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The Chuzenji Temple in Oku-nikko, Tochigi Prefecture, was originally founded in 784 by a Buddhist monk known as Shodo-shonin and is located on the shore of Lake Chuzenji, which is approximately 1,300 meters above sea level. In the middle of the Meiji and early Showa periods, many European embassies built vacation houses around the lake, lending a unique atmosphere to the environs. There is something to do or see all year round here: cherry-blossom viewing in the spring, bird watching, marine sports and hiking in the summer, autumn colors in the fall, and the Snow and Ice Festival as well as cross-country skiing and ice skating in the winter. You can either rent a car or catch a bus from Tobu-nikko Station, about a 40-minute ride.

The understated and modest villas at the Hoshinoya Taketomi Island resort are a far cry from the characterless concrete and stucco of many beach resorts, but then again, this is Japan, where tradition and elegant simplicity are standard. The island of Taketomi prohibits modern buildings and encourages the traditional practices of red-tiled roofs and gukku stone walls with embedded talismans. Accommodations are either Japanese-style with tatami mats and futons, or more western with wood floors and modern furniture; all have deep soaking tubs, private gardens, and floor-to-ceiling windows that can be fully opened to let in the outdoors. The restaurant serves nouvelle French cuisine featuring island seafood and local ingredients, and the lounge encourages guests to unwind with a beverage and a book. For more active stays, the swimming pool is heated and shaded by banyan trees, and guests may borrow a bicycle to explore the island’s white coral sand beaches and watch the sun rise and set from the observation deck. The resort is reached by ferry and a shuttle from Ishigaki port, and visitors get around the island by water buffalo cart rather than car.

The historic Kiya shop specializing in cutlery has been in the Nihonbashi district since 1792. Come here for Japanese knives and traditional Japanese kitchenware, including donabe for cooking rice and hot pots, copper graters, and mortar and pestles. There are wooden boxes for making pressed sushi and wooden cutting boards that are gentle on the Japanese knives. Staff are friendly and helpful, guiding customers to the right knife or utensil. Beyond cutlery, Kiya also has other cutting tools that are worth checking out, including nail clippers, shaving gear, pruning shears, and scissors.

The 40-room John D. Rockefeller estate is sometimes described as being modest compared to other Gilded Age mansions on the Hudson. While it is true that it doesn’t have the same over-the-top quality of the Vanderbilt mansion, it does have one thing that distinguishes it from the other estates nearby, its gardens. Laid out at the beginning of the 20th century with Frederick Law Olmsted (of Central Park fame) leading the project briefly before being replaced by William Welles Bosworth, the gardens are one of the best examples of Beaux Arts garden design in America. Bosworth’s design consists of a number of different gardens spread over terraces descending from the house, many with views of the Hudson and the Palisades on the other side. (The Rockefellers helped protect the land on the opposite side of the river, assuring their views would never be ruined.) Japanese, French, and other styles are contained in separate garden rooms, while the grounds are also home to a number of contemporary sculptures, fitting given the Rockefellers’ legacy as patrons of the arts. It is only possible to visit Kykuit on guided tours offered from the beginning of May to the end of September. (Members of the Rockefeller family continue to use other buildings on the estate and they are apparently not interested in having visitors wander away from Kykuit and drop by unannounced). Choose the “Landmarks Tour” if you are interested in spending more time in the gardens than the house itself.

This Paradisus Resorts first adults-only resort debuted recently with 394 elegantly appointed suites including 120 Royal Service Suites, two of which are Royal Service Presidential Suites. The hotel’s 60 swim-up suites enhance privacy allowing guests to access the free-form pool directly from their terrace. Guests of the Royal Service area enjoy adult oriented amenities including a private pool, bar and exclusive restaurant surrounded by palapas and Bali Beds in addition to a private beach. Discreet but efficient butlers offer preferential reservations for specialty restaurants, spa treatments, activities and excursions. Also featured is Passion by Martin Berasategui, a restaurant collaboration with six-star Michelin chef Martin Berasategui, a first for an all-inclusive resort. Paradisus La Perla and sister resort Paradisus La Esmeralda share a common area referred to as El Zocalo, a term in Mexican culture which signifies a city’s social center. Here, Paradisus guests can sample multiple food and beverage options along with the full service YHI Spa, the “Palapa” Activities Center and Theatre. El Zocalo offers 12 restaurants serving Japanese, South American, Mexican, and Mediterranean cuisines, and 10 bars. The resort is 45 minutes from Cancun International Airport and close to attractions such as Playa del Carmen’s trendy shopping district, 5th Avenue and famous Maya archaeological sites including Tulum and Cobá.

