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Leica Introduces the D-Lux 8

The German manufacturer updates their popular compact digital D-Lux camera

Julie Wolfson

12 November 2024

On a recent trip to Japan, Leica’s compact D-Lux 8 proved to be an ideal camera to go anywhere and capture everything. The body feels sturdy and lightweight—perfect to carry on an itinerary with cocktails in Tokyo, coffee in Kyoto, and on to Osaka to see the Chiharu Shiota exhibit at the Nakanoshima Museum of Art. A visit to the beautiful Katsuo-ji Temple outside of Osaka also feels enhanced by the D-Lux 8’s ability to capture the emotional expressions on the tiny darumas placed around the gardens.

Since 2003, the D-Lux has been the company’s focus for their digital compact camera category. Affordable by Leica standards, these cameras deliver Leica styling and quality for anyone who wants an accessible and user-friendly option. Through the years each iteration has added capabilities, modified the body shape and streamlined the interface. This summer, Leica debuted the eighth version, a new optimized D-Lux. With a few months of hands-on time, a colorful journey in Japan and a conversation with Mike Giannattasio (President of Leica Camera North Americ), we explore what’s new, what stayed the same and how the camera interacts with the Leica FOTOS app. 

“The Leica D-Lux line offers durability, functionality and optical quality that the brand is known for, in the smallest package,” says Giannattasio. “This allows for the camera to be an everyday carry camera, providing an opportunity for creatives to explore and witness their environments with ease.” That ease comes from both the small size a packability of the camera that can be comfortably worn in their molded black leather case or stored in a handbag or tote.

Weighing about 14 ounces, the ergonomically redesigned body made of die-cast magnesium is inspired by the Leica Q System. The menu feels more intuitive featuring a new button layout and user interface, providing easier navigation and increased customizability. Regarding some of the significant updates Giannattasio explains, “The D-Lux 8 now has an OLED screen for better viewing in contrasty environments, a 48% in back screen resolution making details in images more visible, support for DNG files, UHS-II SD card support and the ability to transfer RAW images and video files from the camera to a mobile device through the Leica FOTOS app.” 

With the new body design, the button layout offers the opportunity for user customization, while simplifying the layout of the camera. “Leica is continuously looking for opportunities to make the image creation process a fun and intuitive process,” adds Giannattasio. “Through its UI redesign, which is also inspired by the Leica Q system, Leica customers can comfortably view and adjust key settings with a single button click, allowing them to quickly return to the moment of capture.”

The camera can be fully personalized with a simple long press on any of the four function buttons. The user is able to assign a specific menu setting to each button, allowing for quick access to favorite settings. One of these settings can be Wi-Fi activation, to send full quality images and videos to a mobile device, through the Leica FOTOS app. The Leica FOTOS app also allows the user to control the camera from a distance, such as changing the zoom or camera settings and activating the shutter remotely. The D-Lux 8 has both JPEG and DNG formats for more post-processing flexibility and the ability to record 4K videos.

In addition to carrying a camera and taking photos, visiting Leica stores along the way adds to the Leica experience. Each store has knowledgeable staff to answer questions, accessories, and gallery exhibits. The Leica store in Kyoto is on Hanamikoji Street in the traditional Gion district in a 100-year-old, two-story Machi-ya townhouse. Currently at the Ginza store in Tokyo the gallery space upstairs is featuring Seiya Nakai’s exhibit “Scenic train rides with Leica.”

Each Leica Store and gallery becomes a gathering place for the photography community. Photo exhibit openings bring out large crowds at the Los Angeles location and many others around the world. It is common to see Leica photographers arrive proudly displaying their beloved cameras. “Brand loyalty to Leica is deeply rooted in a blend of quality, heritage and community, and is truly inspiring to see,” says Giannattasio. “At Leica events, seeing photographers proudly ‘wearing’ their cameras is a beautiful testament to their passion and dedication to their art form. Ultimately, it’s about being part of a vibrant community that shares a genuine appreciation for photography and the artistry that it embodies.”

