All Aichi Prefecture Tours & Excursions in 2026

Enjoy seamless private transfers between NGO and Ghibli Park Our door-to-door service bypasses public transport and taxi stress. Why Choose Us: √ Personal Meet & Greet: Driver awaits at arrival exit with your name board. √ Flight Tracking: Real-time monitoring; 90-min complimentary wait time for flight delays. √ Worry-Free: Transfer details confirmed via WhatsApp/email 24 hours pre-trip. Our Premium Fleet: 7-Seater (Alphard): Max 5 pax + 5-6 standard luggage, or 6 pax with moderate luggage. 10-Seater (Hiace): Max 7 pax + 7-8 standard luggage.

You’ll step inside a popular ramen chain’s Nagoya shop to learn how to make a delicious bowl of Nagahama ramen yourself. Start by learning about ramen-making and ingredients from a trained ramen chef while your host, Yuka, provides English support. Then, customize your experience by choosing from three types of ramen: You’ll learn how to boil the noodles as you master the art of getting just the right firmness, one of the most important aspects of Nagahama ramen. Next, you’ll pour your noodles into the rich and flavorful piping hot soup. Add seasonings and toppings to make it not just more delicious but also more photogenic. Make sure to take some pictures when your bowl is complete. With your hard work finished, dig in and enjoy the delightful flavors of the tonkotsu broth and the satisfying firmness of the noodles. Listen to a brief introduction to ramen-making Learn how to boil and drain the noodles Combine your noodles into the piping hot soup and toppings to complete your bowl.

Discover Japanese fermentation in and around Nagoya, Aichi, a region celebrated for its rich brewing traditions. Explore five fermentation cultures, from mirin, miso, and tamari to vinegar and sake, and learn how time, ingredients, and craftsmanship shape Japanese flavors. Visit a century-old mirin brewery and a historic miso and tamari producer, where traditional methods and enormous cedar barrels preserve generations of knowledge. At the MIZKAN MUSEUM, discover how vinegar made from sake lees contributed to the rise of Edomae sushi. Enjoy Chita beef steak and local wine at a seaside hillside winery, then visit a sake brewery founded in 1848. Taste sake from Tokoname pottery vessels and discover how ceramics influence aroma and flavor. Back in Nagoya, explore Moriguchizuke, a local pickle matured in sake lees, and try its final pickling process yourself. For a special finale, add an optional dinner at PHYEON, where Aichi's fermentation heritage inspires contemporary fine dining.