Fewer and Fewer Glass Blowing Workshops Today

In the 1950s, there were more than 50 glass studios in Tokyo. One of them is Tajima Glass, established in 1956 in Edogawa Ward, Tokyo.

Tajima Glass Co., Ltd. is a workshop that handles “Edo glass,” which has been handed down since the Edo period (1603-1868). Edo glass is handmade using traditional techniques from the Edo period (1603-1868), and when it is faceted, it becomes Edo faceted glass.

Edo faceting is so famous that it is now designated as a “traditional craft” by the national government, making it highly valuable to preserve for the future.

Fuji glass” that triggered its popularity

My grandfather, who was a watchman, started his own business. He started by renting a workshop at first. In the old days, coal was indispensable for glass production, so many workshops were built along riverside areas where it was convenient to transport coal,” says President Daisuke Tajima.

When we visited the workshop, we found many craftsmen sweating and blowing glass in the old-fashioned kiln. The company continues to produce traditional Edo faceted glass, but it is the “Fujiyama Series” in the shape of Mount Fuji that has made Tajima Glass Co. The company’s beer glasses, sake cups, rocks glasses, and other drinking glasses are popular as souvenirs among foreigners.

Fuji was registered as a World Heritage site, the hotel asked us to make some glasses for them. Fuji was registered as a World Heritage site. At first, we made beer glasses, and they were such a hit that we made a series of them. Thanks to your support, we are now in such a state that we can’t keep up with production.

In this way, the company is not limited to traditional Edo faceted glass, but is also focusing on glasses that are fashionable for everyday use in the shape of Mt.

Evolving the quality of glass and bringing it into the modern age

The showroom displays a variety of glassware, from traditional Edo faceted glass to custom-made products. The ability to respond to a wide range of orders is one of the strengths of Tajima Glass, which makes its products by hand.

Tajima Glass is able to meet a wide range of orders, which is one of the strengths of the company. I believe that we must protect this technology, even in these difficult times for glass,” he said emphatically.

His passionate wish for more people to be able to easily pick up glassware is probably the main motivation for him to continue making various products even in this difficult situation.

Traditional techniques are necessary to create the unique beauty of glass. It also requires the passion and ideas of craftspeople to keep it alive in the modern age. The combination of reliable techniques and the passion of craftsmen who want their products to be used by people of all generations is the driving force behind Tajima Glass Co. We look forward to seeing Tajima Glass continue to use its traditional techniques to bring new ideas to life.

You can also read more about Tajima Glass here.

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Bamboo Crafts with Flexibility

It can be woven in a way that gives it a delicate, silky look or a rough, unspoiled natural look, and can be shaped at will, depending on how it is woven. It can be a useful utilitarian item such as a flower basket or basket bag, or it can be an abstract work of art. It is strong, flexible, and has antibacterial properties. Midoriya, a store specializing in bamboo crafts, is located a five-minute walk from JR Nippori Station, near the “Yuyake Dandan,” which is a symbol of Yanaka Ginza and still retains the atmosphere of the old downtown area. Nearby is a famous shaved ice shop that always has a line out the door on weekends, and the store is located at the entrance to a lively shopping street that is a popular tourist attraction. The owner of this 110-year-old store is Suiko Buseki, a bamboo craftsman who was born in 1958, learned from his grandfather and father, and has preserved the history of bamboo crafts in Tokyo.
Even now, I still learn a lot from bamboo,” he says. Each type of bamboo has its own characteristics, depending on the type and where it grows, and the color, luster, and expression of the bamboo changes depending on how it is modified. Bamboo gives the impression of being bendable, doesn’t it? But if you bend it forcibly, it hurts the bamboo. So even when I have an idea for a piece, it takes time to choose the right bamboo for it,” says Suiko Takeki.

In a gallery near Midoriya, Suiko’s works, created by listening to the voice of the bamboo, are on display. Many of Sui Tako’s works are beautifully and intricately braided flower baskets made of black or brown colored bamboo strips.
He said, “It is very intricately woven, but the shape is very simple. You can feel that the bamboo is not forced.

Bamboo Crafts Popular Overseas

He says that he often gets ideas for his works from nature.
He says, “When I take a walk at night and look at the moon, I want to draw its curves. Water, light, and air …… are the best teachers.
Japanese bamboo crafts are not well known to many people, but they are highly appreciated overseas, even more than in Japan. Suiko is one of Japan’s leading bamboo craftsmen whose works are in the collections of the Metropolitan Museum of Art, the National Gallery of Scotland, and other museums and art galleries overseas.
When I go to museums overseas, I am surprised to see Japanese bamboo crafts from 150 years ago on display. Of course, I am very happy to see such things, but I would like more young Japanese people to be interested in bamboo crafts.
We recommend that you take a stroll and visit Midoriya to experience the depth of bamboo crafts.

