Japan gastronomic vacation

Planet

Most of the journeys on this itinerary are taken by local train or bus to minimise carbon emissions. Wherever possible, we encourage clients to use Japan’s excellent and efficient public transport system.

Hotel staff in Japan are aware of environmental issues, so do look out for recycling bins in the hotels and also outside convenience stores. We give all clients the phrases to refuse a plastic bag and other non-essential items.

All of our customers receive a list of tips for going green in Japan. We encourage clients not to overuse the air conditioning in summer or heating in winter. Tap water is safe to drink in Japan so you can avoid buying bottles of water from the ubiquitous vending machines. Our Info-Pack provides lots of recommendations for local restaurants and shops.

Japanese culture makes much of the changing of the seasons and the food you’ll eat on this trip is sure to reflect this. Your guides will be sure to pick restaurants where the menu offers locally grown, seasonal specialities keeping those food miles down and introducing you to the best Japanese cuisine.

People

One of the highlights of the Gastronomic Adventure is a stay in traditional temple lodging at Mount Koya. In addition to being a completely unique experience for the guests, we are pleased to promote and support a simpler way of life in accordance with Buddhist teachings. All of the food here is strictly vegetarian; fresh, healthy and locally sourced.

In Takayama, you’ll stay at traditional ryokan accommodation, owned and run by one family and enjoy a home-made kaiseki feast. In Kyoto, you’ll take part in a cookery course in the teacher’s own home kitchen. This is a rare glimpse into local Japanese culture and is a great opportunity to make a new friend in a relaxed friendly environment.

In Tokyo and Kyoto you'll spend time with local English-speaking Japanese guides who will give you the lowdown on each city and tips for the best speciality foods to try. They will recommend restaurants that you might be otherwise too scared to try, translate the menu for you and introduce you to new dishes. There a number of local, family-run restaurants and bars that we have a very good relationship with and encourage our clients to visit on our trips.