Akashi Park will be specially opened at night, with bonfires and other elements recreating the atmosphere of the past.
We will host a unique garden party where you can enjoy the illuminated Akashi Castle and local specialties like Akashi octopus and other seafood from the Akashi sea, all while immersed in the atmosphere of the era.
Please enjoy this special experience that can only be found in Japan.
Akashi Castle was built about 400 years ago in 1619 (Genna 5) along the Saigoku Kaido road, as ordered by Tokugawa Hidetada, the second shogun of the Tokugawa Shogunate, to serve as a defense for the western provinces. The main enclosure site features the Hitsujisaru Turret, one of only 12 such turrets remaining in Japan, and both the turret and the earthen walls are designated as National Important Cultural Properties.
This is the first initiative in history that allows you to fully experience the history of the former shogunate era remaining in Akashi City.
We will hold the first-ever 'Daimyo Feast Experience,' where we recreate and serve a modern version of the menu that was offered when Naoakira Matsudaira, the 8th lord of the Akashi Domain, took over Akashi Castle, a National Historic Site.
【Introduction to Japanese Culture】
About Japanese Kitchen Knives
These are forged blades that have developed alongside Japanese food culture, utilizing the manufacturing techniques of Japanese swords.
Originally, they are single-edged knives made using the forged blade method, and I can confidently say that their sharpness is the best in the world.
The shape of the single-edged Japanese knife is characterized by a taper and 'urasuki' (a concave hollow on the back of the blade).
The taper is designed to reduce stress on the ingredients when pulling the knife through, as the blade transitions from thick to thin.
As for the 'urasuki,' the concave back of the knife reduces the contact surface with the ingredients, improving the knife's release when cutting and reducing stress on the ingredients.
Currently, most knives are made of stainless steel.
Our company scientifically verified the differences in cross-sections by cutting the same ingredients (sea bream, tuna, squid, octopus, beef) with both steel knives and stainless steel knives.
As a result, we observed differences 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 produced the least amount of drip. (Especially with sea bream, tuna, and beef.) Food drip mainly contains moisture, protein, and umami components.
Our current conclusion is that ingredients cut with a Japanese single-edged steel knife taste the best.
We plan 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, set against the backdrop of seasonal customs and traditions.
We hope you will be able to feel 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 achieved a top ranking in the 'Zagat Survey.' It has earned stars in the 'Michelin Guide' for 12 consecutive years.
As a chef at the forefront of 'vegetable gastronomy,' he pursues his own cuisine while managing restaurants, producing food and beverage businesses, and importing tea from the long-established French brand 'Dammann Frères.' As the head of the Lumière Group, he is a culinary entrepreneur managing many stores in Osaka, the 'Kitchen of the Nation.' He is involved in food education, the promotion of local food culture, serving as a judge for various cooking competitions, and participating in gourmet events and collaborations both in Japan and abroad.
Planning Committee Member, 'Cultural and Artistic Tourism Network Osaka'
Board Member, 'Club du Tas de Dor'
-Daimyo Feast Experience Reception Hours-
18:00–18:30
-Daimyo Feast Experience Time-
18:30–approx. 20:30
<Schedule>
■Course ①
11/16 (Sat) Depart from various locations == (Self-travel) == JR Akashi Station ... (Walk) ... Daimyo Feast Experience at Akashi Park (Reception starts at 18:00, 18:30–20:30) == (Self-travel) == Green Hill Hotel Akashi or Nishi-Akashi Hotel Castle Plaza (Overnight)
11/17 (Sun) Breakfast at hotel and checkout == (Self-travel) == Various locations
■Course ②
11/16 (Sat) Depart from various locations == (Self-travel) == JR Akashi Station ... (Walk) ... Hotel Green Hill Akashi (Overnight) or
Depart from various locations == (Self-travel) == JR Nishi-Akashi Station ... (Walk) ... Nishi-Akashi Hotel Castle Plaza (Overnight)
11/17 (Sun) Breakfast at hotel and checkout ... (Self-travel) ... (Free time *Please enjoy your time freely until the Daimyo Feast Experience) ... (Self-travel) ... Daimyo Feast Experience at Akashi Park (Reception starts at 18:00, 18:30–20:30) == (Self-travel) == Various locations