• Nijo Castle

    24. august, Japan ⋅ ⛅ 95 °F

    After lunch, we’ll step back into Japan’s feudal past during a visit to Nijo
    Castle (Nijō-jō), a UNESCO World Heritage Site. Nijo Castle was built in 1603 as the Kyoto residence of Tokugawa Ieyasu, the first shogun of the Edo Period, a shogunate dynasty that would rule Japan for the next two and a half
    centuries. Being so close to the might of the Emperor in the nearby Imperial Palace, Ieyasu didn’t rely on just walls and moats to fortify his castle. As insurance against treachery, he had “nightingale floors” installed, floorboards that would creak when walked upon by intruders, along with concealed alcoves where his bodyguards could keep watch. The 400-year-old buildings and gorgeous gardens of Nijo Castle offer a rare glimpse into the early Edo period.
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  • Kinkaku-Ji Golden Pavilion

    24. august, Japan ⋅ ☀️ 91 °F

    We’ll next drive to visit Kinkakuji Temple, a UNESCO World Heritage Site. The striking architecture of Kinkakuji, also known as the Temple of the Golden Pavilion, dates from 1397, when it was built by the third shogun (military commander) of the Ashikaga Shogunate. The reflection of the pavilion on the water of the adjacent pond produces an iconic view.Læs mere

  • Tenryu-ji Temple

    24. august, Japan ⋅ ⛅ 88 °F

    Tenryū-ji, formally known as Tenryū Shiseizen-ji, is the head temple of the Tenryū-ji branch of the Rinzai sect of Zen Buddhism, located in Susukinobaba-chō, Ukyō Ward, Kyoto, Japan. The temple was founded by Ashikaga Takauji in 1339, primarily to venerate Gautama Buddha, and its first chief priest was Musō Soseki.Læs mere

  • Kyoto • Arashiyama Bamboo Grove

    24. august, Japan ⋅ ⛅ 88 °F

    Arashiyama Bamboo Grove

    Morning: We’ll head to Arashiyama today. Upon arrival, we’ll set off on walk through Arashiyama Bamboo Grove, where we’ll see massive bamboo stalks. This is one of the most photographed sites in the city, and visitors come from all over the world to be dwarfed bthese towering plants. Our morning visit will give us an opportunity to enjoy the grove during a quieter time of day with fewer crowds.Læs mere

  • Vischio Hotel Kyoto

    23. august, Japan ⋅ ☁️ 93 °F

    Kyoto was Japan’s imperial capital from the eighth to 19th centuries. It
    remains an important cultural center—and has been designated a UNESCO World Heritage Site—and we’ll have five full days to explore its
    many wonders.

    PUBLIC BATH
    The gentlemen’s section counts with a dry sauna room and a cold water bath, the ladies’ section counts with a mist sauna room.
    The size of the public bath is 6m in length and 3m in width, with 16 washing areas, this liberating expansiveness will refresh weary guests tired from their journey.

    Mist sauna room
    (available only in the women’s section)
    Complete facility of mist sauna, which generates warm mist. The high moisture in the sauna room is gentle to skin and hair.

    Moderate Twin for women only
    Twin rooms modernly furnished with traditional Japanese elements of Kyoto. Decorated in natural colors, it provides guests with relaxing atmosphere. These rooms are located in the area exclusively for female guests, to which access is limited by security doors.
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  • Home-Hosted Visit:Tea with a Family

    23. august, Japan ⋅ ☁️ 90 °F

    Kanazawa • Home-Hosted Visit: Tea with a local family
    Today’s Home-Hosted visit will not include lunch with the family,
    The Home-Hosted Visit with local families who live in various sections of the city. This is a rare opportunity to witness the every day lives of typical residents of Kanazawa and glimpse authentic Japanese culture. Some
    of our hosts are accomplished tea ceremony masters, are skilled in Japanese calligraphy, cultivate bonsai trees, or fold origami, and will
    be happy to share these talents with you.

