Gastronomic tours in Vladivostok

Far Eastern cuisine is one of the main reasons to visit Vladivostok. Kamchatka crab, fresh oysters, scallops, sea urchin, tigelob, Far Eastern pink salmon, and caviar — all of this is caught in the waters of the Sea of Japan and served on the day of catch. VLTours organizes gastronomic tours that will introduce you to the taste of the Pacific Ocean.

Vladivostok seafood

Primorsky Krai is a region with the richest variety of seafood in Russia. What to try:

• Kamchatka crab — freshly caught, served with butter and lemon or in an author's presentation
• Oysters — grown on oyster farms in Peter the Great Bay
• Scallops — raw, grilled, or in ceviche
• Sea urchin (uni) — a delicacy popular with Japanese and Chinese guests
• Tigelob (Far Eastern cod) — local fish with tender meat
• Caviar — pink salmon, chum salmon, pollock (in season)

Gastronomic routes through restaurants

We create routes through the best restaurants in Vladivostok with tasting sets. Each restaurant has its own philosophy: from authentic Far Eastern cuisine to author's interpretations by Michelin-level chefs. Transport, guide, and reservations are on us. For VIP guests — premium gastro tours with a chef.

Dinner with a chef

An exclusive format — a dinner prepared by the chef personally for you. On a yacht in the bay, at a private venue with a view of the bridge, or in a restaurant's studio kitchen. The menu is based on the catch of the day and your preferences. This is a VIP level experience.

Seafood market with a guide

Vladivostok's fish market is an attraction for the eyes and stomach. We conduct guided tours of the market: we learn about different types of seafood, how to choose fresh produce, and taste it right on the spot. Afterwards — lunch at a restaurant at the market, where your purchase will be cooked.

Gastronomic tours for foreigners

For guests from China, Korea, and Japan, we organize gastronomic programs with a guide-interpreter. Far Eastern cuisine is a magnet for Asian tourists: seafood, caviar, crab — what is expensive for them, is fresh and affordable here. Business groups and cruise passengers are a separate direction.

Seasonality

The best time for seafood is from September to May, when the water in the bay is cold and the catch is of the highest quality. In summer — pink salmon season (July-August). Oysters and scallops are available all year round. We will tell you what and when to try.