Retreat Itinerary

Orientation and welcome drinks.

Learn about the Japanese terroir and its influence on vocabulary, agriculture, and ways of eating and even perceiving. The farmer’s role as the wisdom holder.

Harvest vegetables while learning about traditional natural agricultural practices, what is in season this time of year in Kyoto, and how seasonality is reflected in Japanese cooking.

Enjoy a simple farmer’s lunch in the countryside.

A session all about Japanese hamono. Learn about the spectrum of Japanese knives - shapes, sizes, purposes, regionality, the history of the knives and swords of Japan, the dying profession that ties blacksmith with cooking, and how knives are held and used in traditional cooking technique. Enjoy a lesson on sharpening knives, how to care for and store them, and how knives are repaired and restored for long-term use.

Dice and slice vegetables that were harvested in the morning, and learn fundamental techniques like dashi making, and seasonal rules of classic Kyoto-style culinary arts with Atsushi Nakahigashi. Finish the session by enjoying with a unique interactive dinner.

A special mix of clay, stone, and fermented indigo to challenge our hands and our aesthetic sensibilities to create our very own tableware to incorporate into our home collection.

Enjoy a Japanese meal in a potter’s home, with locally-sourced ingredients. Learn how Japanese-style plating practices can help incorporate Japanese design and way of being into an otherwise everyday meal.

Make your own miso at a century-old miso storehouse in Nishijin, Kyoto, founded in 1917. Learn about natural fermentation and the traditions behind this essential Japanese ingredient.

Complete the day with drinks and dinner at our home, which is now your home too. Our thoughtfully-created beverages and dishes tell the story of the natural resources and techniques of the country.