Japan Tour Packages

Japan is safe, spotlessly clean, astonishingly punctual and one of the most rewarding countries on earth to travel in. It is also a place with its own way of doing things — a little preparation transforms the experience.

Getting around

• The Shinkansen (bullet train) is the backbone of any Japan trip — Tokyo to Kyoto takes just over two hours, and trains leave to the minute.
• The Japan Rail Pass can be excellent value if you are covering long distances, though regional passes are often the smarter buy. We will work out which suits your route.
• IC cards (Suica, Pasmo, ICOCA) tap you onto every metro, bus and convenience store. Get one on arrival.
• Luggage forwarding (takkyubin) sends your suitcase ahead to your next hotel overnight for a few pounds. It is a revelation on a rail trip.

Money

The currency is the Japanese Yen (JPY). Japan is far more card-friendly than it used to be, but cash still matters at small restaurants, shrines and rural inns. 7-Eleven and Japan Post ATMs reliably accept foreign cards.

Practical tips

• Do not tip. It is not the custom and can cause confusion or offence. Excellent service is simply standard.
• Get a pocket Wi-Fi or eSIM — navigation apps make Japan effortless.
• Public bins are rare. Carry your rubbish until you find one.
• Trains and buses are quiet spaces — keep your phone on silent and don't take calls.
• Power is 100V, Type A/B plugs.
• Learn two words: arigatou gozaimasu (thank you) and sumimasen (excuse me / sorry). They cover most situations.

Japan has four beautifully distinct seasons, and the Japanese are deeply attuned to them — the seasons shape the food, the festivals, the poetry and the travel calendar.

Spring (March to May)

Mild, fresh and famous. The cherry blossom (sakura) front sweeps north from late March into April. It is the single most popular time to visit, and for good reason.

Summer (June to August)

Hot and humid. A rainy season (tsuyu) runs from around early June to mid-July across most of the country, and August can be genuinely sticky, with a typhoon risk into September. It is, however, the season of fireworks and spectacular festivals — and Hokkaido stays pleasantly cool.

Autumn (September to November)

Crisp, clear and arguably the best time of all. The autumn foliage (koyo) turns the maples of Kyoto and Nikko into fire, moving south from late September to early December.

Winter (December to February)

Cold and dry in Tokyo and Kyoto, with brilliant blue skies. The Japan Sea coast, the Alps and Hokkaido receive extraordinary snowfall, making Japan one of the world's great ski destinations. Meanwhile, Okinawa stays subtropical and mild all year.

Japan has become one of the world's most desirable destinations, and it delivers on every promise: flawless infrastructure, extraordinary food, profound history, superb service and a level of safety and cleanliness that visitors never quite get over.

The country holds 25 UNESCO World Heritage Sites, among them the temples of Kyoto and Nara, the shrines of Nikko, the Hiroshima Peace Memorial, the historic villages of Shirakawa-go, sacred Mount Fuji, and the primeval forests of Yakushima and Shiretoko.

The Golden Route

Most first-time visitors follow the classic line: Tokyo → Hakone / Mount Fuji → Kyoto → Nara → Osaka, linked effortlessly by bullet train. It is popular because it works — a near-perfect introduction to the country in 8 to 12 days.

Beyond the Golden Route

Return visitors — and the more adventurous first-timers — head for Kanazawa's gardens, the wooden streets of Takayama, the temples of Koyasan, Hiroshima and Miyajima's floating torii, the art islands of Naoshima, the ski fields of Hokkaido or the beaches of Okinawa. Getting there is easy; the trains do the hard work.

Japan is a genuinely year-round destination — each season offers something completely different, and there is no wrong time to go. It is more a question of what you want to see.

Spring (late March to May) — cherry blossom

The most sought-after season. Sakura typically peaks in Kyoto and Tokyo from late March into early April, moving north through April and reaching Hokkaido in May. Blossom is brief — around a week per location — and dates shift each year, so plan flexibly and book early.

Autumn (October to November) — foliage

Our quiet favourite. Cool, clear and dry, with the maples turning spectacular shades of red and gold. Fewer crowds than spring, and superb walking weather.

Winter (December to February) — snow and onsen

Crisp, bright days in the cities; world-class powder in Hokkaido and Nagano; and the deep pleasure of an outdoor hot spring in the snow. Also the cheapest season.

Summer (June to August) — festivals

Hot and humid, with a rainy spell in June and July, but alive with fireworks and Japan's greatest festivals. Head to Hokkaido or the mountains to escape the heat.

Dates to avoid if you can

Golden Week (late April to early May), Obon (mid-August) and New Year are the three periods when the whole country travels at once — expect packed trains, higher prices and limited availability.

Japan may be the finest place to eat in the world. It is not just the ingredients or the technique — it is the seriousness, the seasonality and the fact that a tiny counter with six seats can be as memorable as a Michelin dining room.

What to eat

• Sushi & sashimi — at their best at a counter, one piece at a time, from the chef's hands to yours.
• Ramen — a national obsession, with a different style in every region: rich tonkotsu, clear shoyu, miso in the north.
• Tempura — impossibly light, fried to order.
• Wagyu beef — Kobe, Matsusaka and Omi, seared on an iron plate or in a shabu-shabu pot.
• Udon & soba — thick wheat and delicate buckwheat noodles, hot or chilled.
• Okonomiyaki & takoyaki — Osaka's savoury pancake and octopus balls.
• Yakitori — grilled skewers, smoke and beer, in a lantern-lit alley.
• Kaiseki — the multi-course seasonal haute cuisine of Kyoto: a work of art on a plate.
• Matcha and wagashi — powdered green tea with delicate seasonal sweets.

Where to eat

Follow the queues; the Japanese never queue for bad food. Explore izakaya (Japanese pubs) for small plates and beer, depachika (the food halls in the basements of department stores) for extraordinary takeaway, and don't be snobbish about konbini — a 7-Eleven egg sandwich in Japan is genuinely excellent. We can arrange food tours, sushi-making classes and a table at that seat-only counter you would never get into alone.

Entry to Japan is straightforward, and for many travellers no visa is required at all.

Visa-free entry

Passport holders from a large number of countries — including the UK, most of Europe, the USA, Canada, Australia, Singapore and Malaysia — can enter Japan visa-free for short-term tourism, typically for up to 90 days. You may not work on a visa-free entry.

If you do need a visa

Nationals of many other countries, including India, require a tourist visa before travelling. Japan now offers an eVISA for eligible applicants, applied for online, which removes the need to visit a consulate in many cases. Otherwise, applications are made through the Japanese embassy or an authorised visa agency.

What you will typically need

• A passport valid for the duration of your stay (six months' validity is strongly recommended).
• A completed application form and a recent photograph.
• A day-by-day itinerary and confirmed flight and hotel bookings.
• Bank statements showing sufficient funds, and often proof of employment.

Visit Japan Web

All travellers are encouraged to complete Visit Japan Web online before arrival. It pre-registers your immigration and customs declarations and produces QR codes, making arrival at the airport considerably faster.

Important: visa rules and eligible nationalities change. Always confirm the current requirements with the official Japanese embassy or Ministry of Foreign Affairs before booking. If you travel with us, we will tell you exactly what you need and help you prepare your documents.