(Kyoto, Awaji) Lands of Imperial Offerings: Experience and Dine in Royalty
Participate in private experiences with top Awaji brand producers, discovering the region's deep ties to Miketsukuni. Miketsukuni means the "land of offerings" and this is where high-quality food, agricultural products, and crafts were sent to the imperial court in the past. Today, the area, including Awaji, Wakasa, and Shima, remains a treasure trove of culinary ingredients, continuing to influence Kyoto's rich food culture and tradition. Enjoy this journey of history, cuisine, and innovation.
Day 1
Exploring the History of Kyoto
- Time
- 13:00 - 16:30
- Transportation
-
Kyoto, as the capital of Japan for over a thousand years, was the central hub for political, cultural, and religious life. It played a crucial role in the Miketsukuni system, as many surrounding regions contributed goods to the imperial court. Kyoto was both a recipient and a focal point for these offerings. Discover Kyoto’s rich cultural, from the iconic Kinkaku-ji (Golden Pavilion) to the stunning Kiyomizu temple. Experience the blend of history, spirituality, and tradition that makes Kyoto a must-visit destination.
Hotel Utano Kyoto Besho
- Time
- 17:00 -
- Transportation
-
Hotel Utano Kyoto offers an intimate and tranquil escape with only 10 rooms, each featuring its own private onsen bath. The hotel blends traditional Japanese design such as Shoin and Sukiya-style architecture with contemporary elements. Enjoy exquisite dining in a stunning Japanese garden setting, with a focus on fresh seafood from Awaji Island and locally sourced ingredients. The hotel also features a peaceful 1,000-square-meter Japanese garden designed by renowned landscape architect Mirei Shigemori, providing a serene environment far from noise.
Day 2
Exploring Kyoto
- Time
- 09:30 - 14:00
- Transportation
-
Visit key sites where Kyoto’s role as the heart of Japan's cultural and culinary heritage comes to life. Explore local temples, traditional markets, and specialty shops that once provided royal offerings, including exquisite rice, sake, and seasonal produce.
[Option] Helicopter Flight & Luxurious Transfer Experience
- Time
- 15:00 - 16:00
- Transportation
-
Experience a swift and breathtaking helicopter ride from Kyoto to the luxurious New Hotel Awaji on Awaji Island. Soar above the city’s stunning landscapes, offering a unique view of Kyoto’s iconic sites and tranquil surroundings. Upon arrival, unwind in the island’s natural beauty. With its scenic views and serene atmosphere, Awaji Island is the perfect destination for a relaxing and unforgettable escape.
Check into New Awaji Hotel Amahara
- Time
- 16:20 -
- Transportation
-
Stay at Yumesenkei Amahara, a luxurious ryokan located on Awajishima Island. With stunning views of the sea, this peaceful retreat features elegantly designed rooms with private outdoor baths, allowing guests to relax while taking in the scenic beauty of the island. The ryokan’s onsen, renowned for its soothing mineral-rich waters will give guests a tranquil experience.
Exclusive Culinary Experience: A Private Gourmet Feast Crafted by Japan's Elite Chefs
- Time
- 18:00 - 20:00
- Transportation
- -
Discover the unparalleled legacy of Awaji Island, where the unique geography and rich soils of the Naruto Strait enhance the region's celebrated seasonal produce, prized by chefs worldwide. Experience a one-of-a-kind culinary journey crafted by Japan's top chefs and pâtissiers, who have represented the country in prestigious competitions like the Bocuse d'Or and Coupe du Monde. These experts have come together to create an exclusive dining experience inspired by the ingredients of Awaji Island.
This limited-time, private dinner is offered to only one group per day.
Day 3
Yura Fishing Port Auction
- Time
- 14:00 - 16:00
- Transportation
-
Experience the lively auction at Yura Fishery Cooperative, guided by a professional broker as high-quality fish are sold. Yura Fishing Port, known for its wide variety of catches, supplies top markets like Toyosu and Michelin-starred restaurants. Immerse yourself in the vibrant atmosphere and learn about the unique auction process in this bustling fishing hub.
Salt-Making Experience
- Time
- 14:00 - 16:00
- Transportation
-
Experience traditional salt-making on the west coast, using methods from the Miketsukuni era. Learn the craft of creating Onokoro Shizuku salt, made by boiling pure seawater from Awaji Island over a wood fire for 60 hours and aging it in cedar barrels. This process concentrates natural minerals, producing a salt with a rich umami flavor and complex taste. Enjoy a hands-on, immersive experience that brings history and craftsmanship to life in a unique, atmospheric setting.
Day 4
Onion Harvesting Experience
- Time
- 10:00 - 12:00
- Transportation
-
Enjoy a peaceful onion harvesting experience at Hamada Farm on Awaji Island’s Mihara Plain, the island's top onion-growing region. Learn what makes Awaji onions so special and hear stories from farmers about the challenges they face and how they overcome them. Harvest your own onions and take home a bag as a souvenir to savor the unique flavor of Awaji Island long after your visit.
Somen Making Experience
- Time
- 14:00 - 16:00
- Transportation
-
Try your hand at making somen at a noodle factory, established in the first year of the Keio era. Learn traditional hand-stretching techniques from expert artisans, known as itodeshi. With less than 0.5% of Japan's somen made by hand, this immersive experience offers a unique opportunity to preserve the smooth texture of these famous noodles using minimal mechanization.
warningNotes
cancelCancellation policy
- 14 days prior〜：30%
- 3 days prior〜：50%
- 1 day before〜：100%
check_circleInclusions
- Guide
- Transportation
- Accommodations
- Meals (Breakfast, Lunch, and Dinner for 4 days)
- Items listed on the itinerary
blockExclusions
-Flight fee
-Personal Expenses
-Travel Insurance
FREEPLUS is a land operator specializing in inbound travel to Japan. We provide a one stop service to foreign travel agencies and FITs, from planning to arranging tours all over Japan.