Cultural Experiences

Based in Sakai, Osaka, Koujiya Amekaze has specialized in producing koji, a fermentation starter in Japanese cuisine, since its founding in 1689. The shop also produces miso (soybean paste), soy sauce, and other processed foods. Deepen your knowledge of Japanese fermentation culture as you tour Koujiya Amekaze's factory, make authentic miso, sample different types of miso, and try two handmade koji-based drinks: amazake and doburoku sake.

Masahiro Tantojo is nestled amidst the verdant mountains of Kameoka, Kyoto. Here, under the guidance of Yuya Nakanishi, one of Japan's few active swordsmiths, participants will create a kogatana, a small utility knife with a seamless blade-to-handle design. The experience employs the same process used in traditional Japanese sword making. It offers a rare opportunity for participants to personally strike the "tamahagane" with their own hands and design the blade's pattern, which determines the beauty of the knife. After the swordsmith engraves the kogatana, participants may take their creations home on the day of the experience.

Experience the wabi-sabi sounds of the shamisen in this Wabunka-exclusive experience. At a Buddhist temple in Kyoto, guests will learn to play a traditional melody then enjoy an intimate performance from their teacher. As befits the setting, this experience also includes a talk by a temple monk on Buddhist teachings and philosophy.

Kendo is a Japanese martial art with ancient roots which was developed from kenjutsu, the sword combat technique of the samurai. Among the myriad martial arts of Japan, kendo is known for retaining the spiritual culture of Japan’s iconic bushi, or samurai class, which ruled the country for centuries. It uses single opponent athletic competition to sharpen mind and body and develop character. This is a special experience to learn the sacred spirit of this martial art from expert on kendo and samurai history Tomoyoshi Yamanaka – who is also the descendant of a samurai family.

Not far from the Kyoto Imperial Palace stands The Tea Crane, into whose tea chamber visitors can step for an authentic tea ceremony in this Wabunka exclusive plan. The ceremony is conducted by Tyas Sosen, a Belgium-born master and instructor of tea ceremony who is the youngest ever foreigner to reach master level in the Enshu school of tea ceremony. After a lesson and demonstration from Sosen on the etiquette of tea ceremony, enjoy koicha (“thick tea”) for the highest degree of tea ceremony hospitality, in a unique opportunity to learn all about the aesthetics of Japan through tea.

After ending his tenure at Tokyo's Nakameguro area restaurant Udatsu Sushi, which was recognized with a star in The Michelin Guide Tokyo 2023, Chef Kenichi Hirai opened Sushi Hazan in Tokyo’s Nishi-Azabu area. Join Hirai on a special tour of Toyosu Market, Tokyo’s premier wholesale fresh food market, where you can walk the sales floor lined with fresh fish, and enjoy special access to a wholesale intermediary area not usually open to the general public. When the tour is complete, return to Sushi Hazan to try making Edomae nigiri sushi yourself.