If there is anyone who knows about reaching the summit of Mount Fuji, it is local Yamanashi guide Satoshi “Chiyo” Chishiro. Chiyo has scaled the mighty mountain more than 50 times, including more than a few ascents in the old way, starting from the very foot of the mountain. He explains that while climbing mountains is now viewed as sport or challenge, the practice began in Japan as spiritual pilgrimage. “Mountains across Japan were considered sacred,” he says. “To climb Mount Fuji was seen as stepping into another realm, one inhabited by the spirits and gods known as kami.”

The Japanese word for mountain-climbing nowadays is tozan, in former times it was referred to as tohai, which roughly translates to mean climbing while praying, thinking, and reflecting on one’s relationship to the spiritual world. While Chiyo acknowledges that the religious elements of the practice may be unfamiliar to most these days, he hopes that his tours of Mount Fuji and its surroundings help to revive the essence of tohai: appreciating where you are in the moment, not just where you are going.

Climbing Mount Fuji became extremely popular from the Edo period (1603-1868) onward, with whole societies in the shogun’s capital devoted to raising funds for what was then quite the daunting trip. The nearby town of Fuji-Yoshida blossomed into existence during this time, providing lodging, supplies, mountain guides, and entertainment for travelers preparing for the long trek up to the summit.

Located at the base of the Edo-period trail up the northern face of Mount Fuji, Kitaguchi Hongu Fuji Sengen Shrine was constructed during the Edo period and became known as the official starting point of the climb. A small stone torii gate at the back of the shrine signifies the first step of each pilgrim’s journey up the mighty mountain. During your visit, Chiyo will point out particularly interesting features of this unique place, including rosters of those Edo-period climbing societes posted on boards inside the shrine’s main hall.

The idea behind nôtori emerged like so many great ideas do: over a few drinks. Kohei Horiuchi was visiting New Zealand to attend his older brother Moichiro “Mojo” Horiuchi’s wedding and the two brothers soon began reminiscing about Yamanashi. A chef by trade who honed his skills in Japan and France, Kohei wondered whether his talents coupled with his brother’s expertise as a sommelier could do something to showcase the unique charms of their beloved hometown.

The restaurant of nôtori provides a stunning centerpiece to the auberge. Guests are seated along an L-shaped stone counter across from a large picture window that displays the beautiful natural surroundings throughout the seasons. The open-plan kitchen not only allows diners to savor the sights and aromas of their food as it is created, but encourages guests to share stories with the Horiuchi brothers and ask questions about local food and culture as their meals are prepared.

While one of the original ideas behind nôtori was to showcase local ingredients and cooking culture, the Horiuchi brothers decided that a more eclectic approach could result in a more interesting dining experience for their guests. With Kohei having trained and worked in France as well as Japan and Mojo having mastered and plied his trade as a sommelier in New Zealand as well as Tokyo and Hokkaido, the brothers are well placed to add some international flair to the tried and trusted delights of local cuisine.

Fusion really is the word here, but in a much subtler and deeper sense. Rather than simple East-meets-West combinations, meals at nôtori weave together childhood memories made around mom’s table, recollections from their careers and broad travels, and pure creative inspiration. Ingredients vary with the seasons, with over 90% sourced from the local area. Great care is given to every task in the kitchen. Master sommelier Mojo takes pride in his special selection of superb local Yamanashi wines and is alway ready to suggest just the right wine to complement your meal.

While guests are welcome to visit nôtori solely to partake in the restaurant’s carefully crafted meals, the auberge also contains one room where travelers can spend a blissful night in comfort surrounded by natural beauty. While the room is set up for two guests, an extra bed can be prepared to accommodate a third. The glass doors at the foot of the bed look out onto a rustic scene of trees and shrubs that change with the seasons. You can relax outside on the balcony during the warmer months.

As with the food in their restaurant, the Horiuchi brothers have taken great pride in including locally-sourced materials in nôtori’s furnishings and decorations. Local wood from trees cut down during the construction of the auberge is incorporated into the structure of the building and the glassware is made in the Yamanashi region. Locally-made Japanese washi paper is used in creative ways throughout nôtori, adding a sense of homemade artistic inspiration.

Begin your day with an introduction to the lesser-known sights of Mount Fuji with your own local driver-guide. Witness the majesty of red Fuji at sunrise along with the mountain’s reflection on the surrounding lakes in the morning light—a breathtaking scene that will inspire you throughout the day and beyond.

* Visibility of Mount Fuji may vary depending on weather conditions.

It is normal for travelers to be attracted by famous landmarks and Mount Fuji is certainly one of Japan’s most recognizable sights. To discover what this special mountain means to local people, however, a tour with Chiyo and a locally-inspired dinner at nôtori is a great way to begin to appreciate its impact on the agriculture, cuisine, and culture of the region. Whether your interests lie in history, geography, nature, belief, agriculture, or some combination of them all, a tour with Chiyo around the foot of Mount Fuji is an illuminating and rewarding experience that takes you deeper into everything that has fascinated people about the mountain for centuries.