Looking ahead to Spring 2025, Leica will be celebrating 100 years of the company with exhibits, experiences and collaborations. The company is committed to enriching their experience with exciting product launches, Akademie workshops and gallery events worldwide with Leica’s community of photography enthusiasts and professionals. “This centennial celebration will honor the significant impact Leica has had on photography and visual storytelling. From pioneering innovations to shaping how we capture and perceive the world, Leica has consistently led the way in photographic evolution,” says Giannattasio. The celebration will feature a series of events in NYC, highlighted by a vibrant block party on 13th Street, right in front of their flagship store and gallery. They are partnering with Photoville to create moments that encapsulate our 100-year journey and with the International Center of Photography (ICP) for a special exhibition commemorating this milestone. 

“This is a wonderful opportunity for us to connect with our community, share inspiring stories and celebrate the passion for photography that unites us all. Together, we will reflect on a century of achievements while looking forward to the next chapter of innovation and creativity at Leica,” says Giannattasio. “By actively listening to customer feedback on products like the compact D-Lux 8 and the Leica versatile SL3, Leica continually enhances its offerings while strengthening partnerships, such as those with Panasonic and Adobe.” 

The D-Lux 8 embodies Leica’s dedication to fostering a supportive community that celebrates the art of photography for all skill levels. For traveling light with carry-on luggage, on and off trains, and to so many locations, the size and capabilities of the D-Lux 8 makes it an ideal travel companion.

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The Female Design Council and Thornton Projects Welcome Guests to Salon Art + Design

A statement-making point of entry for the acclaimed design fair

David Graver

11 November 2024

If an entryway can act as a metaphor for a design fair’s thesis statement, then the welcoming halls of the Park Avenue Armory set exceedingly high expectations for what follows at this year’s Salon Art + Design. In the south hall, the Female Design Council‘s members presentation introduced the eye-catching works of six women-led studios. In the north hall, and flanking the passage into the fair’s main floor, Thornton Projects founder Brad Thornton stunned with a spectacle of flower, light and stone. Beyond these first steps, of course, was one of the most compelling iterations of Salon Art + Design, now overseen by executive director Nicky Dessources, which spotlighted exciting presentations ranging from Milan’s legendary Nilufar Gallery to London and New York-based jewelry designer Fernando Jorge.

“I was selected this year by the team to curate the front of house,” Thornton tells COOL HUNTING, “everything from the florals to the various installations, including these beautiful illuminated alabaster pillars by Marcus De Paula from Love House.” Two other pieces mirrored this glowing beacon. Thornton introduced an amorphous table lamp by Marcelo Suro for Superhouse—and designer Mary Wallis, who also happens to be a Female Design Council member and is represented by The Future Perfect, was commissioned for the engaging chandelier upfront. As for the abundance of otherworldly, artful florals, Thornton worked with NYC and LA-based design studio Audrey in the Garden.

The name of the installation is “Saluto,” derived from the Latin word to greet. In addition to it being an enveloping point of entry, “we wanted to nod to the fact that it’s an autumnal celebration,” he adds. “We also had the idea of nature reclaiming this beautiful, historic space.” For many fairgoers, the confluence of thoughtfully imagined lighting design and sprawling natural arrangements were reason to pause and reflect with wonder and awe.

This is the Female Design Council’s first presentation at Salon Art + Design, and it demonstrates the professional network and advocacy organization’s categoric depth. “We have furniture, sculpture, artwork and lighting,” founder Lora Appleton tells COOL HUNTING of their visual vignette. “We have INDO-, with the premiere of the Purdah Mirror. We have MATERIA, and this is the first showing of the floor lamp from their PLATEAU collection. We have Konekt, with their Silo Console Table. We have Tina Scepanovic showing the ‘Gobstoppers No. 24 Artwork.’ Her study is all about hand-finishes and this is all 24k gold leaf. Then we have Lisa Sacco, this fierce up-and-comer. For her glasswork pieces, she takes old reclaimed objects and blows glass around them. This is the first time she is showing ‘Vital Friction, Calescent II Sculpture.’ It just came out of the studio. Finally, we have Kristi Bender and Wendy Schwartz of Cuff Studio showing their fun Fraggle Block Stool.”

