JAPAN… WITH MY FRIENDS AND MY FOOD

Hey guys, this is Shota. In November 2026, I’m heading to Japan and I’d love it if you could join me. It’ll be a cozy, fun adventure, just me and 10 passengers— you’ll get to meet my family, friends, and culinary mentors along the way. You’ll eat at the places I go to whenever I’m back in Japan. And you’ll be treated to a bunch of exclusive collaborations where I cook with other top chefs in Tokyo, Osaka, and in between.

We’re working with the amazing team at People Make Places to bring this to life. Take a look at the trip plan below. If you’re interested, read the Fine Print first, and then fill in the form to apply for a spot!

Just one thing: because of the intimate nature of the places we’re going (specialist restaurants, small kitchens), this trip is only going to be a good fit for omnivores – people who’ll eat, or try, anything. Thanks for understanding.

IN A NUTSHELL

We’re going to meet in Tokyo on Sunday, Nov 15, staying for three nights at a boutique hotel in my own neighborhood – a fantastic area chock full of amazing restaurants, stores and coffee shops. In Tokyo, we’ll have ramen together and explore some of the places where I hung out as a kid. We’ll eat at my friend Yuki Sassa’s incredible sushi restaurant, and there’ll be a night of hopping around izakayas, yakitori shops, and sake bars.

On Day 4, we’ll take the shinkansen (aka bullet train) a half-hour west of Tokyo to my cousin’s hotel, a little place up a crazy steep hill, where he and I will cook you lunch, using fish from the market in Odawara, and local beef, vegetables – whatever’s best that season. We’ll stay at an amazing ryokan (traditional inn), where we’ll soak in private hot spring baths and dine together wearing our yukata robes. The next day we’ll head to a wasabi farm in the mountains of Izu, near Mt. Fuji, where we’ll see how the roots are cultivated, and enjoy a picnic lunch catered by the farmer’s family.

For the final section, we’ll continue west to Osaka, for three more nights. We’ll eat at Sakamoto, where I used to work – Sakamoto-san taught me so much about work and life! We’ll head to Sakai, Japan’s knife-making capital, to see how they make the blades I use. And I’ll be in the kitchen with my friend Yuji Tsuji of L’Empathie. On the final day, I’m going to arrange a special trip to Kyoto for you, while I prep for a secret one-of-a-kind event that’ll bring the whole trip together on the final night.

It’ll be an amazing adventure! We’ll say goodbye in Osaka on the morning of Sunday, Nov 22, armed with unforgettable memories and unbreakable new friendships.

WHERE WE’LL STAY

Each of these three accommodations offers its own amazing experience. We’ve chosen places that make sense for our journey, so you can spend more time out and about exploring with me.

TOKYO: TRUNK YOYOGI PARK

Located in Tomigaya, on the outskirts of Shibuya and walking distance from Meiji Shrine and Yoyogi Park, this is the coolest boutique hotel in Tokyo. Designed by cult architect Keiji Ashizawa, the hotel’s cozy rooms are stylish and elegant. There is even a roof-top pool and bar.

The trip price includes three nights (Nov 15, Nov 16 and Nov 17) in a Standard Double Room (large double bed) with Balcony (Park or City View), including breakfast in the restaurant. Upgrades to Suite category (extra large double bed) possible, depending on availability.

N.B. There is no gym at this hotel.

IZU: OCHAIRO

This is a historic ryokan located deep in a valley in central Izu, nestled among the trees and beside a river. It has beautiful hot spring baths and incredible kaiseki cuisine, and guests sleep on luxuriously thick futons rolled out on the tatami before bedtime.

The trip price includes one night (Nov 18) in a beautiful room at the ryokan, including dinner and breakfast. Each room is different, and guests will be able to choose on a first-come first-served basis, depending on the date they initially signed up.

N.B. Ryokans do not offer room service, and there is no pool or gym.

