What to Expect

For first timers or those returning to catch up on what’s new, this tour provides an opportunity to experience the magic of autumn time in Japan.

ACCOMMODATIONS

• Tokyo Imperial Hotel (three nights). Favored by traditionalists, the Imperial Hotel was built in 1890, redesigned by Frank Lloyd Wright in the 1920s, and replaced in 1970. Efficient and ideally located in Ginza near shops and restaurants, it retains Wright’s touch in its art deco bar and exudes the atmosphere of a grand old hotel, accounting for its ongoing popularity with travelers from businessmen to heads of state.
• Hiroshima: Rihga Royal Hotel (two nights). Located between Hiroshima Castle and Peace Park, the Rihga Royal is considered one of the best hotels in the city.
• Takamatsu: ANA Hotel Clement (one night). Built in 2001, this hotel is centrally located and convenient for our arrival by ferry.
• Naoshima Island: Benesse House (two nights). Both an art museum and hotel, the Benesse House Art Site complex, designed by Tadao Ando, offers accommodations located within the main museum and in adjacent buildings offering breathtakingly beautiful views of the Inland Sea. Works by Bruce Nauman, Basquiat, Christo and Keith Haring are found in the guest rooms and gardens.
• Kyoto Okura Hotel (four nights). The tallest building in town with sweeping views in every direction and 1920s art deco elements inside. Located in the heart of the city, it is an easy walk from the hotel to the city’s shopping district and an ideal base from which to explore the city’s exquisite temples and gardens.

WEATHER
Japan’s islands lie in a temperate seasonal wind zone similar to that of the east coast of the United States, which means there are four distinct seasons. Japan is at its climatic best during autumn, when temperatures throughout the country turn generally mild and the humidity begins to drop noticeably. Colorful leaves (koyo) are to the Japanese autumn what cherry blossoms are to spring. Each year, starting in late September, the "koyo front" slowly moves southwards from the northern island of Hokkaido until it reaches the lower elevations of central and southern Japan towards the end of November. You can expect temperatures in the low to mid 60s during the day. Rain is possible, so be prepared and bring a lightweight rain jacket and collapsible umbrella.

CURRENCY & MONEY MATTERS
The Japanese Yen (¥) notes are in denominations of 10,000, 5,000, 2,000 and 1,000. Coins are in denominations of 500, 100, 50, 10, 5 and 1. The exchange rate as of July 2008 is approximately $1 = 106 ¥.
Many ATM machines in Japan do not accept foreign cards, but those located in post offices do. Your tour manager will assist you with finding accessible ATMs. It is a good idea to exchange a few hundred dollars upon arrival at the airport in Tokyo. Credit cards are accepted in our hotels and in most restaurants and large shops. We do recommend that you also bring a few hundred dollars worth of travelers’ checks with you. Exchange rates are fair and fees or commissions are reasonable. You can exchange travelers’ checks at major hotels and most large department stores.

CUISINE
Japanese cuisine is known for its subtle flavors, fresh crisp vegetables and an absence of richness. Specialties include teriyaki (marinated beef/chicken/fish seared on a hot plate), sukiyaki (thinly sliced beef, vegetables and tofu cooked in broth), tempura (deep fried seafood and vegetables), sushi (slices of raw seafood placed on lightly vinegared rice balls) and sashimi (slices of raw seafood). With the exception of shokudo (all-around eateries) and izakaya (the equivalent of a pub with meals), most Japanese restaurants specialize in one type of cuisine. In a cook-it-yourself okonomiyaki restaurant, diners choose a mixture of meat, seafood and vegetables to fry up in a cabbage and vegetable batter; a robatayaki is a rustic drinking restaurant specializing in charcoal grills. There are a variety of cook-at-your-table restaurants where you will end up eating sukiyaki, shabu-shabu (beef and veggies cooked by swirling them in broth and then dipped in sauces) or nabemono (a participatory soup, with each diner dipping ingredients from trays of prepared raw food).