    During our enlightening cultural exchange, we’ll have the opportunity to browse family photos, learn about our hosts, and converse about various Japanese traditions over a cup of tea, a tradition that is central to Japanese
    culture. Your hosts may or may not speak some English, but you will find that some forms of communication are universal. Get creative with hand gestures, or perhaps employ some of the new phrases you learned during your time
    in Japan. We’ll then take taxis to Kanazawa train station.
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  • Iwase Family Residence

    22. august, Japan ⋅ ☀️ 90 °F

    The Iwase Residence has stood unchanged in a beautiful mountain village setting for 300 years. Built as a 5-floor Gassho-style structure 300 years ago, it apparently had 35 family members living in it together until the Meiji Period and is now the largest surviving Gassho-style house in Japan. You can sit around a hearth listening to a talk about Gassho-style or do a tour of the attic.

    Gassho-style houses are a traditional Japanese architectural style, primarily found in the Shirakawa-go and Gokayama areas, characterized by their steep, thatched, triangular roofs that resemble hands joined in prayer. This unique design helps to shed heavy snow, a common feature of the region, and the large internal attic space was historically used for industries like silk farming. These structures are built without nails, relying instead on ropes and natural bindings, creating flexible and earthquake-resistant buildings.
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  • Shimizuya

    22. august, Japan ⋅ ☁️ 90 °F

    "Shimizuya meal" refers to food served at one of the establishments named Shimizuya, which include a ramen izakaya in Osaka with Okinawan and Chinese dishes, an okonomiyaki restaurant in Osaka, a traditional Japanese food restaurant with a gift shop in Kyoto, and a cafe in Uji, Kyoto, specializing in matcha desserts.
    Here are details about the types of meals offered by different Shimizuya establishments:
    Ramen Izakaya Shimizuya (Osaka):
    This is an izakaya offering a diverse menu, including Okinawan cuisine, authentic Chinese dishes, and ramen. It also features a signature "Melting Pork Kakuni" (braised pork belly) dish and offers courses with all-you-can-drink options and karaoke.
    Shimizu Ya (Uji, Kyoto):
    This is a cafe specializing in rich matcha desserts, including a Matcha Chocolate Croissant and other sweets crafted by a long-standing tea farm.
    SHIMIZUYA (Nishiki Karasuma, Kyoto):
    This is a restaurant with a menu that includes traditional Japanese items like barbecue, sushi, tempura, and grilled dishes.
    SHIMIZUYA (Ega-no-So, Osaka):
    This is a restaurant specializing in okonomiyaki, offering a wide menu with a focus on teppanyaki and dishes suitable for parties or casual meals.
    Nihon Ryori Shimizuya (Kyoto):
    This restaurant also offers various Japanese cuisine and has a gift shop selling items like a unique salad dressing and miso balls.
    Læs mere

  • Washi Paper Making

    22. august, Japan ⋅ ☁️ 90 °F

    Washi paper is made by hand using plant fibers from the inner bark of the Kozo (paper mulberry) plant, along with water and a natural adhesive called neri. The process involves preparing the fibers by boiling and rinsing the bark, then beating them into a pulp. The pulp is mixed with water and neri, then scooped onto a bamboo screen to form the paper sheet. After draining the water, the sheets are dried in the sun, resulting in strong, thin, and durable Japanese paper used for various applications like calligraphy, shoji screens, and art.Læs mere

  • Making Mochi at the Mountain School

    22. august, Japan ⋅ ☀️ 88 °F

    Mochi is a traditional Japanese confection made from pounded glutinous rice, resulting in a soft, chewy, and slightly sweet texture. It's a popular dessert and snack, often served as a treat during the New Year.