OSAKA: CONRAD OSAKA

It’ll be an amazing contrast checking into the Conrad Osaka, located at the top of a city-center skyscraper with jaw-dropping views across Japan’s industrial capital. The hotel has large, modern rooms, and a pool and gym. It’s also walking distance from two of our dinner spots.

The trip price includes three nights (Nov 19, Nov 20 and Nov 21) in a Deluxe Room (twin or king bed), including breakfast in the restaurant. Upgrades possible depending on availability.

COLLABORATORS

Shota’s Friends Who You’ll Meet

YUKI SASSA

Owner-chef, Sassa

Chef Yuki Sassa grew up fishing and preparing his own catch, making his path into sushi a natural one. He spent six years at Sushidokoro Hirano in Osaka before further refining his craft at Tokyo’s renowned Sushi Sugita. An eight-year chapter in Shanghai, where he managed several Japanese restaurants, broadened his perspective before returning to Japan.

In December 2024, he opened Nihonryori Sassa in Hiroo, earning a Michelin star soon after. Here, he applies a sushi chef’s precision to the structure of kaiseki — from a luxurious risotto enriched with generous cuts of simmered abalone to his delicately extracted cold-brewed dashi. Thoughtful touches, such as serving pu-erh tea at the end of the meal, reflect his time in Shanghai, while his spirit of innovation continues to push Japanese cuisine forward.

SHOTA’S COUSIN

Hotel Chobo Sanso, Yugawara, Kanagawa – Established 1989

Founded in 1989 in the hills of Yugawara, a renowned hot spring retreat just one hour from Tokyo, Hotel Chobo Sanso is a small, family-run inn overlooking the coastline and surrounding mountains. Established by my uncle and aunt, it has remained entirely family-operated for over three decades.

The family lives on-site and personally welcomes guests into what is both their home and their business. With only a handful of rooms, Chobo Sanso offers an intimate hospitality experience defined by warmth, care, and consistency.

The kitchen is led by my cousin, whose experience includes training at Hotel Okura Amsterdam and Hilton Odawara. His background spans French cuisine, international hospitality, and competition-level culinary training, before returning to continue the family tradition.

Chobo Sanso has been part of my life since childhood, and when I stay, I often help in the kitchen—preparing breakfast and cooking for guests. With natural hot springs, seasonal menus, and sweeping views, it reflects a deeply personal approach to hospitality, where family and craft are closely intertwined.

YUJI TSUJI

Owner-chef, Empathie

Born in Osaka, Chef Yuji Tsuji honed his skills in French cuisine in Alsace and Avignon, training under MOF award-winning chef Serge Chenet. After returning to Japan — with a period in Seattle along the way — he rose quickly, becoming chef of Carte Blanche at 29 and later leading LIAISON from age 32.

Under his direction, LIAISON earned one Michelin star for three consecutive years (2022–2024), reflecting his refined, expressive style. In 2025, he opened his own 10-seat restaurant, Empathie, in Osaka, employing French technique layered with Japanese ingredients, dashi, and a keen sense of seasonality. Here, he brings together visual elegance, textural precision, and deeply personal creativity to craft a style of French cuisine that could only exist in Japan.

TOMONORI AKIMURA

Owner-chef, Gochiso nene

Chef Tomonori Akimura and his wife Nozomi opened Gochiso nene after honing their craft at some of Osaka’s most respected kitchens. The couple first met while working at the renowned kappo restaurant Kinyuuki; Tomonori later refined his tempura technique at the popular Tensei before they launched their own intimate counter. At Gochiso nene, Tomonori produces remarkably light, crisp tempura through painstaking preparation, while Nozomi weaves elegant dashi-led dishes into the flow of the meal—together creating a refined expression of Osaka fine dining.

