1-Day Ibaraki Food Tour

•  Spend a day in Japan's countryside, meet local people and explore local tastes
• Visit a family-run lotus root ("renkon") farm and learn about the production of this delicious ingredient often found in Asian cuisine

Head to Ibaraki Prefecture for a day of some delicious local food discoveries. Ibaraki Prefecture, northeast of Tokyo, is only an hour and a half away by train. After you arrive at Tsuchiura Station, in organized transportation, visit a local "renkon" lotus root farm, a family business run by three brothers. Thanks to the wetland, lotus root production thrive in this area, and it is the largest one in the country. 

Learn first hand from the farmers how lotus root is grown. You can also see what the production line is like and have lotus root tasting. Your Lunch will be at a Toemon, a Japanese restaurant that adds a beautiful twist to Italian cuisine, or at Shimizuya, which traditionally specializes in "unagi" eel dishes. You will also be visiting a local sake brewery, Tsukinoi Shuzo. In the afternoon you have a choice of two activities. Finally, finish the tour by visiting a traditional soy sauce maker.  

In the late afternoon, depending on your chosen activity, return to Tokyo either from either Tsuchiura Station or Mito Station. Our 1-day Ibaraki food tour will indeed offer you a glimpse into a suburban and rural Japan, each with its charm.  

• Arrive at Tsuchiura Station around 09:00.  
• Drive to Renkon Sankyoudai, local lotus root producer (visit to lotus root fields, tasting)
• Return to Tsuchiura area
• Lunch at Toemon or Shimizuya
• Drive to Tsukinoi Shuzoten, sake brewery (brewery tour and sake tasting)
•  Visit traditional soy sauce maker and Kurosawa Shoten Shoyu, or  Return to Tokyo from Mito or Tsuchiura Station

Originally from Quebec, Canada, Malcome has been living and working in Japan, Iwate Prefecture, for 14 years. With almost two decades as an experienced cook and 14 years of running his restaurant in Vancouver, Malcomehas great passion for exploring different cuisines and creating new flavors. Having made Japan his home, he has discovered and delivered exciting fusions of Japanese and western cuisines.

Jean-Sébastien, originally from Lyon, France, has had an impressive career as a pastry chef in his native France and Japan. Having graduated from the lauded School Le Cordon Bleu Pastry in Paris, he honed his skills at Fauchon, Paris. He worked as Chef de partie at Hôtel de Paris, in Monaco.

His professional path led him to Tokyo in 2013. Jean-Sébastien is good at managing pastry production and creating menus. He shared his passion and knowledge of pastry at ANA Intercontinental, Michelin-awarded Pierre Gagnaire restaurant of Tokyo, and subsequently at Canal café Tokyo Suijyo Club.