New York, September 26, 2017-- Japan National Tourism Organization (JNTO) New York Office, together with Eric Ripert, chef and co-owner of Le Bernardin, and Condé Nast Traveler are creating a series of promotional videos where they will share the 'undiscovered' Japan with the world, focusing on Ripert's journey through central Japan, Hokuriku region. Ripert is traveling to Japan in September and the video series will premiere on CNTraveler.com in early December.
Ripert's adventures will include Kanazawa, best known for its traditional and culinary attractions, where he will visit a variety of culinary attractions, such as a local fish market, shoyu (soy sauce) brewery, and a factory of wagashi, a traditional Japanese confection. He will also participate in a traditional tea ceremony and making traditional soba noodles. In Fukui, Ripert will visit a local sake brewery, hot springs, and a knife producer that has been in business over 700 years.
This effort is showing progress of the continuing trend of traditionally 'under the radar' Japanese destinations gaining popularity with North American tourists. Hokuriku region offers many authentic Japanese cultural experiences, and is highly accessible from Tokyo, making it the perfect complement to a Japanese big-city adventure.
In Euromonitor's Top 100 City Destinations Ranking 2017, the organization named Japan one of the year's greatest success stories. Tokyo rose six places to 17, and Osaka leapt twenty-seven places to 55, experiencing 52% more tourist arrivals in 2015 than 2014. Condé Nast Traveler has recently touted Japan in their recent pieces, 'The 25 Most Beautiful Places in Japan' and 'Three Places to Visit in 2017.'
From cultural experiences to diverse landscapes to delicious cuisine, Japan continues to attract visitors from around the globe for its endless discovery.
1. Chef Eric Ripert @EricRipert
Le Bernardin earned four stars from The New York Times three Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin. Born in Antibes, France, Ripert is grateful for his early exposure to cuisine. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin under Joel Robuchon. In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, where Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin.
Ripert has been recognized as one of the top chefs in the world. In 1998, the James Beard Foundation named Le Bernardin "Outstanding Restaurant of the Year" and Eric Ripert "Top Chef in New York City." In 2003, the Foundation named Ripert "Outstanding Chef in the United States." In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin again earned the New York Times' highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
Additionally, Ripert partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman, is Vice Chairman of the board of City Harvest, and is a recipient of the Legion d' Honneur, France's highest honor. He has hosted YouTube's "On the Table," which debuted on the RESERVE CHANNEL in July 2012, and was also the host of his own Emmy-award winning PBS TV series, AVEC ERIC, which began its third season on the Cooking Channel in February 2015 and is now available on Netflix and iTunes. Ripert is the author of five cookbooks, including Avec Eric (2010), On the Line (2008), A Return to Cooking (2002), Le Bernardin - Four Star Simplicity (1998) and most recently, My Best: Eric Ripert (2014), an illustrated recipe guide to 10 of his signature dishes. In May 2016, Ripert released his memoir; 32 Yolks - From My Mother's Kitchen to Working the Line, which became a New York Times Bestseller. Ripert has great knowledge of the unique ties between French and Japanese culinary art, their respect for ingredients, obsession for freshness and quality, and the difference in its use of knives.
2. Le Bernardin
Le Bernardin, New York's internationally acclaimed four-star seafood restaurant, opened in 1986. Owned by Maguy Le Coze and chef Eric Ripert, the celebrated restaurant earned four stars from The New York Times three months after its opening, never having dropped a star throughout five reviews and is the only restaurant to maintain this rating for that length of time. In September 2011, Le Coze and Ripert unveiled the next chapter in the restaurant's history: a significant redesign which earned Le Bernardin a James Beard Award for "Best Restaurant Design" in 2012. The new look features a lounge, a first for the restaurant, where a separate menu and cocktails are available. Le Bernardin continues to be recognized for its excellence in food and service. In 2013, Le Coze received a James Beard Award for "Outstanding Restaurateur;" she is the first woman to be honored in this category. The restaurant has held three stars from the Michelin Guide since its 2005 New York launch and currently ranks #17 on World's 50 Best Restaurants list. The New York Zagat Guide has consistently recognized Le Bernardin as top rated in the category of "Best Food," and the 2011–2016 editions awarded Le Bernardin a 29 food rating: the highest in New York City. In the 2012–2014, 2016 and 2017 Zagat Guides, Le Bernardin is named the Most Popular Restaurant in the city, and in the 2015–2017 guides, it took top honors for service. In 1998, the James Beard Foundation named Le Bernardin "Outstanding Restaurant of the Year" and Eric Ripert "Top Chef in New York City." In 1999, the restaurant received the "Outstanding Service" award from the Beard Foundation, and in 2003, the Foundation named Ripert "Outstanding Chef in the United States." In 2009, Le Bernardin earned the "Outstanding Wine Service" award. Most recently, the international restaurant list, La Liste named Le Bernardin #3 in the world and #1 in America.
The menu features many Japanese ingredients such as Kombu, miso, and yuzu perfectly paired with Japanese sake, inviting their guests to enjoy the precisely matched Japanese and French cuisine.
Address: 155 W 51st Street, New York, NY 10019
Phone: 212 554 1515
Japan National Tourism Organization
As the official tourism board of Japan, JNTO is involved in a wide range of promotional activities encouraging international travelers to visit Japan.
For more information, visit us on our Website, Facebook, Twitter, and Google+.
Japan National Tourism Organization (JNTO) New York Office
Development Counsellors International for JNTO
SOURCE Japan National Tourism Organization