Though the Female Design Council selected these six members to spotlight, many others could be found on the floor throughout Salon Art + Design—including a solo booth from Little Wing Lee, the founder of Blacks Folks in Design and Studio & Projects. For anyone unfamiliar, however, their south hall presentation was both an introduction and an exclamation point. “It’s a real opportunity for us to show the strength of women in design and what we’re all about. We see this in flecks and specks through the industry but this is a real focus. For us, it’s about being able to speak to the whole community. We are the most powerful network for women in design and we feel proud about that,” Appleton concludes.

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Interview: Valentina De Santis, CEO of Grand Hotel Tremezzo

Inspiring insight on the family-owned and operated Lake Como, Italy icon

David Graver

11 November 2024

Anyone who has been to Grand Hotel Tremezzo understands its allure—the colorful old-world charm, its glamorous perch along the banks of Lake Como, the warmth and sophistication of the service provided within. Many who have seen the facade from afar (or on social media) dream of one day visiting the Italian icon—for both its spectacular position, and its rich history as one of the world’s most recognizable grand hotels. Valentina De Santis, the CEO of Grand Hotel Tremezzo and a member of the family that owns and operates the property, knows that underscoring this historic magnetism is something modern. It’s not just the illustrious past, but a nuanced adaptability—from the grand hotel’s online boutique, Sense of Lake, to the continued development of wellness experiences. To learn more about Grand Hotel Tremezzo’s longevity, we spoke to De Santis for her inspiring insight.

For anyone who hasn’t been, how would you explain what Grand Hotel Tremezzo offers that cannot be found anywhere else?

It is unique in the sense that it is now—and has always been—a family-owned and operated property. When my family bought it from the founders over 50 years ago, we were inspired by the Gandola family’s dedication to innovation and a personal touch. They were pioneers in features like electric lighting and a tennis court, but they always made sure to make the guests feel extra special. So, we have continued in that vein—playing up the buzz of a grand hotel, with staff bustling about, exceptional cuisine, cocktails and amenities, but never forgetting to treat everyone who comes through the door as a treasured guest who deserves our special attention.

I believe the guests can sense that “something extra” in a family-run place. They feel the love and dedication of the many hands and hearts involved in making our properties what they are, and that always starts and ends with my parents and me. I think our family-oriented culture makes a big difference to the staff as well. The more detail-oriented we are, the more the staff will be. The more passionate we are, the more likely the team will exhibit that passion in their day-to-day work. The more we lead with love, the more that love will trickle down to every guest. For me, this is the secret to our success.

One would assume that most visitors tend to seek out a stay at Grand Hotel Tremezzo during the summer. What is it like during the other seasons? Do you have a favorite season?

Every season has its charm on Lake Como. I am partial to the springtime—right after we open in March—when our gardens are alive with color, though there still might be snow-capped mountains in the distance. The crisp mornings and slowly warming days invite guests to hike the hills behind the hotel; the views from the San Martino church are stunning! And you can visit Villa del Balbianello and other sights without the heat or the crowds of the summer. Oh yes, and the rhododendrons in our own garden and at our neighbors in Villa Carlotta in April have to be seen to be believed!

And then there is the fall. It can still be quite warm in the midday sun in October, and when the leaves start to change, the colors can be just as vibrant as they are in the springtime! Autumn is also the perfect time to sample the best in seasonal delicacies from chestnuts to truffles at outdoor food fairs in the region and in our own restaurants, when executive chef Osvaldo serves up the typical comfort foods of the season: polenta, mushrooms, pumpkin and more.

The food and drink program across the restaurants and bars at Grand Hotel Tremezzo is exceptional. What have you done to guarantee the quality of dishes and cocktails?

Grand Hotel Tremezzo is blessed with more dining experiences than you can count on one hand—and we always strive to make each a shining star in its own right. So, the variety itself is a unique selling point. They all have a few things in common—exceptional quality, outstanding service and an ambiance that elevates the food and drinks to something truly special—and they all have a few surprises up their sleeves!

At La Terrazza Gualtiero Marchesi, the only restaurant in the world offering the maestro’s most famous dishes, our Executive Chef Osvaldo Presazzi channels his former mentor with cuisine that “enhances the quality of the raw materials”. And Osvaldo makes sure to source those materials from the best suppliers, many of them local producers like Frantoio Vanini, making olive oil in Lenno in the sixth generation, or the Zanotta dairy farm, where the cattle feast on the wildflowers of nearby Monte Crocione. 

