My Mountain Hermit Training in Japan

Read part 1 On My Way For Yamabushi Training

I survived! I am officially one of the first few non Japanese speakers in the world to have received Yamabushi mountain hermit training. It was a wonderful experience and I feel stronger, accomplished and that I have spiritually grown to another level.

The 5-day program designed by Megurun Inc. is the first of its kind. Yamabushi training has been offered to the Japanese people for hundreds of years. In fact, many people take solitary retreats in the mountains and its popular among older Japanese men to embark on Yamabushi getaways every now and then. But these are generally 3-day programs where large groups of people undergo the training with minimal interaction with the master. They are expected to ‘just experience’ as they push their physical and emotional boundaries.

In my case, there were only 2 people in the program, which was led by Master Tak who is fluent in English and Japanese. He described the process in great detail and guided us through the journey. Tak-San was a business professional who moved to the area to seek solace. After years of practice, he is now a Master Yamabushi and trains others.

On the first day, we stayed at a modest hotel in the city of Shonai, which was crowded with local tourists who had come to worship at the three sacred mountains of Deva. Located in the Yamagata prefecture of northern Japan, the area is known as “hidden Japan” as it is relatively cut off from other cities and not many foreign visitors go there.

This day was intended to disconnect from daily life, prepare for shugo (the training) and embrace Japanese culture.

We spent most of the day at a Zen temple with a Buddhist monk. He showed us their way of life, which included proper posture for sitting on the floor in lotus position, focusing one’s attention to meditate, and sharing their humble lunch. We got to see where the resident monks eat, pray and sleep on tatami mats. We also witnessed a prayer ceremony where the monks played drums, chanted the sutras and blessed us for our journey.

Then we had a calligraphy master, Mayumi Honma, teach us how to write ‘Uketamō’ in Japanese. This phrase is very important as it is the only word we are allowed to speak during Yamabushidō. It means, “I humbly accept with an open heart” and is a readily used response to everything the master instructs us to do (as we would say OK in English).

Calligraphy is an ancient Japanese art of writing, but it is much more than that in the spiritual sense. To do it well, you have to have a lot of focus and a steady hand. You have to be silent and be in the moment. Using a brush and ink, there is no way to go back and erase mistakes. You have to start all over.

For dinner, we went to a farm-to-table family-run restaurant where we tasted local specialities, including dadachamame (indigenous edamame) grown only in this area.

The next morning we transferred our bags to Daishobo, a pilgrimage lodge at the base of Mount Gassan. At one time, there were almost 300 pilgrimage lodges in the area, but now the number is reduce to less than 30. The lodges were family-run not-for-profit businesses, but the new generations don’t want the upkeep.

Daishobo is also home to Master Hashino, a 13th generation Yamabushi, who designed my program. He is in his 70’s now and worked in civil services professionally, and has been a Yamabushi for over 40 years. He still climbs mountains on a regular basis!

The lodge was basic – 2 floors with open rooms that can accommodate up to 35 people. The women stayed upstairs and the men downstairs. Meals, chanting, meditation and orientation were also held downstairs. Basically, not much privacy which is how Japanese people traditionally travel. You just find a spot on the floor to put your bedding down and sleep there.

There were male and female toilets outside the main house. We weren’t allowed to take showers during the program.

During this time, we had an impeding typhoon headed towards Shonai. Typhoons can bring a lot of rain and strong winds (similar to tornadoes). Being an unseasoned hiker, I was already nervous about the steep hikes we were going to do and started feeling more anxious. Tak-San remained calm and said he was closely monitoring the weather. We would still hike in the rain, but will change our route if we were in the eye of the typhoon. At that time, I reconsidered what I had signed up for.

Click here to read what happened next…

On My Way For Yamabushi Training

Here I am, headed to Japan for a 5-day Yamabushi Training program! Until a few weeks ago, I did not even know what Yamabushi was about. But an email that landed in my inbox convinced me to go check it out.