Sakurai Tea is a unique tea counter that offers a selection of Japanese tea and Japanese tea–infused spirits. Customers select a seasonal sweet, presented like jewelry in a wooden box, to pair with the tea. Smoky notes fill the air as hojicha tea is roasted after it is ordered. Gyokuro, a high-end green tea, is unlike any other, a savory elixir steeped at a low temperature. After drinking the gyokuro, the leaves are seasoned with a citrusy soy ponzu, for eating. Owner Shinya Sakurai, a former bartender, has the unique training to combine tea and spirits for Japanese tea cocktails.

D&Department, a youthful shop housed in a 13th-century Bukkoji temple, focuses on designer housewares, kitchen goods, and foods. Conceived by Kenmei Nagaoka, a professor at Kyoto University of Art and Design, and his students, the store sells products such as sturdy tea mugs and glass tokkuri (Japanese sake sets), and highlights specialty, small-batch food producers whom they’ve met in person. The result is a special range of sesame seed oils, additive-free pickles, and heirloom misos and soys. D&Department will occasionally include imported products that adhere to the founders’ ethos, such as durable Freitag bags from Switzerland, which are made from recycled truck tarps.

A Japanese man making Neapolitan pizza in Vietnam’s business hub might seem like an unlikely scenario, but it perfectly describes Pizza 4P’s. The restaurant now has multiple outlets, including one in Hanoi, but the original spot discreetly tucked away in an alley just off Le Thanh Ton Street is still the most atmospheric. The name is a nod to the owner’s wish in life—for peace—and informs his drive to deliver a pleasurable experience to diners. The pies, as popular with tourists as they are with Saigon residents and the Japanese expat wives who frequent the place on weekday afternoons, are ideal: charred, chewy, pliable crusts; tart tomato sauce; and creamy, homemade mozzarella, crafted by hand outside the city of Da Lat (for an unforgettable meal, order a pizza topped with a whole, unsliced burrata).

Hoshinoya Tokyo is a modern ryokan that gracefully stands between the Imperial Palace and the Journalism Center of Tokyo. Built upon the heritage of Japanese inns, this hotel exudes warmth and minimal elegance from every angle.

At first glance, I was drawn to the understated steel pattern of the facade that’s graphically new, yet mysterious ancient. Once inside, I was immediately soothed by the interior decor and furnishings crafted from the finest woods and fibers native to Japan. On each floor, there is an Ochanoma lounge where you can read or enjoy tea by the diffused light of the shoji screens. My favorite part of the ryokan is the hot springs on the top floor. If you have seen and love the Skyspace series from artist James Turrell, onsen is where you can truly feel connected to earth, water and sky.

I travel for the opportunity to learn and to see things anew. On the subject of Japanese aesthetics, the novelist Jun’ichiro Tanizaki writes “We do not dislike everything that shines, but we do prefer a pensive luster to a shallow brilliance, a murky light that, whether in a stone or an artifact, bespeaks a sheen of antiquity.” I read this as a young design student but it’s only until my stay at the hotel that I vividly saw this sheen of antiquity. I highly recommend Hoshinoya Tokyo for the finest amenities and a chance to experience the modern Japanese approach to beauty and design.

Slightly sweet, with pleasantly salty mineral umami--that’s what the yellow-orange goo from sea-urchins tastes like. The fresher the better for this roe--and if you visit the coast of Jeju island, the legendary “haenyo” women divers will have just plucked these spiny balls from the sea floor minutes before your arrival. Wildly popular with visitors from nearby Japan, where the delicacy is called “uni,” Jeju islanders call it “gusal;" mainland Koreans refer to it as “seong-geh.” I had just had some in a bowl of seaweed soup for lunch when my wife and I accompanied my mother down to the rocky cove beneath Seongsan Ilchlulbong crater to watch the haenyo emerge from the sea. My mother, who is Korean, had just retired, and was visiting a corner of her own country that she had never seen. Volcanic Jeju-do is a subtropical island with a culture distinct from the rest of Korea--"the island of wind, women, and rocks.” The haenyo are dwindling as younger women seek urban jobs; many of the divers are in their 50’s and 60’s and still dive without oxygen tanks, harvesting shellfish cooperatively... My mother struck up a conversation with one of the women as my wife and I soaked up the salt air. The haenyo, still dripping in their wetsuits, were spooning out the roe--and suddenly, a couple of spoons were being waved in our faces--a free sample! Fresh from the sea-floor, served by living legends--not a taste that fades quickly...

In the native Hawaiian language, the word “Lahaina” literally translates as “cruel, merciless sun.” Given the name, it should come as little surprise that not only is Lahaina the hottest place on the island, but it can be five degrees warmer than neighboring Ka’anapali, just three miles down the road. When walking around town, one of the best ways to beat the heat is to cool off with a syrupy shave ice. This sweet treat has become synonymous with Hawaii, and its origins date to Japanese plantation workers who would combat the heat by shaving ice off of blocks. Today, no visit to Maui is complete without enjoying a refreshing shave ice, and the best shave ice on the west side of the island can be found at Local Boys West. Conveniently situated across from the Banyan Tree, Local Boys is an island favorite for all of the free add-ons which accompany each serving. In addition to the soft, melt-in-your-mouth ice flakes that can be flavored with multiple syrups, Local Boys includes ice cream on the bottom and Kauaʽi Cream on top, completely free of charge. For those traveling with kids, you can even top the treat with gummy bears for exactly the same price. While waiting in line for your syrupy treat, take a moment to watch the surf films or shop for locally-made merchandise. This store was opened by a man and his young son who humbly sold snacks on the street, and it’s grown into arguably the best place in Lahaina to enjoy the island flavor.