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We want to make local sake in Tokyo.

Tokyo also has sake that can be called locally brewed. The Toshimaya Sake Brewery in Higashimurayama City has had a brewery in the area since 1937, and has continued to brew sake rooted in the local community, such as “Kin-nikkai” and “Okunokami” to celebrate the Emperor Meiji’s silver wedding ceremony.

The history of the brewery dates back more than 400 years ago to 1596, at the Kamakura riverbank. In 1596, more than 400 years ago, Toshimaya Juemon I started a sake bar in the corner of a liquor store, which became very prosperous. This is said to be the origin of “kaku-uchi,” or corner drinking, and at the same time, he started brewing white sake, which was pioneered in Edo (present-day Tokyo). Shirozake is made by mixing steamed glutinous rice and rice malt with mirin, letting it mature for about a month, and then mashing it. This dream led to the sale of white sake during the Girls’ Festival, which became popular throughout Edo. Later, the company was spun off and became Toshimaya Honten (Chiyoda-ku, Tokyo), and Toshimaya Sake Brewery was established as the brewer.

I was working for another company, but when my grandfather collapsed when I was 27, I joined the brewery. I did three months of training at the Sake Research Institute in Hiroshima, but I was completely unable to make my own sake, so I then went around visiting sake retailers and fellow breweries to learn more. I wanted to make Tokyo sake anyway. After some trial and error, we came up with Yamori.

Events to make people aware of the appeal of alcoholic beverages

The goal was to create a sake that could only be drunk here. The water was pumped from 150 meters underground on the Musashino Plateau, and various kinds of rice and yeast were tried. Then he realized something: “It is natural, but in the end, the taste of sake is determined by the way it is made.
It is obvious, but in the end, the taste is determined by the brewer. The only way is to hone one’s own skills. Yamori” is produced in small quantities, but I want to make delicious sake by sticking to manual labor as much as possible.

The label for Yamori features an illustration of a gecko. The name “Yamori,” which reads as it does, represents the hope that the sake brewery will be protected by the gecko. The sake is bottled without filtration or addition of water. The sake has a moderate sweetness and an easy-to-drink mouthfeel. It seems to go well with a variety of dishes. Mr. Tanaka named this sake, which can only be purchased through a trusted distributor, after his desire to protect the brewery and the prosperity of the people and stores he is connected to through sake. The sake is not sold at the brewery either, as he wants to return the favor to the stores that sell it to him.

If sake is only consumed by sake lovers, it will not spread. Tanaka believes that sake has the power to “create bonds between people,” and actively opens the brewery, which has a tasting space, to the public, offering evening tours of the brewery, the monthly “Kaku-uchi, happy hour Tanakaya,” and the annual “TOYOSHIMAYA FESTIVAL,” which is held once a year. He now plans and organizes more than 30 events a year in the hope that people will come into contact with the charms of sake, including evening tours of the brewery, the monthly “Kaku-uchi, happy hour Tanakaya,” and the annual “TOYOSHIMAYA FESTA.
He is now planning and organizing more than 30 events a year, from sake brewing to PR, in order to promote Tokyo’s local sake, which he created from scratch.

NIHONMONO – 「にほん」の「ほんも…

東京23区で唯一続く酒造り「小山酒造」／東京都北区 – NIHONMONO 創業明治11年の酒造 東京都北区岩淵町、一級河川の荒川や埼玉県にほど近いこの場所に、東京23区で唯一残る酒蔵が

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Rewarding to deliver high quality laver

Maruyama Nori-ten, with its main store in Tsukiji, Tokyo, is a seaweed specialty store founded in 1854. The reason why 3,000 professionals trust Maruyama Nori is because of its consistently high quality. It is not easy to maintain stable quality because laver is a product of nature, but Maruyama Nori Store’s strength lies in its ability to always secure high quality raw materials and produce laver of consistent quality.
Akihiko Sakurai, who is in charge of purchasing, has been a connoisseur for 30 years and says, “The tension of meeting the strict demands of professionals is very rewarding. In order to meet the various demands of his customers, he visits major fishing grounds throughout Japan, carefully inspecting and tasting the fish before making his purchases. The three main production areas are Tokyo Bay, the Seto Inland Sea, and the Ariake Sea. In all of these areas, they purchase laver that has not yet fully sprouted and is in a soft state before it is picked.