Yamabushi are Japanese mountain ascetic hermits who, according to a traditional Japanese mysticism, are believed to be endowed with supernatural powers. They have also served as sendatsu, or spiritual mountain guides, since medieval times for pilgrims. In other words, they are like Native Americans. They often live in the forest, hike for days, eat what they can find, all to connect with nature. Their practice, known as Shugendō, evolved during the 7th century from an amalgamation of beliefs, philosophies, doctrines and ritual systems drawn from local folk-religious practices, pre-Buddhist mountain worship, Shinto, Taoism and esoteric Buddhism.

The practice is no longer limited to hermits. Many Japanese people are taking a break from their busy city lives to go to the countryside and connect with nature. Therefore, Yamabushi training programs for Japanese people has become quite popular. But very few, if any, training programs are offered to non-Japanese visitors. I will be one of the first foreign visitors to experience a 5-day program under the guidance of a 13th generation Yamabushi master. Yamabushido is based in the sacred mountains of Dewa Senzan in Yamagata prefecture, an hour flight north of Tokyo.

I Skyped with Tak (Takeharu Kato) and Kanae Soma (owner of Megurun Inc.) in Japan, to better understand what I was signing up for. “We realized that many people have tried meditation and other mindfulness practices in their lives, but also realized that Yamabushi practices offer something different, something more powerful, and something which – although it has been practiced for 1,300 years has never been more relevant. Yamabushi training is the simple philosophy of placing yourself in nature and feeling, not thinking, to rejuvenate back to your true self. Yamabushi training is quick, practical, and effective, and provides a powerful context in which to resolve any challenges, questions, or decisions that need to be made. It has been used for centuries to provide space for consideration of the challenges of the modern-day person, an important role in the current age where people are becoming busier and busier and are looking for the chance to revitalize.”

Sounds great doesn’t it? I am totally in for a spiritual retreat that involves connecting with my true self, but wait, there’s more…

Soon after, I received a list of guidelines and checklist to prepare for arrival. In it was a fair warning. “Yamabushi undertake training in harsh alpine conditions including hiking through bush, over streams and waterfalls, up rocks, ladders and stone steps, which can include walking more than 10km for the basic course, or 15km for the extended course per day. In addition, your Yamabushidō experience will likely include hiking during the nighttime, meditating under ice cold waterfalls, jumping over fire, and being enclosed in a smoky room.”

Ok now I am not so sure!  I am fine with meditation, but am I ready to hike all day and night, and jump into an icy waterfall? Well, physically I am not so sure if my body that hasn’t stepped into a gym in years, could possibly handle it.

Other guidelines include not washing your face, brushing your teeth, or shaving, not drinking excessive amounts of alcohol, and making sure to get as much sleep as possible before arriving. The last one may be tough as I make my 24-hour journey from Atlanta to Tsuruoka, and catch up with the 13 hour time difference.

The release form also came with bunch of warnings, most sentences ending in the word “death.” Yikes!

Well, I am on my way, packed with a suitcase full of white clothes (required), hiking boots and my backpack. It will be interesting to see how my mind and body are able to handle the demands of the program and what wisdom I gain from it.

For the next few days, I will be following the three basic rules of Yamabushidō:

Number one: no talking.

Number two: no questions.

Number three: uketamō! Meaning ‘I humbly accept with an open heart.’

On that note, I am keeping an open mind about what’s to come. To be continued…

An Evening With a Maiko

If you have walked around the streets in Japan, you may have spotted a beautiful lady dressed in a kimono with white painted face and her hair pinned up in a bun. Perhaps she was a Maiko or a Geisha, an integral part of Japanese culture and society. In the western world, perception of these women has been misconstrued.

According to Aileen Adalidgeisha (aka geiko or geigi) which translates to English as “performing artist” or “artisan”, is a high-class professional and traditional female entertainer in Japan trained in various forms of art. Meanwhile, a maikowhich translates to English as “dancing child”, is an apprentice geisha. A geisha is usually hired to attend to guests (traditionally male) during banquets, meals, parties, and other occasions as she demonstrates her skills through various ways such as dancing to a tune played with the shamisen (a stringed instrument), initiating games, doing the art of conversation, and more. There are fewer than 2000 Geishas in Japan today. They were over 80,000 in the 1920s.