In the middle of a metropolitan area of twenty million, Seoul’s historic Bukchon neighborhood has kept a traditional village feel. “Hanok"—traditional courtyard houses, with upswept tile roofs and latticed sliding doors—line the hilly streets. Some of them have been opened as small guesthouses. After a trans-Pacific flight, and then a bus ride into the city (from the new airport, built on reclaimed land in the Yellow Sea), I walked a few blocks up narrow lanes and through a wooden gate. I felt as if I’d stepped back into the Korean countryside of a century ago. A rooster and a rabbit shared the courtyard, filled with hydrangeas and herbs. A persimmon tree towered overhead. My room had sliding papered doors; a simple low bed and table; no TV...but free Wi-Fi! The friendly owner, whose family lives in one wing of the house, showed me the hot water machine where I could make instant ginseng tea and “ko-pi” (coffee). Not all hanok lodgings are so spartan. Behind the main courtyard of this house, a “sarang-chae” is also available—it’s like a mini-house (or casita), with its own private garden: rustic luxury. While staying here, I met an Israeli man and his Japanese wife on their way back to the Middle East, as well as a couple of professors of Indian languages from Seattle on their way to New Delhi. Bukchon is becoming more widely known as one of Asia’s urban gems. (For more information: http://www.seoul110.com/html_en/1.html)

The mountainous Coron Island, just northeast of Palawan, is part of the officially designated ancestral domain of the indigenous Tagbanua people (possibly descendants of the original inhabitants of the Philippines). They steward the land and sea, and control access to the island, much of which is off-limits to visitors. There is still plenty to attract travelers to the area, though: a small, sleepy town and clear lakes; limestone rock formations; and white-sand beaches. Those lucky enough to be welcomed into a Tagbanua community can learn about their culture and how they spearfish, as well as the special techniques for harvesting octopuses, seaweed, and sea cucumbers. For snorkelers, Siete Pecados offers rich coral reefs and the chance to spot dugongs, giant hawksbill turtles, and baby sharks. Divers can also hope to get a glimpse of puffer fish, eels, and giant clams. As well as the diverse marine life, there are numerous Japanese shipwrecks from World War II on view underwater. Add in the visibility of up to 80 feet, and this area is a superb playground for diving enthusiasts.

For a modern Texas steakhouse experience done right, look no further than this perennial upscale favorite, opened in 1999 by noted restaurateur Phil Romano. The main attractions are the meats, including top-of-the-line prime steaks, chops, and Japanese Wagyu, but there’s also quality seafood, exceptional sides and appetizers, handcrafted sushi, and a wine list packed with 500 well-selected labels. Go big with caviar, oysters Rockefeller, Spanish octopus, or a foie gras–topped deviled egg for a starter, and a prime-aged porterhouse or surf-and-turf main course—accented by shareables like mac-and-cheese, duck confit potatoes, and chili-dusted broccolini. There’s also a seafood selection with classics like lobster and scallops, and a full sushi menu of platters and rolls; one of the latter—crafted with shrimp tempura, avocado, cream cheese, and eel sauce—is named for the local Park Cities area. Desserts are equally creative, so save room for the S’mores Baked Alaska or the Captain Doughnut, made with Cap’n Crunch, bourbon maple syrup, and “cereal milk” ice cream. In addition to its elevated cuisine and wine list, Nick & Sam’s is known for its sleek, art-lined setting, sophisticated bar scene, and friendly service—though the types of cars filling the valet lot are a quick reminder that this is also the kind of place where high rollers and pro athletes come to easily drop thousands on dinner.

Budapest, Hungary is brimming with art, culture and a touch of decadence. Nowhere is this more apparent than at the Hungarian State Opera House on the luxurious Andrássy Way. If you don’t have the time or money to take in a concert in this opulent theatre, you can still get a dose of culture by taking one of the daily guided tours. Crane your neck to take in the ceiling murals and twinkling chandeliers while you sit in the plush velvet seats, sweep down the grand staircase of the main hall and play out your fantasies of living life at court, or just learn about the theatre, without all of the dramatic bits. Tours are offered in Hungarian, English, German, Spanish, Italian and French everyday, and Japanese several times a week. You can also stay for a mini concert in the theatre. After the tour, pop next door to the Callas Restaurant, where you can sip champagne on the terrace while admiring the Opera House’s stunning facade.