• Day
• 1

• Western-style hotel
• Dinner

Meet your guide and the other group members at our accommodation in central Tōkyō in the evening. We head out into the city’s lively streets for our welcome dinner. 

• Day
• 2

•  Japanese-style hotel (2026), Western-style hotel (2027)
• Breakfast, lunch

We catch the shinkansen bullet train for Kanazawa on the Japan Sea coast. As the seat of the powerful Maeda Clan during the Edo Period, Kanazawa had a grand castle and was a city of great cultural accomplishments, including a refined and sophisticated local cuisine. After arriving in Kanazawa, we visit the local food market Ōmichō Ichiba, referred to as ‘Kanazawa’s kitchen pantry’. A local culinary expert will show us around before leading a cooking class in a traditional Japanese-style residence. The delicious dishes we create from our locally purchased ingredients will serve as our lunch! Dinner this evening is at leisure.

• Day
• 3

• Minshuku (family-run guesthouse)
• Breakfast, lunch, dinner

Today we travel by private motorcoach from Gokayama to Toga, a village located in a mountainous region isolated from the rest of the country for centuries. Villagers still follow traditional lifestyles, gathering and preserving sansai (山菜/mountain vegetables) and growing their own vegetables and mushrooms. We join a local forager to explore the surrounding mountains and get a close look into the agricultural traditions of the area, before visiting the home of local resident Mr. Nakanishi, who grows a special variety of rice for brewing's sake. Tasting home-brewed sake, called doburoku, is an unparalleled experience. To complement the sake, we'll have a lunch of delicious local dishes made with plants like those we foraged for earlier, courtesy of our hosts! We spend the night in Gokayama, a World Heritage Site with distinctive gassho-zukuri farmhouses sporting triangular thatched roofs unique to this part of Japan; we will have the chance to spend the night in one.

2027: Explore Kanazawa and Head to Gokayama

• Minshuku (family-run guesthouse)
• Breakfast, Dinner

This morning, we will have the opportunity to explore more of the historic Kanazawa area, including a visit to Kenrokuen Garden. Once the outer grounds of Kanazawa Castle, the expansive garden is renowned for its breathtaking scenery as forking paths wind around tranquil ponds under the coverage of vibrant seasonal blossoms. After lunch, we will head onwards to Gokoyama. We spend the night in Gokayama, a World Heritage Site with distinctive gassho-zukuri farmhouses sporting triangular thatched roofs unique to this part of Japan; we will have the chance to spend the night in one.

• Day
• 4

• Ryokan (traditional Japanese inn)
• Breakfast, Dinner

After a traditional Japanese breakfast, we depart by highway bus to visit nearby Shirakawa-go, which has its own impressive collection of gassho-zukuri houses and has been a UNESCO World Heritage Site since 1995. After lunch in Shirakawa-go, we continue onwards to Takayama, nestled in the mountainous Hida region. Takayama boasts a beautifully preserved old town and a unique culture. It has retained much traditional architecture and is known for its crafts, particularly yew-wood carving, Shunkei lacquerware, pottery, and furniture. This evening, sit down to a multi-course kaiseki dinner at our family-run ryokan. Kaiseki cuisine is the ultimate style of Japanese food, and both the preparation methods and appearance are refined. Imbuing dishes with a seasonal feel and bringing out the natural flavours of the ingredients are key elements. Only seasonal ingredients passing intense scrutiny are used for the menu, but sometimes ingredients called hashiri that have been harvested before their seasons are included as treasured items.　Each individual dish is a small portion, but colours, combinations and presentation of ingredients, together with tableware, all express the aesthetics of Japanese culture.

2027: Learn About the Local Agriculture in Toga

• Ryokan (traditional Japanese inn) 
• Breakfast, lunch, dinner

Today we travel by private motorcoach from Gokayama to Toga, a village located in a mountainous region isolated from the rest of the country for centuries. Villagers still follow traditional lifestyles, gathering and preserving sansai (山菜/mountain vegetables) and growing their own vegetables. We explore the surrounding mountains and rice fields to get a closer look into the agricultural traditions of the area, before visiting the home of local resident Mr. Nakanishi, who grows a special variety of rice for brewing's sake. Tasting home-brewed sake, called doburoku, is an unparalleled experience. To complement the sake, we'll have a lunch of delicious local dishes made with plants like those we foraged for earlier, courtesy of our hosts! After lunch, we continue onwards to Takayama, nestled in the mountainous Hida region. Takayama boasts a beautifully preserved old town and a unique culture. It has retained much traditional architecture and is known for its crafts, particularly yew-wood carving, Shunkei lacquerware, pottery, and furniture. This evening, sit down to a multi-course kaiseki dinner at our family-run ryokan. Kaiseki cuisine is the ultimate style of Japanese food, and both the preparation methods and appearance are refined. Imbuing dishes with a seasonal feel and bringing out the natural flavours of the ingredients are key elements. Only seasonal ingredients passing intense scrutiny are used for the menu, but sometimes ingredients called hashiri that have been harvested before their seasons are included as treasured items.　Each individual dish is a small portion, but colours, combinations and presentation of ingredients, together with tableware, all express the aesthetics of Japanese culture.