According to Japanese culture, any random person cannot visit a ochaya (tea house) unless they have been formally introduced through a third party and invited. There is no money exchanged in the beginning, so this ensures guarantee payment at the end of the year. However, these days private parties and tourists can arrange meeting with a geisha at a ryōtei (traditional Japanese restaurant).

I met Maiko-san at a restaurant in Kyoto. We had a private room inside the restaurant, minimally decorated with tatami floors, and a low table with a window overlooking a small zen garden. After the waitress came to take the drink order and poured me a glass of plum wine, a beautiful young woman dressed in an exquisite red and white kimono walked in. Her makeup made her look like a doll with a static expression. Her hair was neatly piled up on her head. She greeted us (me and my guide) softly in Japanese. A man who entered the room with her played music on a boombox and she started dancing in slow rhythmic motions. It was mesmerizing!

Then she sat down at the head of the table. One of the duties of a maiko is to have conversations with the guests and entertain them. We were told we can ask her anything. She did not speak English, but understood practically everything I asked. Nevertheless, Nobu-san, my translator facilitated the conversation.

Maiko-San told me that she was 17 years old. She came from a small town in northwest Japan which was hit by tsunami. She chose this line of profession at 15 because she had a strong interest in Japanese culture and wanted to follow the career path of a geisha. In Kyoto, she enrolled in a teahouse where she still undergoes a vigorous program of learning music, dance, origami, personal care and more. It is intense with long hours and little time to be a teenager. She cannot go out much (especially when she is in her garb) and gets to visit her family once a year. Her master/ big sister is 80 years old and she will need to repay her through her earnings.

Training to be a geisha can be quite expensive. The master at a tea house will invest in the lodging, meals, classes, dresses and pocket money of the young girl until she graduates.

Only a fraction of girls who come to the program with her will graduate.

Then she showed us how to do origami and gifted little swans made of paper napkins.

Maiko-San told me on her days off she likes to go to Starbucks and try out their seasonal drinks. Japan is very innovative for that! When I was there this summer, they had introduced a “chocolate cake frappuccino.” We talked about all the places I visited in Japan and the foods I had tried. As we got our meal (she does not eat with guests), I would ask her to describe to me what I was eating. Though she is not allowed to own a phone, she felt quite comfortable using my iPhone to looks up Japanese foods I was unfamiliar with. I felt I was chatting with any other Japanese girl, a bit shy but curious, and matured for her age.

The experience costs $500 for 2-hours plus cost of food and drinks at the restaurant and can be booked through a travel agent.

Given the chance, would you sign up for an experience to be entertained by a maiko or geisha? Leave your comments below…

Best Day Trips from Tokyo, Japan

Most first time travelers to Japan never leave the capital of Tokyo. While the big city offers many cool attractions, great nightlife and shopping, the real charm of Japan is in the countryside. Here are some places that are within couple of hours reach and make for great weekend getaways and day trips.

NIKKO

Nikko had been a center of Shinto and Buddhist mountain worship for many centuries. It is a charming small town near the hills designated a World Heritage Area. When you arrive, there are shops selling local ice creams and cheesecakes right by the train station. Walk about 20 minutes or take the local bus to the temples and shrines entrance.

Walk through oak and cedar forests to see the mythical Shinkyo Bridge. There are a few restaurants near the bridge that offer Japanese set menus.

See one of the largest wood tori gates in Japan and a complex of shrines at Nikko Toshogu Shrine, and the Buddhist temple next door. Toshogu is Japan’s most lavishly decorated shrine and the mausoleum of Tokugawa Ieyasu, the founder of the Tokugawa shogunate. Plan to walk for couple of hours if you want to see everything.

