The Basics
DURATION: 7-10 DAYS
CITIES: TOKYO, kyoto, osaka, various
ACTIVITIES: Japanese Traditional Cuisine/Sake/Whiskey/Tsukiji Fish market/Rice Cropping/Tea Fields/Fusion Western/Cafe & Bars/Japanese and Western Desserts
about this trip
Let your tongue guide you on this exquisite adventure through the best cuisine Japan has to offer. Savor the delicate flavors of traditional Japanese dishes and satiate your thirst with the finest of sake. Try comparing the distinct regional tastes throughout different areas of Japan. Perhaps Japan’s unique take on western cuisine is what your palate has been yearning for. Japanese chefs’ perfectionism in freshness of ingredients, seasoning, and presentation are sure to be reflected in many types of dishes - both Japanese and non-Japanese. Don’t be surprised at their incredibly meticulous efforts--not only do they handpick the freshest local and seasonal ingredients, but they are also not afraid of adjusting the menu if certain ingredients do not meet their expectations. In fact, their perfectionism is the reason why many of the restaurants are specialized in specific dishes. Satisfy your sweet tooth with a bite of the desserts made by Japan’s finest pastry chefs. Japan is home to a myriad of flavors, so don’t hesitate; just take a bite and let your tongue do the rest.
why we're obsessed:
With an emphasis on local cuisine and sake, make your visit to Japan one that's full of fresh seasonal ingredients and a long-standing food culture
Experience omotenashi for yourself; Japanese hospitality, a unique part of Japanese culture, combined with top-notch cuisine creating the ultimate travel opportunity for food-lovers
Have a flawless dining experience - we have considered time and location so you can enjoy the best of the best
Sample Itinerary to Get you Started
day 1 (Tokyo)
Tokyo’s restaurants are luxurious and high-end. Perfectionist chefs at Michelin star restaurants will present a plethora of dishes, each with their own unique twist that they have established after many years of training and experience. We guarantee that the inspiring tastes and presentation, coupled with the service and ambience of the restaurant that will leave you speechless and very satisfied.
You also cannot miss our Tsukiji Fish Market tour. We are proud to offer you an exclusive tour inside the market, guided by a master sushi chef. If you're feeling adventurous, you can enjoy the optional sushi making experience. You'll learn tricks of the trade, like how the chef determines the taste, from years of experience, and selects the best fish based on differences in color as well as information about where and how it was caught. During the sushi experience, you will be surprised to learn about the chef’s subtle adjustments, all performed inconspicuously so that the customer is able to enjoy the best time. Details such as remembering the customer’s preferences from previous visits and even remembering their dominant hand - placing food so it's easier for them to pick up.
Switching it up, we also highly recommend a visit to the famous depachika, the basement level of department stores, where a large number of small stores sell high-quality savory foods and sweets. To sample some local food, try monjayaki, Japanese pan-fried batter.
As an option, we offer a day trip to Uonuma. Just a few hours outside of Tokyo, the small town is full of opportunities for you to witness the production of rice, the most important staple in the lives of the Japanese. Speak to farmers and learn about their continuous efforts to have a successful season despite changing weather and conditions. Upon request, you can also visit a working Japanese sake brewery and witness miso making, both made today using knowledge that has been passed down for generations.
day 3 (shizuoka)
Take a trip to Shizuoka to see the Japanese tradition of making tea, which has been a part of Japanese people’s lives for an incredibly long time. Shizuoka has long been Japan's number one area of tea production, with regards to quantity, due to its suitable climate. As the production levels increased when Japan began exporting tea, the technology likewise continued to evolve, improving the efficiency and quality of the production process. Arriving at the tea plantation, you will be amazed. The perfectly lined rows of tea plants, the bright blue sky, and, if you're lucky, the majestic Mt. Fuji, will form a picture-perfect backdrop for a day of harvesting tea leaves and savoring the refreshing taste, scent, and bright color of Shizuoka green tea.
DAY 4-5 (kyoto)
Similar to Tokyo, there are a number of Michelin star restaurants in Kyoto as well. However, one might notice that dishes in Kyoto, along with other parts of Western Japan, can be distinguished from dishes in Tokyo because they are more lightly seasoned. Valuing simplicity, chefs in Kyoto try their best to maintain the taste of the original ingredient(s) without adding extra flavors or sauces. The minimal seasoning used is merely for the purpose of subtly enhancing the natural taste of the ingredient(s). The epitome of this concept is kaiseki ryori, a luxurious Japanese traditional multi-course meal. You will experience the style of food that aristocrats enjoyed centuries ago, as well as the embodiment of simplistic beauty in each of the dishes. While you're at it, now is the perfect time to try some authentic Kobe beef.
DAY 6 (osaka)
Change up the pace from Kyoto and head over to Japan’s third largest city, Osaka, to enjoy the lively atmosphere in the city that has historically been the merchants’ capital. Stroll down Dotonbori, a large-scale downtown area, where the plethora of eateries and shops will present you with a hard time choosing where to start. Enter a restaurant (or a few) to enjoy some of Japan’s finest soul foods, including savory okonomiyaki (savory pancakes), takoyaki (cooked octopus dumplings) and kushiyaki (skewered vegetables and meat). To get an even better sense of the Osaka spirit, try speaking with the owner. You will be surprised at their friendliness, and you just might make some new friends to visit on your trip to Osaka!
DAY 7-8 (fukuoka)
You cannot leave Fukuoka without visiting a yatai (open-air food stall) at least once. Visiting the yatai along the riverside at night, you will feel embraced by the cheerful ambience. Stroll around and pick one to visit - there are over 150 options in all of Fukuoka. Each yatai is tiny with only one or two workers and no more than 10 seats in the bar, creating a cozy and friendly atmosphere. The food is nothing short of delicious -- whether it be the famous Hakata ramen, chicken or dumplings, you will no doubt enjoy some oily and salty comfort food and drinks. But the best part of it all is to sit shoulder to shoulder with the locals and witness their interactions. Try starting some small talk with the owner or even other customers! You never know what kind of conversation will blossom.
Also, don't forget to stop by the Starbucks in Dazaifu. The unconventional design of the store, themed “a fusion of tradition and modernity with natural materials”, is perfectly consistent with the theme of the town itself.
day 9 (hokkaido)
Hokkaido is known for many great options for cuisine - too many, in fact. There are a variety of options to choose from, ranging from fresh seafood to mutton. As the northernmost island of Japan, Hokkaido is known for fresh seafood, in particular squid, sea urchins, and a variety of seasonal catches. Enjoy it raw or in the local dish known as Ishikari nabe, a hot pot with salmon from head to tail, roe and all. Another local dish of barbecued mutton, called Genghis Khan, is an excellent opportunity to enjoy meat locally produced in the massive pastures that Hokkaido is known for. Don’t worry - whatever you decide to eat, you will have a chance to fully enjoy the rich, fresh, and unique food culture that Hokkaido has to offer.
day 10 (tokyo)
Reflect on your long stay and tell us things that you missed as well as places you would like to revisit. This is the last chance for you to finish your last-minute shopping and visits until the next time you visit Japan.
