2019 Food Tour of Central Japan
An exhilarating journey through Central Japan experiencing the best of Japan’s food traditions and exploring its iconic cities, alpine villages and seaside hamlets.
The 2019 Food Tour of Central Japan is specifically designed to give you a comprehensive introduction to Japan’s food. On this unique tour you will see many of Japan's best icons with interjections of local food experiences as you go through Central Japan. It is an opportunity to experience the best of the country in early autumn – the traditional harvest season.
Starting with the vibrant capital of Tokyo, you see the well known Tsukiji Market. The beginnings of modern Japanese food is explored in Yokohama as we take in this modern city with its international trading past. Next the tour crosses the Japanese alps in Central Japan to see the delightful castle town of Kanazawa and the nearby UNESCO-listed alpine village of Shirakawa-go. Your taste buds will be well exercised again as you sample the enticing range of local Japanese cuisine.
The scenic rural lands of the Noto Peninsula have their own surprises and specialities. A visit to an early-morning market and soy sauce brewery provide fascinating insights into the life and food of the area. A pause for lunch, in the middle of a remote rice paddy at a Michelin-starred restaurant adds another twist, showing you how local produce from this fertile peninsula is transformed into exquisite dishes.
Surrounded by centuries-old Buddhist temples, enchanting side streets and strong cultural exposure in Kyoto, you sample sophisticated vegetarian cuisine and learn about the cultivation of premium green tea and sake. No food tour would be complete without experiencing Osaka's amazing range street-food so that is included too .
The 2019 Food Tour of Central Japan in Autumn is perfect for those who want to learn more about the UNESCO-recognised world of washoku (Japanese cuisine). It also suits active travellers who like exploring by foot and who seek an authentic introduction to the iconic sights of Central Japan – both classic and hidden.
Places visited: Tokyo, Yokohama, Ibaragi, Kanazawa, Shirakawago, Noto Peninsula, Kyoto and Osaka
Group size: Min 6, Max 8
Transport: Bullet train, express & commuter trains, ferry, bus, private minivan and taxi
Accommodation: Four-star hotels and equivalent Japanese style inns
Fitness level: Moderate (please refer to FAQ)
Tour style: Signature
Visit Tokyo’s bustling Tsukiji Outer Market and sample many traditional and unique food items.
Enjoy a personalised tour through artisanal soy sauce & sake breweries
Discover the sophisticated culture and food of Kanazawa’s castle town
Visit the UNESCO-listed mountain village of Shirakawa-go
Join the traditional atmosphere at Wajima’s morning market
Soak in mineral hot springs on the Noto Peninsula
Enjoy Osaka's unique street food
Do a green-tea tasting at a premium tea plantation in Kyoto
DAY 1: ARRIVAL IN TOKYO
Welcome to Japan! On arrival at one of Tokyo’s international airports, you will be met by a Journey to the East guide and escorted to your hotel. After a good night’s sleep, you will be ready to start the first full day of your 2019 Food Tour of Central Japan. The tour will offer you a range from everyday home-style comfort food to cuisine from an up market Michelin star restaurant.
DAY 2: TOKYO
After orientation with your guide, you begin your exploration of Tokyo. A vibrant city of soaring towers and masses of hidden gems, Japan’s capital is also steeped in great history and culture, making its mark as the seat of power in 1603 when the shogun moved here.
Today we visit Tsukiji’s Outer Market, a highlight for any food lover. Here we walk through laneways full of busy vendors to view the variety of seafood on offer, as well as fresh wasabi, tsukemono pickles and many other typically Japanese fresh produce.
Then it’s off to the upmarket shopping district of Ginza, the first part of Tokyo to modernise as the country opened up. We visit one of its exclusive department stores to check out its food hall – the dizzying range of beautifully presented food and confectionery will simply amaze! We take a walk down some of Ginza’s backstreets, passing by traditional craft shops and modern art galleries.
Our first day ends with a fitting welcome dinner at an old sake brewery which specializes in an elaborate course menu of delicate tofu cuisine.
DAY 3: TOKYO AND YOKOHAMA
Just south of Tokyo lies the modern city of Yokohama, often overlooked by its more famous neighbour. However, its historical legacy is huge, being the site of the first foreign ships which arrived in 1858 to open Japan’s first trading port after centuries of isolation. Yokohama still retains an international feel and is particularly important to us as we explore how this history impacted Japan's food culture.
First-stop is Yokohama's Archives of History. As well as the significant architecture, the place offer great background of how Yokohama introduced foreign cultures to Japan. Like many countries, modern Japan's food is fusion of cuisine from may other lands Much of Japanese food has its origins in Chinese cuisine so naturally, the next stop is Yokohama's Chinatown. Japan’s largest, and originally home to thousands of Chinese traders who arrived in Yokohama as the country opened up. We walk through its narrow streets, sampling 'Chinese' street-food as we go.