    Mochi generally has a soft, chewy, and slightly sweet taste that can be described as similar to a cross between a soft rice cake and a marshmallow. Its flavor is subtle and primarily derives from the glutinous rice used to make it, with a milky undertone.
    Here's a more detailed breakdown:
    Texture:
    Mochi is known for its unique texture. It's soft, chewy, and slightly sticky. Some people compare it to marshmallows or gummy candy in texture.
    Flavor:
    The main flavor of mochi is a subtle, slightly sweet taste derived from the glutinous rice. It can also have a milky or buttery flavor.
    Variations:
    Mochi can be eaten plain or filled with various sweet or savory ingredients, which significantly impact its flavor. For example, mochi ice cream has ice cream flavors, while some mochi varieties are filled with red bean paste or other fillings.
    Plain Mochi:
    Plain mochi, when eaten on its own, tastes like rice.
    Mochi Ice Cream:
    Mochi ice cream is a popular dessert that combines the soft, chewy mochi texture with a variety of ice cream flavors.
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  • Ainokura Village: Gokayama Tour

    22. august, Japan ⋅ ☀️ 84 °F

    Kanazawa: Gokayama Tour

    Gokayama, a mountain village—and a UNESCO World Heritage Site—in the forested countryside outside of Kanazawa. Because of its relative isolation, this area developed independently of the rest of Japanese society, resulting in a unique culture and lifestyle. In addition to creating their own dances, festivals, and traditions, residents developed a distinctive architectural style
    known as gassho-zukuri. Characterized by steeply pitched thatched roofs that are both striking and functional, these dwellings are considered to be some of the most efficient farmhouses in Japan—and we’ll discover
    why as we explore the 20 or so houses of the Ainokura district this morning.
    Læs mere

  • Hakuichi Gold Leaf Company

    21. august, Japan ⋅ ☁️ 91 °F

    We’ll then head to our next destination to experience one of Kanazawa’s most famous art traditions—gold leaf. We’ll visit the headquarters of Hakuichi, a local company famous for its gold leaf production—and we’ll meet one of the experts who will give us an introduction to this intricate craft. We’ll then get a hands-on lesson and learn how to apply the shimmering foils ourselves, creating postcards to take with us. Afterwards, we’ll visit Hakuichi’s showroom to view the gold-leaf artworks on display, including an impressive golden Samurai costume.Læs mere

  • Kanazawa Stroll

    21. august, Japan ⋅ ☁️ 91 °F

    A sugidama, or sakabayashi, is an object of Japanese origin made by shaping sugi (Cryptomeria) leaves into a ball. Green sugidama are hung from the eaves of sake breweries to indicate that new sake is ready.
    The sugidama are usually displayed from February to March, which is the season for new sake production, and are used as a sign that "new sake has been made this year, too." The freshly hung sugidama are still verdant, but they eventually wither and turn brown. The green color from February to June indicates the season for new sake, the light green color from the early summer indicates natsuzake (summer sake), and the withered brown color from fall indicates hiyaoroshi (winter sake aged over the summer). Like this, the color of the sugidama is in sync with the sake brewing season, and the changing color of the balls tells people how the new sake has matured
    Læs mere

  • Kenrokuen Garden

    21. august, Japan ⋅ ☁️ 88 °F

    Kenrokuen Garden
    Destination: Kanazawa

    Morning: We begin our exploration of Kanazawa with a panoramic tour of this historic city.
    Between the 16th and 18th centuries, Kanazawa was a prosperous castle town in the domain of Kaga, ruled by the Maeda Family, and it has been one of the cultural centers of Japan ever since. Located on the coast of the Japan Sea, Kanazawa was spared much of the destruction that World War II brought to the country. It is famous today for its unique architecture, exquisite Kaga-style handcrafts—including silk-dyeing and lacquerware—delicate regional cuisine, and the Kenrokuen Garden, one of the most treasured in Japan. We start our tour with a visit to this very garden, opened to the public in 1875 and one of the most visited garden spots in all of Japan. Here, we’ll have the opportunity to admire garden landmarks such as the mid-18th century Kaisekito Pagoda, the two-legged stone lantern of Kotoji Touro, and the placid waters of Kasumi Pond.Læs mere

  • Kanazawa New Grand Premier

    20. august, Japan ⋅ ☀️ 90 °F

    Close to some of Kanazawa's most popular landmarks, such as Gyokusen-immaru Garden (0.3 mi) and Nomura Family Samurai House (0.3 mi), Kanazawa New Grand Hotel Premier is a great destination for tourists.

