- Duration
- 13 days
- Pace
- Moderate
- Hotel changes
- 4
- Best months
- Mar, Apr, May, Sep, Oct, Nov
- From
- $4,700 per person
Who it suits: anyone whose best travel memories are meals, and people who like making things.
Day by day
Day 1: Arrive Tokyo. Transfer, an easy first dinner in a neighbourhood izakaya.
Day 2: Tokyo: Toyosu and Tsukiji. The wholesale market early, then the outer market at Tsukiji with a guide who explains what you are looking at. Afternoon in a knife and kitchenware street in Kappabashi.
Day 3: Tokyo: making things. A morning soba-making class with a master, then an afternoon that is yours. Evening at a yakitori counter we book.
Day 4: Tokyo: sake. A day trip to a brewery outside the city with the brewer, tasting through a line properly rather than at a bar. Back for a free evening.
Day 5: Tokyo to Kanazawa. Shinkansen north-west. Omicho market in the afternoon, seafood at its best on the Sea of Japan side.
Day 6: Kanazawa: craft. Gold-leaf workshop in the morning, Kenroku-en garden, and a lacquer or ceramics studio in the afternoon. Kaiseki dinner.
Day 7: Kanazawa to Takayama. Into the mountains. Morning market, the old merchant quarter, and hida beef in the evening.
Day 8: Takayama to Kyoto. Rail south. Evening in Pontocho.
Day 9: Kyoto: Nishiki and kaiseki. The Nishiki market with a chef, then an afternoon cooking session preparing a small kaiseki. You eat what you cook.
Day 10: Kyoto: tea and temples. A proper tea ceremony in a private house, Uji in the afternoon for matcha where it is grown.
Day 11: Kyoto to Osaka. Midday move. Kuromon market, then a guided evening food walk through Shinsekai and Dotonbori.
Day 12: Osaka. Free day. Our list includes okonomiyaki done properly, a whisky bar, and the depachika of the big department stores.
Day 13: Departure.
What is included
All accommodation with breakfast, four workshops and cooking sessions, the brewery visit with the brewer, three guided market mornings, the Osaka evening food walk, all rail, luggage forwarding, restaurant reservations throughout, and our team in Japan on WhatsApp.
Dietary notes
Vegetarian is workable but needs planning: dashi is in almost everything. Tell us at the enquiry stage and we choose different workshops and restaurants rather than making do.
