We begin our day with a visit to Kanazawa’s most famous attraction, Kenroku-en garden, known for its stunning landscapes, tranquil ponds, and rich history. Here you will meet the head gardener, who will give you an introduction into the garden and its story. You will also gain fascinating insights into gardening techniques – if you were wondering why the stones in the garden’s streams are so shiny, it is because the gardeners clean off the moss and dirt with straw brooms! 

As our rumbling stomachs start to ruin the serenity of the garden, we move on to the nearby Omicho Market. This colorful food market has been around since the Edo Period (1603 – 1868) and is home to over 200 stalls and restaurants. Here you will discover the seasonal specialties from the abundant Sea of Japan – whether it is Snow Crab in the winter, or Kan-buri (fatty yellowtail) in the spring.  There are tastings a-plenty to whet your appetite, and we will have lunch shoulder to shoulder with the locals at a restaurant of your choosing.

This afternoon will be all about art – you can choose whether it is to be modern or traditional. On the modern side, the 21st Century Museum of Contemporary Art exhibits works of acclaimed contemporary artists from Japan and all over the world.

The museum itself is unique – circular, with no facade or main entrance, no front or back. This discourages its patrons from approaching the museum - and consequently its art - from only one direction. 

If you choose tradition, we can introduce you to local artisans specializing in some of Kanazawa’s famed crafts. This includes gold leaf work, of which Kanazawa is responsible for 99% of Japan’s production, lacquerware and kaga-yuzen silk dyeing. 

We will end the day at Fukumitsuya Higashi, a sake bar run by Fukumitsuya sake brewery. This brewery was founded in 1625, making it the oldest in Kanazawa.  Here you will sample a range of sake, learn about how it is made, and the distinct types. Sake is very much misunderstood in the West and is in fact not a rice ‘wine’ at all; the fact that it is brewed makes it closer to beer!  Dinner tonight is on your own, of course your travel expert will give you some insider tips. 

You can choose to start your day with a free yoga lesson in the forest with the ryokan’s owner Sachiko, or simply choose to relax in the library which features volumes cataloging the property’s varieties of vegetation and mosses.

After a sumptuous breakfast, you can then choose a cultural experience this morning. You may choose to do a Zazen Meditation session in a family temple founded in 1600. The temple is affiliated to the Soto school of Zen, so you will learn to meditate as taught by Dogen, the founder of the Soto school, 800 years ago. After the session, you will enjoy a special bento lunch box prepared by Beniya Mukayu’s chef in a historical place within the temple premises.

Instead, you may prefer to create unique Kutaniyaki porcelain at one of the local kilns that has excelled in this art, Kinzangama Kiln, founded and run by the Yoshita family in 1906. This porcelain is famed for its elegant designs, characterized by exceptionally vivid colors. Meet the artists and artisans that design and create stunning tableware, look at their techniques and learn how to apply gold leaf to colorful Kutaniyaki porcelain objects using professional tools. Let traditional techniques and patterns fuel your creativity while making your own piece and feel the tradition coming to life in your hands.

After lunch, we drive deep into the mountains of Toyama prefecture, home to the spectacular Northern Japanese Alps, where a world class dining and accommodation experience awaits.

Located in a canyon at an altitude of 1,000 meters, L’evo was created in the image of the mountain village that once existed here. Consisting of 6 buildings – a restaurant, sauna, and accommodation cottages, L’evo is surrounded by verdant forest in summer and covered under a thick blanket of snow in winter. The only sound to be heard is the constant rushing of the fast-running Toga River along the valley floor.  You have the afternoon free to relax in your luxurious cottage, take a sauna, or meander along the mountain paths. Tonight, you will dine at the restaurant which currently holds 2 Michelin stars. Chef Eiiji  Taniguchi regularly forages for ingredients in the forests surrounding the restaurant and has built a network of collaborators who share the best from their farms, breweries, and vineyards. The restaurant also features cutlery, crockery and serving dishes created by local artists.