• Day
• 5

• Onsen ryokan (hot spring inn) or onsen hotel (hot spring hotel) (2026), Ryokan (traditional Japanese inn) (2027)
• Breakfast, lunch

Today, we visit Takayama's morning market resplendent with seasonal delicacies such as fresh vegetables, fruit, and flowers. With a local guide, who will also teach us about fermenting and storing produce. After lunch, continue exploring Takayama with your guide; dinner is at leisure.

• Day
• 6

• Western-style hotel
• Breakfast, Dinner

We board a train from Takayama to Ōsaka, which was historically known as tenka no daidokoro ( 天下の 台所/the nation’s kitchen), and famous not just for its Michelin-starred restaurants, but particularly for its street food – takoyaki, okonomiyaki, and more – the food of the common man. Today's lunch will be an ekiben (train station lunchbox). For dinner, we will visit a hidden house in the downtown of Namba, home to a unique sake speciality shop. The shop owner has fallen in love with sake and has been dedicated to continuing the traditions of sake brewers for over 30 years. Interacting with sake aficionados with the same level of enthusiasm, he has over 10,000 bottles in his collection, all of which are from local speciality brewers.The term sakana traditionally referred to food served to accompany sake, originating from the word saka (sake) and na (food). Special delicacies which pair well with selected sake are served for today’s dinner.

• Day
• 7

• Western Style Hotel
• Breakfast

This morning we travel by local train to Sakai City, famous for its knives which were endorsed by the Tokugawa shogunate itself. We make our way on foot to a local smith where we will see the forging process of Japanese knives up close. As you come into close contact with embers and sparks, the craftsmen will show you all the steps needed to fold steel and sharpen edges. You will learn how to sharpen and maintain a Japanese knife and purchase your own cutting-edge souvenir should you wish. In the early afternoon we return to Ōsaka. Dinner is at leisure.

• Day
• 8

•  Onsen hotel (hot spring hotel)
• Breakfast, lunch, dinner

Awaji is known as the birthplace of the Japanese archipelago, when the gods Izanagi and Izanami first created an island here. Awaji has long been known as a miketsukuni, a place of food production for emperors.We start our day at a sake brewery, where we will be able to taste some for ourselves. Then, we rendez-vous on the coast for the ultimate beach lunch experience. If the weather is unkind, we will eat our delicious meal either at an old Japanese home renovated as a lovely café, or at a traditional building with a spinning mill. Our chef today is a true artist and prepares what he calls a ‘foodscape’. Using locally harvested ingredients, he uses his inspiration to create a natural landscape that will delight all your senses. After that, we visit a fish auction at a port. Our accommodation tonight is a beachside property on Awaji Island.

• Day
• 9

•  Western-style hotel
• Breakfast, lunch

We travel back from Awaji Island and make our way to Ujitawara, an area that is famous internationally for its green tea. We visit the birthplace of Nagatani Sōen, the inventor of sencha green tea. For lunch, we enjoy the local dish known as chajiru, which has been recognised by Japan's Agency of Cultural Affairs as a '100-year food' due to its long history. Afterwards, we grab our cups for a tea-tasting experience that allows us to delve into the depths of these traditional flavours. We will also take part in a portion of the sencha-making process! If time allows, we will head to Byodo-in Temple, a World Heritage Site known for its Phoenix Hall, which is depicted on the 10-yen coin. Dinner is at leisure.

• Day
• 10

•  Western-style hotel
•  Breakfast, lunch, farewell dinner

Kyōto is renowned throughout Japan for its regional washoku cuisine and specialities, as well as for the refinement and artistic presentation of kaiseki cuisine. This morning, we start our day at the colourful Nishiki Market, a bustling covered shopping area which has a well-deserved reputation as ‘Kyōto’s Kitchen’. Here we find a wide variety of traditional foods and local speciality items such as seafood, pickled and dried Japanese vegetables, tea, sweets, and also ceramics. After Nishiki Market, we head to a listed residence in the classic Kyōto style, where we will learn how to cook rice in a traditional earth oven called an okudo-san. After enjoying our lunch here, there is time to explore Kyōto at your leisure. Finally, we head to central Kyōto for our farewell dinner.

2027: Explore Nishiki Market and Enjoy an Earth Oven Cooking Experience in Kyoto

•  Western-style hotel
•  Breakfast, lunch, farewell dinner

Kyōto is renowned throughout Japan for its regional washoku cuisine and specialities, as well as for the refinement and artistic presentation of kaiseki cuisine. This morning, we start our day at the colourful Nishiki Market, a bustling covered shopping area which has a well-deserved reputation as ‘Kyōto’s Kitchen’. Here we find a wide variety of traditional foods and local speciality items such as seafood, pickled and dried Japanese vegetables, tea, sweets, and also ceramics. After Nishiki Market, we head to a listed residence in the classic Kyōto style, where we will learn how to cook rice in a traditional earth oven called an okudo-san. After enjoying our lunch here, we will visit some of Kyōto's many wonderful temples. Jizō-in, surrounded by serene bamboo groves, is aptly known as the Bamboo Temple, and Jōjū-ji is a quiet, historic temple nestled in rich natural surroundings. Finally, we head to central Kyōto for our farewell dinner.

• Day
• 11

• Breakfast

Our tour ends after breakfast at the hotel in Kyōto. Your guide will offer advice on your journey to the airport for your homeward flight, or on onward travel in Japan if you are extending your stay.