Romantic honeymoon destinations for newlyweds to visit in Japan

For newlywed couples, there’s nothing quite like starting your new life together with the travel experience of a lifetime. Here are the most romantic places in Japan to spend your honeymoon.

Kyoto

The ancient city of Kyoto is, without a doubt, one of the most romantic destinations in all of Japan. Bask in the historical atmosphere, find peace in a bamboo forest or zen garden, get pampered by the ultimate in Japanese hospitality at a traditional ryokan inn, and dine on the very best of Japanese haute cuisine known as kaiseki dining.

Miyajima

Miyajima, located just outside of Hiroshima, is famous for its torii gate that floats on the water at high tide. The tiny island town offers accommodations to suit every budget, from traditional inns to resort hotels on the waterfront. Explore Miyajima’s beautiful shrines and temples, encounter the docile population of wild deer, and hike to the top of Mount Misen for a stunning panoramic view of the island.

Fuji’s Five Lakes

One of the best views of Mount Fuji can be had from the five lakes at the base of the sacred mountain. The lake resort town of Kawaguchiko in particular offers hiking, fishing, and canoeing for nature enthusiasts and museums, onsen, and sightseeing for those looking for a more leisurely honeymoon.

Karuizawa

Karuizawa, a popular couples resort town, makes for the perfect honeymoon destination any time of year. Enjoy picturesque cherry blossoms in the spring, lush nature in the summer, gorgeous foliage in autumn, and a snowy wonderland in the winter. Much of the local architecture is reminiscent of a quaint European hamlet, and the wooden chapels here frequently host Western-style weddings. In the wintertime, the town transforms into a charming Christmas village complete with an ice skating pod.

Hida-Takayama

If you want a traditional taste of Japan with a different flavor from Kyoto, the secluded mountain town of Hida-Takayama may be the honeymoon destination for you. Old Town Takayama is one of the best-preserved historic areas in all of Japan and will make you feel as though you’ve stepped back in time. It’s also one of the few places where you can enjoy Hida beef, a brand of domestic wagyu that rivals even Kobe beef. Just a short distance from Hida-Takayama is the historic village of Shirakawa-go, designated a UNESCO World Heritage site for its unique thatched-roof farmhouses.

See more: The most romantic resorts for a honeymoon in Thailand

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Do not miss these curries from Sri Lanka

Sri Lanka’s national dish is unmistakably rice and curry. Rice and curry does not simply include one type of curry, but several kinds. This meal is a great big platter made up of rice and at least three different curries around it placed near the rice. Rice and curry dishes are customarily eaten by hand, an art easy to master after a couple of tries.

Crab Curry

Sri Lanka is paradise for seafood lovers. A juicy crab curry is a must-try for those who do not mind getting dirty. It is a finger-licking experience! Crab curries are omnipresent on menus all over the country. They are prepared by cooking the crab in a paste of spices and coconut milk. After you have broken the crab apart and extracted all the meat, be sure to mop up the flavorful gravy with some bread (such as pol roti). Ministry of Crab, in Colombo's historic Old Dutch Hospital complex, is devoted to the crustacean. It is the hottest place for all things crab, including traditional Sri Lankan crab curry.

Parippu (Lentils Curry)

Parippu aka the humble lentils curry is a must-have when you travel to here. Sometimes, it is part of our every single meal. A good parippu curry is served alone with almost everything in Sri Lanka. Perfectly scented in coconut gravy, the light-red Mysore Dhal (Masoor Dal) turns into a pleasing yellow colour with a few pinches of turmeric. Often spiced up with chilli powder, mustard seeds and saffron, chopped garlic, onions and curry leaves are used as flavouring-enhancers.

Haalmesso Sudata (Dried Sprats Curry)

Dried sprats, mildly treated with Sri Lankan spices are cooked with rich coconut milk until the gravy gives a thick, creamy texture. The gravy is best enjoyed with roast paan and loaves of bread (known as kade paan in Colombo) making it one of the popular staples of Upali’s menu. It is also quite popular in Sri Lankan households to add boiled potatoes and sliced tomatoes which gives a whole different taste and appearance.