The seaweed is grown in oyster shells and seeded into nets around fall, when the sea water temperature is between 14 and 18 degrees Celsius. Normally, the seaweed is picked around late November or early December when it has grown to a length of about 20 centimeters, but we stock mainly a very limited portion of 5 to 10 centimeters. By doing so, we are able to produce laver that melts in the mouth,” Sakurai says.

Bring out the unique flavor of the laver

The factory where the seaweed is processed is located in Tsukubamirai City, Ibaraki Prefecture. Hidetoshi Nakata, who toured the factory, was impressed by the attention to detail in the fire-roasting process. At the Maruyama Nori Store factory, the process takes more than twice as long as usual, with three and a half hours each of low and high temperatures for the flame-roasting process.
The temperature and time of firing are adjusted according to the salt content and thickness of the laver, as well as the temperature and humidity of the day.

The flavor of laver is not only determined by the skillful way it is grilled, but also by the characteristics of the region where it is grown. For example, laver from Tokyo Bay, which has long been known as “Asakusa nori,” is characterized by its sweetness with a hint of bitterness, moist and firm texture, and aroma that is enhanced when lightly roasted. Nori from the Seto Inland Sea is dark, glossy, and fragrant, and its resistance to tearing makes it ideal for thick rolls. The laver from the Ariake Sea is rich in umami ingredients, has a fresh aroma, and is both soft and crispy. Saga no Hashiri” takes advantage of such characteristics of laver from the Ariake Sea. Hashiri” is also a word meaning ‘in season,’ and it is one of the first products you should try to get to know the laver. Hikobei I,” made from specially selected weather-selected top-quality laver in the Hashiri series, is a signature product that has won the Minister of Agriculture, Forestry, and Fisheries Award three times. In addition, “Kon-Tobi,” mixed with natural green laver, has a bright aroma and is regarded as “the most similar to the laver of old.

Nakata was most impressed with suji aonori, a top-quality seaweed from the Yoshino River in Tokushima Prefecture. When you put it in your mouth, the unique flavor of green laver spreads out, followed by an elegant, herb-like, numbing bitterness that lingers in the mouth. Because of its scarcity and small harvest, it is said to be more expensive than sea urchin and is not widely available. Even a single mouthful of nori can be used in an infinite number of ways, depending on the region, variety, and degree of cooking, as well as on the ingredients used with it. It would be interesting to compare the different types of seaweed. Nori is a favorite of many chefs, but it has a lot of depth to it.

NIHONMONO – 「にほん」の「ほんも…

茶師十段の兄弟が盛り立てる「しもきた茶苑大山」／東京都世田谷区 – NIHONMONO 茶の香りをかぎ、味わいを確かめ、その産地や品種を見極める 「拝見に掛ける」あるいは「内質審査」と呼ばれる鑑定法

NIHONMONO – 「にほん」の「ほんも…

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Lovable cake shop “Aigre Douce”

Aigre Douce, a cake shop located in Mejiro, is always full of customers. The display is filled with standard cake like strawberry shortcake, Mont Blanc, cream puffs and mille-feuille, as well as original cakes, pound cakes, baked items, and macaroons. The store resembles a sweets shop in Europe with its stylish exterior, large windows, and colorful sweets.

“The ideal store is one where locals drop by during their walk. I strive to be a cake shop that is loved by everyone from the elderly to small children.” (Norihiko Terai, pâtissier)
Mr. Terai travelled to Europe after studying in Japan and studied in France and Belgium. He returned to Japan as an instructor at the “Le Cordon Bleu” then worked as the pâtissier at “Hotel de Mikuni” before opening Aigre Douce in 2004. The store name means “sweet, tart” in French.

Western-style confectionery filled with attention to detail

A few times a year, Nakata craves the strawberry shortcake at Aigre Douce. Although it seems like any other cake shop, each cake represents the special care and attention that goes into each step from selecting the ingredients to how they are made.
“The Mont Blanc needs to be fluffy, so we prepare it only after a customer orders one. It’s best if it’s enjoyed within an hour.” As expected, the Mont Blanc is very light. The meringue is also fluffy, and the sweetness of the chestnut and the chestnut cream melts quickly with each bite. Nakata’s favorite, “Chantilly Fraise” also looks like a traditional strawberry shortcake with strawberries, cream, and sponge cake. It’s such a simple combination yet the tartness of the strawberries, the rich cream, and the texture of the sponge cake merges together perfectly in your mouth. It’s unlike any other strawberry shortcake. The other baked items are also quite popular.
There are about 10 different varieties of pound cakes available, as well as macaroons, financiers, and canelés, all of which exceed your expectations and are often purchased as gifts.

