A Culinary Journey to Japanwith Michael Ryan
This exciting and luscious journey led by chef Michael Ryan takes you through a fascinating culinary and cultural discovery of Japan with time spent in the vibrant cities.
- Travel StyleSmall Group Tours
- Trip Length12 days/11 nights
- Tour Dates
May SOLD OUT
11 Sept – 22 Sept 2018
- Cost$15,180 single supp $3,700
- Start FinishTokyo
Activity Level: Easy +
This exciting tour led by chef Michael Ryan, will take you on an exciting exploration of Japanese cuisine. Michael is one of regional Australia’s most respected and highly awarded chefs. His passion for Japanese cuisine is evident in his culinary style at Provenance and regular culinary pilgrimages to Japan.
Concentrating on revealing the culinary and cultural highlights in the cities of Tokyo, Kyoto and Kanazawa, the tour will be also include some relation time at Arcana on the Izu Peninsula.
We will dine in a variety of fabulous restaurants chosen by Michael from Michelin star restaurants to traditional local bars and modern cutting-edge establishments that are expanding the boundaries of traditional cuisine.
We spend time exploring local food markets and the extraordinary food halls in Tokyo’s most elegant department stores. We learn the pleasures of home style cooking at a private cooking class in the comfort of a relaxed environment.
In Kyoto visit the Nishiki market, the Gion District of old Kyoto and the popular geisha district and enjoy a day at riverside Arashiyama exploring the stunning gardens.
Accommodation includes the Mandarin hotel and Park Hyatt in Tokyo and Screen in Kyoto. We’re whisked around the country using the hi-speed Shinkansen or bullet trains, enjoying the exemplar system Japan is world renowned for.
This is an enchanting journey of luxury, culinary adventure and cultural encounter; a complete immersion into Japanese culture and cuisine and not to be missed.
Michael Ryan is one of regional Australia’s most respected chefs. With partner Jeanette Henderson, he is the owner of Provenance Restaurant in Beechworth, north-east Victoria. Provenance, in its first year of operation, picked up a chef’s hat in the Good Food Guide and was awarded Best New Country Restaurant in the same publication. The restaurant has since gone on to receive two hats every year. In 2013, Provenance won Best Regional Restaurant and Michael Ryan was named Chef of the Year. In 2014, Provenance was awarded Regional Restaurant of the Year by Gourmet Traveller.
Michael initially studied Science at Adelaide University and after several years working in the field of chemistry, was drawn to cooking and after a six-month break travelling in Japan and developing a passion for the food, he commenced restaurant work in his hometown of Adelaide. His experience since then has spanned the Greville bar in Melbourne, The King River Café in Milawa, The Milawa Cheese Factory and his first venture with partner Jeanette, Range in Myrtleford where he won two chefs hats from the The Age Good Food Guide, as well as Country Restaurant of the year in 2008.
At Provenance, Michael has expanded his culinary style by exploring textures and investigating different techniques of food preparation. While continuing to balance the aspects of the culinary traditions in which he has worked, Michael has also proceeded to incorporate more Asian influences in his food — always remaining respectful of the cuisines from which they are drawn. In particular, regular trips to Japan have proved a constant source of new inspiration. Aside from maintaining the integrity of his food, Michael states that his aim is to avoid stagnation, and to keep moving forward through experimentation.
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