However, Karuizawa enjoys a cooler climate, so evenings dip to around 20°C for a comfortable temperature.

Stargazing on top of the water

HOSHINOYA Karuizawa is connected directly to Karuizawa Wild Bird Sanctuary. At the entrance, by the Kera-Ike Pond, is the hotel’s Mori no Hotori cafe&bar which is open all year. The cafe/bar fusion is surrounded by Karuizawa’s lush forests, and it’s here that guests can enjoy sitting on specially-prepared seats on the water. It will feel like they are walking on water as they approach their seats where they can take their shoes off and sit on the tatami mats to gaze at the stars.

Calm the heart with an enchanting performance

When you walk up the stairs that face Kera-Ike from HOSHINOYA Karuizawa, your ears will be met with the enchanting sound of crystal bowls which add a mysterious depth to the natural sounds of the forest, spiriting guests away to another wonderful world.

Indulgent drinks and food

Guests can pick from a range of drinks and bites to eat scented with fruits, wood, and other natural fragrances of the forest. There arw six drinks to choose from including a gin and tonic made with lindera umbellata, a type of camphor, as well as a whisky made with ripe fruits. Food includes chocolate made from lindera umbellata and kuma bamboo grass, cherry blossom and walut chips, and more.

Hailing originally from Brooklyn, the 130-year-old Peter Luger Steak House has announced the opening of its first-ever Japanese branch which will welcome customers at Ebisu Garden Place in Tokyo this September with its 3-storeys of red brick.

Peter Luger is credited with spreading the mouth-watering wonder of dry-aged beef steak to the world which has made the restaurant’s name globally famous. The restaurant of course wields a Michelin Star and has been featured high on the Zagat Survey for over 30 years.

The secret behind Peter Luger’s signature ingredient

The restaurant’s beef fillet and New York strip are signature items on the menu, both of which are made from porterhouse steak. Their steak is also made from USDA Prime beef which is dry-aged by hand to intensify the flavour and aroma.

The porterhouse is placed directly onto the broiler and seasoned solely with salt. The steak is flipped only once during the broiling process. A knob of melted butter is added to a serving platter and the steak is sliced atop it. It’s then placed back into the broiler for a few minutes depending on the doneness requested by the customer. It’s this process that gives Peter Luger’s steaks their deliciousness. 

Brooklyn red brick building and theatre decor

The Japanese branch takes inspiration from the Brooklyn restaurant with its red brick exterior.

The first floor is home to the bar where customers can enjoy food and cocktails. There’s also a takeout shop with gifts and other items.

The second floor is the spacious dining space which is home to Peter Ruger’s first-ever open kitchen. The third floor is another seating area with balcony-like seats so you can look out over the city.

There are seven private dining rooms of varying sizes for those looking a little more intimacy and privacy. The restaurant’s lighting was also designed by a New York designer.

The Karuizawa-based hotel and hot spring complex Hoshino Onsen Tombo-no-yu joined hands with local apple farmers last year to help support apple cultivation for their apple hot springs. This is now being taken to the next level with the opening of Ringo Tsuchi, an apple farm that Tombo-no-yu staff helped to build. The farm opened on March 19, and locals will be able to visit part of the farm for free starting on April 26.

The project ties in with the global Sustainable Development Goals (SDGs) initiative, specifically the 12th goal: “Responsible Consumption and Production,” which looks to ensure sustainable consumption and production patterns. Karuizawa is located in Nagano Prefecture which is ranked as the 2nd biggest producer of apples in Japan. When growing apples, those fruits which incur any kind of damage or grazing isn’t shipped to the country’s supermarkets or stores. It’s these not-so-perfect apples that Tombo-no-yu uses for its apple hot spring experience. Though it may just be a small step towards that goes, it still goes a small incremental way towards achieving it.

Free entry to Ringo Tsuchi

The main raw materials at Ringo Tsuchi (“Apple Earth”) are the apples used in the apple hot springs and fallen leaves from around the Hoshino area. In addition to compost and water, the materials are fermented, which adds the necessary nutrients to growing apples and creates soft and breathable soil. And since compost is added, it creates an environment where gardening tools can be used in the earth without any prior preparation.

The completion of Ringo Tsuchi

In the mid-October last year, work was carried out at Nomoto Kajuen Orchards in Mimakigahara Okubo, Nagano, to carefully select picked apples and not-so-perfect apples. These apples were used for the apple hot springs at Tombo-no-yu over a three day period from October 23 to 25. The apples are placed in both the male and female hot springs to float on the water.