In the back, there are more than 10 young pâtissiers dressed in white busily making cakes. We inquired about the large number of staff considering the size of the shop.
“Making delicious cakes requires a lot of work, so we tend to have a lot of staff.” Being particular about the ingredients, the process, and the people. That’s probably why the cakes are so delicious.

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Serene place unlike any other in Tokyo

Meiji Shrine is dedicated to Emperor Meiji, the 122nd emperor and his wife Empress Shoken. Despite being located in the center of Tokyo, it is the size of 15 baseball domes, and is known for having the most worshippers for New Years.
In 2012, it was included in the top 20 three star tourist spots in Japan by Michelin, positioning it as a globally recognized tourist spot that is representative of Japan.

Meiji Shrine was built in tribute to Emperor Meiji and Empress Shoken who passed in 1912 and 1914 respectively, in a location that is closely associated with them with great support of Japanese citizens.

The gates open at sun rise and close at sunset.
In December when Nakata visited, the gates opened at 6:40 am.
“Meiji Shrine was built in 1920, more than 100 years ago. The 700,000 square meter forest was planted with about 100,000 trees which were donated from around the country. It has grown to be an abundant forest that is loved by Japanese citizens.”

The air is crisp first in the morning and filled with the scent of vegetation. Only the sounds of chirping birds is audible. It is so serene, and the air is so clear that you almost forget you’re in the middle of Tokyo as you walk through the lush green grounds, listening to junior priest Muneaki Hirao who handles public relations for the shrine.

Omotesando is originally a path to Meiji Shrine

The Yoyogi area is made of Kanto loam which makes it inadequate for coniferous trees, so broad leave evergreens were planted. The trees were donated not only from around the nation, but also Sakhalin, Manchuria, Taiwan and the Korean Peninsula.
After a short walk, a large “torii” (gate) and the main shrine appear. Despite the early morning visit, some worshippers were already there, including some businesspersons in suits.

“Some people visit the shrine on their way to work.”
We purified our hands and mouth to pray, and notice the many scratches on the wooden pillar.
“These scratches are from the worshippers tossing their coins into the collection bin from far away.”
The scratches are unique to Meiji Shrine which boasts more than 3 million visitors annually. While we often see images of Meiji Shrine filled with worshippers, it’s rare to see it so quiet. It seems like a totally different world, and you almost forget you’re in a big city.

“Many don’t realize it, but Omotesando is a path leading up to Meiji Shrine. There is a stone lantern at the Harajuku intersection and the intersection at route 246.” (Junior Priest Hirao)

“Omotesando has become such a familiar word that I thought it was a word often used for a location. I didn’t realize it’s originally a path to Meiji Shrine.” (Nakata)
There are often new discoveries even in locations that may seem familiar. Our visit to Meiji Shrine early in the morning brought allowed us to experience a side of Tokyo that was refreshing.

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“365 Days” in Yoyogi

Located in an alleyway just a short walk from Yoyogi Koen Station in Tokyo, the boulangerie 365 Days has been a hot spot for bread lovers and food lovers alike since its opening in 2013.
Owner-chef Akimasa Sugikubo was born into a family of craftsmen, with both of his grandfathers being Wajima lacquerware artisans, and has himself worked as a pastry chef. 24 years old, he became chef-patissier and went to France in 2000, gaining experience at the 2-star “Jamain” and 1-star “Petrossian,” and returned to Japan in 2002, producing several bakeries in Japan. After returning to Japan in 2002, he produced several bakeries in Japan before opening his own bakery, 365 Days, in December 2013. Based on the concept of “365 days of meals make a person, mind, and body”, he sells bread made from carefully selected ingredients from all over Japan, as well as carefully selected, safe, and secure ingredients and processed foods.

