Day 1: Tokyo to Hakuba

Welcome to Tokyo! As soon as we arrive at Narita or Haneda airport, we’ll wave at the capital city—we’re saving its magic for the end of the trip—and head straight to the mountains. 

First, we’ll meet up with Travis and our elite guide team, and catch a first-class shinkansen (bullet train) to Nagono. From here, it’s a short drive to Hakuba Valley, Japan’s powder snow capital, where we’ll settle into our mountain-chalet home base. We’ll have time to unwind with an onsen, freshen up, and celebrate our adventures to come with sake and a delicious, welcome meal. Made with ingredients that are fresh and of the moment, and designed to dance on the palate and awaken the senses, it’s an ideal introduction to Japan. And it’s the perfect way to celebrate the start of our journey together with Travis.

Day 2: Hakuba

After a traditional Japanese breakfast at our chalet, we’re off to our first morning on the mountain at Hakuba 47, Happo One, Sugayake or Cortina (depending on conditions). We’ll meet up with our elite backcountry team for warm-up runs, and beacon and avalanche orientation. Non-riders will head out on a snowshoe mission into the forest while beginning and intermediate riders will head out for guided runs at the resort. Advanced and expert riders start with a light powder mission with Travis in the backcountry.

We’ll meet back up for a late lunch of handmade soba noodles. Then it’s time for the relaxing hot waters of a ‘brown’ onsen, the crystal-clear alkaline waters ease away muscle pains and fatigue, ideal for recharging after a day in the backcountry. Tonight, we visit Kurashita, one of the most unique onsens in the Hakuba Valley with dazzling views of the Northern Alps.

After a restorative bath in the mineralized and water, we’ll float back to our chateau for dinner. Our meal tonight is an authentic teppanyaki around an open iron cooktop, emphasizes fresh local ingredients.

Day 3: Hakuba

Rise, rinse and repeat: After breakfast we’re back on the mountain, in search for that legendary, fresh powder. Like yesterday, we’ll chose our terrain based on conditions and split into groups based on experience levels, with Travis leading the advanced riders on another backcountry mission. After a late lunch of steaming ramen, we’ll have time back at the chalet to relax or jump in an onsen to soak our worries away.

Dinner tonight is truly special, with Chef Kyle Connaughton cooking a classic donabe (Japanese earthenware pot) meal for us at the chalet. We’ll follow this up with a private screening of Omiyari with director and cinematographer Justin Smith; the film follows violinist and songwriter Kaoru Ishibashi on a musical journey to understand Japanese incarceration, assimilation, and what it means to be a minority in America today.

Day 4: Hakuba to Yuzawa

It’s our final day carving it up at Hakuba; after warm-up runs we’ll split into groups for a half-day of riding. Our ultimate goal today is Yuzawa, at the foot of Mt Naeba. Then we’re off to lunch in the alpine village of Otari en route to Kaike Onsen overlooking Miho Bay. Breathe in the smell of sea salt and ocean air at this rare saltwater hot-spring onsen with views of ocean and mountain. If you’re keen to surf, this is your chance — we’ll have boards and wetsuits at hand.

Non-surfers will continue on to our ryokan in Yuzawa, to settle in and finish the day with dinner and a hot-spring bath. Perfection!

Day 5: Yuzawa

The rich smell of pine greets us at our mountain ryokan, nestled in tranquil forests and snow-blanketed peaks. After breakfast, we’ll head out for our first session on Mt Naeba, with Travis leading the advanced riders on a mission to track down virgin snow and backcountry powder.

Today’s lunch? It’s a surprise that we don’t want to spoil — we’ll just say, it will be delicious and something that all of us will enjoy together on the mountain.

In the afternoon, we’ll return to the ryokan to relax and unwind — the onsen at our ryokan is exceptional. We’ll gather for a masterclass in sake, Japan’s iconic drink, led by a local master. After a ryokan dinner, we’ll also have the opportunity to meet and learn from a Kyoto geisha. In Japan, geisha are symbols of culture and grace, and highly respected due to their years spent learning traditional instruments and dance.

Day 6: Yuzawa to Tokyo

It’s our final day on the mountain, and we’ll head out to Naeba, Kagura or even Tenjin if conditions permit. Alongside Travis and our pro backcountry guides, we’ll spend the morning in the backcountry sharing this incredible place, and shredding it up.

After lunch we board the shinkansen (bullet train) to Tokyo. We’ll have a few hours to settle in at our fabulous Tokyo lodgings. Then it’s off to a private dinner at members-only Wagyu Mafia, founded by self-taught chef-turned-wagyu experts Hisato Hamada and Takafumi Horie. It’s a progressive kaiseki, breaking traditions and boundaries, deliciously showcasing the theme of wagyu beef. It’s Tokyo, so of course we won’t skip on the city’s karaoke and cocktail scene, where dimly lit bars beckon and the seasonal concoctions go down easy. Kanpai!

Day 7: Tokyo

The morning is ours to enjoy. Relax and enjoy the Aman facilities, or simply wander Tokyo’s endlessly fascinating neighborhoods. In the early afternoon we’ll meet for sushi lunch in the Ginza district, at Hakkoku. Chef and owner Hiroyuki Sato is young, groovy and a food scene superstar. This is the perfect spot to appreciate the storied history of sushi, and why Ginza became and has remained the most important neighborhood in the world for sushi.

You’ll have the afternoon to do any last-minute shopping or exploring ahead of dinner. It’s our last night, so of course dinner is going to be special. We’re eating at one of Japan’s most difficult reservations: DEN, with two Michelin stars and the #11 ranking on the World’s 50 Best list. A frequent collaborator with Kyle Connaughton and the SingleThread team, Chef Zaiyu Hasegawa offers an elevated and deeply personal take on Japanese home cooking: highly seasonal, based always on whatever is fresh or blooming in the ocean, pasture and forest. We’ll end the night exploring Tokyo’s hidden bars and speakeasies, toasting to Travis and the incredible week we’ve shared in Japan.

Day 8: Tokyo

Alas, our time together in Japan has come to an end. After breakfast we’ll say farewell to Travis, and have time to tick the last few items off your Tokyo bucket list before the afternoon transfer to the airport.

Our eight days together have been a journey hosted by Luminaries and tastemakers at the pinnacle of their craft, offering us rare access, intimacy and discovery. We hope as you go forward in life, this truly special trip will serve as a reminder of the Japanese concept of ichigo ichie—one life, one encounter, a chance to learn an appreciation for something truly beautiful and special. Until next time!