Hidden in the cedar forests of Takagamine, Otagi is Chef Kazuaki Baba's 9‑seat kaiseki atelier that has held two Michelin stars since 2020. Built on his grandmother's land, the serene space celebrates northern‑Kyoto terroir: dawn‑picked vegetables grown by childhood friends, wild ayu from local rivers and Tanba venison. Baba's cooking bends tradition just enough—finishing with a playful hashed‑beef rice subtly seasoned with bonito dashi.
A serene Japanese restaurant situated at the foot of Mount Hakodate. Since it was established in 1961, Fumoto has offered seasonal kaiseki cuisine that reflects the harmony of history and nature in Hakodate, Hokkaido — a region that is blessed with the richness of the mountains and the sea. Our long-loved signature dishes include Hakodate's specialty "Ika Somen," made with fresh squid caught early in the morning, and "Ikura & Crab Rice," featuring our house-marinated salmon roe paired with flavorful crab. Housed in a traditional building with over 90 years of history, we invite you to enjoy a serene moment of Japanese hospitality, with dishes crafted to honor tradition and showcase the pure flavours of every ingredient.
Nestled on Sakura Street in Hakodate, Ume No Zushi is a Michelin-listed restaurant providing fresh sushi in an intimate counter-focused space. The master chef carefully selects the best seafood of the season, including tuna from the Tsugaru Strait, scallops from Uchiura Bay, and sea urchin and squid from around Hokkaido – beautifully weaving local treasures into the course. Playful touches like bud scallions and pickled plum shiso rolls appear towards the end. The well-curated sake selection further elevates the freshness of the sushi.
Tucked away on the third floor of a modest building in Fukuoka's Nakasu district, Sumi to Ogawa is a five‑seat charcoal‑kappō opened in 2022 by chef Kōjirō Ogawa, an alumnus of Kyoto's three‑star Hyotei and RED U‑35 laureate. The monthly omakase revolves around binchō‑tan: thick‑cut tuna collar, sesame‑brushed sea bream and eel filleted and grilled before your eyes. The theatre concludes with a decadent grilled eel and egg rice dish that is not to be missed. Reservations are by phone only and disappear months in advance.
Somamichi is a one‑party‑per‑night exclusive boutique retreat deep in the cedar forests of Noto Peninsula. Architect Yoshifumi Nakamura's minimalist timber lodge showcases lacquer artist Akito Akagi's collection, while chef Yutaka Kitazaki—trained at Kyo‑kaiseki Yoshizen and Satoyama‑Jujo—crafts a ten‑course dinner from ingredients he forages or fishes the same day. No sugar or mirin is used; the natural sweetness of wild herbs, rockfish and boar defines the taste. Opened 2023, it has become a pilgrimage for diners seeking deep, quiet immersion in a unique natural environment. At present, we are operating as a restaurant only and accommodation is not currently available.
