Model course for travel agencies/tour operators. Amazing Japan. Sakura

Japanese cuisine

Japanese cuisine is the national cuisine of the Japanese.

The main distinction is the preference for natural, minimally processed products, the widespread use of seafood, seasonality, characteristic dishes, specific rules for the design of dishes, serving, table etiquette.
Japanese cuisine is usually a key attraction for tourists from other countries.

Tokyo - Japanese cuisine

Special delicacy in the composition of dishes came from the art of ikebana. Kaiseki-ryori is the enjoyment of a change of dishes, utensils, the taste of exquisite products, a carefully thought-out menu, and time spent together.

Kaiseki cuisine is closely related to the seasons, so the menu in restaurants changes at least four times a year. Everything changes, from products to dishes and decorative serving items.

Menu:

 * Seasonal appetizer (2-3 types);
 * Freshly sliced ​​fish;
 * Tyavan musi (Egg pudding with vegetables);
 * Mini-nabe;
 * Tempura;
 * Rice;
 * Soup;
 * Dessert;
 * Japanese tea.

Kamakura - Japanese cuisine (Sushi)

Sushi - is a traditional Japanese dish made from rice and various seafood, as well as other ingredients. Since the early 1980s, sushi has gained wide popularity in the world.

Menu:

  * Sushi Set;
  * Misosiru;
  * Tyavan musi;
  * Japanese tea.

Hakone - European and Japanese Cuisine

European cuisine, varies significantly depending on the country, common to European cuisine are the abundance of meat and vegetable dishes, as well as the secondary role of various seasonings and sauces.

Japanese cuisine is the national cuisine of the Japanese. It is distinguished by the preference for natural, minimally processed products, the widespread use of seafood, and seasonality.

*Buffet.

Kyoto - European and Japanese Cuisine

European cuisine, varies significantly depending on the country, common to European cuisine are the abundance of meat and vegetable dishes, as well as the secondary role of various seasonings and sauces.

Japanese cuisine is the national cuisine of the Japanese. It is distinguished by the preference for natural, minimally processed products, the widespread use of seafood, and seasonality.

*Buffet.

Nara - Japanese Cuisine (Yakiniku)

Yakiniku - translated from Japanese as "fried meat." The method of cooking meat on the grill, which, depending on the restaurant, can either be above the clay pot with coals, or above the open fire of a special gas stove.
Yakiniku originally appeared in Korea, but in Japan acquired a number of characteristic features. Japanese yakiniku is much less acute than its Korean version.
A special sauce is served for the meat, which is poured into small plates, and where the meat is dipped after frying on a wire rack.

Menu:

* Soup;
* Salad;
*  Meat (Beef);
* Snack
* Rice
* Pickled vegetables
* Dessert
* Japanese tea

Avaji - European and Japanese Cuisine

European cuisine, varies significantly depending on the country, common to European cuisine are the abundance of meat and vegetable dishes, as well as the secondary role of various seasonings and sauces.

Japanese cuisine is the national cuisine of the Japanese. It is distinguished by the preference for natural, minimally processed products, the widespread use of seafood, and seasonality.

*Buffet.

Kyoto - Japanese cuisine (Waseku)

Vaseku - this is the national Japanese cuisine, where seafood is very popular, from which many traditional dishes are prepared. Seafood in Japan is served only slightly fried or steamed, or even raw. To set the table in Japan doesn’t mean just to arrange the plates and arrange the forks, putting the common dishes with food in the middle. Japanese table setting is a special kind of art that has been taught since childhood.

Menu:

 * Soup;
 * Sashimi;
 * Japanese appetizer of vegetables and seafood (2 types);
 * Mini-nabe (hot dish with vegetables);
 * Tempura;
 * Rice;
 * Dessert;
 * Japanese tea.

Fuji - Japanese cuisine

Misoshiru (Soup with miso) - a dish of Japanese cuisine, a soup with miso paste dissolved in it. The composition of the soup includes many minor ingredients, their set depends on the region and season.

Menu:

* Tempura;
* Sashimi;
* Dish with boiled vegetables;
* Pickled vegetables;
* Salad;
* Fruits;
* Pickles;
* Soup;
* Rice;
* Japanese tea.

JAPAN AIRLINES

Japan Airlines Corporation or JAL is the national airline and flagship carrier of Japan. One of the largest airlines in Asia, a member of the oneworld Alliance. Based at Tokyo's Narita (international flights) and Haneda (domestic flights) airports, Japan Airlines operates scheduled international and domestic flights to 125 airports around the world.
Japan Airlines was established on October 1, 1953, when the government of Japan decided to create a state-owned airline. In 1954, the newly created airline made the first international and at the same time transoceanic flight to the United States. The airline was fully privatized in 1987. In 2002, Japan Airlines merged with Japan Air System, at the time the country's third-largest airline. Japan Airlines has passed the IATA security audit.
The fleet of Japan's flagship carrier includes long-haul Boeing 787-Dreamliner, 767 and 777 aircraft.
 
Route map on the website of JAPAN AIRLINES.

Rules for carrying hand Luggage.

Norms for carrying hand Luggage in the cabin: 

1 piece of Luggage weighing up to 10 kg (economy class) 

In the sum of three measurements, the size should not exceed 115 cm (55-40-20). 

Baggage rules. 
Adults and children over 2 years of age: 
For flights to/from Japan, the free baggage allowance in economy class is 2 seats of 23 kg. 

Excess baggage 
If the baggage exceeds the norm , you will have to pay extra for it.