    You’ll enjoy relaxing rooms that offer a refrigerator, air conditioning, and a desk, and you can stay connected during your stay as Kanazawa New Grand Hotel Premier offers guests free wifi.

    The hotel features a 24 hour front desk, room service, and shops. Plus, Kanazawa New Grand Hotel Premier offers an on-site restaurant, providing a pleasant respite from your busy day. For guests with a vehicle, free parking is available.
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  • Bullet train to Kanazawa

    20. august, Japan ⋅ ☁️ 93 °F

    Overland to Tokyo • Bullet train to Kanazawa
    • Destination: Kanazawa
    Morning: We’ll leave our hotel and drive to the train station in Tokyo, where we’ll board a bullet train—the legendary high-speed train service that revolutionized travel in Japan.
    The Japanese call this train the shinkansen. It is one of the world’s finest quick-transit trains, and still among the fastest trains in the world, traveling at speeds of up to 200 mph.
    Prior to boarding, you will need to stand at a precise location indicated by your coach and seat accommodations. The train stops exactly where indicated and sure enough, your coach will be right in front of you. After boarding the bullet train at Tokyo Station, we’ll enjoy views of Japan’s rolling countryside and modern cityscapes on our journey to Kanazawa.
    Lunch: On your own today at your convenience.
    We suggest doing as the Japanese do: Buy a packed lunch (called eki-ben) in the station and enjoy it on the train. Eki-ben lunches are one of the attractions of train travel in Japan and usually include rice or noodles, vegetables, and
    sushi or meat.
    Læs mere

  • Hakone: Geisha District

    19. august, Japan ⋅ ☁️ 90 °F

    The Geishas will share with us the intricacies of the world of geisha. While some Westerners confuse geisha with prostitutes, our speaker will break down these misconceptions and sterotypes. A geisha is a woman who is highly trained in the arts of music, dance, and entertaining. We will learn how women wishing to become a geisha must spend many years learning to play barious traditional instruments, sing, and dance, as well as them art of being the perfect hostess--Which includes storytelling and attentiveness.

    The history of geisha began with male entertainers called taikomochi in the 13th century, who evolved into storytellers and conversation artists by the 16th century. By the mid-18th century, women replaced them, initially as assistants to high-class courtesans (oiran), but their independent status as skilled performers of music, dance, and conversation became established by the early 19th century. Despite a decline after WWII, the tradition of geisha continues to this day, embodying Japanese culture as art performers rather than sex workers.
    Early Origins
    13th Century:
    The first "geisha" were male entertainers known as taikomochi, who provided entertainment and advice to their lords.
    16th Century:
    The role of taikomochi shifted towards becoming more like storytellers, focusing on conversation and humor.
    17th Century:
    Women started to enter the entertainment profession, initially as assistants to oiran, who were high-class courtesans.
    Development of the Modern Geisha
    Mid-18th Century:
    The term "geisha" was adopted by female performers and musicians, distinguishing themselves from the brothel-associated courtesans and focusing solely on artistic performances.
    Early 19th Century:
    Female geisha's popularity grew, partly due to being less expensive and more accessible than oiran. By the 1800s, geisha were increasingly replacing oiran as the central figures at parties.
    Edo Period (1603-1868):
    Geisha culture was codified, with female geisha trained in classical arts like dance, music, poetry, and conversation.
    Modern Era
    Peak in the 1920s: There were an estimated 80,000 geisha across Japan.
    Post-WWII Decline: The number of geisha dramatically fell during and after World War II.
    Today: Fewer than 1,000 geisha are estimated to be active today, concentrated in cities like Kyoto and Tokyo. They are recognized as vital custodians of Japanese tradition and culture, still upholding the art of performance.
    Key Distinctions
    Geisha vs. Oiran:
    Geisha were performers of arts, while oiran were high-class courtesans who could have sexual relationships with clients.
    Geisha vs. Prostitutes:
    The misconception that geisha were prostitutes arose partly because some early female entertainers did engage in prostitution, but the adopted term "geisha" was meant to emphasize their status as artistic performers.
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  • Lunch at Kaiun "Shabu--Shabu" Style