Jackfruit Curry

The jackfruit sure looks a bit strange but it is an ever-present feature in curries in Sri Lanka, where it grows in abundance. Even before the jackfruit has ripened, it is made into curry. This type is known as polos (baby jackfruit or green jackfruit). Once cooked, its texture resembles pulled pork. Ripe jackfruit is called kos, and it is made into a very different tasting curry called kiri kos maluwa. In contrast to the hot and spicy polos maluwa, this curry is mild and creamy with thick coconut milk and fewer chiles. Eat it with rice or roti.

Ambul Thiyal (Sour Fish Curry)

The most amazing thing about this curry is not its taste, which is beyond delicious, but that’s pretty obvious. It is the fact that this curry can stay at room temperature for a week without going bad. The trick?

Tamarind, or goraka as it is called in Sri Lanka, used to marinate fish prior to cooking is a natural preservative. Ambul thiyal is a dry curry with a slightly sour taste. It originated in the South of the island but overtime became typical Sri Lankan food.

Beetroot Curry

Along with usual chicken and fish curries, or dhal curry, there is one particular vegetable-based curry. Even though it isn’t the most common, it really is quite spectacular. The beetroot is cut into thin slices and cooked in the usual delicate spices of vegetable curries. The special flavour of beetroot curry is crunchy, sweet and spicy all at once and you literally cannot eat just one bite.

Read more: Most breathtaking natural sights in Sri Lanka

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Taste the best street food in Bali

Bali is an adventurous foodie’s paradise. With vibrant dishes which have no parallels in the cuisine of any other country, the street food in Bali is a major tourist magnet. Street food in Bali and its markets are known for not only their scrumptious food but for the theatrical cooking styles which provide a feast for the eyes.

Pisang Rai

Being an equatorial paradise, tropical fruits like coconut and banana are abundant in Bali. And when you combine the two, you get pisang rai. This Balinese snack is made from boiled banana wrapped with rice flour, then rolled in grated coconut. Its soft texture is almost in contrast with the tempting sweet and savory taste from the mix. Many street food vendors will offer an additional sauce made from brown sugar and pineapple pieces, making the tropical feels even stronger.

Nasi Campur

Nasi Campur stands for mixed rice in Indonesian and true to its moniker this wildly popular street food in Bali is served as rice mixed with vegetables, meat and eggs. A staple meal of many Southeast Asian countries, Nasi Campur, is prepared differently by almost every vendor. The night market in Bali is famous for the best Nasi Campur in the city.

Sate

Sate is one of the most famous street food in Bali and in the world. Literally translating to barbequed meat on bamboo sticks, Sate can be made from chicken, pork, goat, rabbit etc. Turtle meat sate is prepared only during special ceremonies. Usually served with sweet soy sauce or peanut sauce, this dish is a perfect evening snack. Most vendors in the night markets offer a side of rice along with it.

Bakso

Bakso is an Indonesian meatball served with hot broth, often with noodles and fried dumplings. Many food street vendor sell bakso on portable carts pushed around a neighborhood or on modified motorcycles that allow the cart to be attached alongside. The warm food is not only perfect for cold days in Bali, which do not appear very often, but also makes a perfect snack between meals.

Terang Bulan

Translating to 'bright moon', Terang Bulan is a type of pancake unique to Balinese cuisine. Believed to have been invented by General Tso, a military leader of the late Qing dynasty, this delicacy has a rich past. It is made like a traditional pancake, with coconut milk and palm margarine giving it the characteristic Balinese punch. Usually sprinkled with crushed peanuts, sugar and sweetcorn kernels, this dish is as much a delight to the eyes as to the taste buds.

Sweet Corn

Sweet corn makes a wonderful companion when hanging out on Bali’s stunning beaches while watching the sunset. Tourists can compensate the chilling breeze with warm, freshly-grilled whole sweet corn from vendors on many popular beaches like Kuta or Jimbaran. Before the grilling process, the sweet corns are coated with butter and other additional sauces, like chili or barbecue sauce, making them enjoyable for all.

Read more: The most sacred destinations in Bali, Indonesia

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