Understanding Japan Through Food
Japanese food culture is not simply a collection of culinary techniques, but a complex cultural system intertwining history, philosophy, aesthetics, and regionality. Through direct dialogue with world-class chefs, traditional sake brewery master brewers, and chefs at long-established restaurants, we gain three-dimensional understanding of approaches to ingredients, cooking philosophy, and the spirit of hospitality.
Kaiseki cuisine delicately expressing seasonal transitions, sake brewery visits experiencing the depth of fermentation culture, techniques and aesthetics that artisans pursue throughout their lives. We design journeys to "understand" rather than merely "experience" these elements.
Experience Highlights
Dialogue with Renowned Chefs
Enter the kitchens of world-acclaimed restaurants and experience the chef's philosophy and techniques up close. Learn directly about ingredient selection, cooking methods, and plating intentions.
Master Brewer Experience at Sake Brewery
Learn the sake-making process from the tōji (master brewer), understanding the brewery's history and relationship with local water and rice. Explore the depths of sake through tastings.
The Philosophy of Kaiseki Cuisine
Special kaiseki experience at a long-established restaurant. Learn about Japanese aesthetics and nature appreciation underlying cuisine that expresses seasonal transitions.
Market Tours and Ingredient Exploration
Visit Tsukiji or Kanazawa markets with chefs. Experientially understand ingredient evaluation, seasonal concepts, and relationships of trust with producers.
Exploration of Fermentation Culture
Visit production sites of miso, soy sauce, pickles, and other Japanese fermented foods. Learn about the culture of symbiosis with microorganisms and flavors nurtured over time.
Encounters with Home Cooking
Visit Japanese homes to experience wisdom and ingenuity rooted in daily dining. Understand living culture through local cuisine, preserved foods, and seasonal ceremonial dishes.
