A Historic Japanese Brewery Becomes The Setting For Gaggan Anand’s First Hotel Designed By Bill Bensley

In a corner in Kansai where centuries-old traditions still flow as freely as the mountain water, one of Japan’s oldest sake houses is about to begin a second life. For nearly two centuries, Daimon Brewery, a respected Japanese producer, has quietly produced sake at the foot of the Ikoma mountains in Osaka Prefecture. Founded in 1826, the family-run house is celebrated for its traditional Ginjo brewing techniques that use mountain spring water. Deeply connected to the land, this historic estate will soon become home to something altogether unexpected: a fifteen-suite destination conceived by chef Gaggan Anand and designer Bill Bensley, where sake, progressive cuisine and immersive storytelling converge in a spectacular manner. 

Positioned between Osaka, Kyoto and Nara, the estate is marking its bicentenary with a reinvention that enlists two of the world’s most visionary talents to create something bolder and altogether more immersive. Don’t expect hushed tatami rooms and pared-back minimalism at this bold new retreat. In fact, it is futile to have any expectations when it comes to projects helmed by either of the two creative forces. What we do know is that the upcoming hotel is expected to offer three dining concepts, 15 suites, each measuring 70 sq m, along with wellness and curated programmes. 

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At the culinary helm is Chef Gaggan, whose eponymous restaurant reclaimed the top position on Asia’s Best Restaurants list in 2025. Long celebrated for his irreverent approach to Indian cuisine and his instinctive fusion of Japanese, Thai and French influences, Chef Gaggan, co-founder of Gaggan Hotels, views the project less as a hotel and more as a carefully choreographed escape. “Escape the tyranny of choice. Indulge. Immerse yourself in sake, smoke, and sounds. Rejuvenate in our gardens and onsen. Forget time exists,” he said. “We’ve done all the thinking – you just show up and let go.” 

Chef Gaggan’s dramatic flair finds a natural counterpart in the imagination of Bensley, whose portfolio spans over 200 iconic resorts and destinations across Asia, Europe and North America, including Capella Ubud in Bali and Shinta Mani Wild in Cambodia. The American landscape architect, architect and interior designer is known far and wide for his immersive environments rich in colour, whimsy and layered storytelling. His hospitality projects embrace sustainability but resist uniformity, preferring character and emotion over convention. 

“This project is maximalist in every sense,” said Bensley. “We’re building on a historic brewery site to create a destination that bursts with imagination and design. It celebrates contrast and craftsmanship while keeping the spirit of heritage alive.” 

The project also brings in another renowned creative force—co-founder of Gaggan Hotels and hospitality veteran, Jason Friedman.  “We design for the experience we want guests to have, not for the photo they’ll post. But an authentic, well-crafted experience is inherently shareable—that’s just what happens when you get it right,” says Friedman. On sustainability in the hospitality industry, he says, “Sustainability maintains the status quo. Regenerative hospitality makes places better. That’s the shift our industry needs to make.”

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The recently announced project is currently in the design phase, with construction slated to begin in 2027 and completion targeted between 2028 and 2029. The timing feels particularly apt. While domestic sake consumption has slowed in Japan, international demand continues to grow. In fact, according to Daimon Brewery’s managing director, Marcus Consolini, the global sake market is projected to reach between US$12 and US$16 billion by 2035, making hospitality a natural extension of the brand’s international ambitions.   

The Anand-Bensley crossover promises to define immersive hospitality with the storied brewery Daimon poised to emerge as Japan’s most intriguing new hideaway. For Bensley and Chef Gaggan, both Bangkok-based, this is a cultural moment in the history of hospitality. For design and culinary enthusiasts, the project is being hailed as one of the most relevant, compelling and anticipated crossovers of our time.  

When the doors open, centuries of sake-making tradition will mingle with Chef Gaggan’s culinary theatre and Bensley’s fantastical vision, crafting a destination where indulgence is elevated to an art form and a 200-year-old legacy finds itself reimagined for a new generation.