Saba Kaido is the general name for the roads connecting Wakasa and Kyoto, and food and culture, including mackerel, once passed through these roads.

Today, the area still retains many cultural heritage sites that connect the sea and the capital.

We'll taste the fresh seafood available in Wakasa, and then head over to enjoy a traditional Japanese-style restaurant in Kyoto.

Wakasa, located on the Sea of Japan coast in western Fukui Prefecture, is an easy 1.5-2 hour journey from Kyoto. Since ancient times, the historic “Saba Kaido” (Mackerel road) connected Wakasa to the capital, delivering fresh seafood to the imperial court and contributed to shaping Kyoto’s culinary traditions, but the route today offers far more than coastal flavors. This journey invites guests to fully experience the cultural depth, natural beauty, and rich food heritage that link Wakasa and Kyoto.  In the first half, discover the culinary history of Fukui Prefecture through a variety of unique local experiences in the Wakasa region.

Wakasa, located on the Sea of Japan coast in western Fukui Prefecture, is an easy 1.5-2 hour journey from Kyoto. Since ancient times, the historic “Saba Kaido” (Mackerel road) connected Wakasa to the capital, delivering fresh seafood to the imperial court and contributed to shaping Kyoto’s culinary traditions, but the route today offers far more than coastal flavors. This journey invites guests to fully experience the cultural depth, natural beauty, and rich food heritage that link Wakasa and Kyoto.  The latter half of the journey shifts to Kyoto, offering a trip to experience the elegant beauty of its landscapes and its distinctive cuisine.

Awaji Island is blessed with a wealth of seafood from the sea and mountains.

Natural sea bream nurtured by the fast currents of the fishing grounds is a representative food of Miketsukuni.

From an area where you will encounter dishes made with high-quality ingredients such as Awaji onions and Awaji beef, the tour will take you to Kyoto at the end of the journey to learn the intricacies of Kyoto's traditional Japanese cuisine that uses various ingredients from Miketsukuni area.

Awaji Island is blessed with rich natural beauty composed by both mountains and the sea.

This area is known as one of Japan’s prime fishing grounds. The surrounding waters yield exceptional seafood—especially sea bream—while local specialties such as Awaji onions and Awaji beef create a truly memorable culinary experience. The island also offers engaging cultural activities, including fish auctions, indigo dyeing, and other hands-on encounters that highlight its heritage. This journey invites travelers to enjoy Awaji’s flavors and traditions before continuing on to Kyoto, where the region’s natural abundance and cultural depth come together seamlessly. The first half proposes a wide variety of ways to enjoy Awaji Island, nurtured by its rich natural environment.

Awaji Island is blessed with rich natural beauty composed by both mountains and the sea.

This area is known as one of Japan’s prime fishing grounds. The surrounding waters yield exceptional seafood—especially sea bream—while local specialties such as Awaji onions and Awaji beef create a truly memorable culinary experience. The island also offers engaging cultural activities, including fish auctions, indigo dyeing, and other hands-on encounters that highlight its heritage. This journey invites travelers to enjoy Awaji’s flavors and traditions before continuing on to Kyoto, where the region’s natural abundance and cultural depth come together seamlessly. In the latter half, we introduce several experiences to savor Kyoto's scenic beauty and authentic culture. 

Shima used to supply processed salt, abalone, seaweed, and other marine products to the Imperial Court, and even today there are spots where you can enjoy fresh marine products, such as ama (woman divers) huts where ama divers entertain you. Afterward, we'll head to Kyoto and stay at an inn serving a traditional Japanese multi-course kaiseki dinner that combines carefully selected ingredients from the Miketsukuni area, which includes Shima.

Ise-Shima, located on the Pacific coast of southern Mie Prefecture, has long been shaped by a way of life deeply connected to the sea. Here, the tradition of Ama, female divers who harvest abalone, seaweed, and other seafood without modern equipment, remains one of the most vibrant in Japan. These marine products, along with local salt and other specialties, was once offered to the imperial household, reflecting the area’s rich maritime heritage.

Travelers can enjoy exceptionally fresh seafood and take part in marine activities surrounded by beautiful coastal scenery. On the journey from Mie toward Kyoto, the route includes a stop in Iga-Ueno, known for its ninja history and premium local wagyu, and Wazuka, a lush tea-growing region where visitors can immerse themselves in Japan’s seasonal tea culture. The first half offers a deep dive into the food culture heritage and traditions of the Ise-Shima coast, allowing you to savor the region's refined cuisine.

Ise-Shima, located on the Pacific coast of southern Mie Prefecture, has long been shaped by a way of life deeply connected to the sea. Here, the tradition of Ama, female divers who harvest abalone, seaweed, and other seafood without modern equipment, remains one of the most vibrant in Japan. These marine products, along with local salt and other specialties, was once offered to the imperial household, reflecting the area’s rich maritime heritage.

Travelers can enjoy exceptionally fresh seafood and take part in marine activities surrounded by beautiful coastal scenery. On the journey from Mie toward Kyoto, the route includes a stop in Iga-Ueno, known for its ninja history and premium local wagyu, and Wazuka, a lush tea-growing region where visitors can immerse themselves in Japan’s seasonal tea culture. In the latter half, we propose a plan for a high-quality stay, immersing yourself in Kyoto's tea and sake culture.