• Where We Eat

    That section looks great visually — the dark izakaya alley background with the three floating cards is exactly the right energy for Tokyo. The current blurbs are Japan-wide though. Here are region-specific rewrites for each card:

    Explore Restaurants

  • Where We Sleep

    A converted bank in Nihonbashi with a record player in every room. A ryokan village stacked vertically in Otemachi. A design hotel where the glasses are made from recycled fluorescent bulbs. Tokyo doesn't do generic. Neither do we.

    View Stays

  • What We Do

    Vintage crawling in Shimokitazawa, hiking an hour from Shinjuku, powder skiing in Niseko, contemporary art in Kanazawa. Central Honshu runs from urban to remote and everything in between. Here's where to spend the time.

    See Experiences

  • Late March–early April is cherry blossom season — the most beautiful time to be in Tokyo and the most crowded. Book everything months ahead if you're going then.

    October–November is the other peak: cooler temperatures, stunning foliage, and slightly more manageable crowds.

    July–August is hot, humid, and punctuated by festivals — worth it if you know what you're going for.

    Winter is underrated: clear skies, the best views of Fuji from the city, and Niseko powder season in full swing by January. Plus, lower prices and fewer crowds.

  • Tokyo is enormous — where you stay shapes what you experience.

    Shinjuku is central, loud, and puts everything within reach; good for first-timers.

    Shibuya is younger, more design-conscious, closer to Shimokitazawa and Daikanyama.

    Nihonbashi and Ginza are quieter, more refined, and better located for Tsukiji and the Imperial Palace.

    Aoyama and Omotesando are where you want to be if design, food, and shopping are the priority.

    For day trips: Hakone and Kamakura are both under 90 minutes from Tokyo and work as overnights if you want to slow down.

    Kanazawa is 2.5 hours by Shinkansen — a full overnight stay, not a day trip.

  • A few things that will make the trip work better.

    Cash still matters — many smaller restaurants, temples, and rural spots don't take cards; keep ¥10,000–¥20,000 on you.

    The IC card (Suica or Pasmo) covers all public transport across the region — load it at any station and tap everywhere.

    Tipping is not done and will cause confusion; excellent service is the baseline, not something you pay extra for.

    Restaurants in Tokyo often have no English menu and no English spoken — pointing at plastic food models outside or at neighboring tables is completely normal and works fine.

    Shoes come off at ryokan, traditional restaurants, and many temples — wear ones that slip off easily.