Chocolatier, a word that is becoming popular in Japan along with pastry chef, is the French word for chocolate craftsman. A highly sensitive Japanese chocolatier who is now recognized around the world. Introducing the chocolatiers who nurture and evolve Japan's chocolate culture.

Expressing the wonders of combinations such as balsamic x fig, white truffle x chestnut, and Jakuchu in chocolate

The Okada Museum of Art, which opened in 2013 in Kowakudani, Hakone, has a collection of about 450 pieces on display at all times, mainly modern and modern Japanese paintings, as well as ceramics from China, Korea, and Japan. The highlight is ``Kaze Toki'', a large mural by Kotaro Fukui that creatively revives a folding screen depicting the wind and thunder gods in modern times on a 12m long and 30m wide gold panel. This masterpiece is housed in a small box in the museum shop and can be purchased as a memento of your visit. And it's delicious.

The colorful works of early modern Japanese painters such as Katsushika Hokusai and Ito Jakuchu are displayed on the square chocolate bonbons. It's not just the pictures that are vivid, but also the individual tastes. The museum's resident chocolatier, Naoki Miura, is in charge of the creations. He is one of the leading experts who has worked at famous chocolate shops such as ``Bvlgari Il Chocolato.''

“When we decided to make chocolate that was original to the museum, we first searched for ingredients related to artists and works, but there was still limited information.What we came up with was to express the artwork itself on the surface of the chocolate. was". On the other hand, his skill as a chocolatier is fully demonstrated in the surprising combinations of chocolate and ingredients, and ingredients with ingredients.

For example, this year's chocolates depicting Hokusai's ``Thirty-six Views of Mt. Fuji,'' ``The Great Wave Off Kanagawa'' and ``A Clear Sunny Wind,'' both in the museum's collection, have a flavor called ``Grape x Gorgonzola Cheese.'' The combination of Kyoho grapes, a variety of grapes, and a unique and rich cheese has a slightly salty taste that is similar to cooking. ``Jakuchu Kujaku Houou,'' which is packed with five bonbons, has ``vintage balsamic x fig,'' which allows you to enjoy sourness and ripe sweetness, and is refreshing to the taste.

Miura says, ``The main character of chocolate is the ingredient (flavor). Another characteristic of my chocolate is that I treat chocolate like a seasoning.'' While adhering to his worldview, he continues to create chocolate that is unprecedented.

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Okada Museum of Art

493⁻1 Kowakudani, Hakone-machi, Ashigarashimo-gun, Kanagawa Prefecture

0460-87-3931

9: 00-17: 00 (admission is until 16:30)

Closed: December 12st, January 31st, exhibition replacement period

https://www.okada-museum.com/information/archives/170.html