Three Michelin stars in Tokyo. Truffle hunting in Piedmont. Vineyard lunches in Tuscany. For travellers who plan trips around what they'll eat.
Culinary travellers know — the right restaurant in Tokyo takes six months to book. The best vineyard in Piedmont doesn't take walk-ins. The chef whose home you want to dine at doesn't list anywhere. We work with sommeliers, chefs, and food guides directly. We get tables. We arrange the cooking classes the locals attend. We design trips entirely around what you'll eat — and you'll eat extraordinarily well.
Sukiyabashi Jiro, Eleven Madison Park, René Redzepi's Noma, Massimo Bottura's Osteria Francescana. We open the doors that look closed.
Cooking classes with chefs you actually want to learn from. Sometimes in their home kitchens. Sometimes after-hours in their restaurants.
Producers who don't normally do tours. Truffle hunters who don't advertise. Cheese cellars locals can't even visit.
Three-Michelin sushi, kaiseki ryokan dinners, Tsukiji tuna auctions, sake master classes. The world's deepest food culture, properly accessed.
Truffle season (October-December) — hunting, lunch where they're served fresh, Barolo and Barbaresco tastings.
Massimo Bottura, balsamic vinegar at the source, Parmigiano-Reggiano cellars, hand-rolled pasta classes.
Pintxos bar crawls with locals, three-Michelin restaurants (Arzak, Mugaritz), Rioja day-trip.
An example — every journey we plan is unique to you.
Arrive Tokyo. Aman Tokyo. Welcome kaiseki at a private room. Sake pairing. Briefing on the week's tables.
5am Toyosu market with a chef. Sushi breakfast. Late morning rest. Lunch at a tempura specialist. Sukiyabashi Jiro for dinner.
Tea ceremony master in the morning. Lunch at a 200-year-old soba house. Cooking class with a kaiseki master in the afternoon. Casual izakaya dinner.
Bullet train to Kyoto. Lunch at a Michelin tofu kaiseki. Afternoon at Nishiki Market with a chef. Dinner in a geisha district teahouse.
Sake brewery day-trip with the brewery owner. Lunch in the brewing village. Return to Kyoto. Dinner at Kichisen — three-Michelin kaiseki.
Rest morning. Cooking class with the chef of Hyotei. Final dinner — your choice from the week, return to favourite.
Slow breakfast. Final tea ceremony. Return to Tokyo. Final tasting menu. Home.
I've been to Tokyo five times — Kishan still showed me restaurants I hadn't found. Sukiyabashi Jiro, a tempura place behind an unmarked door, a kaiseki master who taught me knife skills in his home. He gets tables that everyone else says are impossible. I'd book any food trip through him.
Tell us when, where, and what matters — we'll craft every detail of your bespoke journey.
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