Nikko National Park also offers scenic landscapes, mountainous landscapes, lakes, waterfalls, hot springs, wild monkeys and hiking trails. It is a spectacular place to see fall colors.

KAMAKURA
Located only an hour drive from Tokyo, Kamakura is home to the second largest bronze Buddha statue in Japan at Kotoku-in Temple.  The statue was cast in 1252 and originally located inside a large temple hall, destroyed and later rebuilt in open air. You can even go inside the statue for a small fee
There are also a dozen other temples in the area, but my favorite place was the Hokoku-ji Temple, a resting place for the samurai. Here, you can stroll through tall bamboo forests and have a cup of tea overlooking peaceful nature. Also, check out the dove shaped peace cookies popular in the area.
Kamakura is located by the sea and has resorts and apartments overlooking sand beaches, as well as boating, sailing, swimming and surfing sites.
HAKONE
Hakone is part of the Fuji-Hakone-Izu National Park, less than one hundred kilometers from Tokyo, approximately 1.5 hours by train.
This is a great place to see Mount Fuji, the sacred volcanic mountain of Japan. Take a boat ride in Lake Ashinoko to catch the best views.
Watch volcanic activity in action on the Hakone Ropeway through Owakudani Boiling Valley. The sulphur has strong odor and can burn your eyes when it’s windy so bring protective covering. There are also a number of open air museums in Hakone. Many people prefer to stay overnight at a ryokan in the area to enjoy the natural hot springs. 

Top 5 Meals of 2015

It has become an annual tradition. Each year, I write a blog about the 5 best meals I ate. This is very hard to do since my job involves eating and traveling “for a living.” This year, I traveled to 14 countries and 5 states in the US. Needless to say, I ate a lot of good food!

After considerable thought, these memorable meals made it to my top 5 picks of 2015:

Machneyuda Restaurant in Jerusalem – This concept restaurant is run by three genius chefs – Yosef “Pappy” Elad, Assaf Granite, and Uri Navon. They run the business like a party. The quirky website and non-descript menu that offer dishes like “Entrecôte Django Unchained Style,” and “Lamb with lot of tasty stuff,” with pairings like “yummy stuff, some sauce” offer some clues. The waiters are not just friendly, they are singing, dancing and even doing shots in the kitchen…at work! The food is served in unpretentious sharing plates and is absolutely to die for. Ingredients are sourced from the surrounding Machneyuda market.

The biggest surprise for me was the dessert. Our server cleared out our table (we were 5) and laid out aluminum foil to cover it. On it, was orchestrated a symphony of cake, chocolate sauce, caramel, candies, nougats, cookies, ice cream and whipped cream – spread around the entire table within matter of minutes. It looked very haphazard as it was happening, but then appeared to be a delicious pile of artful looking happiness. We dug in with our spoons feeling like kids, and started dancing to the Israeli pop tunes.

Catalina Rose Bay in Sydney – Located on the world-famous Sydney Harbour, this family run restaurant is known for serving the highest quality meat and poultry sourced from all over Australia. Sydney Seaplane Highlights Flight Fly/Dine experience, included lunch at Catalina overlooking the Rose Bay. We start by enjoying fresh oysters on the shell paired with an Australia white that is produced not too far from the bay. The warm Sydney sun refreshed us as we watched the Seaplanes go by. I had the Poached Western Australian Marron Tail (something I had not had before), and the small sushi plate with delicious fresh tuna, salmon, prawn, kingfish, tataki tuna and Catalina roll. Dessert was caramelized fig with bitter caramel mousse, brik pastry and sugared pistachio. It was a memorable dessert, though the others I took bites off were pretty good too.