At L’Escale Trattoria and Wine Bar, guests enjoy traditional dishes and fine wines that showcase the best of Lombardy in a cozy, casual trattoria surrounded by the photo trouvées that I have been collecting from flea markets for decades. Da Giacomo al Lago sits right on the water, featuring fresh seafood enjoyed as it should be: al fresco with a beach-blanket-bingo Riviera vibe. T Pizza, on the other hand, offers an informal poolside escape, serving authentic Neapolitan pies sizzling hot from the wood-fired oven under the cool shade of our grandfather trees. And whether it’s an aperitivo on the terrace or a nightcap on one of the jewel-toned love seats in Sala Musica, T Bar is positively intoxicating even before our mixologists do their magic. For an unforgettable secret rendezvous, our Dimmidisì service chooses a secluded spot to make a guest’s special moment even more magical, whether it’s a proposal in a secret pavilion in the park or a candlelight dinner in the opulent halls of Villa Sola Cabiati. No two dining experiences are exactly alike at the Grand, and that’s just the way we like it: tradition blended with innovation and garnished with some unexpected surprises…

Your iconic pool sits directly upon Lake Como. What are other ways guests are allowed to access the lake?

There really is no better way to experience Lake Como than from the water. That starts with our floating pool, affectionately known as water-on-the-water or just WOW, which makes for a bit more relaxing dip than the actual lake around it (where a lot of boats are to-ing and fro-ing!), but it doesn’t stop there. Our fleet of lake cruisers offer the best seat in the house to watch the timeless Lake Como landscape go by, from our Venetian motor launches to our classic Riva motorboats. Our captains know every curve and cove of Lake Como’s 100-mile shoreline, so there’s nothing between our guests and an out of the way lakeside restaurant or a secluded swimming spot far from the madding crowd.

As you very well know, Grand Hotel Tremezzo is a family-owned property. What has the family done to honor its history but keep it relevant for contemporary travelers? I mentioned above that I believe that being a family-owned and operated hotel makes all the difference, not only to our guests, but also to our extended family, the staff. As the third generation of my family leading our hospitality business, I aspire every day to honour the legacy of my parents and my grandparents before them.They taught me to take care of our properties—in the deepest sense of the word—but also to approach hospitality like an entrepreneur, always seeing the guest experience with fresh eyes and always aspiring for more. And like them, I believe a big part of this is advocating for our destination as a whole. The culmination of that philosophy is our new property Passalacqua, which we as a local family acquired from its foreign owners—very different from most real estate transactions here! Restoring this lakeside landmark to its former glory and opening its doors to guests from near and far (echoing its 19th century origins!) is our way of giving something back to our beloved Lario region.

Of course, there are some elements of traditional hospitality that should—much like the beauty of our natural surroundings—always remain the same. It is our honor and privilege to be a part of this legacy and, as one of our key strengths, we must never forget it. But we cannot ignore the power of innovation, which keeps visitors coming back generation after generation. Innovation and tradition have to work together. We never want to introduce something new without making sure it is in line with our traditions. By the same token, we can’t avoid innovation simply because “we’ve always done things this way”. This goes beyond interior design, by the way, and extends to the entire guest experience: our standard of service, our interactions with guests, our range of amenities—striking the right balance between tradition and novelty is key.

We always try to stay true to our three pillars of Italianità, heritage and family, but in the end, hospitality is all about exceeding the guests’ expectations. And that does not mean always giving them what they want. We try to be creative and surprise our guests, so they are curious about what they might find at our properties. More often than not, the surprise is something very personal to someone in our extended family, a heartfelt vision of what makes a guest experience unforgettable.

Is there anything you hope people understand about Grand Hotel Tremezzo that might not have been mentioned yet?

Mainly, what I want people to understand is that hospitality is more than a job for us, it is our entire lives. And our properties are not just hotels, but our homes. Homes we are pleased to open to our guests. We put our heart and our passion into everything we do—and this does not just apply to me, but everyone on staff. Having an exceptional property is the first step, but it doesn’t end there. What sets us apart is how we put our heart, our passion and our personality into every guest interaction, from the warm welcome at the front door to the restaurants and rooms. Our goal is to give every guest the sense that they are in a place that is full of love, a love we cultivate so we can share it with them.

