Immerse yourself in authentic Kumano Kodo Iseji culture. Savor gourmet cuisine grilled with world-class binchotan charcoal, visit traditional Owase Wappa artisans, and master the art of Mehari-zushi on this exclusive cultural journey.
Tobeya & Tsumura:
Beyond being just charcoal, Kishū Binchōtan is celebrated by world-renowned chefs as the highest-quality charcoal on Earth.
In the town of Kihoku, you have the rare opportunity to immerse yourself in the living tradition of this "black diamond."
At Tsumura, a traditional kiln run by master craftsmen, each piece of charcoal is forged with passion and precision. This premium charcoal then travels to Tobeya, a refined Kappo-style restaurant where it is used to elevate local ingredients into culinary masterpieces.
The secret lies in the powerful far-infrared rays emitted by the Binchōtan. This intense heat instantly seals in the "umami," creating a perfectly crisp, aromatic exterior while keeping the inside incredibly succulent and juicy.
Experience the harmony of two masters: the charcoal-making artistry of Tsumura and the exquisite culinary skills of Tobeya.
Come and savor the true bounty of Kishū—a flavor that can only be found right here.
Uo-machi Strolling:
Explore "Uo-machi," a timeless fishing village in the Kii-Nagashima district. Discover its nostalgic charm through narrow alleys and the unique rising bridge that lifts for passing boats. Guided by a charismatic local, you’ll immerse yourself in the living history and enduring seafaring culture of this retro coastal gem.
The process of making a wappa originally involved 45 steps, all done by hand, a single person, so it takes more than one month to complete a wappa. The lacquer is also made from natural materials, and is first-class, with no admixtures of any kind.
Beautiful cobblestone pavement remains on most of the roads, and at the pass surrounded by bamboo groves, you will be greeted by a life-size Jizo statue.
Learn to make "Mehari-zushi," a local delicacy of the Kumano region! This unique, oversized sushi is made by wrapping a ball of rice with a pickled takana mustard green leaf.
Our experienced instructors will guide you through the process, from preparing the rice to the art of wrapping.
In front of the large screen under the escalator next to Gold Clock, which is located Sakura-dori Exit of Nagoya Station
Price varies by option