THE RYOKAN COLLECTION

Youthful chef Akio Yanagihara came up through the kitchens of Nouvelle Cuisine ambassador Paul Bocuse, including Daikanyama’s Maison Paul Bocuse, before heading to France to work at Hiramatsu’s Paris restaurant. On returning to Japan, he honed his skills at Restaurant Hiramatsu Hiroo and Restaurant Hiramatsu Réserve before being tapped to helm the kitchen at the group’s new flagship hotel in Miyota.

Unlike his previous urban locations, living in Nagano allows Yanagihara to seek inspiration for his cuisine at the source, visiting the fields and farms of Shinshu to personally choose the best, freshest fare. By combining these locally produced ingredients with the refined techniques of French cuisine and his own philosophy that meals should holistically nourish body and mind, he seeks to provide diners with a unique dining experience deeply rooted in Miyota’s terroir.