PHOEBE AMOROSO

Local Guide

Phoebe Amoroso is a UK-born journalist, multimedia reporter, and Tokyo-based storyteller who brings the richness of Japan’s culture and cuisine to audiences around the world. Based in Tokyo since 2014, she has reported for major international outlets and written widely on food, travel and Japanese life for publications such as The Japan Times, Nikkei Asia and Lonely Planet.

An avid foodie and adventurer, Phoebe has visited all 47 prefectures of Japan, often cycling, hiking or exploring off-the-beaten-path in pursuit of remarkable meals and stories. She also guides visitors keen to sample Japan’s culinary wonders, combining a deep knowledge of local food culture with an infectious enthusiasm for discovery.

COOKING THROUGH JAPAN

THE DETAILED PLAN

NOV 15 / SUNDAY / TOKYO

Arrivals
Check into Trunk Yoyogi Park
Drinks at the rooftop bar
Neighborhood dinner with Shota

NOV 16 / MONDAY / TOKYO

Food halls and supermarket shopping
Time in the kitchen with Shota
Harajuku and Shibuya
Sushi dinner with Yuki Sassa

NOV 17 / TUESDAY / TOKYO

Morning walk & department store food halls
Shota’s favorite grazing lunch(es): ramen, curry, etc.
Exploring Shimokitazawa
Izakaya hopping night in Kagurazaka with Phoebe

NOV 18 / WEDNESDAY / RYOKAN

Depart Tokyo by shinkansen for Atami
Shota cooks lunch at his cousin’s ryokan
Overnight at Ochariro ryokan with kaiseki cuisine, hot spring baths, and massages

NOV 19 / THURSDAY / OSAKA

Wasabi farm visit and picnic lunch
Shinkansen to Osaka
Check into Conrad Osaka
Dinner at Sakamoto, the first kitchen where Shota worked

NOV 20 / FRIDAY / OSAKA

Knife artisan visit and blade shopping in Sakai
Afternoon exploring Osaka + lunch along the way
Dinner at Empathie with Chef Yuji Tsuji

NOV 21 / SATURDAY / OSAKA

Daytrip to Kyoto with Phoebe, including Zen mediation and tea
Secret three-chef collaboration final dinner back in Osaka

NOV 22 / SUNDAY / DEPARTURES

The trip ends at Conrad Osaka before noon
Onward travel

PRICE

$20,000USD p/person for Double Occupancy
A supplementary fee of $2,500 per person will be charged for a single occupancy room.

GET YOUR
APPLICATION IN

If you would like to join Shota on this once in a lifetime trip please sign up below to express your interest. Spaces are strictly limited and we will get back to you you with the next steps.

THE FINE PRINT

Dates and locations
The trip starts in Tokyo on Sunday, Nov 15 at 3pm, when you check into the Trunk Yoyogi Park hotel. You’ll spend three nights in Tokyo, one night in Izu, and three nights in Osaka, as per the itinerary. You’ll end in Osaka on Sunday, Nov 22 by 12 noon, when you’ll check out from the Conrad Osaka hotel.

Who’s coming and how they’ll be selected
The trip will include Shota, 8 travellers, 2 guides and 1 photographer. Applications for the eight places on the trip will be received in chronological order based on the submission date and time. The organizers will use the information submitted with your application to create a shortlist and a waitlist. Those on the shortlist will be given two weeks to pay a deposit to secure their spot, after which time their place will be offered to people on the waitlist in the order in which their application was received. To create a vibe that’s built on love and respect, everyone will be asked to sign up to a simple code of conduct. And we apologize that, because of the nature of the destination, we can’t accommodate people with food restrictions or allergies on this trip.

Photography
We’ll be documenting the whole trip to share with our friends on social media. When you sign up, please say you’re OK if photos and videos that include you are used online by the host, the organizers, and the participants. Everyone will get access to a collection of professional photos at the end of the trip.

