Days 1-3: Tokyo — Food Capital of the World
Day 1: Dawn at Toyosu Market tuna auction viewing (free, apply in advance), then sushi breakfast at Sushi Dai or Daiwa Sushi (¥4,000, queue from 5 AM). Afternoon: depachika tour at Isetan Shinjuku — sample wagyu, seasonal wagashi, and French-Japanese pastries. Evening: standing sushi bar in Shibuya (budget ¥3,000-¥5,000). Day 2: Tsukemen lunch at Fuunji Shinjuku (¥1,000, queue 30 min). Afternoon ramen tasting at Ramen Museum Shin-Yokohama (¥380 entry, mini bowls ¥500). Evening: Michelin omakase sushi (¥20,000-¥30,000, book months ahead). Day 3: Japanese cooking class (¥8,000-¥12,000) making sushi or ramen from scratch, Yanaka Ginza shotengai for street snacks, izakaya dinner in Yurakucho under the tracks.
Tip: Tokyo has more Michelin stars than Paris — but some of the best meals cost under ¥1,000. Balance splurge dinners with cheap-eats lunches for the full spectrum.
Days 4-5: Osaka — Japan's Kitchen
Day 4: Morning at Kuromon Market — tuna sashimi on rice (¥1,500), grilled Kobe beef skewer (¥2,000), sea urchin shot (¥500), tamagoyaki (¥300). Afternoon: takoyaki lesson at Kukuru cooking school (¥4,000) — learn to make Osaka's signature octopus balls. Evening: Dotonbori crawl — kushikatsu at Daruma (¥2,000), okonomiyaki at Mizuno (¥1,500, queue for the famous yam-style), and gyoza at Chao Chao (¥500). Day 5: Shinsekai morning for cheap kushikatsu breakfast, Spa World relaxation, then evening at a local izakaya for horumon (offal yakiniku, ¥3,000) — Osaka's working-class food culture at its finest.
Tip: In Osaka, never eat at the first restaurant you see on Dotonbori main strip — the best food is one street back. Follow the queue of Japanese locals, not tourists.
Day 6: Kobe and Himeji
Train to Kobe (30 min from Osaka). Kobe beef experience at Mouriya or Ishida — watch A5 wagyu seared on a teppan grill before your eyes (lunch sets from ¥8,000, dinner from ¥15,000). The marbling is extraordinary — fat melts at body temperature, creating an impossibly tender, almost sweet flavor. Afternoon: Kobe's Chinatown (Nankin-machi) for steamed buns (¥400) and roasted chestnuts. Sake tasting at Nada brewery district (free tastings at Hakutsuru and Kikumasamune museums). Optional: continue to Himeji for anago-meshi (conger eel rice, ¥1,200) beneath the castle.
Tip: For the best Kobe beef value, eat lunch rather than dinner — the same restaurant often charges 40% less for identical quality beef at midday.
Days 7-8: Kyoto — Refined Cuisine
Day 7: Nishiki Market morning — taste yuba (tofu skin, ¥300), pickled vegetables, matcha dango (¥250), and dashimaki tamago (rolled omelet, ¥300). Lunch: shojin ryori (Buddhist vegetarian cuisine) at Shigetsu in Tenryu-ji temple (¥3,300-¥5,500). Afternoon: matcha and wagashi at centuries-old Toraya teahouse (¥1,200). Evening: kaiseki dinner (from ¥15,000) at Kikunoi, Gion Nanba, or more affordable Mishima-tei for sukiyaki (¥8,000). Day 8: Tofu breakfast at Yudofu Sagano in Arashiyama (¥3,500). Uji for the finest matcha — Nakamura Tokichi for parfait (¥1,500) and Fukujuen for tea grinding workshop (¥1,000). Fushimi sake brewery tastings (Gekkeikan, free).
Tip: Reserve kaiseki dinners minimum 2 weeks ahead. Many top Kyoto restaurants only accept bookings through hotel concierges or Japanese-language phone calls.
Days 9-10: Regional Specialties Tour
Day 9: Shinkansen to Hiroshima for the city's distinctive okonomiyaki — layered (not mixed) with noodles, at Okonomi-mura food building (¥1,200). Ferry to Miyajima Island for grilled oysters (¥300 each at street stalls) and anago-meshi bento from Ueno (¥2,160). Day 10: Option A — Kanazawa for Omicho Market sushi (nodoguro, ama-ebi, uni — ¥3,000-¥5,000), Kaga cuisine, and gold-leaf ice cream (¥900). Option B — Fukuoka for Hakata tonkotsu ramen (Ichiran or Shin-Shin, ¥800-¥1,000), mentaiko (spicy cod roe), and yatai street stalls. Total food budget for 10 days: ¥200,000-¥350,000 per person depending on Michelin choices.
