When I was 13 years old, I represented my hometown in a sister city exchange with Shichigahama, Japan. Leading up to the trip, I spent months receiving formal education on the culture, food, and customs of Japan. Staying with a host family in a small village, I fully experienced the local lifestyle, igniting my passion for travel.
This enthusiasm led me to travel extensively in my personal life, with a personal goal of visiting a new country every year. I went on to earn my bachelor’s degree in tourism and hospitality management, paving my professional path into the tourism industry. Today, I specialize in selling Japan and China as destinations, combining my deep appreciation for cultural exchange with my professional expertise. Tourism is an incomparable industry. To me, connecting travelers to new cultures, experiences, and environments is not just a job, it’s a privilege.
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Q&A with Mackenzie
Your best piece of travel advice?
My tip for those traveling to Japan is don’t eat and walk. For many westerners, we enjoy “grabbing a quick bite on the go” however, this is a no-go in Japan. Instead, find a spot to sit and enjoy your food, while people watching and planning your next steps. At first, I found this a bit inconvenient, however I came to savor dining times. Most memorably, I found myself sitting cross-legged, eating 7-11 mochi ice cream in front of Mt. Fuji — a truly zen moment.
What’s the best local dish you’ve tasted?
Okonomiyaki is a street food known to Hiroshima and Osaka. A savory pancake dish cooked on a griddle in front of you, where you can choose a variety of toppings including cabbage, meat, seafood, noodles, and pickled vegetables. My preferred version is of Hiroshima, which layers the ingredients (first pancake, then noodles, then additional toppings) and flips frequently. Pair it with a chilled glass of Asahi beer, and life is good!
What’s your most vivid travel moment?
My most vivid memory in Japan was eating at Another C, a Kaiseki restaurant in Kyoto. The intimate restaurant hosts a maximum of eight people, where Chef Dan Tominaga cooks and prepares the multi-course meal in front of you, while chatting with you and the other diners. About halfway through the meal, a Geisha joined the dinner. She performed a traditional dance in front of us, which was truly mesmerizing. After her performance, she played a traditional game, took photos, and chatted with each diner individually. It was an unexpected, once-in-a-lifetime encounter that elevated an already amazing meal to a true cultural experience.