Reconnecting with ourselves
The Japanese people have appreciated the abundance of nature while in awe of her, and it has been so for the people of the mid-Izu peninsula. Over time, people have supported each other and have created a unique lifestyle. A stroll in a historic town or in rural nature reveals how these valuable indications are not always tangible, but present nevertheless.
Shuzenji with its hot-spring first found 1200 years ago, has prospered alongside Zen temples associated with rulers of the medieval period. The hot-springs have since continued to offer relaxation, and the Zen temples remain well respected. Known as “Izu’s little Kyoto,” Shuzenji shares a similarity with that of Kyoto in its classical streets and atmosphere.
Heading south from Shuzenj, we come to Mount Amagi, the highest peak in the Izu peninsula. Here at the foot lies Japan’s largest fields of best quality Wasabi.
Situated in a 200-year-old house is “Rakan'' run by chef Atsuko Kato. It is exclusively open to one group a day. All vegetables and rice are directly sourced from neighboring producers, including Amagi’s specialties such as Wasabi and Shiitake mushroom. Seasonal ingredients are cooked by Atsuko with the utmost care, and guests are welcomed like her own family. Enjoy Atsuko’s original cuisine, share conversation, and relax in a nostalgic setting among paddy fields. This is an experience of reconnecting with ourselves.
1 hour walking tour in Shuzenji.
Full course private lunch in a 200-year-old Japanese house.
INCLUSION AND EXCLUSION
Meeting point will be Shuzenji station. Please cover your own train tickets.
$500 for 1 person.
$600 for 2 people.
$200 for additional person.
The policies on face masks and attendee health are:
1: Face masks required for guides in public areas.
2: Temperature checks for travelers upon arrival
The policies on sanitization are:
1: Hand sanitizer available to travelers and staff.
2: Transportation vehicles regularly sanitized (private vehicle).
The policies on staff health & safety are:
1: Guides required to regularly wash hands.
2: Regular temperature checks for staff.
3: Paid stay-at-home policy for staff with symptoms.
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