It’s been many years since that November in 2009 when I found myself once again flying toward Japan—this time as a mountain guide, invited back by Miwa Fumikazu. Miwa, a Japanese colleague who has long visited the Dolomites with his clients, proposed a work trip during one of his stays in Cortina. I didn’t think twice: a twenty-day adventure in Kobe, the elegant port city of the Kansai region, was an opportunity far too good to miss.
Those weeks gave me the chance to climb some of the local crags, explore new hiking trails, and even present the Dolomites to curious locals during an event hosted by the Asahi Tour travel company.
Climbing in Japan: first Impressions and a change of heart
My initial encounters with Japanese rock didn’t fully impress me. The crags I visited were pleasant but didn’t come close to the grandeur and character of our Dolomites. Then again, I had only scratched the surface of this vast and fascinating country.
In the years that followed, I returned to Japan twelve more times—and everything changed.
Trip after trip, I discovered truly stunning climbing areas, with compact rock, unique formations, and landscapes that stayed with me long after returning home. I also met the infamous smooth granite slabs that Japan is known for… and they reminded me, with remarkable clarity, that slab climbing has never been my strong point.
If you’d like to get a feel for the atmosphere of those journeys, here is a small photo gallery capturing moments from crags, mountains, cities, and remote corners of Japan.
A culture of respect and remarkable hospitality
Yet what struck me most wasn’t the climbing—it was the people.
Japan’s sense of hospitality is extraordinary: a quiet kindness woven into daily life, expressed with gestures both subtle and sincere. And then there’s the almost reverential respect for nature and public spaces. In Kobe—a city of 1.5 million people—I never saw a single cigarette butt on the ground. Smokers carry tiny pocket ashtrays, car horns seem nonexistent, and crossing the street never felt risky. For someone used to European traffic, it felt like another world.
I could list countless surprises and cultural nuances, but this isn’t the place for a full travel diary. What I can say is simple: every visit to the “Land of the Rising Sun” has been unforgettable, and I wholeheartedly recommend experiencing Japan at least once in a lifetime.
Is Japan expensive? Less than you might think
During Japan’s economic boom, the country earned a reputation for being prohibitively expensive. Today, the reality is very different.
Prices are far more accessible than one might imagine—especially for dining and transportation—and while accommodations in major cities have risen slightly in recent years, they remain below the cost of many European capitals.
Wagyu and Kobe-gyu: a culinary treasure
No trip to Japan is complete without exploring its extraordinary cuisine. And although sushi, sashimi, tempura, and rice dishes are famous worldwide, Japanese gastronomy goes far beyond those staples—you could dine out every night for a month and never repeat the same type of restaurant.
Among all the flavors I encountered, one stood out above the rest: Wagyu, the legendary Kobe beef.
What is Wagyu?
In Japanese, the meat itself is called Kobe-gyu, while wagyu refers to the breed—the “Japanese cow.” And if you ever taste true Kobe beef, you should come with a warning label: after that first bite, every other cut of beef might seem a little… ordinary.
Why Wagyu is so special
Wagyu is known for being extraordinarily tender, richly flavorful, and—yes—expensive. Prices can reach up to one thousand euros per kilo. Its trademark marbling comes from unique, traditional breeding practices: feeding the cattle beer to stimulate appetite, massaging them to encourage even fat distribution, and providing highly selected feed to produce those delicate, snow-white streaks of intramuscular fat.
Unlike conventional beef, Wagyu cattle are genetically predisposed to produce a higher percentage of unsaturated fats that interlace with the meat rather than forming external layers.
This results in the extraordinary marbling that melts during cooking, giving Wagyu its iconic buttery texture.
The animals also grow more slowly than other breeds, which adds to both their cost and their mystique.
Tasting Kobe-gyu: an unforgettable experience
Tasting real Kobe-gyu is something you never forget: the meat almost dissolves on the tongue, releasing flavors that seem impossible for such a simple ingredient. It’s no exaggeration to say that the experience alone can justify the trip.
Learn more about Wagyu
If you’d like to explore the history, characteristics, and grading of Wagyu, you can visit this official page: japan-food.jetro.go.jp – About Wagyu