Izakaya Pub-Hop

There are thousands of izakaya in Tokyo, but ones with the combo of cheerful ambience, delicious food and a to-die-for sake list is hard to find. We'll visit a few of our favorites in favorites, including Komahachi in Tamachi and Yumeya in Shinagawa. Tour includes hotel pick-up, food and drink at the two izakaya and hotel return.

Flavors of Fall

The Kahala Hotel and Resort in Honolulu has invited some of the biggest names of the culinary world as guest chefs for its famous seasonal dinners, including Emeril Lagasse and Brent Savage from Bentley in Sydney. Their choice for Japanese cuisine: Chef Masa Ueki of Restaurant J in Hiroo. His dishes are French-based but with a Japanese sensibility, frequently using ingredients rarely found outside Japan. Chef Masa is putting together a special menu called “Flavors of Fall” that will surpass even your highest expectations. Tour includes hotel pick-up, Flavors of Fall menu with sake and hotel return.

Brewery Tour

In November breweries all over Japan are full-tilt into the sake-making season. Normally visits are not encouraged during this busy time, but Joy of Sake has arranged trips to several kura in the Kanto region around Tokyo. The trip includes a guided tour of the sake-making process plus a visit to the tasting room to sample different labels. A late lunch is followed by a leisurely soak in a nearby onsen before returning to Tokyo.

Sake Educational Seminar

This seminar, offered for the first time in English, is conducted by Hitoshi Utsunomiya, Director, Information and Technical Assistance Section, National Research Institute of Brewing. It features actual tasting drills designed to train the senses to perceive different flavors and aromas found in sake. There's time for Dr. Utusnomiya to answer the questions you've always wanted to ask about sake, and each participant is given a set of teaching materials never before made available in English.

Tsuri (Fishing) and Sashimi

Sagami Bay, about fifty miles south of Tokyo on the Pacific Ocean, provides some of Japan's best coastal fishing. In November, anglers go after red sea bream, young yellowtail, albacore and horse mackerel. We'll cast off on the charter boat Shozaburo Maru from Hiratsuka City at 8:00 a.m. and return at 3:30. Tour includes round-trip train transportation, charter fee, bait and equipment. Joy of Sake donates the sake, and the sashimi is do-it-yourself.

Sumida River Dinner Cruise

In old Edo one of the great pleasures of city life was a cruise down the Sumida River. This tradition continues today with the Yahatabune that ply between Tsujji and Odaiba on a run that takes about three hours. Tempura is the specialty of the house on these pleasure boats and sake the drink of choice, with entertainment provided by veteran on-board “geisha.” It's all you can eat and drink, and all you can sing and dance, until the boat returns to port at 9:00 p.m.

Kitchenware and Ceramics Shopping Tour

Kappabashi is the restaurant wholesale area of Tokyo, with dozens of shops selling knives, pots and pans, glassware, wax food replicas, cooking utensils, laquerware–even the kitchen sink. Items purchased here can be shipped back to your hotel quickly and cheaply. We'll also visit one of Tokyo's best mingei (traditional folk arts) museums and shops, where you'll find ceramics, fabrics and many other decorative and utilitarian items. The tour features lunch at one of Tokyo's best soba restaurants in the Asakusa area.

For more information, contact Pua at pua@joyofsake.com or call 222-0195.