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Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. It is never more than lightly cooked, the ideal being to do only what is necessary to bring out the natural flavor of ingredients. Two liquid ingredients are center to most dishes; one is a light stock made from giant kelp and dried bonito shavings, and the other is Japanese soy sauce. Focusing on the seasonal flavors and aesthetics, traditional Japanese cuisine is meant to captivate the your visual senses while providing a delicate flavor. Our Japan tours between Tokyo and Kyoto include traditional Japanese dishes to capture the full Japan experience. For die-hard foodies, we recommend a Private Japan Tour Vacation option to visit some of the best Japanese Restaurants to enjoy traditional Japanese cuisine.
Kaiseki Ryori is a traditional Japanese multi course meal consisting of small dishes
Traditionally consists of seafood placed on top of a chunk of vinegared rice
A traditional vegetarian, gourmet food is called shojin-ryori in Japanese.
Sashimi is sliced raw fish dipped in soy sauce with a bit of wasabi
Fugu, Japanese pufferfish, is a common delicacy in Japan
Osechi Ryori are traditional Japanese New Years dishes served in jūbako