Join us for the most delicious food and sake tour in Tokyo
January 17 - 24, 2027
Culinary Adventure in Tokyo, Japan
January 17 - 24, 2027
Grab your partner, BFF or just come solo and let’s go! Seven nights accommodations with six full days of custom food and sake experiences in Tokyo. Chef Debbie is partnering with a sake educator, Marina, to bring you the best of both sides of this culinary extravaganza. Includes dining, sushi making, tours and more. Space is limited so don’t miss this foodie adventure in this hotspot in Japan. Tokyo is known for it’s food, sake, and so much more. It’s going to be the trip of a lifetime. Let’s make memories!
This unique culinary experience is for you if:
You are a foodie and want to experience the most delicious Japanese food you have ever tasted
You love sushi and sake (vegetarian options available)
You love to eat and experience a region through their food
You like to have a trip completely planned for you including the best spots to visit
You love to eat and talk about food and sake and have a chef (Debbie) and sake educator (Marina) as your guide
You like to take hands on cooking classes from local sushi chefs
You like hanging out with culinary likeminded people
You want to getaway in the Winter for the trip of a lifetime
What is included
7 night stay in a 4 star hotel in the in the city center
All breakfasts are included. Five lunches and two dinners are included
One hands on sushi making class
Tour of a local sake brewery
Traditional tea ceremony
Sumo demonstration with lunch
Full time access to Chef Debbie and her lifetime of global food knowledge and Marina with her extensive sake knowledge
Pre trip Zoom to meet the group you will be traveling with
FUN and connection
Our Itinerary
Day 1
Individual transfers from the Haneda airport to the hotel
Check into the hotel, unpack, and relax
Free evening to explore on your own and acclimate to the time zone
Day 2
Breakfast buffet at the hotel
Guided tour of Edo Gardens, the east gardens of the Imperial Palace
Sumo demonstration with lunch
Free evening for dinner on own
Day 3
Breakfast buffet at the hotel
Visit Tokyo's oldest temple, Senso-ji
Sushi making class and lunch to dine on our creations- both raw fish and vegetarian options
Free late afternoon and evening for dinner on your own
Day 4
Breakfast buffet at the hotel
Sake brewery tour via private driver
Lunch and tasting at the sake brewery
Evening and dinner on your own
Day 5
Breakfast buffet at the hotel
Free morning to explore on your own
Traditional tea ceremony with kimono experience in the early afternoon
During the tea ceremony we will learn how to make matcha
Early evening experience at Golden Gai with tastings
Remainder of evening on own
Day 6
Breakfast buffet at the hotel
Guided Ueno Park Tour
Visit Kiyomizu Kannon-dō Temple and Benten Shrine
Ameyoko Street Food Market Walking Tour with tastings
Free afternoon and evening with dinner on your own
Day 7
Breakfast buffet at the hotel
Tsukiji market walking food tour and tasting for lunch
Free afternoon to explore on own
Farewell traditional Kaiseki group dinner
Day 8
Breakfast buffet at the hotel
Free time to explore on own before your flight
Make your way to the airport on your own with the airport shuttle bus to either Haneda or Narita airports
Cannoli making class in Sicily- a unique experience for us
Why travel with Chef Debbie?
I live to and love to travel and started going on family trips at a young age which laid the groundwork for a lot of International travel as a young adult. I was always fascinated by the tastes and smells of the places we visited and as someone obsessed with food, I wanted to try it all. Early on, I realized the best way for me to explore a new region is through their food and food culture and my mission now is to share that with others through these culinary retreats. Traveling with me is like having your very own food guide. I seek out the best foodie hot spots and special unique experiences. My trips are not cookie-cutter tours. I work tirelessly with our local guides to build the perfect culinary trips.
Don’t take my word for it. See what past culinary retreat participants have said:
“I am willing to go anywhere with Chef Debbie. It is nice having someone in charge of the group to facilitate the agenda. Debbie your travel experience is a bonus to us new travelers.”
— Diane D.
“My wife and I recently went on a trip to Italy with Debbie Brosnan of the Effortless Kitchen. It was our first trip to Italy and our first experience travelling with a group. Debbie arranged cooking classes, restaurant meals, trips to vineyards/farms and sightseeing at several historic locations. While there were several amazing group excursions, there was also time allowed to individually explore in the areas we visited - actually a perfect balance.
With this being our first trip of this type we didn't know what to expect. The group was not large and Debbie was an amazing host. We learned and experienced so much that we would have to say this was a trip to remember for a lifetime! We can't wait to go on another trip with the Effortless Kitchen! A trip with the Effortless Kitchen is an experience a Foodie, or anyone for that matter, will thoroughly enjoy!”
— David T.
“I absolutely loved this trip! I never thought I would have a chance to visit Italy, but this trip made it possible. It is super easy for a solo traveler to go on this adventure without any hesitation! The food and accommodations were top notch. Everywhere we went, I felt like a VIP because we were taken such good care of. I know that even if I had visited Italy on my own, I would not have seen it in this way. Debbie is amazing and the cooking classes were so fun! Highly recommend, but bring your appetite and stretchy pants because you will want to eat and drink EVERYTHING!!”
— Gina A.
Pricing
$4,800 per person, double occupancy **
$1,000 deposit required upon registration and balance due by June 1st
All rooms have en suite bathrooms
Single room upgrade available for the solo traveler for $1,100 surcharge
It is required that all travelers purchase their own travel insurance for both medical and travel related issues
** 3.5% will be added for credit card payments (4.5% outside the US)
FAQs
Where are we staying?
