KARATSU, JAPAN
The Story of Food + Ceramics with Local Makers in Southern Japan with Prairie Stuart-Wolff
NOVEMBER 26 - DECEMBER 3, 2024
Join us in the beautiful southern region of Japan, as we explore the intersections of food and ceramics. Karatsu and surrounding areas are filled with bold culinary flavours you won't find in other parts of the country and sought after pottery such as earthy Karatsu stoneware ~ the roots of Japanese ceramics. We will meet with local makers, chefs, food producers + harvesters- think soy, sake + nori, modern ceramic artists, traditional potters and more.
This intimate behind-the-scenes experience will be curated and lead by Prairie Stuart-Wolff. Prairie is a writer and photographer, who will bring you on a journey of of epicurean ideals from the heart of Japan.
You will enjoy Yakitori, Soba, Shabushabu + different versions of kaiseki. Traditional kaiseki is a course menu of specialty dishes utilizing fresh, local ingredients presented in fine vessels made of ceramic and lacquer. Autumn is a wonderful time of year to visit Karatsu. The ginkgo leaves are turning yellow and beginning to fall. The persimmon trees are heavy with fruits and festive. The yuzu is ripening and the daidai (Seville oranges) are turning from green to orange. It’s the season of mushrooms, new rice, autumn snapper, persimmon, ginkgo nuts, and lotus root to name a few.
Trip Itinerary, Details + Important Trip Notes below.
DATES
NOVEMBER 26 - DECEMBER 3, 2024 ∙ 8 Days, 7 Nights
PRICE
Twin Shared Room $5395 USD
Partial Private Room $5895 USD
Private Room $6395 USD
Full Rooming + Pricing Details Below
TRIP HIGHLIGHTS INCLUDE
Guided workshops and tours by Prairie Stuart-Wolff
Pottery studio tours
Sake + Nori Tasting
Castle, Shrine + Autumn leaf viewing
Onigiri Workshop
Specially curated meals
Transport during tours and return train transfer from Fukuoka to Karatsu
Prairie Stuart-Wolff
Prairie is a writer, photographer, and the founder of Mirukashi Salon where she hosts guests for a multi-day immersive culinary experience in the heart Japan’s Kyushu countryside. Whether in person, or in words and images, Prairie’s mission is to celebrate Japan’s culinary culture and connect people to the natural environment from which its finest flavors originate. From her work with Kodaiji Wakuden, one of Kyoto’s most highly regarded traditional kaiseki restaurants, Prairie has become acquainted with the highly refined historical and contemporary expressions of taste and aesthetics in Kyoto. You can learn more about Prairie at mirukashi.life
Day by Day Itinerary
Day 1
Arrival Day
Make your own way to our arrival hotel in Fukuoka, located a short walk from Hakata Train station.
The airport and train station (where the Shinkansen/bullet train stops) are easily accessed as they are just a few minutes away.
Due to many flight arrival times later in the day, there are no planned activities today. Take some time to settle in and relax this evening.
Day 2
This morning is free for you to explore Fukuoka, the hotel is within walking distance of the Shofukuji temple complex, completed in 1195 it is the oldest Zen temple in Japan.
Late morning, we will meet at the hotel and enjoy a casual meet and greet lunch of the local specialty Tonkotsu ramen. After lunch we will take the train 2 hours south to Karatsu.
Dinner this evening at Tamatori. A female forward establishment that features Hanako Nakazato’s pottery.
Day 3
We start this morning with a private, hands-on cooking class at a beautiful farmhouse home with a local chef. You will learn basic Japanese kitchen techniques which include the proper way of cooking rice and making dashi and hand make onigiris. Our lunch will consist of the dishes we prepare this morning.
This afternoon we visit Hanako Nakazato’ personal studio and workshop also known as monohanako. Established in 2007, Hanako apprenticed under her father at Ryutagama. Here we will see an example of a production studio. Each piece is wheel thrown by hand and Hanako will demonstrate her throwing technique, throwing off the hump with a gyubera (bull’s tongue tool). She’ll explain the technique’s efficiency and history particular to Karatsu.
This evening we enjoy dinner at Hirata where Tomohaya Hirata, a Kyoto kaiseki trained chef, assisted by his wife Rika, serves a course menu of elegant dishes made with fresh, seasonal ingredients in local ceramics.
Day 4
Our day takes us to the Saga region to visit and learn with local makers. We begin with a visit to a Washi Papermaking studio, with more than 300 years history in Saga, this handmade Japanese paper is made using the strong bark of local mulberry trees.
From here we make our way to a Soy Brewery to tour the facility and learn about the traditional methods of making items such as soy sauce and miso.
This afternoon we visit a nori (seaweed) processing factory. Learn about the cultivation of nori from the Ariake Sea and get a better appreciation for how it is dried and packaged. We’ll also taste a variety of nori.
We return to Karatsu for a casual dinner at a local Izakaya.
