We have worked closely with Mr Yuichi Hori to create some exclusive experiences for our clients at Moku-Iseshima. His exclusive property sits right on the waterfront and as well as enjoying his celebrated cuisine, we can also arrange overnight stays for our clients. Enjoy the private onsen and sauna hut on the beach, a seafood barbecue arranged by your host, or join him on a private fishing excursion on one of his customised craft. A stay at Moku-Iseshima is a once-in-a-lifetime experience you’ll never forget. We sat down with visionary chef and patron, Mr Yuichi Hori, and asked him to share his inspiring story:

Tell us the founding story of Moku - and why you chose this location?

In 2017, I visited a client’s house, which was standing by Ago Bay, to make sushi. I was so impressed by the tranquillity of the sea, it is very close to you and a sea abundant with marine life. It inspired me to build an Auberge and serve fresh sushi there to clients, and then I started looking for a property. After about 6 months, I heard that an old B&B house in Masakijima Island went out of business. I pleaded with them to allow me to take it over for my desired plan and succeeded in starting the business there. At this point, I realised that the renovation cost would be enormous due to remote Island, therefore I started a restaurant serving sushi first. Masaki Island is recognised as a depopulated Island and I perceived that targeting local people wouldn’t work. Hence, I built the heliport and promoted my restaurant to people living in cities, coming by helicopter. In 2018, my sushi restaurant with the catchphrase of ‘Sushi Res- taurant-go-by-helicopter’ opened. After two years, in 2020, my dream came true to build an Auberge, ‘Moku Iseshima’ since I found an investor to support me. The sound of ‘Moku’ comes from the Zen word, ‘Mokusho Zen’, which quotes that your inspiration from the heart is the truth. I would like my clients to discover something meaningful through graceful nature in front of you and experience the harvest of the sea with respect.

Q: Can you share the highlights of your career as a chef so far?

After graduating from college, I was apprenticed to a sushi master as I wanted to create cuisines that enrich people’s hearts. Since then, I have dedicated my work as a professional chef for more than 30 years. I feel threats to the sea environment while I have been dealing with marine products for a long time. For that reason, I have launched a sushi academy this year, educating apprentices to be sushi chefs, who are capable of considering marine ecology.

Q: What do you aim to achieve for your guests visiting Moku Ise-shima?
Moku Ise-shima is surrounded by Ise-shima National Park. The park is special, harmonizing with human activity and natural landscape. From Moku Ise-shi- ma, you can enjoy gazing at fishing boats sailing between small islands covered by evergreen trees, which is what Japanese scenery used to be. I buy fish from fishermen appreciating the blessing of nature. I would be happy if my guests felt that this amazing nature and blessing of the sea should sustain the next generations.

Q: What have been the greatest influences on your culinary journey so far?
The experience in Lisbon had some influence on me. I was kind of shocked to see fish in the market in Lisbon being handled rough compared to Japan. After the incidents, I had an opportunity to think deeply about fish and cooking. Why don’t they eat raw fish even though they have abundant fish? Do they have a taste preference for cooked fish? Why do Japanese prefer raw fish? Sushi history started as preserved food. Japanese ancestors developed sushi that can be eaten raw and fresh as long as possible after trial and error. Through this experience, I determined that I should provide sushi to make use of local features and cultures, in other words, let nature run its course. For instance, if there is no catch from the sea, I would like our guests to accept the nature of the fact, no fish dinner!

Q: Do you have a signature dish and what makes it so special for you?
It is Sushi to me. Experience of Sushi has a same philosophy as Japanese tea ceremony, ‘Wakei Seijyaku’ with the four most important elements, harmony, respect, purity and tranquillity. It sublimates to the sophisticated food culture, a sushi chef and a guest respect each other though sushi experience. I always appreciate the richness in nature and dedication of fishermen through sushi.

Q: Are there any special experiences or activities which you particularly recommend at Moku?
I would like to recommend that guests try doing nothing while they are at Moku Iseshima. Even after deciding to do nothing, people tend to do something, feel contradictory, start worldly thoughts and con- flict. In order to avoid it, I suggest you try a sauna. People cannot continue thinking in the hot sauna. Once emptying your mind, your brain and body will be clear and your sense will be gushed out. This process is very similar to Zazen, sitting meditation, a meditative practice that’s meant to give insight into your true nature of being by emptying your mind.

Q: Thinking about your own travels and journeys, are there any memorable places you have visited which left a powerful impression on you?
It is Masaki Island, where Moku Iseshima is standing now. The island is small with a surrounding distance of 7.4km. When I visited the island first time, it was as if frozen in time of Showa era (1926~1989) and there were many abandoned houses. In its glory days, there were about 600 people living in the fishing industry. Due to fisheries decline, only 40 people are living on the island at present. People left the island and abandoned furniture, work tools and fisherman’s sheds in their houses as they even couldn’t afford to move them out. The real problem is those objects become marine litter. Tourists who are expecting beautiful nature in National Park see these facts, ruins and litter. This is the sad reality behind the amazing and blessing of nature. For this experience, Masaki Island is the place I decided to contribute my philosophy and activities to create sustainability for the next generations.

Q: If your guests could be left with only one lasting memory from their stay with you at Moku, what would you like that lasting memory to be?
I would like our guests to have experience going fishing together and eating sushi which is made from the fish they caught.

A VISIT OR STAY AT MOKU ISE-SHIMA CAN BE INCORPORATED INTO A TAILOR-MADE JAPAN ITINERARY. CONTACT US TO FIND OUT MORE.

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