best seafood in Sydney

Boulanger Patissier Le Fournil Notre Dame in Marseille, France – My husband and I got to this bakery in the South of France early Sunday morning when the aroma of fresh baked goodies were oozing out of this tiny neighborhood bakery. There were sleepy residents, some still wearing pajamas, lined up to get bread, croissants, pastries, macrons, and Tropezian cakes. We got a few assortments to share with our cappuccinos. Till this day, we still talk about how the croissants flaked into a thousand pieces and melted the moment it touched our tongues. It was so good, that we had to eat another. Though so simple, it was by far the best breakfast I had this year!
best croissants in France
Marea in New York City – My close friend know that I am a big snob when it comes to Italian food. I can just about dismiss majority of the Italian restaurants in the U.S., but when I find a good ones, my heart melts into clarified butter. This is what happened at Marea, 2 Michelin star restaurant located on Central Park South. My friend and I had to wait for a long time to a spot at the bar (reservations few days in advance are highly recommended), but it was great people watching too. Everything at this high end Italian eatery boasted freshness of ingredients, integrity of flavors, and perfection in cooking. Some of my favorites were the tender Noca Scotia lobster and burro found in Astice; al dante and earthy Funghi Risotto; flaky and dressed Branzino: as well as the fried doughnuts dipped in lemon ricotta and dark chocolate Bomboloni. The portions are not small and you may end up eating 10k calories, but now you can die and go to heaven on earth.
best Italian in New York
Yachiyo Ryokan at Himeshima Island in Japan – It’s hard to imagine that one of my top 5 meals was at a 1-lady run Bed and Breakfast in a sleepy island off the coast of Kunisaki. I stayed at this beautiful family run 8-room inn surrounded by gardens, where we were served a delicious seafood dinner with ingredients that were probably swimming just a few hours ago. I had eaten a lot of good sushi throughout my stay in countryside Japan, but this was an unbelievable spread. Every inch of the table was covered with a fresh piece of fish or vegetable that was delicately prepared and artful served. The Japanese chefs take great effort in presentation as you can see from this picture. Unfortunately, this place doesn’t have a website and the manager, Michuri-San, speaks limited English, so good luck finding it.
best sushi in Japan

Dinner with Alice in Wonderland

Fancy eating inside a fake train car, ordering off crucifix shaped menus, sitting in a prison cell, served by video game characters, ninjas or maids, or being surrounded by cats – all in the name of dining at a restaurant? Tokyo is perhaps the leading city in the world when it comes to the number of concept restaurants. Locals and visitors fancy themed ambiances, that are more of an amusement park, that also serves food and drinks. In fact, the quality of food at these kind of restaurants is average, but what you go for is the look and feel.

alice restaurants japan

I decided to give it a try and visited “Alice in a labyrinth” or simple “Alice” restaurant in Ginza district of Tokyo. Based on the storybook, Alice in Wonderland, this place is accurately themed when it comes to the decor, outfits, and food. Customers are granted access through a large door, which opens like a page of a book, and led down a rabbit hole corridor adorned with passages from the story. Young waitresses are dressed in blue and white frocks – all known as Alice, while the manager sometimes appears as a Cheshire cat.

alice teacup

Playing cards surround the ceiling and floors, lamps are made out of vintage hats, and we sit in a tea cup shaped booth. Alice comes to our table and greets us. She brings a menu the opens up like a pop-out puzzle book. Items point to themselves saying “Drink me, Eat me!” Yes, there is a potion – non alcoholic soda – you can drink to make yourself bigger or smaller (it’s a gimmick of course).

drink me potion

There is no Alice in Wonderland soundtrack, cartoon or movie running in the background; just an American pop channel. The restaurant suggests “Welcome to the tea party of Alice” but there aren’t any high-tea snacks on the menu. Food options include an assortment of international dishes like salads, pizza, pasta and ice cream.

Focus is mainly on presentation. Characters like Cheshire Cat, the Caterpillar, and the White Rabbit make their way on the plates. Everything is made to look cute, but doesn’t taste like restaurant quality food.

alice restaurant tokyo

alice

Even though the concept may seem attractive to kids, it is more popular among young girls. People in their 20’s may come for a date night or a girls night out.

alice2

Alice’s Fantasy Restaurants has branches in Tokyo, Osaka and Nagoya, each with a different name, but similar theme. 8May_Alice_in_Wonderland_Cafe_Restaurant_1

Cooking Teriyaki in Tokyo

Before I even recovered from my 12-hour time change, I headed to a Japanese Cooking Class on my first day in Tokyo (because that’s what I do when I first arrive in a new country). After an intense walk through the crowded Tsukiji Fish Market, where “tuna fish” is more of a prized commodity than food, I arrived at a small place than didn’t look like much of a cooking school from outside.