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Michelin-Starred Chef Sergio Herman Discusses the Art of Plating

The visionary also shares the inspiration behind his Inku Collection in collaboration with Serax

Ross Belfer

8 November 2024

Known as one of the leading and most talented chefs based in Antwerp, chef Sergio Herman began his career with the restaurant Oud Sluis in the small town of Sluis near the Belgian-Dutch border. Under his creative direction, Oud Sluis achieved three Michelin stars and was named one of The World’s 50 Best Restaurants for eight years. The town of Sluis was transformed it into a culinary destination, as well.

As part of his evolution in the table and culinary design world, Herman created collections of kitchenware with Serax including the coveted “Inku” series. Known for their partnerships with leading culinary and lifestyle brands, including Ottolenghi, Marni and Raphael Navot (Uncharted), Serax is an acclaimed design brand based out of Antwerp and sold internationally.

“With Inku tableware, we can not only decorate the plate nicely but complete tables with blossoms in ceramics,” says Herman, who will use the tableware in Le Pristine brasserie in Antwerp. “I don’t just view it as our task to inspire people from a culinary perspective, but I also want to create that with table decoration.” To make that picture completely perfect, the collection is augmented by fine glassware.

When plating a dish, what guides you on the composition? 

It varies. It could be the color, the product or even some beautiful flowers picked fresh in the morning. But balance is always key. The composition needs to feel organic and alive. Although I like things to be perfect, I’m fascinated by the concept of ‘wabi-sabi’—the beauty in imperfection. I approach every dish differently. Sometimes the plate itself guides me, other times it’s an ingredient. It’s all about the interaction between colors, textures, and shapes.

What is a simple way cooking enthusiasts at home can elevate their own plating techniques?

Don’t overcomplicate things. Less is more. Focus on clean lines and use white space on the plate. Another great tip is to think about height and layers—don’t just spread food flat. A few contrasting colors can also elevate the presentation without making it overly complex.

What key concepts about plating do you think are needed to make a dish stand out?

A well-plated dish should draw the eye to a focal point and make the ingredients shine. After more than 30 years in this industry, I’ve learned to focus on the essentials. Early in your career, you want to show everything at once. But over time, you learn to leave out what’s unnecessary and go straight to the core. One thing that never changes, though, is that the visual journey starts before the tasting.

How would you define imperfect perfection? 

Imperfect perfection is about creating visual tension. It’s the flaws and irregularities that give something its unique character. Perfection can sometimes feel sterile, while imperfection adds warmth and authenticity. It’s also subjective—my idea of perfection or imperfection may be different from yours, and that’s as it should be.

How do you translate this definition of imperfect perfection into plating a dish? 

I make sure the dish feels organic and alive, but I also let certain things just be. A sauce has its own natural flow, and greens don’t always have the same green. It’s about giving the dish a sense of life and movement while maintaining overall balance.

How do you believe your culinary career has helped shape your collection of tableware and glassware? 

My culinary career, travels, and the many restaurant visits I’ve made throughout my life have given me a deep understanding of the relationship between food and presentation. From an early age my parents would take me to the best restaurants on their days off, giving me a lifetime of experiences to draw from. As a chef, I know what chefs need in tableware—not just something visually appealing, but pieces that are functional and practical in professional kitchens and at home.

How do you connect the Inku collection with the local landscape and aesthetic of Japan?

The Inku collection is very personal, guided by my very own feelings, experiences and understandings in Japan. The subtle textures, like the ridges and flowing lines, were inspired by the shapes of petals, leaves and water. The plates lay horizontal with these patterns, while the glasses show those same vertical lines differently. It’s that sense of presence—not just the literal play of textures—that to me, reflects Japan.

Are there any other countries that you find yourself drawing inspiration from? 

There’s so much to be inspired by. In recent years, I’ve traveled extensively, something I couldn’t do while running Oud Sluis. I was so focused and disciplined, constantly pushing myself to improve, and that ultimately led to the three Michelin stars. But now, I have much more freedom to explore, and I find inspiration from all over the world. Each place has something unique to offer—whether it’s a color palette, a food culture, a texture or a design approach that informs my work and I’d like to state that I am a chef in the very first place, everything else comes after.

