OCEANIA RESTAURANTS

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  • Japan

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    Japan

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    China

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No fixed itinerary here yet — this is where we start designing yours

We do not publish a set package for every destination. Some places work better when the route is written for one group, on their own dates, at their own pace. If you do not see a ready-made itinerary above, that is not a gap in our coverage — it is an invitation.

Tell us four things and we will come back with a route outline and a price:

  • your travel dates, or the month you are considering
  • how many travellers, and whether children or elderly parents are joining
  • the places that matter to you, and anything you would rather skip
  • the style you prefer — city hotels, onsen ryokan, resort stays, or a mix

There is no charge for this and no obligation afterwards. One vehicle, one driver, one itinerary built around your group.

Send it by WhatsApp +852 6888 4736 or email info@blisstravel.life. Bliss Travel has held Hong Kong Travel Industry Council licence 352969 since 2005.

Planning this as a private tour? Tell us three things — your dates, how many nights, and who is travelling (including children or older guests) — and we will send a route outline free. WhatsApp +852 6888 4736 · or info@blisstravel.life.

Australia and New Zealand eat outdoors, early and extremely well. Both countries took a European farmhouse tradition, added Asian immigration and a serious coffee culture, and arrived at something that exists nowhere else. The result is the easiest place in the world to eat well without a reservation — and one of the hardest to eat badly.

Australia

Sydney and Melbourne argue about which has the better food, and both are right. Melbourne’s laneways hide small rooms with no signage; Sydney does seafood and harbour views. Outside the cities, the wine regions — Barossa, McLaren Vale, Margaret River, the Yarra — are where lunch becomes the reason for the drive.

Coffee is not a detail here. Ordering a flat white is a test, and the standard is high everywhere from a beach kiosk to a city roastery.

New Zealand

Smaller, quieter, and built on produce rather than technique. Lamb, venison, green-lipped mussels, Bluff oysters in season, and Central Otago pinot noir. Auckland and Wellington have the concentration of restaurants; the rest of the country is where the ingredients come from.

The Maori dimension

A hangi — meat and vegetables cooked in an earth oven — is worth experiencing once, properly, with someone who can explain it. It is not a restaurant dish, and the tourist versions vary in quality.

How we place meals here

By drive time, mostly. Distances in both countries are longer than they look, and the best lunch is often at a winery you were driving past anyway. We plan the food stops into the route rather than detouring for them — and we book the two or three places a year that genuinely need booking.

Tell us your route and what you like to eat — we will shape the days around it.

BLISS TRAVEL — Private Tours Worldwide