In Shibuya in a 4 star hotel that is attached to Shibuya train station for ease of getting around the city.
Is the flight included?
No, flights are not included. Please do not book any flights until you confirm your spot on the trip with Chef Debbie or Marina.
Do I have to get travel insurance?
Yes, once registered and confirmed with Chef Debbie or Marina, travel insurance is mandatory. You are required to purchase travel medical and repatriation insurance as well as coverage to include cancellation, curtailment, and all other expenses that might arise as a result of loss, damage, injury, delay or inconvenience during travel. There are a number of carriers that offer coverage. Chef Debbie uses Allianz for her insurance. If you have pre-existing conditions, please ensure that you have proper coverage or consider purchasing Cancel For Any Reason insurance before you register for the trip or book flights.
What is the cancellation policy?
After booking, any cancellation forfeits the $1,000 deposit per person. It is required to purchase travel insurance to cover your cost. The balance is due by June 1, 2026 and cancellation needs to be done by June 7, 2026 to recover the balance less the deposit.
What is the refund policy?
If the trip is cancelled after payment is received, you will receive a full refund.
What are the Covid restrictions?
Hoping we don’t have to deal with this again, but we will follow the local government guidelines. If at the time of travel, there are Covid testing requirements, any costs associated are the responsibility of the individual traveler.
Can dietary restrictions be accommodated?
Each situation is unique and we will do our best to accommodate your dietary needs. Please indicate on the allergy section of the retreat agreement your preferences and indicate whether it’s an anaphylaxis allergy. It is very helpful to know foods, especially vegetables, you don’t enjoy eating as well. It is very difficult to accommodate a seafood allergy or a desire to avoid raw seafood/fish on this trip.
Are all meals included?
Some meals are not included by design. We want to give you the opportunity to explore and sample a variety of local restaurants at your leisure. All other meal times as noted in the itinerary are covered. Breakfast at the hotel is buffet style with typical Japanese and American breakfast foods.
Do I have to participate in all group activities?
Nothing is mandatory and you are welcome to spend this trip as you wish. While we would love for everyone to do all of the group activities together, we understand. We just ask that we are notified the day of or the day before so we are aware. Also, participants who miss group activities will not be reimbursed.
How many people are going on this trip? I have not done a group trip before.
This is going to be a small group and the plan is to have a maximum of 12-14 people to keep it intimate. Chef Debbie and Marina will reach out to each participant prior to registering to ensure they are a good fit for the group experience. There is also free time built into parts of the itinerary to allow for down time or independent exploring. There will be suggestions provided for what to do during our downtime.
Are there additional expenses I should know about that are not indicated on the itinerary?
We will be taking public transport for all tour days except the sake brewery and each traveler will need to get a transit card on their phone and pay for each ride (Suica card). Besides the obvious expense for shopping and souvenirs, alcohol is extra with the exception of the tasting at the brewery as per the itinerary. Japan is a no tipping culture so no need to plan for tipping and it is entirely optional and not expected.
What should I pack?
No need for dressy clothes or shoes. Outfits can be casual and comfortable. Some people may choose to dress up a bit for dinner but it is not mandatory. Layers are helpful as nights are cold. Mid January averages around 50F during the day with overnight lows in the mid 30’s. Comfortable shoes are the most important on these trips as we do a fair bit of walking and will be taking public transportation.
Hi, I’m Debbie Brosnan. I am a two time Amazon bestselling cookbook author, cooking instructor, and the host of small group foodie experiences for people who love to travel and taste food from all over the world. My work has always been rooted in the belief that food brings people together and my trips have been a way for strangers to connect over a shared love of food and travel.
Alongside my recipes and classes, I lead intimate foodie trips where we explore local markets, regional dishes, and the everyday food culture that makes each place unique. Since 2022, I’ve hosted carefully curated culinary journeys across Europe, designed to be a way to explore the region we are visiting through food and where connection with the local people and with each other matters just as much as what is on the plate.
After a personal trip to Tokyo in 2024, I knew I wanted to return with a group. The exquisite yet simple cooking, the depth of the sake culture, and the abundance of fresh fish and best sushi I have ever eaten stayed with me long after I came home. This Tokyo food and sake experience is an opportunity to share a place I love in a small group setting with fellow food and sake lovers.
Meet your culinary leaders
Hi, I’m Marina, your sake guide!
By day, I’m an Emmy Award-winning director of local TV news, but when I’m not behind the camera, I’m immersed in the world of wine and spirits. I hold Diplomas in Wine, Spirits, and Sake. Five years ago, I founded Sake Day East, an annual tasting event dedicated to introducing New Englanders to the beauty of Japan’s national drink. There is nothing I love more than helping people truly understand what’s in their glass.
My obsession with sake began with a single tasting and a flood of questions: What is this? How is it made? What makes it so complex? That curiosity sparked a whirlwind journey. Within months, I was traveling for my first sake certification; six months later, I was in Japan studying the craft at the source. I returned that same year to become a WSET Certified Sake Educator.
My mission is to lead you to that "aha!" moment—that second you realize just how incredible sake can be. Whether at Sake Day East, in a classroom, or on a brewery tour, I live for the moment a guest says, "Oh! This is sake and I love it!" I can’t wait to show you the what made me fall in love with Japan.