Day 5
Today we visit the home, garden and studio of local potter Masahito Minamimori. Minamimori-san did not follow a traditional path into the world of Karatsu ware. He became fascinated by it later in life, retired from his job and built himself a kiln and pottery studio. His work is rustic, simple and beautiful. His curiosity provides the motivation for his pottery. Minamimori-san also takes great pride in his gardens and grows flowers for local ikebana artisans.
For lunch we’ll visit ‘Karatsu Burger’. Nestled inside a pine forest , the Karatsu burger is consistently rated as one of the best in Japan. This magnificent forest of black pines dates from the 17th Century, when the first lord of the Karatsu domain, Terazawa Hirotaka, planted black pines along the dunes as protection against wind and tides.
We’ll wander through the pine forest back to your hotel and you’ll have the rest of the day free to relax and explore Karatsu on your own.
Day 6
This morning we pack our bags, and move from the Seaside Hotel to our traditional Japanese Inn - Yoyokaku.
Today we venture to the coastal peninsula of Itoshima. Our morning brings us to a specialty salt maker, we tour their factory, learn about artisanal salt harvesting and their delicate salt pudding. Lunch will feature a salted soba dish.
November is the start of the sake brewing season when new rice has been harvested and cold temperatures help control fermentation. This afternoon we’ll learn more about Japan’s revered national drink. Enjoy tasting a variety of categories of sake and learn how different brewing methods affect the flavor.
Return to Yoyokaku later this afternoon with time to settle in and enjoy the beautiful property and onsen.
Dinner this evening will be a traditional shabu shabu hot-pot featuring local produce.
Day 7
This morning we will visit the ceramics studio of Naoto Yano + Mayumi Hamano. Yano, alongside a small group of potters in Karatsu, is dedicated to furthering the traditions of Karatsu-yaki in a style that could be described as looking forward through looking back. Inspired by the ancient traditions of Karatsu pottery that were lost for hundreds of years, he looks to history as a guide when making his work. He fires in a kiln that he inherited from his father and runs his pottery studio alongside his wife, Mayumi Hamano who makes decorated porcelain works in a style originating in nearby Arita.
Lunch today is a local specialty of tempura squid.
This afternoon we head out to the Chinzeimachi Nagoya peninsula to visit the historic Hizen-Nagoya Castle Ruins. Built by Hideyoshi Toyotomi in the 16th century, today, the stone walls and ruins of the generals’ battle camps are all that remains of the castle. We’ll enjoy tea in a tea house before we venture to Nanatsugama for a walk along the coast to view a group of 7 natural sea caves formed in a black basalt cliff.
Dinner this evening is a traditional washoku course meal located in a farmhouse at the foot of mount Kagami that has been renovated with care. Kaiseki trained chef Hirakawa serves a course menu of traditional Japanese food using local, seasonal ingredients. Meals are prepared in an open kitchen visible from the the dining table using techniques such as grilling on binchotan white charcoal and cooking rice in an iron pot over an open flame.
Day 8
Departure Day
This morning we pack our bags, say our farewells and take the train back to Hakata Station in Fukuoka for departure. Thank you for joining us on this incredible and often unexpected journey to the heart of Karatsu.
さようなら !
Where We’re Staying
YOYOKAKU
Located in a delightful corner of Karatsu, between the estuary and the beach, Yoyokaku is a small, charming ryokan - a traditional Japanese inn - with a history stretching back over a hundred years. Yoyokaku features superb food, beautiful ikebana, Japanese baths, a traditional garden, and warm hospitality.
An important note about the beds at Yoyokaku
Here you will sleep on traditional Japanese floor futons in tatami mat rooms (not a western style mattress). All rooms feature elegant, traditional Japanese design and décor, a garden view and ensuite bathroom.
KARATSU SEASIDE HOTEL (WEST WING)
This comfortable oceanside western style Japanese hotel features spectacular sea views from every room. The hotel features an onsite onsen, restaurant and is located at the foot of the spectacular Saga Pine Forest, also known as Nijinomatsubara.
ROOMING OPTIONS
There are THREE different styles of rooming on this trip.
Please read the room options and notes below carefully and make your rooming selection on the booking page
Group Size: Maximum 11 guests All Prices are in USD.
OPTION 1 - TWIN SHARED ROOM
The fee for this trip is $5395 per person, paid in two separate instalments.
Deposit due immediately to secure your place on the trip: $2195
Final Payment due July 25, 2024: $3200
Room Details:
Shared rooms have two twin beds. You will share a room with one other guest for the duration of the trip. The beds at Yoyokaku are traditional Japanese floor futons. The style and layout of every room is unique and may not be exactly as pictured.
OPTION 2 - PARTIAL PRIVATE ROOM PRICE
The fee for this trip is $5895 per person, paid in two separate instalments.
Deposit due immediately to secure your place on the trip: $2195
Final Payment due July 25, 2024: $3700
Room Details:
You will have a private room and bathroom for 5 nights (1 night in Fukuoka and 4 nights at Seaside hotel) followed by 2 nights in a shared twin room with one other guest at Yoyokaku Ryokan.
