The host Japanese tour operator has prepared unforgettable programs of year-round gourmet tours, designed for young and most active travelers, for family vacations, also catering to the interests of families with children of different ages (primarily children who have reached the age of twelve, which is the minimum threshold for visiting some prestigious restaurants in Japan):
• eight-day tours 'Food for Thought' (with trips to Tokyo, Nagoya, Osaka, Kobe);
• five-day tours 'World Cuisine' (with trips to Osaka, Kyoto, Kobe, Naruto);
• five-day tours 'Eastern Delicacies' (with trips to Tokyo, Gotemba).
By visiting the page of the company of Oriental studies experts, you can get a complete picture of the upcoming excursion program, which is scheduled down to the minute, including:
• exploring the architecture, natural monuments and historical sights of Japan;
• visiting boutiques, cafes, markets and restaurants;
• informative content from the best guides;
• gastronomic enjoyment of modern and authentic Japanese cuisine.
ToursJapan.ru is a team of experienced professionals permanently residing in Japan and specializing in individual excursions for groups of two to fifteen people, so each traveler in a gastronomic tour will receive personal attention, with mandatory demonstration of both world-famous tourist places (Ginza, Harajuku, Omotesando, Roppongi districts, the world's largest Tsukiji fish market) and recommendations of specific places – a Japanese izakaya tavern with a medieval themed interior, where visitors will be fed the most delicious authentic food:
• tempura;
• yakitori;
• seafood grill.
The grill in such establishments is made on binchotan charcoal, which is special due to its adsorbing ability, eliminating any unpleasant odors that may arise during cooking.
Interesting Information about Japan for Gastronomic Travelers
Binchotan (Binchō-tan) is a traditional Japanese charcoal, the production of which began during the flourishing period of Japan, the Edo period (Genroku era, 1688 – 1704). It was first made by the craftsman Bitchū-ya Chōzaemon in Tanabe (Wakayama). He burned oak branches to a red-hot state, followed by rapid cooling. In the Japanese region of Kishu, the craft of producing binchotan charcoal became sought after and popular over the centuries.
In ordinary dense binchotan charcoal, the carbon content is about 93-95%, and in the best coals from Kishu, the carbon content can reach 96%, providing a particularly long burning process and absence of odor.
You will get special impressions from food cooked on such coals! Choose the best in gourmet tours!
PR