Curiosity, learning about and sampling the local cuisines is always an important part of any visit to a foreign country. But for me food can be near the top of my list as a reason for the trip. On every trip I always visit the local food markets and sample as much of the cuisine as I can. This is because every item sold at the market is a mirror of the culture and society I am visiting. Each has its own history and story related to the culture, the society and the region. Also, being surrounded by local people at markets and watching them chatting with vendors make me feel like I am the part of the community. It gives me an insight into what people think and how they behave. A visit to a hundreds of years old specialty food manufacturer not only teaches me about the manufacturing of the product, but also conveys an understanding of the history of the region that has been supporting the particular food production for so many years. Food opens up new worlds and new ideas to me. With this in mind I have created a rare tour to Japan – The Once in a Life Time Culinary Tour of Japan.
I was born in Japan and immersed in its food culture until I moved to America 13 years ago. Though I now work in the food business in America, my cultural and culinary roots remain in my home country. I continue to keep very strong contact with people in all areas of Japanese food culture – farmers, artisan producer, restaurants, traditional cooking implement makers and cooking schools. My friends and colleagues are in so many varied parts of the food business all across the country. During this tour I would love to show you a carefully selected sampling of the best aspects of Japanese culinary culture and at the same time introduce you to my country during the beautiful season cherry blossoms and early spring. I can assure you of an experience you will always treasure.
During this tour I will immerse you in the very distinctive aspects of Japanese food culture, history, society and arts. The tour includes a visit to several local food markets in different areas of the country, including a world famous Tsukiji Fish Market in Tokyo where we will be taken care of by my friend, a professional tuna dealer in the market. After the tour we will enjoy and 8 AM sushi breakfast, a cooking class taught by my colleague, the third generation owner of the venerable Yanagihara Cooking School, and on other days a shopping trip for classic cooking knives and other unique useful kitchen equipment, a visit to a sake brewery founded in 1673, guided by my friend, the vice president of the company, a visit to a Zen temple for the practice of meditation and to experiencing a real Tea Ceremony followed at the temple by a vegetarian meal. Both the Tea Ceremony and vegetarian cooking style originated at Zen temples back in the thirteen the century. You will have chance to make Japanese sweets under the guidance of an expert in this beautiful art. The tour also highlights the cultural background in which the foods and dining experience of Japan have developed and a must-see visits to world famous old temples and shrines in Tokyo and Kyoto and a renowned World Heritage Village deep in the beautiful mountainous countryside. And you will see Japan the way the Japanese do – from a bullet train and local line train window. During the tour you will enjoy all levels of Japanese dining from casual, but uniquely Japanese, to a formal multi-course kaiseki meal.
Would you like to join me to experience Japan from the inside with me? Then, read the details below and sign up for the tour as soon as possible. I will take no more than 14 enthusiasts with me this time. The tour begins and ends in Japan. The participants are free to make their own travel arrangements that may include an extended stay in Japan or onward travel to other Asian destination. The tour begins on March 21, 2013 and ends on March 31, 2013. For people who cannot stay in Japan so long, I can offer you the beginning part of the trip that includes Tokyo and Kyoto. Joining the entire tour offers the best and most complete experience of the culture and cuisine of Japan.
Itinerary, price of the tour, how to book the tour information follows.
ITINERARY
Japan Time
March 21 Arrive Narita or Haneda airports in Japan. Meet at our hotel in central Tokyo and enjoy our first dinner at Shun-no-Aji Ichi, a cozy Michelin one star restaurant in the Roppongi district of Tokyo.
March 22 Tokyo sights, sounds and tastes
Tsukiji Fish Market – world’s largest and busiest; a friend of mine, Seiji Kodama, a tuna trader in the market, will join us to show us around the market, including tuna tasting; visit to a Hama Rikyu Royal Gardens.
Tokyo today – the Meiji Shrine, the world class Harajuku and Omotesando shopping districts; a casual yakitori dinner.
March 23 More Tokyo sights, sounds and tastes explored by subway: Historic Asakusa neighborhood and temple; the Kappabashi cooking equipment district; the amazing department store multi-floor food market and food court experience; a Japanese cooking class taught by instructor Naoyuki Yanagihara, the third generation owner/teacher at the highly regarded Yanagihara Cooking School; we will enjoy what we have made at the class for dinner; after dinner explore Tokyo nightlife on your own – I can offer some suggestions.
March 24 To Kyoto by Shinkansen bullet train [Baggage will be shipped to Kyoto]
Take a Shinkansen bullet train to Kyoto passing Mt. Fuji on the way – great view if it’s clear; classic Kyoto sightseeing: the Golden Pavilion, Nijo Imperial Castle, Higashi Hongan-ji Temple; dinner at a unique restaurant that prepares in the Italian way very special renowned Kyoto vegetables; when we visit the central food market next day you will see them in their natural state.
March 25 The heart of Kyoto cuisine:
Nishiki Central Food Market; Fu and Yuba shop; a highlight of the day is a visit to a traditional sake brewery, Tamano Hikari – a friend of mine, the vice president of the company, Hiroshi Ujita will personally lead the tour of the brewery; dinner at Aunbo, a local favorite for creative Kyoto-style dining; the respected chef, Tajima-san, an acquaintance of 25 years, will personally greet and look after us.
