Discover Japan with
Chef Anita Lo
October 16-25, 2024
Sold Out!

Discover Japan

The gastronomic traditions of Japan have evolved over centuries, allowing us a remarkable glimpse into the country’s history. Recognizing its significance, Japanese food has been enshrined as a prestigious part of Japan’s cultural heritage by UNESCO.

Join Chef Anita Lo on a fascinating journey to unravel the culinary wonders of Japan. In this intimate group tour, limited to just 12 guests, we’ll escort you to hidden gems. Let us take care of every detail as we dive into Japan’s food culture. 

We’ll begin with the crazy energy of Tokyo, its towering skyscrapers, tucked-away sushi counters and a fish auction at Toyosu Fish Market. We’ll take the Bullet Train to Nagano, for a foraging and hands-on cooking day with Chef Lo.  Then to Kyoto, with its ancient shrines and ageless rituals. Finally Osaka, with street fare that ranks among the best in the world. 

Chef Anita Lo

About Chef Anita Lo

Chef Lo appeared on the first season of Top Chef Masters and finished fourth out of 24 chefs. Her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. In 2014, The New York Times, Chef Lo received prestigious three stars for her restaurant, Annisa. 
 
In 2015, Anita Lo was the first female guest chef to cook for a State Dinner at the White House, under the Obama administration. After 17 years and holding a Michelin star for nine consecutive years, Lo closed Annisa to pursue her next adventure. Her second book, Solo: Easy Sophisticated Recipes For a Party of One, was published in 2018. She was recently awarded the Order of Agricultural Merit from the French government. Chef works with Tour De Forks, hosting culinary tours around the world.  

Gion District, Kyoto

Itinerary Outline

Day 1, October 16
Arrival and check-in at Niwa Hotel.
Meet your culinary guide Chizuko, and your fellow travelers for a walking tour of the hotel neighborhood.
Private transfer by Sprinter van to our Welcome Dinner.
Overnight in Tokyo
Day 2, Oct. 17
Breakfast at the hotel.
This morning, tour the auction areas of the Toyosu Market that are usually closed to the public. Under the guidance of a chef, we will observe the buying process, then move to the chef's restaurant in Otemachi. You will have the opportunity to taste the fish and learn the chef's techniques firsthand.
We'll watch a professional chef prepare a fish, grind wasabi, and make Nigiri, Temaki, Tamagoyaki. Then try your hand. Lunch of what you prepare.
Afternoon visit to Meiji Jingu Shrine
(B, L,)
Day 3, Oct. 18
Breakfast at the hotel
Meet your guide, Chizuko, in the hotel lobby.
Vist Sensoji Temple, Nakamise Street and Kappabashi District (for kitchenware) and Matsuya Asakusa Depachika, a department store with amazing food halls.
Lunch at local restaurant. Afternoon at leisure. Transfer by private coach to Shibuya Viewing Platform followed by dinner.
Overnight in Tokyo
Meals: B, L, D
Day 4, Oct. 19
Breakfast at the hotel and checkout.
Same day luggage transfer. Transfer by private bus to Tokyo Station and take the Bullet Train ticket to Nagano. sightseeing around Nagano.
Visit Zenkoji temple.
Driving to Yudanaka Onsenand check in to Shiba Hotel. The hotel has both communal (indoor and outdoor) hot-springs and private (indoor or outdoor) hot-springs. Dinner at the hotel.
Meals: B, L, D
Day 5, Oct. 20
Breakfast at the hotel.

Meet your guide in the hotel lobby and drive to a nearby forest where we'll forage for mushrooms. A mycologist will guiding us.
Continue to a Kitchen studio for a
Hands-on Cooking Class & Lunch with Chef Anita Lo Return to hotel for a light dinner.
(B, L, D)
Day 6, Oct. 21
Breakfast at the hotel.
Transfer by private bus to Nagano Station and buy Ekibento boxes for lunch on the Bullet train: Nagano–Tsurga-Kyoto.
Transfer to a Private Tea Ceremony. Afterwards, visit Kinkakuji Temple, Ryoanji Temple and stroll through the Gion District.

Transfer by private coach to a local restaurant. Return to Dhawa Yura Kyoto Hotel and overnight in Kyoto
. (B, L, D)
Day 7, Oct. 22
Breakfast at the hotel. Sightseeing by private bus around Kyoto. Obanzai Cooking Class (details to come)

After lunch, we'll visit a Sake brewery. Founded in 1675, Tokubei Masuda Shoten is a sake brewery in Fushimi. We will be guided by the brewery's owner, Tokubei Masuda, and will have the rare opportunity to see the sake brewing process (October to March). Afterwards, we'll enjoy a tasting, along with a discussion about the taste and depth of flavor.

Visit Fushimi Inari Shrine (time permitting) Return to the hotel. Transfer to dinner at local restaurant.
(B, L, D)
Day 8, Oct. 23
Breakfast at the hotel.
Transfer by private bus to Tambayaki Pottery. We'll view the kilns and throw a pottery bowl.

Lunch will be Botan Nabe – wild boar is the area's specialty
.
After lunch, visit the Tambayaki Atelier, famous for earthenware dishes and cups.
Return to Kyoto. Evening at leisure.
(B, L)
Day 9, Oct. 24
Breakfast at the hotel. and check out. Same day luggage transfer. Private transfer to Takayuki Knives, in Sakai, which is a city known as the home of cutlery for Japanese professional chefs and home to highly skilled craftsmen and blacksmiths. Lunch at local restaurant.

Continue to Osaka for a tour of Osaka Castle. Check in to the Cross Hotel.

Afternoon at leisure to explore. Our farewell dinner will be a Dotonbori Food Tour. Return to the hotel and overnight in Osaka.
(B, L, D)
Day 10, Oct. 25
Breakfast at hotel and check out.
End of services.
Thank you for traveling with
Tour de Forks.
(B)
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Included

• 10 days/9 nights comfortable hotels/ryokans
• Private tours with local guides and cultural experts
• Daily driving services 
• Breakfasts, lunches & dinners as indicated, with sake or beer
• Exclusive access and tastings
• Entrance fees
• Hands-on cooking class with Chef Lo
• Mushroom foraging experience
• Tea ceremony
• Private onsen

Not Included

• Anything not mentioned in Included
• Airfare
• Tips for guides, drivers



Pricing:

$10,500 per person,
based on double occupancy
Single supplement:
$2,200

Deposit:

$2,000 per person

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