Auberge de Manoir KITTEI

Thank you for taking care of us on that day of heavy rain during the Obon holidays.The Room was a private space with the entire building reserved exclusively for us. Every piece of interior decor had clearly been carefully selected. We had a truly wonderful time. Dinner began with Japanese appetizers, followed by beautifully plated French dishes. Everything was so delicious it almost felt a shame to eat it. Above all, we were soothed by the gentle smile and attentive service of the female staff member who assisted us, who resembled Princess Aiko. In the morning, we enjoyed an array of small Japanese side dishes and freshly cooked rice—absolutely amazing! We ate until we were completely full. We also unexpectedly had the chance to meet both the chef and the Japanese head chef, and I’m glad we could thank them in person.Lastly, an episode related to the heavy rain: just before check-out, there was suddenly thunder and a downpour. While getting ready to leave, we were wondering how we would make our way to the front desk—when an umbrella that definitely hadn’t been there earlier appeared in the umbrella stand by the entrance. It was a cute red janome umbrella. We were truly impressed by everyone’s thoughtful hospitality.Next time, I’d like to make a Reservation for lunch as well, take a walk along the riverside in Koedo Sawara until check-in, and then relax in that lovely Room before dinner.

We took a bus trip from Tokyo Station (Yaesu) and arrived at Manoir Yoshitei while enjoying the rural scenery of Sawara through the window—an auberge that truly lived up to its reputation. The French dinner, made with premium ingredients by a chef trained at prestigious restaurants in Tokyo, was outstanding; the main meat dish struck a perfect balance between a fragrant seared exterior and a tender interior, showcasing the chef’s excellent sense. (In our family of three, my portion was larger than my wife’s and daughter’s—thank you for the thoughtful touch!) Breakfast was Japanese-style, carefully prepared to bring out the natural flavors of many local ingredients; in particular, the miso soup made with ichiban dashi was deeply comforting. It’s always special to be moved by great food at a restaurant you discover while traveling, but at Manoir we were able to speak directly with both the chef and the head Japanese cuisine chef—truly experiencing gastronomic tourism. Rather than “fine dining in Sawara,” it felt like “traveling to Sawara for fine dining.” I think this Accommodation is ideal for those who want to relax on-site and savor their meals at an unhurried pace.