Wendy Wu Tours’ Samantha Stewart was among a host of international agents invited to Japan’s Nagano to explore the culturally rich culinary delights on a trip through the prefecture, 250km north-west of Tokyo.
Accompanied by Helen Wong, the Nagano Tourism Organization Australian representative, the trade group was given the chance to not only dine out but to chance their hand on creating traditional dishes.
The trip was highlighted by a Shogun Dinner inspired by feudal lords travelling along historic Nakasendo Trail centuries ago.
“We experienced a collection of culinary products that complemented the region’s established attractions, including the lengthy Nakasendo Trail, Zenkoji Temple, the Central Alps and the region’s renowned outdoor experiences,” said Helen.
“The group also had the opportunity to roll up the sleeves at a hands-on soba making workshop,” she said.
“Under the guidance of experienced local instructors, we learned how to mix the buckwheat flour, knead the dough, roll it out and hand-cut the noodles using traditional techniques that have been passed down through generations.”
Leading travel wholesaler, Wendy Wu Tours, has been a long-time organiser of tours to Japan, the culinary side the icing on the cake for Nagano, a destination renowned for its ski slopes.
Nagano, which hosted the 1998 Winter Olympics, remains top of the list for Australians and tourism authorities say the authentic dining experience is an important ingredient to attracting international visitors all year round.
Based on bed nights, Australia sits proudly at number two on the worldwide list of holidaying nations, according to the Japan Tourism Agency.
In the first four months of 2026, more than 128,000 overnight stays were booked by Australians with Taiwan the only country to better that figure.
The recent trade familiarisation began in the historic Kiso Valley where the group dined on a traditional chestnut rice dish before heading to Onyado Tsutaya for the beautifully presented multi-course Shogun Dinner banquet.
Also on the itinerary were the Yukawa Sake Brewery, lunch at Meijitei in Komagane (famous for its sauce Katsu don), and an evening buffet dinner at Hotel Linx Komagane where another local specialty, the famous apple-fed pork, was on the menu.
“For Australian travellers looking to venture beyond Tokyo, Kyoto and Osaka, Nagano offers something refreshingly different,” said Helen.
“Here, every meal tells a story, every ingredient has a local connection, and every dining experience becomes part of the journey itself.
“It is this authenticity that makes Nagano one of Japan’s most rewarding—and delicious—destinations.”