The beds at Yoyokaku are traditional Japanese floor futons. The style and layout of every room is unique and may not be exactly as pictured.
OPTION 3 - PRIVATE ROOM
The fee for this trip is $6395 per person, paid in two separate instalments.
Deposit due immediately to secure your place on the trip: $2195
Final Payment due July 25, 2024: $4200
Room Details:
You will have a private room for the duration of the trip. The beds at Yoyokaku are traditional Japanese floor futons. The style and layout of every room is unique and may not be exactly as pictured.
Important Trip Notes + Details
CULINARY NOTES + RESTRICTIONS
Unfortunately we are unable to handle specific dietary requirements, allergies or intolerances on this trip.
As a culinary focused tour, the meals are a main aspect of the week and the more adventurous you are, the tastier this trip will be for you. Seafood dishes will feature prominently during this Ace Camp and we recommend you enjoy all kinds of fish + seafood in particular. While we won’t be challenging you with the strangest aspects of the food culture, even day-to-day eating in Japan can taste quite different to someone unfamiliar with the cuisine.
WHO IS THIS TRIP FOR?
This is an immersive adventure and best suited for those who enjoy traveling as a part of a group.
This trip is for the calm, open minded traveler who is eager to experiment with their taste buds. You should be interested in learning about the local community of artisans, fascinated by ancient rituals and curious about regional culture and cuisine.
THIS ACE CAMP INCLUDES
Seven (7) nights accommodations in Fukuoka + Karatsu as follows: 1 night in Fukuoka hotel, 4 nights in Karatsu Seaside hotel, 2 nights in a traditional Ryokan Yoyokaku; exclusive culinary + cultural experiences guided by Prairie Stuart-Wolff; seven breakfasts, six lunches and five dinners, return train transport between Fukuoka and Karatsu.
WHAT’S NOT INCLUDED
International roundtrip airfare; Personal Travel Insurance: We require all participants to have personal travel insurance that at minimum covers medical emergencies and cancellations; Alcoholic Drinks; activities not included in the trip itinerary; hotel incidentals including room service, expenses during free time; laundry service and hotel bar tabs; food and beverages not included in itinerary.
ACCESSIBILITY
Please note this Ace Camp includes several walking tours, you may be on your feet for a couple of hours at a time. We ask you are comfortable walking or standing for long periods.
You should be comfortable sitting on the ground during certain meals and workshops. You will be taking your shoes on and off throughout the trip to enter houses and shops.
Our ryokan has several sets of stairs to reach rooms and no elevator. You will be responsible for transporting your own luggage on the train from Fukuoka to Karatsu and back again.
TRAVEL ARRANGEMENTS
Ace Camps will email you when it is time to make your travel arrangements. This email will be sent 90 days or more before your trip departs unless you book within 90 prior to the camp.
We will also be sending you an Ace Camps Travel preparation document prior to your trip. It will include a detailed itinerary, arrival and departure information, a suggested packing list, useful country information and more.
COVID DISCLAIMER
While we strive to deliver all aspects of the included itinerary and specific accommodation, due to challenges some vendors may be facing, certain aspects of your Ace Camp may be changed according to the situation beyond our control. In the small chance this does occur, we will work to offer comparable accommodations and/or activities when possible. Thank you for your understanding.
Ace Camps Inc. will not be responsible for refunding any lost trip funds if you have to miss your scheduled trip as you cannot meet the requirements determined by Ace Camps Inc. and the country you are visiting.
Please read our full COVID-19 Policies + FAQ’s HERE
WEATHER
November is a wonderful time of year to visit Southern Japan. Days are mostly temperate with a real sense of autumn chill mornings and evenings. Temperatures range from 45°F to 70°F, which means you should pack layered clothes for your stay and a light jacket + umbrella to prepare for the odd shower.
WHERE DOES THIS TRIP START + FINISH?
This trip starts and ends in Fukuoka, Japan.
There are several ways to arrive in Fukuoka. Via plane, train or bus from other areas in Japan such as Tokyo or Kyoto. Our arrival point hotel is conveniently located a few minutes walk from Hakata Train Station in Fukuoka.
ACE CAMPS TOUR MANAGER
An Ace Camps Tour Manager is a part of your group and is there to look out for your safety, to help resolve issues, and to make sure you get what you want from your trip. Your Tour Manager is not a local guide but will work with all local vendors and partners to insure the right combination of pace, information, and duration.
BOOKING TERMS + CANCELLATION POLICY
You may cancel on or before July 25, 2024 and receive a full refund minus a $1000 USD per-person admin fee. If you cancel on or after July 26, 2024 there is a 100% cancellation fee and all funds paid are non-refundable.
Once a trip has a confirmed number of guests, deposit invoices are sent and due to be paid within 48 hours.
Please ensure you read through our full Booking Terms + Cancellation Policy.
QUESTIONS + FAQ’S
If you have any further questions about this Ace Camp please feel free to contact us.
You can also read more FAQ’s here.
Nota Bene: this is a prospective itinerary. It is subject to modest modifications, dependent on local weather, new opportunities and the desires of the group.