All in Restaurants & Inns
Once a key military outpost and bustling river town nestled in the mountains of western Shikoku Island, Ozu has reemerged as the vibrant cultural center of the region, owing to its acclaimed approach to sustainable tourism. Discover more about Ozu's captivating transformation in my feature for BBC Travel—a testament to its charm as one of Japan's most delightful destinations.
As part of a community-led program of marine ecotourism that is successfully bringing new life to the fishing village of Ine while preserving the integrity of its traditions, the fishermen of Ine have opened their unique funaya boathouse-residences to guests so that they can experience the camaraderie, delicious seafood, and beautiful marine world that the fishermen have enjoyed for centuries.
In a farmhouse on the outskirts of northwest Kyoto, Chef Shigeru Muroi is redefining Japanese cuisine and fine dining by restoring the primacy of place, flavor, and beauty to vegetables in his cooking and serving his delicious and complex creations in an elegant yet comfortable and affordable manner.
At guest house Takyo Abeke in the historic mountain village of Omori, Tomi Matsuba, designer and pioneer of sustainable living, invites you to stay in an enchanted world where life itself is an art and its greatest expression is enjoying good food together.
Raised by French methods in former salt-making ponds on Osaki-kamijima Island, Osaki Claires Oysters are changing the way oysters are eaten in Japan.