From a culinary perspective, is there a particular type of dish that served as guidance while creating this collection during your travels? 

When the design team at Serax and I were developing the Inku collection back in 2017 and 2018, I was also deep in the conceptualization of my restaurant Le Pristine in Antwerp. So, when designing, I always start with the entire table setting in mind—complete with people, ambiance, and the overall vibe. From there, we deep dive into the details.

Do you have a favorite piece in the Inku collection or a piece in the collection that you would consider your “go-to” for plating?

I envisioned the solid brass brasserie pots alongside the delicate shapes and forms of the Inku tableware, specifically the 12 piece tableware set in green. For example, the Orecchiette Zeelandaise dish with seafood from my home region, Zeeland, which is now a signature dish at Le Pristine, was part of that vision.  

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Testing the Limits of Columbia’s Latest Outerwear in the Land of Fire and Ice

Layering for the extreme weather in Iceland

Jason Harper

7 November 2024

This is a sartorial question we’ve never before asked ourselves: What does one wear when descending into the heart of a volcano? This fall, on a trip with Columbia executives and designers to Iceland to test the Portland, Oregon-based company’s 2024 outdoor gear, this premise wasn’t a thought experiment. We were descending into the Þríhnúkagígur volcano via an open-air mining elevator, where we’d drop through a narrow fissure in the volcano’s maw before settling onto an expansive boulder-strewn bottom some 700 feet below. 

Unlike the very active Sundhnúksgígar volcano less than an hour away by car, this one has been dormant for 4,500 years. So, we needn’t layer for lava. But Iceland’s weather varies to extremes, and this day was wet and foggy and cool—and we were told it would be even chillier inside, with icy water plink-plunking onto our heads from above.

We took care to consult with the apparel experts on hand. Should we don the solar-insulating base layers (no, too hot) or the OutDry Extreme Wyldwood shell jacket and rain pants? (Most definitely, if we wanted to remain dry.) 

The Iceland expedition, which included everything from walking inside thunderous waterfalls to a several-hours-long trek on a glacier glinting in the late afternoon sun, was a particularly keen way to test the company’s latest offerings.

Columbia doesn’t license materials like Gore-Tex, instead relying on its own in-house engineering and design teams. Take the Wyldwood rain gear, with so-called “OutDry Extreme” technology that uses an exterior waterproof membrane. “It is extremely durable and will never wet out,” says Stephanie Beaudry, the senior global director of outerwear. “And this is the most eco-friendly section of the line. The shell never needs to be retreated with chemicals. We’ve worked hard to take the chemicals out.” 

Most importantly, the rain gear served its purpose, keeping us dry even in the extreme wet. We either wore or carried the shell with us the entire trip, and it will become essential on future hiking adventures. The shell and pants are both light and tailored to move along with the body, with welcome stretchiness while still accommodating under-layers or gear on a belt. We found the pieces to be genuinely breathable. We don’t know how many times we’ve been promised breathability and quickly overheated as if we were wearing a black Hefty bag.

Another piece that earned its place in our forever closet: the Vast Canyon Softshell pants. They are water repellent and charmingly elastic. The warmth along the legs was welcome, ideal for navigating the ice on a glacier wearing crampons (the pants are gusseted at the bottoms and have gaiter clips). All of the pockets zip, and the one on the thigh is ideal for keeping a phone secure.  

As for the rest of 2024 line, the new Arctic Crest down jackets with a newer version of Columbia’s solar-capturing insulation called Omni-Heat Arctic, available with a hood or without, are best for more wintry weather, and the Alpine Crux III Down puffer shows how far Columbia has progressed from the purely practical to city-friendly aesthetics. 

The biggest surprise was footwear, a relatively new offering from the brand. Executives acknowledge that the wealth of footwear engineers in the Portland area, where Nike is also based, has proved a boon. The brand calls its new footwear platform Omni-Max for its cushioning and stability technology. We gravitated toward the Konos TRS OutDry Mid Shoe, a hiking boot with the soft comforts of a sneaker, but with trustworthy stability around the ankle. We only needed a single hike before the trip to realize we didn’t need a further break-in session. Our feet were dry despite dousing them repeatedly in rivers; and the treads were amazingly tacky, allowing leaps from boulder to boulder.