The tour heads back to Tokyo for dinner. Tonight you will enjoy a deep dive into a Japanese "salary-man" culture, yakitori and beer.
DAY 4: TOKYO AND IBARAGI
The destination today is north of Tokyo by private minivan to tour the agricultural area which supplies much of Tokyo’s fresh food.
Here we visit one privately-owned farm which specializes in growing quality vegetables in organic conditions for direct supply to some of Tokyo’s leading restaurants. Early October marks the beginning of Japan’s harvest season and is a great time to tour the fields, engage with the owners and sample a variety of fresh produce. Our lunch is specially prepared for us from freshly harvested produce and other local specialties. It is an unforgettable experience having a five-star meal in the fresh air of rural Japan.
We head back to Tokyo for an evening at your leisure. Our guides are always on hand to provide tips about getting around Tokyo or local restaurant recommendations.
DAY 5: KANAZAWA
Onboard the shinkansen bullet train this morning, we cross the Japan Alps to Kanazawa on the Japan Sea side. With its historical heritage as a wealthy castle town, Kanazawa offers a huge array of cultural attractions and is commonly known as “Little Kyoto”.
We start our tour with a visit to Higashi Geisha district, a charming area of narrow streets where immaculately presented geisha traditionally entertained wealthy patrons. Here we stop for lunch at a local restaurant specializing in regional Kaga cuisine. Next stop is Kenrokuen Garden, a sublime castle garden dating back to the 17th century and regarded as one of the three best gardens of Japan.
We end the day with a superb dinner of premium sushi, which Kanazawa is also famous for.
DAY 6: KANAZAWA AND SHIRAKAWA-GO
A day-trip to the UNESCO World Heritage village of Shirakawa-go take us to another world. A few hours is set aside to explor this charming rural village surrounded by mountains and early autumn colour. The village has the famous thatched-roof farmhouses known as gassho-tsukuri (meaning “hands clasped together in prayer”). Their steeply-slanted roofs were built to withstand the region’s heavy snowfalls. The unusual construction techniques use to build these houses and how people survived in the rugged mountain conditions is a story in its own right.
We stop for a typical lunch of country-style buckwheat soba noodles in the village and then head back to Kanazawa by private minivan.
Kanazawa region is also well-known for its sake-making. It originally developed because of the pristine quality of its waters and sweet rice. Can you imagine not visiting a sake brewery on a food tour of Japan? We visit one of the traditional sake breweries in Kanazawa where we learn about the production of Japan’s famous rice-based wine.
The evening is free to explore Kanazawa’s many eateries on your own.
DAY 7: NOTO PENINSULA
The delightfully rural Noto Peninsula, on Japan’s north-western coast, is our destination today. On a way, we visit a gold leaf museum where we have the chance to make our own lacquer ware plate gilded with gold leaf, typical of the style used in Kanazawa. We then visit a local soy sauce brewery, run by the same family for four generations, to learn how this fundamental Japanese staple is made.
The coastal road takes us to our next stop – lunch. Located in the middle of remote rice paddies, our Michelin-starred restaurant is run by a couple of inventive young chefs from Tokyo who wanted to showcase the abundant produce available on this fertile peninsula.
Wakura Onsen is our final destination today, a hot springs resort on the peaceful Nanao Bay. On the way, afternoon tea is at Muse de Ash, a cafe run by one of Japan’s most famous pastry chefs, to sample his signature cakes.
Accommodation tonight is a traditional ryokan (Japanese inn), where you can experience an authentic kaiseki banquet and a soak in a hot-spring onsen bath with scenic views across the bay. Restored and relaxed, we think you’ll soon fall asleep on the comfortable futon bedding in your traditional tatami-mat room. Japanese ryokan hospitality at its very best!
DAY 8: NOTO PENINSULA AND KANAZAWA
This morning's breakfast is an authentic Japanese-style breakfast at your ryokan – a nutritious, protein-rich mix of grilled fish, miso soup, tofu, rice, and pickles!
Wajima, is another peninsula town on the coast and famous for its morning market. Here local fisherwomen sell fish caught fresh that morning and offer other local products and crafts, such as distinctive Noto-style lacquerware. At Wajima we have an opportunity to admire the magnificent craftsmanship. On the way to our next destination we come upon an unusual rice paddy perched on the side of a hill overlooking the sea. Time to stretch your legs and admire this famous view before we move on.
In the afternoon, it’s off to visit a salt extraction farm, located right on the beach, to learn about the production of premium sea salt using traditional methods.
