Itadakemasu

Tokyo. Kyoto. Osaka. Eight days. Small group. Led by Chef Lakhan Jethani

This is Japan experienced at the table.

Not rushed. Not touristy. Not surface level.
We go where the locals eat. We sit at counters with six seats. We understand what is on the plate and why it matters. For Bookings, drop a "Konnichiwa" to 8800524975

THE ROUTE

Tokyo

MAY 22 - 24

We start in the capital, where centuries-old shrines sit comfortably beside neon and noise.

Early morning walk through Tsukiji Outer Market
Temple visit to Senso-ji
Immersive art at teamLab Borderless
Shopping and coffee and bakery stops at Takeshita street
Izakaya experience at SG low - a local hidden speakeasy
Carefully selected dining experiences across neighbourhood gems and Michelin-recognised kitchens

Tokyo sets the tone. Technique. Detail. Discipline. You begin to see how seriously Japan takes food.

Kyoto

MAY 24- 26

Kyoto is where Japan breathes.

Walk through the torii gates of Fushimi Inari Taisha
Explore the gardens of Tenryu-ji , Tea ceremony at a Maiko House
Shopping at Higashiyama, slow evenings at Gion
Ride the countryside on the Sagano Romantic Train

Here, meals are seasonal and structured. Kaiseki. Tofu craftsmanship. Tea done properly. Kyoto shows you the philosophy behind the flavours.

Osaka

MAY 26 - 28

Osaka is known as Japan’s kitchen, and it lives up to the title.

Street food explorations with context
Local market visits
A curated Japanese spirits experience
Visit Osaka Castle, participate in a picnic by the garden

Takoyaki off the grill. Okonomiyaki flipped in front of you. Food that feels generous and unfiltered.

Japan Through the Eyes of a Culinary Insider

Chef Lakhan Jethani, co-founder and head chef at Mizu Izakaya in Bandra, has built his culinary journey around a deep respect for Japanese philosophy and food.
Trained at the Glion Institute in Switzerland and later specialising at ICCA Dubai, he refined his craft across global kitchens before returning to India.
His immersion in Japan included working under third-generation chef Daisuke Namura in Tokyo, where he trained in contemporary Shojin Ryori and the discipline of balance through five flavours and colours.
At Mizu, he blends Japanese precision with Indian sensibility, sourcing responsibly, reducing waste, and reinterpreting dishes with ingredients like gondoraj lemon and Alphonso mango.
A firm believer that food carries emotional power, Lakhan approaches every plate with restraint, technique and intention.
Through constant learning and travel, he continues to evolve Japanese cuisine in Mumbai with authenticity and quiet innovation.

Seamless Journeys, Elevated Stays

Every element of this journey has been considered with precision and discretion, ensuring seamless movement and elevated comfort throughout.Accommodation is in premium, centrally located 4-star properties such as Hotel New Otani The Garden, Miyako Hotel Kyoto Hachijo and Hotel Monterey Grasmere Osaka, or equivalent. These hotels are selected for their refined aesthetic, generous room layouts by Japanese standards, and proximity to key cultural districts.

For guests seeking deeper immersion, a traditional ryokan experience with tatami rooms can be arranged on request.Intercity travel is aboard the renowned Shinkansen, offering first-class efficiency, quiet sophistication and panoramic views of the countryside. Luggage is transferred separately on transit days, allowing you to travel effortlessly with only a light carry-on.Within each city, transportation is via a private, air-conditioned mid-size luxury coach, ensuring generous personal space. A professional English-speaking guide accompanies the group, with all entrance fees and curated meal allowances pre-arranged.From airport transfers to restaurant reservations, every logistical detail is handled with care and foresight. The result is a journey that feels fluid, considered and entirely taken care of.