Flying into and out of Japan
You’ll need to take care of your own flights. Please buy a refundable ticket if you can. We recommend flying into Tokyo (Haneda airport, if possible) on Sunday, Nov 15 in order to join dinner on the first night. That means departing the US on Saturday, Nov 14. If possible, fly out from Osaka Kansai airport on Sunday, Nov 22. You’ll probably arrive back in the US the same day. You may want to arrive a day or more earlier, or depart a few days later. The PMP team is here to help you make the best plan.

Airport transfers
A car and driver will take you between the airport and the hotel on arrival (from Tokyo Haneda or Tokyo Narita) and departure (to Osaka Kansai, Tokyo Haneda or Tokyo Narita). We may ask you to share a vehicle with other guests arriving or departing at similar times. Please note that if your departing flight is from Tokyo, the organizers will make the return travel arrangements, probably by bullet train, for you and charge you for the tickets separately from the trip fee.

Prices and payments
The trip costs US$20,000 per person for two people sharing a room. A supplementary fee of $2,500 per person will be charged for a single occupancy room. Successful applicants will be asked to pay a deposit of $5,000 per person to secure their place. Each spot is specific to the named traveller, and participation is non-transferable to any other person. The deposit is refundable until 180 days prior to the start of the trip (Tuesday, May 19 at 12 noon Tokyo time). After that time, the deposit is non-refundable, and the balance of the trip cost is payable. Final payments must be received by May 31, 2026. Late payers may forfeit their place on the trip in favor of people on the waiting list. The cancellation terms are listed below.

Passport and Visa Requirements
Please make sure your passport is valid for at least six months beyond your intended dates of travel. Citizens of 74 countries including the U.S., Canada, the U.K., other European countries and many others are eligible to receive a visa-on-arrival for up to 90 days. If you hold a passport from a country or territory not on this list, please contact us.

Travel Insurance
Please make sure you have adequate travel insurance in the event that you need to cancel your participation in the trip for any reason, or that the trip is cancelled for reasons beyond your control. You’ll need to agree to this as part of the sign-up process before being accepted onto the trip. We recommend that you purchase travel insurance at the same time as you pay your initial deposit.

What the price includes
The following are included in the price: airport transfers using private vehicles; 3 nights accommodation in Tokyo, 1 night in Izu/Hakone, and 3 nights Osaka at the properties listed in the itinerary; breakfasts every morning; all other meals listed in the itinerary; all transportation in between locations listed in the itinerary by private car, taxi, or public transportation; all visits and other experiences listed in the itinerary, including guides and entrance fees; beverages at meals, with some restrictions on alcoholic beverages depending on the cuisine and price.

What the price does not include
International flights to/from Japan; elective purchases; hotel incidental charges (laundry, room service, spa treatments, etc.); gratuities for guides, drivers and other service staff; costs for any optional or add-on experiences not listed in the itinerary.

Changes
The itinerary as listed on the website is accurate as of the time of writing. However, day-to-day content is subject to change at the discretion of the organisers. Material changes, such as specific restaurants or experiences, will be communicated to guests in advance of the trip.

Cancellations (by the traveller)
Once accepted onto the trip, you may cancel your participation with the following penalties:

Until Tuesday, May 19 at 12 noon Tokyo time (180 days prior): 100% refund
Until Monday, Aug 17 at 12 noon Tokyo time (90 days prior): 50% refund
Until Monday, Sept 16 at 12 noon Tokyo time (60 days prior): 25% refund
After Monday, Sept 16 at 12 noon Tokyo time (60 days prior): no refund

Cancellations (for other reasons)
If the trip is cancelled by the organizers for any reason other than a force majeure, applicants will be eligible to receive a refund equal to but not exceeding the amount(s) already paid. If the trip is cancelled because of a force majeure (including but not limited to an earthquake or geopolitical event) after May 19 at 12 noon Tokyo time (180 days prior), the total trip cost minus the US$5,000 deposit will be refunded.

QUESTIONS?

Please email shota.trip@peoplemakeplaces.com and we will get back to you within two working days.