We’ve previously been to Iceland in summer, and in the dead of winter. Mid-season proves no less beautiful, and no less temperamental. Having gear that weathers that variability can make all the difference.  

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Word of Mouth: Kyoto

From Hotel The Mitsui to Radio Bagel, WHISKY SPOT CHALMUN’S TOYBOX, the Path of Philosophy and more

Andrew Maness

6 November 2024

As the ancient capital city of Japan it’s no surprise to find Kyoto is home to more than 2,000 Buddhist temples and Shinto shrines, including 17 UNESCO World Heritage Sites. Equally impressive is its natural beauty and the feeling of serenity that it brings with it. Surrounded by non-imposing mountains with a city center split into east and west banks by the Kamo River, it’s a relaxing metropolis compared to Tokyo and far easier for a first-time visitor to immerse themselves within in a matter of days. While tradition permeates all of Japanese culture and the reverence for history is especially palpable in Kyoto, there is an exciting creative energy in the city as well. During our visit we sought out the rhythm enjoyed by locals and travelers alike, which we found to be one of experimentation with traditions and classic refinement.

Hotel The Mitsui Kyoto

Located on the grounds where the executive branch’s Kyoto home once stood, the four-year-old hotel pays homage to the famous industrialist Mitsui family in name and by incorporating original elements of the home into the stunning property. Primary among these is the SHIKI-NO-MA, a room at the heart of the house where the changing of the seasons could be observed within the traditional Japanese garden of what was then known as the Abura-no-Koji Residence. Landscape designer Shunsaku Miyagi created a nearly 14,000-square-foot tribute to the original garden, complete with a suiban water basin, over-water walkways and plant features that instantly transport you far from the urban setting. The beautiful garden is but one of the many elements of Hotel The Mitsui that has a profound effect not only on your state of mind, but on your physical wellbeing.

From the moment you pass through the carefully restored 300+ year old Kajimiya Gate that once welcomed guests to the Mitsui residence, there is an understanding of how much thought has been put into all these singular moments. Hong Kong-based designer Andre Fu led a team of Japanese artists and designers in putting together a well rounded sensory experience that invites you to move through each space a little slower and drink in the details. It is contemplative; the spaces stay with you and invite you to return again at different hours of the day. Hotel The Mitsui feels like an incredibly stylish person’s home that you’ve been invited to stay at, that just happens to sit across from the 400 year old Nijo-jo Castle constructed by the Tokugawa Shogunate.

We enjoyed dining at the hotel’s signature restaurant, TOKI, which serves chef Tetsuya Asano’s take on French cuisine and utilizes Kyoto ingredients, notably the soft water for which the city is famous. This soft water is perfect for making flavorful dashi stock and growing vegetables with rich taste and aroma, both key to chef Asano’s French fond, soup stock made from vegetables and meat with a delightfully unforgettable taste. If a seasonally influenced, 12-dish meal with wine pairings isn’t what you’re looking for, there’s also FORNI, the more casual Italian-inspired restaurant on the opposite side of the property, which offers pizzas from a wood-fired oven and a variety of grilled meat centric dishes like bone-in Mangen pork loin from a farm in Shizuoka Prefecture.

Regardless of where you have dinner, a drink at The Garden Bar afterwards is a must, and the Hibiki whisky tasting experience highly recommended. We’d encourage you to visit the cavernous geothermal spa underneath the hotel or book one of the private onsens for maximum relaxation. There is of course an appropriately stylish gym as well if you’re intent on staying on routine while traveling. With all these amenities and such comfortable environs, one could easily be forgiven for not wanting to leave the property at all. However the central location makes quickly popping out to do some sightseeing a breeze.

Radio Bagel

Like so many things imported to Japan, Radio Bagel has imbued something foreign with extra craft and care, resulting in the elevation of a familiar product. In this case it’s simple ingredients carrying such vibrant flavors that a humble ham and egg breakfast sandwich left us contemplating a second order.