At Tsukiji Cooking School, everyone had to take their shoes off outside the door and put on slippers, as the local tradition dictates. There was a tiny kitchen where the chef and her two assistants were prepping our recipes. In the middle of the room was a dining table and chairs. We were given an apron, hand fan and printed recipes. Our instructor did not speak much English, but she had a translator.Tsukiji cooking class

During the 2-hour class, we learned to make miso soup, chicken teriyaki, spinach salad and Okonomiyaki (Japanese pancakes) – all from scratch! Although I consider myself to be a savvy chef, there were things I had not known about, especially because I never cooked Japanese before.

This Miso soup had very strong flavors. We first made a broth using whole seaweed and dried fish skeletons.

We made a delicious dressing of freshly ground roasted red sesame seeds with soy sauce, dashi, and lots of sugar, to flavor local greens that tasted sort of like spinach but crispier.

spinach salad with sesame

Okonomiyaki was fairly easy to prepare as most of the work involved only chopping. It is a savory dough full of vegetables, topped with sauce, mayo and seaweed. Apparently, there are parties around this dish where everyone sits around and grills their own pancakes.

Okonomiyaki

Here are a few things I learned about Japanese cooking –

  1. Japanese chefs cook with chopsticks. It was actually not that difficult and more practical, since the “spatula chopsticks” are much longer than the eating sort.
  2. There are different kinds of seaweed, each with its own purpose. Depending on the texture and flavor, some are better suited for dashi (broth), others for toppings.
  3. None of the recipes call for salt or pepper. In fact, there are no seasonings, spices or herbs added to the dishes we prepared.
  4. Soy and sugar always find their place in most dishes. Contrasting flavors add enough seasoning to satisfy Japanese palates.
  5. Teriyaki is a sauce added at the end, not a marinade. Common myth we have in the West since we tend to grill our meats.
  6. You taste food with your eyes first. I was fascinated by how much time and effort the chefs put into making each component on the plate look perfect. Presentation is definitely very important.
The smell of seaweed remained on my hands the rest of the day, but I surely learned a lot at the Tsukiji Cooking Class. Once I returned to Atlanta, I tried all of the recipes and a few more.

Chicken Teriyaki Recipe (authentic Japanese style)

Ingredients:
2 large pieces Boneless Skinless Chicken Thighs
1 tablespoon Vegetable or Canola Oil
1 1/2 tablespoon Dark Soy Sauce
1 1/2 tablespoon Mirin (rice cooking wine)
3 tablespoon Sake
1 tablespoon Sugar
2 tablespoon Green Onions, sliced
Directions:
Heat oil in a large skillet over medium heat. Place the chicken in the skillet and remove excess grease using a paper towel. Cook for 8-10 minutes until golden brown on both sides.
chicken teriyaki recipe
Combine the soy sauce, Mirin, sake and sugar in a small mixing bowl. Pour the sauce over the chicken, cooking on low heat with a lid on. Flip the chicken few times so that it absorbs the sauce thoroughly.  When the sauce is thick and well coated, remove from heat and travel to a plate. Slice the chicken into bite size pieces. Garnish with green onions and more sauce, if needed.
chicken teriyaki

Portrait of Life on Himeshima

Himeshima meaning “Princess Island” is a village island located in Ōita Prefecture of southwest Japan. The sleepy little town of 7 kms is easily accessible by Imi Port. From here you can get nice views of Kyushu, Honshu and Shikoku mountains, where we had been trekking for the past few days.

