Ancient & Modern Japan

• Accommodation: 13 Classic nights (hotels)
• Group normally 4 to 16, plus leader. Minimum age: 16
• Travel by train, bus, metro and ferry
• Special cherry blossom and autumn colours departures

All breakfasts and two dinners are included. Japanese cuisine is usually a highlight of any Japan trip. It is based on rice with miso soup and other dishes usually prepared with seasonal ingredients. Seafood is common, and usually comes grilled or deep fried. Sushi and sashimi aside, other staple dishes include soba or udon noodles, sukiyaki (meat, fish and vegetables cooked in broth) and yakiniku (grilled meat). When food is not included, your tour leader can always recommend the best local eateries and arrange group meals for a full immersion in the varied and excellent local cuisine. Worth knowing Food for certain diets (including gluten-free, vegetarian or vegan) is minimal or non-existent in many areas of Japan. The group meals arranged by the tour leader are in traditional eateries where the choices of vegan dishes may be limited to simple salads or boiled rice. However, there are several vegan restaurants in Kyoto and Tokyo. Please let us know before travel of your dietary requirements. Most stocks, which are common in Japanese cuisine, contain animal products and even vegetable tempura is mostly fried in the same oil as meat or fish. While some substitutions may be possible, strict vegetarian or vegan meals cannot be guaranteed. Those who can consume dashi stocks typically have fewer issues, but for those concerned, we recommend bringing supplementary food items.

Japan has four distinct seasons. We avoid the extremely cold winters and schedule only a small selection of departures during the humid summers but overall settle for the more pleasant climes either side.

In Tokyo, September and October are warm, maximum temperatures are 26C (79F) and minimum 12C (54F). September is likely to be the warmer of the two and there is a likelihood of rain. April is cooler with temperatures possibly going as low as 7C (45F) with a high of 17C (63F). Kyoto is very similar climatically to Tokyo but the higher up into the mountains we venture, the colder it will become with nights being especially cold, particularly in March and November.

This trip is rated Activity Level 3 (Moderate). For more information on our trip gradings, visit the Activity Level Guidelines page. If you have any queries about the difficulty of the trip, please contact us.

Walking profile: We mostly walk in cities and towns; although not strenuous, the amount of walking each day is considerable and fast-paced (bring comfortable walking shoes). We also visit a lot of temples and shrines, most of which are built on hillsides. This means ascending and descending lots of steps, so good fitness levels are essential.

Transport: We travel on public transport, mainly trains (both bullet and regional services), which are extremely efficient – it is essential everyone is punctual to ensure we do not miss any of the services. Some of the distances covered are long, and we may need to change trains on some journeys, but they are very comfortable, while also allowing us to meet the Japanese people and admire the landscapes.

As Japanese trains usually have little room for storing large bags, there are three times when we need to pack an overnight bag, as noted on the daily itinerary. Also see the Essential Equipment section for more information.

It’s essential you pack light, as you need to carry your luggage through train stations and busy areas.

Itinerary flexibility: The order of activities may change depending on the weather and other factors. Your tour leader provides full details of the schedule during the welcome briefing.

Internet: Consider an eSim or Japanese sim card to stay connected while on the move. These can be very useful when you’re in conversation with the friendly locals but need the aid of a translation app.

Hotel check-in: It is standard policy in Japanese hotels that rooms are only available from 3pm, though you can store luggage beforehand.