Asia Culinary Cruise Tour Featuring Japan

Renshaw Travel presents an exclusive experience!

Asia Culinary Tour on All-Inclusive, Ultra-Luxurious Silversea PLUS a pre-cruise tour in Japan

September 17th - October 4th, 2012 / Tokyo, Japan to Beijing, China

Hosted by Shane Maddaford & Izumi Ogawa with demonstrations by Chef David Bilsland

Experience Tokyo, the sprawling home to 8 million people, where you can experience historical temples, shrines and traditional architecture mixed in with modern and state-of-the-art buildings. Enjoy a Japanese Culinary Experience including a visit to a local market before boarding the Bullet Train to Hakone, an area of natural hot springs, where you will enjoy wonderful Japanese cuisine at a local Roykan, a traditional Japanese Inn.

Returning to Tokyo, embark on the Luxurious Silver Shadow for a 10 night cruise. Enjoy Silversea's all-inclusive value while visiting Kagoshima, Nagasaki, Jeju, Overnight in Shanghai and Incheon (for Seoul) before disembarking in Tianjin for Beijing.

While on board, enjoy the Relais & Chateaux L'Ecole Des Chefs Program and a night at the Relais & Chateaux Le Champagne.

Package price includes:

• Return international economy airfare from Vancouver
• 5 Breakfasts, 3 Lunches & 1 Dinner on land portion
• All transfers as per itinerary
• Japanese Culinary Experience
• Driver & Guide services in Tokyo & Hakone (gratuities not included)
• 4 nights at the 5-star Shangri-La Hotel, Tokyo
• $200 Food & Beverage Credit at the Shangri-La Hotel, Tokyo
• 1st Class round trip rail passage on the Bullet Train
• 1 night at a traditional Ryokan in Hakone with private bath
• 10 nights in a Vista Suite on 5-star Silver Shadow
• US $500 per guest Onboard Spending Credit (max $1000 per suite)
• Silversea Relais & Chateaux L'Ecole Des Chefs Program events
• Special Relais & Chateaux Dinner at Le Champagne on Silver Shadow
• Double-entry visa for China

All inclusive pricing starts from $11,600 US per person based on double occupancy.

 To book call 604 733 1010 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or This e-mail address is being protected from spambots. You need JavaScript enabled to view it