We will hold a special night opening at Akashi Park, recreating the atmosphere of the time with bonfires and more.
We will host a unique garden party where you can enjoy the illuminated Akashi Castle and local specialties such as Akashi octopus and other seafood, all while soaking in the atmosphere of the past.
Please enjoy this special experience that can only be had in Japan.
Akashi Castle was built about 400 years ago in 1619 (Genna 5) along the Saigoku Kaido road by order of Tokugawa Hidetada, the second shogun of the Tokugawa Shogunate, as a defense for the western provinces. The main enclosure site features a turret that is one of only 12 remaining in Japan, and the turrets and earthen walls are designated as National Important Cultural Properties.
This is the first-ever initiative to allow you to fully experience the history of the former shogunate era remaining in Akashi City.
We are holding the first-ever 'Daimyo Banquet Experience' at the nationally designated historic site 'Akashi Castle,' where we will provide a modern recreation of the menu served by Naoakira Matsudaira, the 8th lord of the Akashi Domain, when he took over Akashi Castle.
【Introduction to Japanese Culture】
About Japanese Kitchen Knives
These are forged knives that have evolved alongside Japanese food culture, utilizing the manufacturing techniques of Japanese swords.
Although they are single-edged knives originally made using the forged steel method, I can confidently say that their sharpness is the best in the world.
The shape of the single-edged Japanese knife has features called a taper (narrowing toward the tip) and urasuki (a hollow on the back of the knife).
The taper is designed to reduce stress on the ingredients when pulling the knife to cut, as the blade transitions from thick to thin.
As for the urasuki, the hollow on the back of the knife reduces the contact surface with the ingredients, making it easier for the knife to pass through and reducing stress on the ingredients.
Currently, most knives are made of stainless steel.
Our company scientifically verified the difference in cross-sections by cutting the same ingredients (sea bream, tuna, squid, octopus, beef) with steel knives and stainless steel knives.
As a result, differences were observed in the amount of drip from the ingredients depending on the steel material and whether the blade was single-edged or double-edged.
The result was that the single-edged steel knife had the least amount of drip. (Especially for sea bream, tuna, and beef) Food drip mainly contains moisture, protein, and umami components.
Our current conclusion is that ingredients cut with a single-edged steel Japanese knife are the most delicious.
We intend to continue our verification and deepen our understanding of cooking through the relationship between knives and ingredients.
It can be said that Japanese food culture has developed alongside the evolution of ingredients and tools such as Japanese kitchen knives and tableware, against the backdrop of the customs and rules of the four seasons.
We hope you will be able to feel even a little bit of Japanese food culture.
【Chef Profile】
Yasushi Karato
Owner Chef of Lumière / President and CEO of K-Cool Co., Ltd.
After training at numerous famous restaurants and hotels, he opened 'Lumière' in Shinsaibashi, Osaka, in 2006.
In its first year of operation, it earned a top ranking in the 'Zagat Survey.' It has received stars in the 'Michelin Guide' for 12 consecutive years.
As a chef at the forefront, while pursuing his own cuisine with the theme of 'vegetable gastronomy,' he manages restaurants, produces food and beverage businesses, and imports the long-established French tea brand 'Dammann Frères.' As the representative of the Lumière Group, he is a culinary businessman who manages many stores in 'Osaka,' the nation's kitchen. He participates in food education, promotion of local food culture, serves as a judge for various cooking competitions, and participates in gourmet meetings and collaboration events both in Japan and overseas.
Planning Committee Member of 'Culture and Arts Tourism Network Osaka'
Director of 'Club des Tassets d'Or'
- Daimyo Banquet Experience Reception Time -
18:00 - 18:30
- Daimyo Banquet Experience Time -
18:30 - around 20:30