Christies Real Estate Magazine

70

L I FES T Y LE

For hotel lovers TOUR OF JAPAN JACADA TRAVEL TOKYO, KYOTO, AND OSAKA, JAPAN WHAT Private personalized tours around the foodie delights of one of the world’s most elegant, fascinating cuisines. WHY With gastronomic pioneers such as chef/ restaurateur Nobuyuki “Nobu” Matsuhisa putting Japan firmly on the world food map, Japanophiles are starting to explore food traditions beyond sushi and ramen, discovering an abundance of flavors, textures, and traditions. “We’re seeing a real demand for Japan,” says Sarah Kounnou, travel designer for Asia at Jacada Travel. “Many of our guests are real foodies who are keen to get under the skin of a cuisine so steeped in history.” WHERE This three-center trip visits Tokyo, which holds more Michelin-starred restaurants than any other city in the world, and Kyoto, known for

traditional Kansai food, which is based on dishes made with dashi stock and light soy sauce. There’s also a stop in Osaka, famed for its street food. HIGHLIGHTS Take in the sights, sounds, and smells at Tokyo’s Tsukiji fish market—one of the world’s largest. Make sushi with renowned highly trained chefs. Discover the country’s vibrant street markets. Sit down to a unique meal of shojin ryori , created by Zen Buddhist monks. Take part in a ritual tea ceremony. Appreciate the art of the traditional multicourse kaiseki dinner. FOODIE FACT “There is a saying that Osakana [residents of Osaka] will spend all of their money on food and drink until they go bankrupt—they take their food that seriously,” says Kounnou. DON’T LEAVE WITHOUT TRYING… Takoyaki , a ball-shaped snack of flour-based batter filled with octopus, pickled ginger, green onion, and tempura scraps. ACCOMMODATION Depending on guests’ requirements and preferences, Jacada’s luxury hotel partners include Aman, Andaz, Shangri-La, The Peninsula Hotels, and Mandarin Oriental. jacadatravel.com For retreat seekers ARISAIG HOUSE SCOTLAND, UNITED KINGDOM WHAT A historic country house hotel with a welcoming, family vibe, set in the stunning Scottish Highlands. Its inventive kitchen has a well-earned reputation for championing the freshest regional and hyper-local ingredients. STORY Sisters Emma Weir and Sarah Winnington- Ingram visited Arisaig as children on family vacations with their parents. Weir now owns the property, and Winnington-Ingram has been lovingly running the business with her husband Peter since 2012. “It’s more of a house than a hotel,” says Winnington-Ingram, adding that the authenticity and freshness of the food is central to the authenticity of a stay here. IN THE KITCHEN Chef Colin Nicholson spent time cooking in Australia before being drawn back to his roots in Scotland’s Outer Hebrides. After a stint at the highly regarded Langass Lodge on the remote island of North Uist, Nicholson now calls Arisaig House home, where he magics up sophisticated dishes from ingredients culled from the bountiful surrounding lochs and forests. ON THE MENU Seafood and shellfish feature large here. “Guests love seeing the fresh scallops arrive at the back door in a paper bag, along with langoustines, lobsters, and oysters,” says

Famed delicacy: Shops all over Osaka sell takoyaki ( below ), a ball-shaped snack, “but go for the ones with the biggest queues—the wait will be worth it,” says Sarah Kounnou of Jacada Travel.

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