After that three-day period, the apples were collected, washed, and cut to be used for compost. Since fermentation removes water content, the staff also had to add water twice a month to manage the compost.

Working with the locals

Katsuya Nomoto is a representative of Nomoto Kajuen Orchards, a farm that grows apples, prunes, and more. The farm takes advantage of the area’s high altitude and takes pride in its work to cultivate produce that is healthy to the body and environment using soil microbes as an organic fertiliser. It’s also officially recognised as a farm dedicated to supporting Nagano’s environment, and carries out school trips for children to visit, creating ties with the local community.

FARO, an innovative Italian restaurant in Ginza, Tokyo, has earned itself a Michelin Star in Michelin Guide Tokyo 2021 which went on sale on December 10, 2020.

Located on the 10th floor of the Tokyo Ginza Shiseido Building, the restaurant offers a taste of contemporary Italy, fusing tradition and innovation with a menu that incorporates Japanese ingredients and culture for an original dining experience.

Chef’s Special: Potato spaghetti

The individual credited with the creation of a new food culture is FARO’s executive chef Kotaro Noda who is the only Japanese person to own two Michelin-starred restaurants in Italy. He has been at the forefront of the Italian cooking world for the past 20 years.

Vegan Menu: Daikon Mochi [Winter Season Item]

Flower Tart

FARO puts a lot of work into its array of colourful vegan courses. These courses aren’t only aimed at vegans either – they are available to anyone wanting to eat delicious and healthy food.

The restaurant is also a display of Japanese craftsmanship, with all cutlery, crockery, table accessories, and more made using traditional Japanese methods, like the lattice work on the doors from Niigata Prefecture, the Tajimi and Arita ware, fabrics from Imabari, Edo kiriko cut glasses, and more.

The decor of FARO is an elegant and stylish fusion of both Japanese and western tastes, with a colour gradation representing the earth, sea, and sky. This colouring offers a completely different dining in both the daytime or during evening hours.

Shiraito Highland Way has announced that this year’s Karuizawa Shiraito Falls Midwinter Light Up will run from December 19, 2020 to February 14, 2021.

The illumination event will take place at Karuizawa Shiraito Falls, a 3-meter tall waterfall that spans 70-meters in length. The lights will add a warmth to the cool evening and glow under a starry night sky.

The event creates a different atmosphere from the summer light-up, allowing visitors to enjoy the enveloping nature in a way that they normally can’t and see beauty they may not have noticed in the area before. The waterfall is located in Jōshin’etsu-kōgen National Park, a protected area which means the lights will be set up in a way that’s considerate to the park.

If you’re in Japan this winter then don’t miss out on this year’s Karuizawa Shiraito Falls Midwinter Light Up which will be split into three sessions: the Christmas Session, New Year Session, and St. Valentine Session. More details below.

Japanese creative company BAKERU has opened bookings for the new entertainment restaurant and bar SOAK which is set to open on November 13, 2020 on the top floor of MIYASHITA PARK’s new brand hotel “sequence MIYASHITA PARK” in Shibuya, Tokyo. The restaurant will served up a ‘Japanese innovative’ menu made by Takeshi Nagashima of Nishiazabu 81 and Hideaki Nagaya of L’Effervescence.

An otherworldly restaurant and bar serving Japanese innovative cuisine

“BUILD NEO TOKYO” is the theme of SOAK. SOAK welcomes by Takeshi Nagashima of Nishiazabu 81 which delivers performance style-entertainment to customes, and Hideaki Nagaya of L’Effervescence, who was chosen for “JAPANESE CUSINE TOP 5 CHEF IN HONG KONG.” Bartending will be Takashi Goto who has worked as the main bartender at Sake Bar DECIBEL in New York and Shampoo in Shinjuku Golden Gai.

An event and party space which can hold up to 100 people

Located just a 3-minute walk from Shibuya Station, SOAK can be used as a party and event space with a maximum capacity of 100 people whether it be a wedding reception or a gathering of friends, family, or business, as well as for events, catering to any and every need. The space was designed by Noiz, a leading interior designer in Japan. The monuments were designed by contemporary artist Akira Yoshida, while the audio design is by Acoustic Engineering and the music is selected by Hirokazu Yamasaki from the post-rock and instrumental band Toe.

OYU: The rooftop terrace offering a panoramic view of Shibuya

Take in a panoramic view of Shibuya atop the rooftop terrace, and enjoy the pool either in the sunlight or shrouded luxuriously in the night with gorgeous illuminations and a glass in hand.

The pre-opening is set for November 13, 2020, but this is subject to change depending on the state of the pandemic.