- Kyoto's Hoshinoya ryokan has long been a traditional Japanese inn, but the company currently managing only came on six years ago
- One of the highlights is a 'kaiseki' traditional Japanese meal, often served in guests' rooms
- Chef Ichiro Kubota marries techniques he learned in Europe with centuries-old methods learned from his father, a master of Kyoto cuisine
Arashiyama, Japan (CNN)Breaking into the ancient, tight-knit world of Kyoto's "ryokan" -- traditional Japanese inns -- is hard enough.
From private getaway to exclusive retreat
Tradition, but with a modern twist
From Kyoto to Europe and back
Traditionalists, look away now
"Of course I studied as a Japanese chef since I graduated from my university and of course I'm still a Japanese chef but I am using a bit of techniques of French cuisine also...you can see something French but in your mouth you can feel something Japanese.