Preston_Mizzi
Banned
Awesome. I'm looking at three weeks there - 7 in Tokyo with Osaka, Kyoto and Hiroshima mixed in there as well. To be honest I'm mostly looking forward to the food
The faces behind the words.....
- Thread starter blkngldbabe
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Awesome. I'm looking at three weeks there - 7 in Tokyo with Osaka, Kyoto and Hiroshima mixed in there as well. To be honest I'm mostly looking forward to the food
Metalleaf
New member
Fukuoka, Ehime, and Okinawa are places to check out too if you have the time, though Okinawa is a bit like Japan's Hawaii.
Metalleaf
New member
I wanted to but we couldn't fit it in. Problem with going to three countries is you can only fit so much in in terms of time and money.
CH1
The Artist Formerly Known as chiggins.
I spent 3 weeks in Japan. Tokyo bookended the trip for 7 days. Headed south on high speed trains. Osaka/Kyoto (stayed in Osaka because cheaper hotels and better nightlife). Then Miyajima, Kumamoto, Kagoshima, Fukuoka.
Planned on hiking to the crazy rainforests in Yakushima but typhoon kept me at bay.
Food was stellar, including in the southern regios. I didn't got to Michelin restaurants but found it surprisingly affordable....spots comparable to Toronto's hotspots (Buca, Isabel, etc) were half price in Japan.
Preston_Mizzi
Banned
Ah. I'm planning on Osaka, Kyoto, Hiroshima/Miyajima, Hakone and Tokyo for my 3 week stay. From what I've researched, prices seem to be comparable if not more than Toronto. I'm surprised that you said that. Maybe you went when the exchange rate was a lot more advantageous?
Anyway, there will be at least 2 or 3 splurge meals for sure.. One will be kobe or any wagyu beef place, which will be at least $100 per person, likely more. Did you get to try the beef?
CH1
The Artist Formerly Known as chiggins.
the wagyu was great -- that was expensive but portions tend to be way smaller in Japan.
In Kyoto, consider this tempura restaurant located in an inn. http://www.tripadvisor.ca/Restaurant_Review-g298564-d1173251-Reviews-Yoshikawa_Inn_Tempura-Kyoto_Kyoto_Prefecture_Kinki.html
The guy is considered a master (like Jiro for tempura). Constantly adjusting the oil temp so the batter is never greasy or heavy. Only the freshest ingredients (seafood, veggies, legumes, nuts) get the treatment. He hands you one finished item at a time. Mind blown. Go for lunch. Get there early at 11 (no resos at the counter).
Dinner is also an option. You can grab a traditional Japanese table in the garden but it'll run you 3-4x price.
In Kyoto, consider this tempura restaurant located in an inn. http://www.tripadvisor.ca/Restaurant_Review-g298564-d1173251-Reviews-Yoshikawa_Inn_Tempura-Kyoto_Kyoto_Prefecture_Kinki.html
The guy is considered a master (like Jiro for tempura). Constantly adjusting the oil temp so the batter is never greasy or heavy. Only the freshest ingredients (seafood, veggies, legumes, nuts) get the treatment. He hands you one finished item at a time. Mind blown. Go for lunch. Get there early at 11 (no resos at the counter).
Dinner is also an option. You can grab a traditional Japanese table in the garden but it'll run you 3-4x price.
