KYOTOPHONIE’s Autumn edition will be held over a long weekend on one of Japan’s most iconic landscapes, that spans the mouth of Miyazu Bay in the scenic, coastal region of northern Kyoto Prefecture. Viewed from the mountains at either end of the bay, the Amanohashidate Sandbar (a bridge to heaven) is one of Japan’s three most scenic views. Join us for the first event of its kind in this amazing National Park.
★Free Bus & Music Ticket is also on sale at the same price! Peatix only
1 Day Ticket
12,000yen (General, Advanced) ★FREE BUS
15,000yen (General, On the day)
9,000yen (Student, Advanced) ★FREE BUS
12,000yen (Student, On the day)
2 Days Ticket
20,000yen (General, Advanced) ★FREE BUS
26,000yen (General, On the day)
14,000yen (Student, Advanced) ★FREE BUS
20,000yen (Student, On the day)
ガストロノミー
KYOTOPHONIE 2023 Amanohashidate invites Michelin-starred chef from France and other unique chefs from Tokyo and Kyoto for a two-day only special gastronomy experience. Each chef will showcase their specialty using a variety of attractive ingredients from the Tango region, such as seafood from the rich fishing grounds of Miyazu Bay, seasonal vegetables grown by dedicated organic farmers and venison hunted in the region's mountains, offering a special experience to be savoured while enjoying the sea view of Amanohashidate.
Michelin star chef
Armand Arnal
La Chassagnette
Arles, France
Michelin star chef
Armand Arnal
La Chassagnette
Arles, France
Armand Arnal is a creator who is both an aesthete and a tireless seeker. He draws his inspiration from nature, from the vibration of living things, and from his travels, particularly in Japan. He trained with Pierre Hermé in Paris, then with Alain Ducasse, who sent him to New York for 7 years, masters who encouraged him to develop his taste for high standards. In 2006, he returned to his native south to join La Chassagnette, a unique restaurant which was awarded a Michelin star in 2009. The kitchen garden was built at the heart of the garden and now extends over 3 hectares, where hundreds of increasingly varied plant species are brought together, some of which are experimented with in a tropical greenhouse, and a shelter for endangered species. More than just a Michelin-starred chef, he is a botanist with a love of the wild, as endearing as his attachment to the land, a director brimming with daring and originality, a visionary with a generous gesture. He knows how to surround himself with inspired talent, collaborating with chefs like Bruno Verjus, Céline Pham, Sylvestre Wahid and Masayo Funakoshi, as well as artists like Rirkrit Tiravanija and Thomas Mailander, and designers like Samy Rio and Noé Duchaufour-Lawrance. A compulsive creator, he is now creating an ephemeral and unusual table, where the scenography echoes the place, soon in collaboration with Kyotophonie in Japan.
Chef. After studying art (sculpture) at the Pratt Institute, she discovered the potential for expression in cooking and enrolled at The Culinary Institute of America in New York. After graduation, she worked in restaurants in New York, including ‘Blue Hill’, and then travelled from Europe to Asia as a nomad. After touring the Pacific as a chef on an Australian cruise ship, and working as a chef at a long-established hotel in Bali, she opened ‘Farmoon’, a restaurant/studio in Kyoto that pursues the possibilities of food in 2018. She is currently developing activities combining sustainable food with folklore, cultural anthropology, art and design in various locations in Japan and abroad. Director of the food section of the Culture City of East Asia (Nara), invited artist for the Soil Festival 2018, invited artist for the Yamaguchi Dream Corridor Expo 2021.
Owner chef of Pignon. Born in Tokyo in 1979, he joined ‘Bistrot Château’ in Monzennakacho in 1998 and went to France after six and a half years of training. After a one year training at ‘OG’ in Bordeaux, France, he returned to Japan and worked as a chef at restaurants in Aoyama, Shimokitazawa and Shirokane before opening his own restaurant, ‘Pignon’ in 2010. His style of cooking is based on French cuisine, but he also draws inspiration from his travels around the world, and he specialises in dishes with plenty of herbs and spices. In addition to his restaurants, he is also actively involved in food events and pop-up restaurants around Japan. In 2016 and 2022, he was a guest chef at ‘carousel’ in London for two weeks.
Chef at DELTA KYOTOGRAPHIE Permanent Space. Born 1981 in Ishinomaki, Miyagi Prefecture. Raised by a mother who loved cooking and grew up with relatives who ran a Western-style restaurant. After studying oyster farming at local fisheries-specialised high school, he moved to Tokyo. Majored in French and Italian cuisine at Tsuji Culinary Institute in Tokyo. While still a student, he cooked in bistros and restaurants and also worked as a boulanger and bartender. He has worked on a diverse range of dishes that transcend national borders, such as Moroccan and Thai cuisine. He worked as a sous-chef with Chef Rimpei Yoshikawa, who is joining us from Tokyo, for about five years until 2020.