MOON and BACK Ramen Bar

Located near the buzzing Nishiki Market in the Nakagyo Ward, this ramen spot may not have the Instagram friendly authentic appearance so many visitors to Japan look for, but it does have unbelievably tasty broth and that’s really all that should matter. In addition to the ramen options they offer a signature Mabushi rice dish topped with Japanese wagyu that’s torched right in front of you to your desired level of char. With chef and owner Tatsuya Fukuda having lived in Australia for seven years, you’ll not want to skip the coffee or canelé options, the recipe for the latter having been refined through Fukuda’s time working as a sous chef at a French restaurant.

Sushi Matsumoto

As if walking the small, dimly lit streets of Gion after dark isn’t memorable enough, we encourage you to step out of your comfort zone and into the intimate Michelin-starred world of Sushi Matsumoto. This is traditional Edo-style sushi with two omakase menu options of 17 or 27 pieces that progress in flavor from light to strong. The floor staff is welcoming and informative, and the chef is intently focused on his craft. The result is a dining experience that one must be prepared to take in stride, especially if you’re traveling solo. The food is worth it, especially the tuna and conger eel, although the red vinegar rice alone would bring us back.

Gion Finlandia Bar

This elegant little bar in a former Geisha house doesn’t have a robust menu or background music, but that’s alright because you’re here for cocktails and quiet conversation. A Finnish Gin & Tonic is a smart place to start, but you can tell the bartenders what you’re looking for and they’ll deliver a fresh, creative drink that’s a pleasant surprise. We recommend trying the “Kashoan” from the signature menu, which brings together matcha, tequila and amaretto in a drink you won’t forget.

WHISKY SPOT CHALMUN’S TOYBOX

Just down the street from Hotel The Mitsui you’ll find one man’s passion for Japanese whisky, scotch whisky and Star Wars, expressed in a small space you could easily overlook. We certainly did on our first couple of outings before noticing the low street sign that invited passersby in for a small cover charge. Once inside your head will spin with the sheer variety of bottles and it’s best to go with a tasting flight, at least to start. Masashi has been building this collection for over a decade and he brings a deep wealth of knowledge about both Japanese whisky and scotch to the table, so you can trust his guidance, as we did when exploring flavor profiles and venturing into uncharted territory.

The Philosopher’s Path

Tracing its roots to a drainage line for Lake Biwa, this scenic footpath in the Sakyo Ward has had many nicknames thanks to its proximity to Kyoto University. Officially designated the “Path of Philosophy” in 1969 when a local group was formed to prevent the city from paving over the drainage line to create a road, the footpath has since become a major tourist attraction thanks to some 400 cherry trees (many of which date back to the early 1920s) and a number of shrines, temples and local businesses that it runs by. It’s only about 20 minutes to walk the whole thing, so we recommend taking your time to pop into various cafes and eateries, like Salon de thé Mercredi (for coffee, tea and sweets) and Juugo (for soba noodles). It’s also a great before or after option if you’re a hiker given its proximity to Mount Zenki and the trail network that leads to many waterfalls and ruins.

TOKINOHA Ceramic Studio

Visiting Tokinoha Ceramic Studio in the Yamashina Ward of Kyoto is a wonderful way to gain a full appreciation for Japanese craft and artistry. The studio concept is a collaboration between Daisuke Kiyomizu (part of the 240 year old Kiyomizu Rokubei line of ceramists) and his wife Tomoe. It is a place of learning, exhibition, practice and production, open to the public, but also available for scheduling private one-day lessons, as well as extended courses for those interested in developing professional pottery making skills. For our part we participated in a short lesson with Tomoe focused on “Kintsugi” (the Japanese art of repairing broken pottery with urushi lacquer mixed with gold, silver or platinum dust) and got to bring home the small cup we repaired a chip in. In addition to the cup, we walked away with a deeper understanding of Daisuke’s mission to inspire a new generation of potters by bringing a workshop and retail concept together in one beautiful space. Both he and Tomoe are intent on fostering a more direct relationship between consumers and their pottery, asking that people consider what went into the creation of each piece by way of their products only being available for purchase at the studio or through their online store. It’s quite a departure from the mass-produced wares that dominate the marketplace, but knowing the people behind the pieces and what goes into their conception and eventual creation makes each use an undeniably special moment.