I went grape picking at a vineyard near my home. In the Tokyo area, especially around Setagaya and Meguro, there are several farms where visitors can enjoy grape picking. The 2025 harvest is sweeter and more flavorful than in previous years. Popular varieties include Fujiminori, Shine Muscat, Nagano Purple, and Black Beat, with the main harvest season running from mid-August to late September.

On the second day of my stay in Kagawa Prefecture, I visited Zentsū-ji, the birthplace of the Buddhist monk Kūkai, also known posthumously as Kōbō Daishi. Revered as a religious leader, educator, cultural figure, and engineer, he has had a profound and lasting influence on Japanese history, and his character and achievements continue to be admired by countless people today.

Kagawa Prefecture is known as the “Udon Prefecture,” with more than 700 udon shops lining its streets. Authentic Sanuki udon ranges from simple bowls like kake udon or bukkake udon to hearty variations such as niku bukkake (beef udon) and seasonal specialties like shippoku udon, each showcasing unique touches in the broth and toppings. From long‑established local favorites cherished by residents to bustling shops with endless lines, the tradition of udon meguri—going from shop to shop in search of the best flavors—has become a cultural hallmark of Kagawa itself.

Seeking relief from the heat, I visited Tateshina. Nagano is a place I love deeply, filled with various charms throughout the seasons. This year, Japan has experienced unprecedentedly severe heat, with record-breaking high temperatures one after another. Especially in Tokyo, where I live, there were 23 days of extreme heat (with temperatures over 35°C) by late August, marking the longest consecutive streak of heatwave days on record.

Whisk, sip, and bake your own matcha masterpieces with a Tokyo local—an unforgettable taste of Japanese tea culture.
Why not take the tastes and techniques you learn here in Tokyo and recreate them back at home?

Leaving behind the heat of Tokyo, a three to four hour journey through the embrace of mountains leads to Nagano. The moment you set foot here, your heart is quietly refreshed and a deep sense of peace washes over you. From here, allow me to introduce you to the Nagano I hold so dear.

Hakuba in summer is a popular tourist destination where you can enjoy the rich nature and cool highland environment of Hakuba Village in Nagano Prefecture. With an elevation of about 800 meters, the area remains comfortable even in summer, attracting many visitors seeking to escape the heat.

Morning rice porridge in Kyoto. The tradition of asagayu (morning rice porridge) began in the late Edo period when regular customers who spent the night in Gion would visit the restaurant to enjoy it in the morning. It became an official menu item in 1868. The seasonal asagayu served at Hyotei’s main restaurant offers an especially unique and special experience.The dishes served alongside the porridge include simmered seasonal vegetables and hassun—an assorted platter—which allow you to fully enjoy the atmosphere and the feeling of Kyoto’s summer season with all your five senses.

Kawadoko dining in Kibune, Kyoto, is a unique culinary experience where guests enjoy traditional Kyoto cuisine while seated on platforms set above the clear waters of the Kibune River. This setting allows diners to savor the refreshing sounds of the flowing river and the surrounding natural scenery. Many long-established inns and restaurants offer exquisite kaiseki and kaiseki-style meals featuring fresh local river fish and seasonal Kyoto ingredients.

Founded in 1894, Mampei Hotel is one of Japan’s premier classic hotels, renowned for its historic Alps Wing featuring a unique fusion of Western and Japanese architectural styles. Surrounded by beautiful natural scenery, the hotel offers a luxurious and tranquil environment. It is famously known as a favored retreat for notable guests such as John Lennon. The dining rooms, bars, and café terrace within the hotel are highly regarded for their retro ambiance and traditional hospitality, which have garnered widespread acclaim over the years.

Japanese summer fruits are known for their high water content and refreshing juiciness, making them perfect for the hot season. They are excellent for hydration and nutrition, helping to prevent summer fatigue and maintain good health. Here, I would like to introduce three representative summer fruits: cherries, muskmelons, and peaches.

Matcha, which enjoys great popularity around the world, has a long history, a unique production process, and some tips for preparation that make it even more fascinating. Here, I would like to share some interesting facts about matcha that I have learned. By understanding these aspects, you can appreciate the charm of matcha more deeply. I hope this will be helpful for those who are thinking about starting to enjoy matcha themselves.

Would you like to discover the secrets to making light and fluffy souffle pancakes while enjoying a relaxed, hands-on class in Tokyo? Join our intimate, small-group workshop where beginners are warmly welcomed and everyone can learn together in a friendly, home-like atmosphere.

Itsukushima Shrine is a Shinto shrine located on Itsukushima Island (commonly known as Miyajima) in Hatsukaichi City, Hiroshima Prefecture, and is a renowned landmark representing "Aki no Miyajima," one of the Three Views of Japan. The shrine was registered as a UNESCO World Cultural Heritage site in 1996 and serves as the head shrine of approximately 500 Itsukushima Shrines throughout Japan.

Tango no Sekku, or the Boys’ Festival, is one of Japan’s five seasonal festivals, celebrated annually on May 5th to pray for the healthy growth and happiness of boys. It is also called the “Iris Festival” (Shobu no Sekku), and today, this date is recognized as the national holiday “Children’s Day” (Kodomo no Hi)

When welcoming foreign guests, my aim is to enjoy Japanese cuisine together. Many of them are also very interested in the kitchen tools we use. Therefore, I would like to introduce some of the most popular kitchen items from my Japanese cooking classes.

Our cooking class provides an authentic and welcoming Japanese home-style experience, conducted in small groups to create an intimate and cozy atmosphere. Participants bond through collaborative cooking activities, fostering a friendly and engaging environment. The program is thoughtfully tailored to accommodate individual skill levels, aiming not only to enhance culinary techniques but also to promote meaningful connections through the preparation of traditional Japanese dishes.

Spring in Japan is heralded by three iconic plants: nanohana (rapeseed), tsukushi (horsetail), and sakura (cherry blossoms). These plants are widely cherished as symbols of the Japanese spring season.

I host traditional Japanese cooking classes at my home. Just down the hill from my house, we can reach the Tama River, where we can experience the breath of spring firsthand. Along the Tama River, cherry blossoms and rapeseed flowers bloom in profusion, offering beautiful spring scenery to enjoy.

Among the flowers heralding the arrival of spring, plum and cherry blossoms hold a special place, deeply rooted in the hearts of the Japanese people.

Plum blossoms convey the pure beauty of early spring, while cherry blossoms express the splendor of spring at its peak.The flower-viewing season has now arrived. Why not immerse yourself in the changing spring scenery, from plum to cherry blossoms? This presents a wonderful opportunity to rediscover the beauty of Japan's four seasons amidst the transitions of nature.