The most popular “Croquin Chocolat” for 365 days

The stylish exterior of the store was filled with delicious smells as I entered. The showcase displays dozens of breads, baguettes, and other delicious-looking breads, making it difficult to make a choice. According to one theory, as many as 60 kinds of breads are displayed every day.
The most popular of these is the croquin chocolat, of which several hundred are sold in a day. The brioche dough is kneaded with cocoa powder and filled with organic ganache and chocolate cereal. The rich dough and creamy ganache are combined with the crunchiness of the cereal to create a delightfully different texture.
Like the Croquin Chocolat, the Lemon Milk France has a cute appearance. The fluffy bread is layered with lemon cream and milk cream, and filled with white chocolate pearl croquins.

365 days to enjoy each and every ingredient

On the other hand, the simple looking “Somplesang” has an ultra-high water ratio of 1:1 wheat to water. Crispy on the outside, yet chunky, with a distinctive wheat flavor, taste, and aroma, this is also a popular product.
Other popular items include quiche made with onions that have been roasted until they turn amber to bring out their sweetness, chicken and seasonal vegetables from a contract farm in Iwate Prefecture, curry bread with a perfect balance of dough, ingredients, and mild roux, and bread with large pistachios kneaded into the whole-grain dough. Pistachio” is a bread made of whole wheat flour and richly kneaded with large pistachios. Each of these breads is delicious, and you can taste the individual flavors and tastes of each ingredient.

365 days with a select section.

On the other side of the showcase is a corner with a selection of special foods and food-related books from all over Japan. Coffee, Wako tea, Japanese ginger syrup, peanut butter, and other delicious-looking items are also here.
The “365-day postal flight,” a set of 30 assorted breads a day, includes an assortment of 13 kinds of breads, from standard breads such as bread and bean-jam buns to snack breads and side dishes, delivered frozen, as well as a rich and cheesecake with 70% cream cheese in the recipe and seasonal products, Some products are also available online.

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The Hon’ami Family Enhanced the Value of Japanese Swords

When I see the nameplate “Hon’ami,” I flip back to my Japanese history textbooks in my mind.The name may remind many people of Hon’ami Koetsu, a calligrapher and potter active in the Edo period.Hon’ami Kōzu is the owner of a Japanese-style house in a quiet residential area in Tokyo’s Ota Ward.He is a living national treasure (holder of Important Intangible Cultural Property) who appraises and polishes Japanese swords.
During the Kamakura period (1185-1333), long swords were the norm for fighting on horseback, but by the Muromachi period (1333-1573), short swords were being used for ground fighting.At that time, instead of making a new sword, the part of a long sword with the swordsmith’s name on it was cut off to shorten it, so it became difficult to tell who made the sword, which is why the job of appraising swords became necessary.Swords were an indication of a samurai’s rank, so it was very important to know what kind of sword he had,” says Hon’aya Kosyu.

The Hon’ami family has been involved in appraising and polishing swords for generations since the first Hon’ami Myomoto served as swordsmith to Ashikaga Takauji, and has served as the producer of Japanese swords.The word “origami” comes from the sword appraisal certificates issued by the Hon’ami family.The word “origami” was coined because the value of a sword increased when it was certified as having been authenticated by the Hon’ami family.A Japanese sword is a highly artistic work that can be appreciated for its various sword forms and blade patterns, as well as its cap, stem shape, and inscription.The process of making a complete sword involves many different craftsmen, including a sword smith who hammers iron from tama-hagane (tamahagane), sharpening, engraving, and arranging the sheath and handle, known as a koshira.Hon’ami Koetsu’s main occupation was the appraisal and polishing of swords, but he also demonstrated his artistic ability in many other fields, such as calligraphy, painting, ceramics, lacquer, and gardening.

Mr. Kosyu, the current head of the school, not only produces excellent Japanese swords, but also plays an important role in the preservation of cultural assets by polishing many swords designated as national treasures and important cultural properties.

Carefully crafted one-of-a-kind sword

The sound of shuffling swords is echoing in Kwangju’s workshop.The room for the sharpening process, with wooden flooring and a north window, is filled with a serene and sacred atmosphere, where master swords owned by museums and collectors from all over the country are waiting to be sharpened.
‘Is there a sharpening method unique to the Hon’ami family?'(Nakada)
The Hon’ami family has a unique way of sharpening swords.The blade should be sharpened softly like snow on a pine tree.The technique itself has not changed.There are some so-called secret techniques, but what is important is how to bring out the best of what the sword originally has,” says Hon’aya Kosyu.
Mr. Koshu’s polishing process is said to be highly acclaimed as a way to maximize the beauty of each sword and complete it by carefully proceeding through each step while highlighting the highlights in accordance with the personality and style of the modern swordsmith.