We return by private minivan to Kanazawa where you can explore the city at your leisure.
DAY 9: KANAZAWA AND KYOTO
Today you have free morning to satisfy your personal interests and needs in this fascinating Kanazawa. You may like to pick up a few tradtioinal crafts such as pottery, silk wear or lacquer ware.
In the afternoon, we take an express train to our next destination – Kyoto, that most iconic of cities. With 17 UNESCO World Heritage Sites, Kyoto is the cultural heart of Japan and the guardian of many of its ancient traditions. Originally made capital in 794, present-day Kyoto offers an endless range of traditional craft shops, superb restaurants, ancient temples and some of Japan’s most beautiful gardens.
Tonight dinner is Japanese Italian fusion cuisine at a restaurant opened by a young Japanese top chef trained in Italy. He creates a work of art using traditional Japanese ingredients using Italian technique.
DAY 10: KYOTO
Today we explore the premium tea-making area of Uji, just south of Kyoto. At a long established tea merchant, we discuss the intricate process of cultivating Japanese green tea and taste-test different tea varieties, including premium matcha tea in a traditional tea ceremony.
Today we lunch on shojin ryori, a particular style of sophisticated vegetarian cuisine traditionally served to Kyoto’s Buddhist monks. Based on simplicity and harmony, the dishes are prepared so that there is an appropriate balance of five different colours and flavours.
This evening, we tour Kyoto's famous Nishiki Market looking at many unique Kyoto food items. We then attend a cooking class in the evening to learn some classic Japanese dishes and then sit down to enjoy the fruits of our labour!
DAY 11 KYOTO (FREE DAY)
Today is set aside for your to see Kyoto’s iconic temples and shrines such as Golden Pavilion and Fushimi Inari Shrine, take a class in paper-making or indigo-dying or explore Kyoto’s bustling food and textile markets. Alternatively, simply wander Kyoto’s great range of craft shops and department stores for some last-minute shopping. (You can always ask the team at Journey to the East about their special places in Kyoto).
DAY 12: KYOTO AND OSAKA
In the morning, we tour Suntory Yamazaki Whisky Distillery to learn about the long but little-known history of whisky-making in Japan and taste some of its premium single-malts celebrated worldwide.
Then it’s off to explore Osaka, the bustling metropolis on Kyoto’s southern borders. Osaka’s history is as long as the nation’s itself, eventually becoming an important political base in the 16th century after the shogun unified Japan.
We take a walking tour through Osaka’s lively entertainment district of Dotombori, famous for its historic canal, tasty street-food . We also visit the retail area specializing in kitchen utensils and you can forage through shops packed full of hand-forged kitchen knives and delicate tea cups and ceramic saucers to your heart’s content!
In the evening at Dotombori, we experience its trademark neons before having our last dinner together.
DAY 13: OSAKA & BON-VOYAGE
This morning you check out of your hotel after breakfast and your 2019 Food Tour of Central Japan concludes.
You can return to Tokyo by train or air to fly home, or depart from Osaka’s Kansai International Airport, or perhaps linger in Japan for a little longer...
(For those who have opted for post-trip extensions, we will liaise with you separately to plan your itinerary.)
Please note that there may be slight changes to the itinerary described above to accommodate changes in train timetables, opening hours, and hotel and restaurant availability.
SUGGESTED POST TOUR EXTENSION
If you wish to stay on in Japan after your your tour, there is a wealth of interesting places to visit and things to do. Many guests, like to visit Hiroshima with is A-Bomb museum and the nearby quintessentially Japanese Island of Miyajima.
If you would like assistance with an extension, please be sure to ask our team who can arrange it for you.
- 12 nights accommodation (with daily breakfast)
- Most meals – As specified in the itinerary above
- All local transport (train, bus, taxi and private mini bus)
- Pre-loaded SUICA card
- Locally licensed English-speaking tour guides
- Cultural activities and entry fees included in itinerary
- Luggage transfer from Tokyo to Kanazawa (1 piece per person)
- Luggage transfer from Kanazawa to Kyoto (1 piece per person)
Does not include:
- International or domestic airfare
- Travel insurance
- Alcoholic and non-alcoholic beverages
- Tips and gratuities (not routinely expected in Japan)
- Visa (if Required)
- Personal expenses (laundry, internet, telephone, coin lockers etc.)
Had a fabulous time with a great group of people. I loved the country, the culture, the people and everything about the tour – hope to do another tour with JTTE – maybe Hokkaido or Kyushu next time
Vivien Hewitt, Western Australia
This was my first trip with JTTE and already I am looking at the program for next year thinking about another one. I liked the fact that it was a small group, the organisation was spot on and the food everywhere was outstanding.
Dee Mason – NSW Australia