The island has its own laws, under which village employees earn about a third less pay than public servants elsewhere in Japan, though they work the same hours. This has allowed the village to create more jobs: it now directly or indirectly employs a fifth of all working islanders. The main occupations on the island are fishing and shrimp farming. To keep things balanced, prices of goods are also considerably less than mainland.

Every August, there is a Shinto religious ceremony, Kitsune matsuri (Fox Dance festival) featuring dancers dressed as foxes that attracts many visitors. Otherwise, people from mainland Japan come here to get away from the hustle and bustle of city life. The best way to explore the area is on a bike or on foot.

Here are a few snapshots of life around the island.

The lighthouse on the eastern tip is a good spot to get a picture perfect view of the island. himeshima lighthouse

A crescent shape beach looks exceptionally clean, but there are no people here on a sunny afternoon. The Japanese people only hit the beach during auspicious 3 weeks in the summer.

himeshima beach

One can wander through the maze of streets, looking at well kept homes that have traditional Japanese gardens, shrines and vegetable plots.

himeshima homes

The streets are quiet all times of the day. You wonder where the 2k inhabitants are!

himeshima streets

Himeshima’s most famous product is the kuruma ebi (tiger prawn) that is exported to restaurants across Japan. It is fresh and delicious, as you can see the shrimp farms all over. October is the main season for the prawns and in that month the island also hosts a kuruma ebi festival. Traditionally, it is eaten alive!

himeshima shrimp farms

The most scenic spot the island has to offer is in the north east. Here you will need to climb a hill to reach Sennin-do – a tiny temple building that sits on a rock looking out over the sea, and wind-bent pines gripping the obsidian stones right next to it.

himeshima temple

We pause at an old post office in ruins, as we make our way to the oldest mayor’s home. This is now a open house museum where visitors can see traditional floors, kitchen equipment, and the ancient life.

himeshima house

The people in Himeshima are very friendly and the island has a certain relaxed charm about it. You can walk around the entire place in less than a day, but if you want to sit back and do nothing, come for as long as you want.

Himeshima was one of our stops during the Kinisaki Trek with Walk Japan tours.

Know Your Japanese Hotel Etiquettes

Ryokan is a traditional Japanese style hotel or inn, with its own customs that guests must follow. These are mostly found in the countryside or small towns all over Japan. If you choose to stay at a ryokan, which may be your only choice of lodging in some locations, then you need to know few things beforehand.

Room Charge – Most ryokans charge per person, not by room. So you can get a single room and pay $100 or a shared room and pay $200. This is because the room charges include breakfast and dinner as well. Many hotels are small with 5-12 rooms, therefore during peak season, sharing is encouraged. Additionally, there is a bathing tax of 150 Yen per night per person, whether or not you use the bath during your stay. There is no tipping for bellboy or housekeeper.

Slippers – It takes a day or two getting use to the slipper change traditions of Japan. Just like entering a Japanese home, the hotel guest are requested to take off their shoes, and instead putting on slippers at the entrance. These are not to be worn in the bathroom or sleeping areas. When you enter your room, you will find a separate pair of slippers for the bathroom. Only bare feet and socks are allowed on the tatami areas where guests will sit and sleep on the floor.

Japanese slippers

Room – The floor of the major sections of the Japanese room is typically covered with tatami (Japanese floor mat). Japanese rooms are described for size according to the number of tatami. The usual sizes are 6, 8, 10, etc. During the day, the tatami section is used for a multipurpose way as a living and dining room, and at night, as a sleeping room.traditional Japanese hotel room

It is funny to walk into one’s room for the first time and to see nothing but a table and low seats or cushions on the floor. There is a tv, phone, air conditioner,refrigerator and tea set, but you will find no bed in the room. Instead there will be thick padded blankets and mats called futons stored in the closet. You can layer the futons if you need additional padding. The pillow at Japanese inns is hard and beady, something westerners may not like. Bring your own pillow if you need extra comfort. Sometimes you will need to make your own bed, other times the chambermaid will make it while you are out for dinner.

