A Culinary Journey to the Source of Japanese Cuisine: Mie

Designed for travelers with a deep interest in Japanese food culture.

Tony Xia

Rural Travels, Japan

Historically known as Miketsukuni, the land entrusted with supplying food to Japan’s most sacred shrines, Mie has long been shaped by a singular expectation: only the finest ingredients were worthy of offering. This journey traces the ingredients, techniques, and people behind Mie’s gastronomy.

Day 1 — Osaka to Ise-Shima National Park

Depart Osaka at 10:40 AM aboard the Shimakaze, one of Japan’s most scenic limited express trains. Designed for comfort and views, the journey glides past coastline and countryside before arriving in Ise-Shima National Park.

After arrival, guests are welcomed by a YamaTrips guide and assisted with settling into the accommodation, followed by an overview of the journey ahead and an introduction to Mie’s food culture. The evening concludes with time to soak in the onsen, allowing guests to unwind and prepare for the days ahead.

Day 2 — The Blessings of the Sea

Day two explores Mie’s coastal food culture from open water to shoreline, tracing how seafood is raised, harvested, and enjoyed in everyday life. When timing allows, guests may witness the arrival of the day’s catch, observe local auctions, and learn how fishermen determine value at the market.

Lunch is enjoyed at an Ama hut, where freshly harvested seafood is grilled over charcoal. Through the meal, guests are introduced to one of Japan’s oldest food traditions—Ama culture—learning how free-diving fishermen and women have sustainably harvested abalone, shellfish, and seaweed for over a thousand years through breath-hold diving.

As an optional activity, guests may enter the water alongside the Ama to try locating shellfish themselves, experiencing firsthand the skill and intuition behind this ancient practice.

In the afternoon, attention turns to how fish are cured and processed, exploring traditional methods that transform the day’s catch into ingredients central to Japanese cooking, such as bonito smoked, dried, and shaved, before being brought back for use in the evening meal—connecting the day’s experiences from sea to table.

The day concludes with a home-cooked meal shared with locals, offering a genuine glimpse into everyday food and hospitality in the region.

Day 3 — Mountain, Ash, and Fire

The day begins inland at Maruyama Senmaida, one of Japan’s most iconic rice terraces. Set deep in the mountains of Kumano, the terraced fields offer insight into how landscape, water, and human labor shape the most essential element of Japanese food. Lunch is enjoyed using locally harvested mountain ingredients, seasonal vegetables, regional protein, and rice grown in the surrounding area.

From the fields, the focus shifts to fire. The afternoon centers on Kishu Binchotan charcoal, often referred to as the King of Charcoal, produced in the forests of Mie and prized for its clean heat and precise control. The process is introduced from the ground up—hardwood selection, kiln construction, firing, and the careful management of heat and airflow. Depending on the timing, guests take part in one stage of the day’s work involved in producing Kishu Binchotan.

The day concludes with a charcoal-focused meal at Tobeya, an intimate restaurant built entirely around the use of Kishu Binchotan. Led by a chef who has dedicated his career to charcoal cooking, the meal demonstrates how precise control of fire shapes aroma, texture, and balance—revealing why Binchotan remains essential to serious Japanese cooking.

Day 4 — Wagyu, From Land to Table

The day begins in the countryside, visiting farms and forests to collect the ingredients that will define the meal ahead. Guests harvest seasonal vegetables and mushrooms, learning how local growing conditions, water, and timing influence flavor.

The experience then centers on Mie’s wagyu traditions, with two expressions of beef offered depending on preference and dietary needs. One option features a special grade of Matsusaka beef, rarely exported outside the region and regarded by many chefs as one of the highest expressions of wagyu in Japan. An alternative option introduces Oise Ushi, a newer regional wagyu raised with an emphasis on clean diet. Oise Ushi contains significantly lower saturated fat and is halal-friendly.

In the afternoon, depending on the time of year, guests visit local orchards and fields to experience seasonal fruit picking, such as strawberries, mandarin oranges, persimmons, and other regional produce at peak ripeness.

A sunset view over the ocean is included at the best possible moment during the journey, with the timing and location chosen based on conditions to offer the most memorable view.

Day 5 — Ise Jingu

The final day turns to the spiritual foundation of Mie’s food culture with a visit to Ise Grand Shrine (Ise Jingu), the most sacred site in Shinto belief. Historically, Mie was known as Miketsukuni, the land entrusted with supplying food to the deities. Visiting the shrine provides context for everything experienced throughout the journey—why ingredients are treated with care, and why quality matters so deeply.

Afterwards, time is spent exploring Okage Yokocho, the historic approach town. Here, guests are free to enjoy regional snacks, revisit flavors encountered throughout the journey, and select souvenirs, crafts, and local specialties to take home.

The journey concludes with a visit to a scenic observatory overlooking Ise-Shima National Park, revealing the full extent of its coastline and islands, before boarding the 16:00 train back to Osaka.

Optional Activities

In addition to the core itinerary, a selection of optional experiences can be arranged based on seasonality, sea conditions, and guest interests. The length of the journey can also be adjusted.

Sea & Coastal Traditions

Diving with Ama fishermen and women, learning breath-hold techniques and how to search for shellfish
Sea bream catching and cooking with local producers
Boat fishing or shore fishing
Small-scale net fishing
Pufferfish (fugu) cuisine experiences with licensed professionals
Kelp and seaweed farming
Swimming alongside farmed tuna
Pearl opening

Fermentation & Craft

Miso-making with local producers
Mochi-tsuki (traditional mochi pounding with wooden mallets)
Tea harvesting and visiting tea fields with producers

Land, Livestock & Game

Visiting a cattle farm to learn about wagyu raising practices
Wild game trap hunting (observation or participation) followed by a curated dining experience
Rice planting or rice harvesting

These activities are optional and can be selectively added to the journey to match personal interests, dietary preferences, and physical comfort levels.

Practical Information

Locations Covered:

Ise-Shima National Park, Ise-Jingu, Matsusaka area, Kumano Kodo

Best Time to Travel:

Seafood: Available year-round, with seasonal variations
Wagyu: Available year-round
Charcoal (Kishu Binchotan): Available year-round
Rice Terraces (Maruyama Senmaida): Best visited from May to September

Indicative Pricing:

From USD 3,800 per person (based on 1 guests)
From USD 2,200 per person (based on 2 guests)
From USD 1,800 per person (based on 4 guests)

Since the artisan, chef, and guide are reserved entirely for your private experience, the cost per person is substantially higher when booking for one guest.

What’s Included

Included
✔ All guided experiences listed in the itinerary
✔ 3 lunches and 2 dinners highlighting local cuisine
✔ On-site experiences with producers, artisans, and cooks
✔ English-speaking YamaTrips guide
✔ Complimentary transportation to guided activities within Mie Prefecture

Not Included
✖ International and domestic flights
✖ Transportation to and from Osaka (can be arranged upon request)
✖ Accommodation (can be arranged upon request)
✖ Alcoholic beverages
✖ Personal purchases and souvenirs
✖ Optional activities not listed above

Prices exclude flights, transportation to and from Osaka, and accommodation. For alternative trip durations or bespoke activity selections, please enquire for a tailored quotation.