COURSE MENUYakiniku Kappo Note
This niku-kappo restaurant in upscale Azabu-Juban prepares course after course of succulent A5-grade wagyu beef right before diners' eyes.
COURSE MENUHakone Kawadoko Gyunabe Ukon
Indulge yourself with melt-in-your-mouth beef hotpot using domestic Japanese kuroge wagyu and locally-grown Kanazawa vegetables—all while taking in an unspoiled view of the gorgeous Sukumo River.
COURSE MENUAjuta
Few are as particular about their ingredients as Chef Hiroki Ajuta, who ages every single fish for optimal flavor before crafting his nigiri. His impeccable wine knowledge — and huge collection — also attracts connoisseurs from all over the world.
COURSE MENUGanko Kameoka Rakurakusou
Indulge in a succulent sukiyaki or kaiseki course meal beneath the rafters of one of Japan’s Tangible Cultural Properties.
COURSE MENUHigonoya Aoyama Main Branch
For over 50 years, Higonoya’s original Aoyama outlet has been delighting locals with its supremely delicious Uredori chicken skewers. Shipped fresh from Ninohe City in Iwate Prefecture, the chicken is renowned for its robust flavor and texture.
COURSE MENUTempura Ten Soso Roppongi Hills
Tempura Ten Soso offers a premium tempura experience featuring fresh seasonal ingredients sourced within and outside Japan. The restaurant is headed by Chef Keita Sato, a famous name in the tempura scene.
COURSE MENUTatsumi Sushi
Solid fundamentals meet a flourish of Chef Matsuhata Taminobu’s creativity at his Fukuoka sushi restaurant. Here, each nigiri is seen as its own individual course.
COURSE MENUKani Kato Asakusa
A veteran kappo chef whips the freshest crabs from Hokkaido, Fukui and Ishikawa Prefectures into stunning course menu spreads that let diners relish the textures, flavors and colors of the season through the avenue of fresh-caught seafood.
Hokkaido Cooking Masterclass with a Hunter Chef (Sapporo)
Let Chef Aoyama, a seasoned hunter from Hokkaido, guide you through some of the region’s iconic dishes in this Sapporo cooking class. Watch as he expertly prepares Yezo sika deer and rolled omelet, and make onigiri rice balls with local ingredients.
Interactive Seafood Dining in Notsuke Peninsula (Hokkaido)
Venture off the tourist trail to the natural expanses of the Notsuke Peninsula in Hokkaido, a seafood haven. Tour the harbor with a fisherman and enjoy a dining experience by a passionate chef highlighting the region’s best seasonal ingredients.
Private Tokyo Sushi-Making Class at 100-Year-Old Sushi Bar
Learn the traditional art of sushi-making at a 100-year old restaurant in Tokyo! Enjoy a hands-on class with a sushi industry professional, learning two methods of shaping sushi: kotegaeshi and tategaeshi.
Wasabi Farm Tour in Okutama, Tokyo
Join your guide, an Aussie journalist-turned-farmer, and discover Japan’s precious fresh wasabi, tasting the real deal for yourself. A rare treat, come and learn how one of the world’s most expensive crops is cultivated in Okutama.
Shinjuku After Dark Izakaya Tour
With a local bar-hopping expert, discover Shinjuku’s nightlife and the best bars and restaurants in the area. Dine at izakaya gastropubs and standing bars and fill up on classic Japanese bar foods during this fun night out!
Experience a Tea Ceremony in a 130-Year-Old Tearoom in Kyoto
Experience a Japanese tea ceremony in a 130-year-old townhouse in Kyoto! Learn about the history, culture, and etiquette of this ancient ritual, enjoy matcha with traditional Japanese sweets, and learn how to make matcha the traditional way.
Nature Walk & Maki Sushi Cooking Class in Tokyo
Join a nature walk through serene local gardens in Setagaya, Tokyo, then embark on a maki sushi cooking adventure guided by a certified Japanese cooking instructor! Lunch includes your handmade maki sushi along with side dishes, dessert, & drinks.
Takoyaki Cooking Class & Sake Tasting in Osaka
Join Momoko, a sake sommelier, for a sake-tasting experience & takoyaki cooking class in Osaka! Learn about & taste a variety of sake, learn how to make takoyaki, & then enjoy freshly made takoyaki with drinks & a unique sake dessert.
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