The blade is checked by natural light and sharpened using only natural whetstones.I am sure I am not the only one who feels as if even the spirit of the samurai that resides in the shiny Japanese sword comes to life when I see it.

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Smell and taste the tea to determine its origin and variety.

This appraisal method is known as “bai-ken ni kakeru” or “internal quality review.” A measured amount of tea leaves is placed in an appraisal tea bowl, and hot water is poured over them to reveal the leaves’ shape, flavor, color, aroma, and all other characteristics. There are only a dozen or so “tea masters” in Japan who have achieved the rank of “tea master 10th dan,” and they are true masters of their craft.

They identify the unique characteristics of tea that vary by region and year, and design ways to bring out those characteristics. They also provide advice to customers and feedback to tea producers. Among these few Tea Masters of the Tenth Degree is Takuro Oyama of “Shimokita Chaen Oyama” in Shimokitazawa. Oyama, who has been a tea master at this shop since 1970, was certified as a Tea Master of the Tenth Degree in 2003.

“My family ran a Japanese tea specialty store, but as a child, I didn’t particularly like tea. Tea that was handled carelessly didn’t taste good to a child’s palate. I wanted to learn about the unique characteristics of tea leaves and how to bring them out. Additionally, if I could master the appropriate brewing method tailored to a child’s perspective, I could create tea that is easy to drink. I find it very enjoyable to create tea while considering who will drink it, when they will drink it, and what kind of mood they will be in.”

Even with the same tea leaves, changing the water temperature by 5 degrees can drastically alter the aroma and taste.

“It’s often said that tea shouldn’t be brewed with boiling water, but high-quality tea leaves won’t taste bad even with boiling water. For example, if you’re about to tackle a challenging task,

warmer water is better, while cooler water is better when you want to relax. For me, the conditions for good tea are that it is not boring to drink. Even if you can’t immediately detect any particular characteristics, it is not tiring to drink. Also, if it still tastes good even after it has cooled down, that is a sign of high quality.”

What a tea master can do is “bring out the potential of the tea leaves.”

“Even the most famous Yabukita variety still has untapped potential. There must be a way to enjoy it even more deliciously.”

There are no tea plantations in Shimokitazawa. However, it is a place where carefully selected tea leaves from across the country gather. When these leaves are meticulously selected and blended by experts, tea that captivates and gains the support of many people is born.

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Accommodation in Chichijima Ogasawara

Tetsuya Nakamura, owner of the ”ryokan” “Kutsurogi no Yado, Tetsu” recalls when he first stepped onto the Ogasawara islands. It took him a good 28 1/2 hours from the port of Tokyo by ferry. “The clear blue water was so serene and beautiful, more so than anywhere I’d been before, Okinawa, Hawaii, or even the Philippines.”
He was awed and so drawn to Ogasawara, he decided to move there. For a few years, he worked in a restaurant on Chichijima and mingled with the tourists. He soon felt a strong emotion growing within. “Ogasawara nature is its strongest characteristic. Why not start a place that would offer service and accommodation to top that?” In the 2006, he opened “Kutsurogi no Yado, Tetsu” in an close to the center of town.

Rooms Made in Harmony with Nature

A leading authority on environmental construction was put in charge of the architecture, using pesticide-free, non-chemical building material, and plaster stucco for the interior and exterior walls. The guest rooms consist of 3 Western style rooms in the main building and 2 in the annex. A quiet relaxing ambience that allows you to appreciate both the natural Ogasawara environment and the serene atmosphere in the rooms, with its whitewashed walls, natural wood, and large windows that give you a full view of the greenery outside. The calmness makes time pass slowly, all within the ”ryokan’s” framework of Japanese style hospitality toward their guests.

Handling Ingredients with Care and Respect

The ”ryokan’s” policy is “being considerate to both Earth and Man”. Meals are organic-conscious with no additives, completely MSG-free, created with fresh ingredients from the islands. During the summer, island okra, shikaku beans, and rare island lemons can be savored. Menus are well-thought out, the byproduct of “Island Food Culinary Workshops” held regularly with fellow restaurant business owners on the island. These scrumptious dishes could not have been created, if not for the strong passion to satisfy guests. “Kutsurogi no Yado Tetsu” welcomes nature-lovers, with their peaceful atmosphere and delightful food. “I can assure that the trip to Ogasawara will be memorable. Please come and feel the warmth from the islands, named after family members; the father island, mother island, brother island. ”

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