Monday Nov 24 - Tokyo Japan
We grabbed a cab for our sake tasting session, it was too confusing to figure out the meeting place. I told the guide and he suggested a meeting place that worked out fine.
Tour Description
Your bilingual guide will introduce the appeal of sake pairing. You’ll learn the basics of sake tasting—how to appreciate aroma and how temperature transforms flavor. You’ll also discover proper pouring etiquette and the cultural meaning of a traditional toast. The meal showcases dishes that highlight uniquely Japanese textures and flavors, including one that pairs perfectly with the gentle, rice-derived sweetness of sake. The course is designed to complement the sakes provided. With an all-you-can-drink menu featuring 20 kinds of sake, plus beer, highballs, and soft drinks, you can explore your favorites at your own pace. You’ll sample 4 sakes in a guided tasting, and you’re also welcome to explore the venue’s all-you-can-drink menu during the time limit. Enjoy a variety of flavors: chicken nanban with a tangy sweet sauce, a savory miso-and-butter dish, a rich sea urchin cream croquette, and a vegetable set served with three kinds of miso. For dessert, finish with crispy-on-the-outside, creamy-on-the-inside fried vanilla taiyaki. The guided flight features four sakes, each with a distinct character. The first offers an elegant aroma and a clean, crisp finish that pairs beautifully with fried dishes. The second enhances the richness of miso and butter. The third is a soft nigori that complements creamy dishes and fava beans, adding a subtle twist. The finale is a sweet sake that pairs well with desserts and spicy dishes. Throughout the experience, your guide will also explain sake’s history and production, the roles of rice, yeast, and fermentation, and how to choose glassware and read labels. Ask questions freely—personalized recommendations are always welcome. This workshop is designed to help you understand the “why” behind sake pairings so you can apply it in restaurants and bottle shops. Whether you come as a group, a couple, or solo, it’s a special experience that lets you savor Japan’s seasons and food culture, one dish at a time.We met Yuya, our 20 yo university student guide, we were the only participants. He lead us down two floors into a very noisy, busy restaurant.
Yuya walked us through the various types of sake while telling us about himself and asking about us.
All kinds of sake and drinks were included. We didn't take advantage of that. The sake fridge that you could try.
The fish-shaped dessert with red bean paste is called taiyaki. It is a traditional Japanese sweet, made with a pancake-like batter cooked in a fish-shaped mold and filled with sweet red bean paste (anko). Taiyaki is a popular street food and snack in Tokyo and across Japan. It is made in the shape of a sea bream (\(tai\)), which is considered a symbol of good luck and prosperity in Japan.
We had mentioned we were going to find Godzilla's Head and he insisted on taking us there.
I had no idea they were doing this over my head!
This Godzilla, towering over the Toho Cinema in Shinjuku, is probably the most famous in Tokyo. On closer inspection, it’s actually just a head and claw, but it still cuts a pretty intimidating figure.
Every now and then you can hear his classic roar booming throughout the area. His eyes light up, and a neon blue stream of “atomic breath” projects into the night sky—presumably to the chagrin of whoever’s trying to sleep in the hotel rooms directly opposite. If you’re a guest (or cafe visitor) to said Hotel Gracery, you can actually get up to the rooftop for a close-up photo, but the effect is better from the ground.
Shinjuku is known as "the city that never sleeps." The street is lined with nightlife spots open until late hours and restaurants operating well into the night, with neon lights gleaming until the early hours.
Time for a taxi back to the hotel.
In the shadow of modern high-rise buildings are six narrow alleyways jam-packed with a hodgepodge of narrow, two-story adjoining buildings. Unlike the surrounding area, which was redeveloped during Japan’s economic boom following WWII, the Golden Gai (Golden Block) has remained relatively unchanged since the late 1950s, early 60s when it was known as Piss Alley.
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