futon in Japanese hotel

Yukata – Yukata is a light cotton kimono used at home for relaxation, and these days worn by young ladies at summer festivals. Yucatas are provided by the hotel for all guests to wear in the evenings. Both men and women wear yucata (gown) with belt, and tanzen (a padded jacket to wear over). Always, the left side of the yucata goes over the right. If you wear it incorrectly, a staff member will point it out to you.

couple wearing yucata

Baths – Very few hotels have private toilets or baths attached to the rooms. There are onsens – hot spring bath houses for the guests, and sometimes even locals for a charge.  These are separated by men (look for blue flag) and women (red flag). When you enter the onsen, leave your slippers at the door. Individual bins are provided for clothes and personal items. You must go in the bathing area complete naked. No swimwear is allowed. Here you squat onto a low stool to bathe with a tumbler or shower. Once you are clean, you can soak in the hot springs (still naked) along with the other guests. Soap, shampoo and conditioner is provided. Hair dryers are available. Generally, the towels are very small washcloth size, so  bring your own towel if you need a bigger one.

Japanese onsenJapanese onsen bath house

Lucky fish

If you are a regular patron of sushi, keep your past notions and experiences aside when you come to dine at Uchiko. The restaurant describes itself as “contemporary Japanese dining” but I say it’s an entirely new cuisine waiting to be discovered.

2011 James Beard Award winner for Best Chef Southwest, Tyson Cole has married the finest ingredients from around the global to create a mouth-watering taste retreat in the heart of Austin. When my friend, Dianna and I pulled some strings to get last minute reservations at this popular eatery, we were in for an experience of a lifetime!

While waiting at the bar, I noticed they had an extensive list of sake and a few good wines. However, I was disappointed there weren’t any cocktails. Perhaps it’s not suitable to have a cocktail in a traditional Japanese farmhouse (that description lost me). The ambiance appeared to be more of contemporary and hip, than a farmhouse. Dark wooden panels and subdued lighting made it perfect for a date night, even though we were two girlfriends enjoying a gastronomical night out.

Our wonderful waiter, a young gentleman from Croatia suggested we order 5-6 plates to share. Each dish was handcrafted and took a while to prepare, especially when they were so busy on the Saturday night we were there. The menu is divided into different sections and we decided to try something from each of them. There are also specials offered that change daily.

We tried yokai berri from the cold tastings. It was the perfect blend of melt-in-your-mouth Atlantic salmon with crisp dinosaur kale, sweet Asian pear and yuzu sauce. We  devoured as we watched our neighbors playing with their order of the hot rock (sear it your­self wagyu beef served on a sizzling Japanese river rock.) An attention grabber for sure!

The tempura nasu were perfectly battered and fried circles of Japanese eggplant served with a sweet chili sauce. I could eat an entire bowl of these and still be wanting more! From their cooked menu, we had the suzuki yaki, pan fried scrumptious pieces of grilled Mediter­ranean sea bass in a bed of cherry tomatoes and tarragon. It came close to a seafood dish you would find at an American seafood restaurant. Note to self – don’t order cooked fish at a sushi place. 

The sushi rolls were perhaps the most disappointing section of the menu. We didn’t quote enjoy our selections of p-38 (Japanese yellow­tail, avocado, yuzu kosho, grilled negi, cilantro) or the crunchy tuna.  Our charming waiter brought us complimentary pieces of madai, a good luck charm traditionally served at festivals and special occasions in Japan.

Needless to say, every single item we had was number one in terms of quality, creativity and freshness. Uchiko swears by sourcing only sustainable and responsibly fished ingredients, which clearly reflects in the taste. Each piece of fish is given individual attention, making sure it is sliced and served to reflect the most optimal texture and flavor. You are a lucky fish to be served here…

What made my evening was the fried milk dessert. It was a piece of art that I hated to destroy but couldn’t resist it’s rapture in my mouth. Deep fried frozen custard was served with iced milk sherbet and thin layers of toasted chocolate. Dianna watched me as I finished the last crumbs. Yummm!!!