Sushi counters, izakaya crawls, sake and whisky tastings, market tours and regional food itineraries — booked through trusted local hosts and paired sensibly with the rest of the trip, not treated as an afterthought dinner reservation.
What's Included
Reservations at sushi counters, izakaya, kaiseki rooms and regional specialty restaurants, sourced through local relationships rather than guesswork.
Neighbourhood-based tastings and market tours led by a knowledgeable local guide, timed to a manageable route rather than an exhausting marathon.
Brewery and distillery visits, and tasting sessions run by a host who can actually explain what's in the glass, not just pour it.
Vegetarian, vegan, halal and allergy requirements flagged to the host in advance, with a clear answer on where a format has genuine limits.
Who This Is For
FIT and luxury clients who want food to be a genuine highlight of the trip rather than whatever's nearby the hotel; group and MICE organisers looking for a memorable dining or tasting slot; food-focused special-interest groups building an itinerary specifically around Japan's culinary regions.
How We Deliver This
We confirm the client's food interests, dietary needs and group size, then build a route or a set of bookings around that brief — a compact evening food walk in a specific neighbourhood, a sake brewery day trip from a regional base, or a single standout dinner reservation slotted into a busier day. Bookings are confirmed directly with the restaurant or host.
How It Works
Client's food interests, dietary requirements, group size, city and dates. We reply within 24 hours.
We propose a route or a set of bookings matched to the brief and itemise the cost at net rate alongside the rest of the itinerary.
Once confirmed, restaurant and host bookings are secured directly, with dietary notes passed on in advance.
Timing is checked against the rest of the itinerary so a food walk or dinner reservation doesn't collide with transfers or an early departure.
Our 24/7 line is available if a booking needs adjusting or a client has a question once they're on the ground.
Formats
Access to sushi counters, izakaya and kaiseki rooms that don't take walk-ins or don't easily accept international bookings, arranged as a single reservation or as part of a wider itinerary.
A structured walking tour through a specific food-focused neighbourhood — Tsukiji Outer Market, Dotonbori, Nishiki Market — with a guide who curates the stops rather than just pointing at stalls.
Brewery and distillery visits, from a small regional sake kura to an established whisky distillery, with tastings led by someone who can explain the process, not just serve the pour.
Hands-on cooking sessions and full-day regional food itineraries — a farm-to-table day in the countryside, or a city built around a specific regional cuisine.
Who Books This
Securing a genuinely hard-to-book counter or a standout dinner as a signature moment in a client's itinerary.
Booking a private dining room, sake tasting or food-focused evening as a memorable group activity slot.
Building a whole itinerary around Japan's food regions, from Osaka's street food culture to Hokkaido's seafood and dairy.
Building a repeatable food-focused stop into a fixed group itinerary that needs to run reliably across departures.
Commercials
Pricing is driven by venue and format — a set course at a specialty sushi counter costs differently than a casual izakaya crawl, and a private brewery visit costs differently than a scheduled small-group tasting. Group size affects unit cost too: larger tastings and private dining rooms typically bring the per-person rate down once a venue can host the full group.
Quotes are itemised at net rate per booking so it sits cleanly alongside the rest of the itinerary, and you set your own client-facing margin.
Trade Terms
A chef's-choice tasting format, common at sushi and kaiseki counters, where the courses are selected by the chef rather than ordered à la carte.
A casual Japanese pub-style restaurant serving small shared plates, typically the format used for a food-walk-style evening.
A brewery or storehouse — used for a sake brewery (sakagura) in the context of tasting tours.
The rate we quote you with no commission folded in. What you charge on top is up to you — your client never sees our number.
FAQ
For a number of well-regarded counters we hold or can arrange access through established local relationships — for the very top-tier reservation-only rooms, we're upfront when a request is genuinely uncertain rather than promise something we can't guarantee.
Yes — vegetarian, vegan, halal, and allergy requirements are flagged to the host in advance, though we're direct with clients about where a traditional format has genuine limits.
Most city food tours are walking-based within a compact district; regional tours (sake breweries, farm visits) are built around private transport, which is arranged as part of the same booking.
Yes — private dining, sake tastings and market tours are frequent additions to incentive and corporate programmes, usually as an evening or half-day slot.
For sought-after counters and small kaiseki rooms, 4 to 8 weeks' notice gives meaningfully better odds — some of the smallest rooms book out months ahead.
Work With Us
Tell us what you need and we will respond within 24 hours.