    19. august, Japan ⋅ ☀️ 81 °F

    Based on the information available, there is a restaurant called Teppanyaki / Shabu-shabu Geihinkan located in Hakone, Japan, that specializes in Shabu-shabu.
    This restaurant is within the Hakone Kowakien Ten-yu resort. They offer Shabu-shabu course dishes on the 2nd floor, featuring high-quality meats like Japanese beef and Matsusaka beef. The restaurant boasts a traditional-style interior and is a Registered Tangible Cultural Property of Japan. Dinner is served from 5:00 PM to 10:00 PM, with the last order at 9:30 PM. Reservations and upgrades are required in advance for dinner.
    Please note: The search results also mention a place called "Kaiun" in Hakone, which appears to be a ryokan (Japanese inn) called Hakoneji Kaiun. While Hakoneji Kaiun has a restaurant and offers Japanese dinner, the searches don't specify if it has a Shabu-shabu style specifically named "Kaiun Syabu". The search results do not provide enough information to confirm the existence of a restaurant called "Kaiun Syabu--Syabu Style Hakone" as a standalone entity independent of the Hakoneji Kaiun ryokan.
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    English
    How to eat Shabu-shabu: A Guide to Japanese Hot Pot Heaven
    Update-Date: Jun 3, 2025

    Author: SAVOR JAPAN

    Categories: Shabu Shabu

    How to eat Shabu-shabu: A Guide to Japanese Hot Pot Heaven
    What is shabu-shabu? Simply put, this mysteriously-named dish is a popular style of nabemono, or Japanese hot pot, featuring paper-thin slices of tender meat and fresh vegetables cooked together in a large open pot. Unlike other types of hot pot, where the ingredients are cooked together before serving, shabu-shabu ingredients are served raw and cooked tableside during the meal, similar to fondue.
    See full listings of Shabu Shabu restaurants.
    This particular way of eating hot pot dining originated in Osaka during the 1950s but has since spread all across Japan and even to other countries. It gets its name from the Japanese onomatopoeia for “swish, swish,” as each piece of meat is lightly swished around in boiling broth before eating.

    Shabu-shabu can be eaten at specialty restaurants or enjoyed at home, especially during the winter, but a summer version called hiyashi shabu or rei shabu (chilled shabu-shabu) also exists.

    How to eat Shabu-shabu: A Guide to Japanese Hot Pot Heaven
    The best thing about shabu-shabu is that the ingredients can be customized to one’s own taste and preferences, from a decadent meal of A5-ranked wagyu beef to a healthy vegetarian spread full of fresh produce.
    Læs mere

  • Wood Work Shop

    19. august, Japan ⋅ ☀️ 84 °F

    Hamamatsuya, a workshop specializing in wooden handicrafts. There, we’ll meet with the owner of the shop, who is the fourth generation in his family to carry on this well-established business. We’ll see the creation of the elaborate woodwork of Hakone Yosegi Zaiku, a special product of Hakone featuring complex inlaid designs using varying shades of wood. After the demonstration, we’ll have the opportunity to ask the owner any questions we may have about this exquisite artistry.Læs mere

  • Boat ride on Lake Ashi

    19. august, Japan ⋅ ☀️ 81 °F

    Hakone • Boat ride on Lake Ashi

    Morning: This morning, we’ll drive to Lake Ashi, a scenic crater lake situated along a wall of the Mount Hakone caldera. This caldera is a complex volcano which last erupted approximately 1,000 years ago. The lake and surrounding area draw many visitors each year for a number of recreational activities, such
    as hiking, boating, camping, and of course, fishing. We’ll set out on a boat ride (weather permitting) to admire the mountain scenery and learn about important landmarks in the area, such as the sacred Kuzuryu Shrine.
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