March 26 Continuing a traditional artisan craft
Visits to two venerable Zen temples and practice meditation and the classic Japanese tea ceremony; vegetarian lunch prepared by the temple monks will follow; the cherry blossoms should be in bloom; we will enjoy a traditional Kyoto formal multi-course Kaiseki meal at Gion Maruyama; on the streets on the old Gion district in Kyoto you may catch site of a Geisha on her way to perform at a private banquet or a young Maiko – Geisha-in-training on her way to her school.
March 27 Depart Kyoto for Takayama in Western Japan by train
See rural Japan like the Japanese do – from a train window while enjoying an ekiben – a train station lunchbox; sightseeing in Takayama and join our soba noodle or mochi rice making activity; dinner at a Japanese inn
Note: Attendees who does not continue on the tour will transfer to Kansai Airport on their own; JR Railpass covers the cost of transportation.
March 28 Depart Takayama for Gokayama, Ainokura;Visit a traditional Japanese paper making factory to experience paper making; visit Ainokura Gassho Zukuri, a 200 year old UNESCO World Heritage Site village comprised of homes – many still privately occupied –with steeply pitched thatch roofs to deal with the region’s huge snowfall; see a traditional tofu maker’s kitchen and shop and meet the proprietor; enjoy an outdoor hot spring bath (no bathing suits, please) and a typical bounteous multi-course country inn dinner; we will undoubtedly see some left-over snow in this part of the country that is famous for 5 meters of snow ever year.
March 29 Depart Gokayama for Kanazawa
Leave for Kanazawa by private coach; Kanazawa sight seeing: 400-year old historic Higashi-chaya district; tea house “Shima”; renowned Kenrokuen Park (cherry blossoms); when in Kanzawa the food to eat is very fresh fish and we will dine on west coast local seafood enjoying a hot pot dinner at Nabe Taro.
March 30 Unique Kanazawa
Visit Ohmicho Central Food Market to see the food products of Western Japan with some of the finest fresh seafood you will ever encounter; visit Hakuza – Japan’s largest producer of traditional gold leaf; see the workshop in operation by skilled, but elderly, craftsmen; join a cooking class for Japanese sweets; explore a different Japan – Kanazawa on your own; farewell sushi dinner.
March 31 Depart Kanazawa by train for Tokyo area airports.
Leave Kanazawa station by train for Maibara; transfer to the Tokaido Shinkansen bullet train and to Tokyo, and then to Narita or Haneda Airports.
PRICE AND BOOKING INFORMATION
Price: $7210 : Begins in Tokyo on March 21 and ends in Tokyo on March 31st
For the people who stay the first part of trip – Tokyo and Kyoto – is available at $4,795.
Price covers: All accommodations, meals (breakfast, lunch and dinner), domestic transportation (train, coach and taxi), luggage transfer fees, admissions to various sites, cooking class and all other activities listed in the itinerary.
Payment schedule: 30% initial deposit when you make a reservation; please reserve your participation as early as possible; 100% of total tour price less the deposit amount – due by February 3, 2013 (New York time).
Contact: Mr. Tatsumi Fukunaga, Manager at Kintetsu International
Tatsumi.Fukunaga@kintetsu.com
T – main: 1-212-259-9700
T – Direct: 1-212-259-9630
Payment methods:
– By check on a US bank made and sent to: Kintetsu International, 1290 Avenue of the Americas, New York, NY 10104 Attention to: Mr. Tatsumi Fukunaga, Manager
– By credit or debit card: Call Mr. Fukunaga at Kintetsu International; (main: 1-212-259-9700; direct 1-212-259-9630)
– By US domestic or Canadian wire transfer:
*Bank: The Bank of Tokyo-Mitsubishi UFJ, New York Branch
1251 Avenue of the Americas New York, New York USA
Phone: 1-212-782-4461
*Beneficiary: Kintetsu International Express (USA) Inc
*Account number: 310006619
*Routing number: 026009632
– By international wire transfer:
* Same as domestic except replace Routing number with SWIFT code: BOTKUS33
Cancellation terms: Notice of cancellation is based on New York local time during regular business hours up to 5pm New York time.
– No cancellation penalty if cancelled on or before February 3, 2013
– 10% cancellation penalty if cancelled between February 4, 2013 and February 19, 2013
– 30% cancellation penalty if cancelled between February 20, 2013 and February 27, 2013
– 100% cancellation penalty from February 28 onward.
Air travel arrangements: Please make your air arrangement by contacting your travel agent or desired airline. Mr. Fukunaga at Kintetsu International can also assist you with booking. They are experts on travel to Japan. We will meet for dinner in Tokyo on March 21st at 8:00pm. So, please make sure you will be able to attend this first orientation dinner. Consider immigration and customs and the travel time to our hotel in central Tokyo. JR Railpass which you will obtain at the airport based on documents we will provide covers the cost of Narita Express train transportation from Narita Airport to Tokyo Station and then by a short taxi ride (cost reimbursed) to the hotel. From Haneda Airport take the Airport Limosine Bus (cost reimbursed) to the hotel. I suggest arrival at the airport in Japan no later than 3:30pm. Those leaving the tour at Kyoto will depart from Kansai airport, rather than from the Tokyo area airports. Those departing from Tokyo should plan departure from Narita Airport no earlier than 4pm or from Haneda Airport no earlier than 3pm.
All other necessary details about the tour -weather information, how to pack, how to obtain your JR Railpass upon arrival in Japan, etc. will be sent to you soon.