Where We’re Traveling: Zicasso’s 2026 Luxury Travel Trends Report

The 2026 travel landscape demonstrates a fundamental shift in how luxury travelers approach international exploration. No longer content with the obvious choice, today’s sophisticated travelers diversify their destinations, seek authentic experiences beyond traditional tourism centers, and optimize their itineraries for meaningful engagement rather than simple duration.

At Zicasso, travel experts have analyzed data from over 100,000 trip requests for 2026 departures to identify trends across global regions. From observing how travelers are moving beyond South Africa to discover Zimbabwe’s wildlife corridors, to seeing them bypass popular Greek islands for Ireland’s cultural heritage, we have identified how discerning travelers are reshaping the international travel landscape.

The following results of Zicasso’s 2026 Travel Trends Report show what we expect luxury travel to look like in the coming year.

Discovering Regional Alternatives to Traditional Favorites

Safari travelers are exploring beyond South Africa’s well-trodden game reserves to discover the wildlife-rich landscapes of neighboring countries. Island seekers are trading Greece’s popular summer corners for Ireland’s coastal drama and Celtic heritage. Across every major travel region, our data reveals a sophisticated shift: travelers now research multiple destinations within a region, choosing based on their specific interests rather than simply booking the most famous name.

The result benefits both travelers and destinations: visitors enjoy more authentic experiences while the positive impact of tourism spreads across multiple countries, supporting broader conservation efforts.

Regional Redistribution Highlights:

  • South Africa safari bookings: Declined from 36.3% to 26.6% of regional share
  • Tanzania: Rose to 21.9%
  • Zimbabwe: Increased to 16.3%
  • Botswana: Grew to 10.2%
  • Greece: Declined 4.8 percentage points as Ireland entered Europe’s top five

This pattern appears across Asia, where Thailand declined 6.7 percentage points while Japan expanded its dominance, and in the South Pacific, where New Zealand and Australia demonstrate a pendulum pattern as travelers alternate between the two countries in consecutive years.

The common thread: travelers make intentional choices based on what each destination uniquely offers.

Eastern and Northern Europe Capture Growing Interest

Beyond the established favorites of Italy, France, and Spain, European travel is expanding north and east. Travelers seek the same elements that make Western Europe appealing, such as rich history, distinctive architecture, and culinary traditions, but with a better value in mind, and the excitement of destinations still in their discovery phase.

Poland’s historic cities, like Krakow, offer an authentic and accessible European atmosphere. Wales delivers dramatic coastlines and medieval castles at a density unmatched anywhere else. Sweden attracts those drawn to Scandinavian design, sustainable travel practices, and Nordic natural beauty. These destinations now provide the infrastructure and luxury hospitality that once distinguished only Western European classics, while maintaining an authenticity that comes before tourism saturation.

Fastest-Growing European Destinations:

  1. Poland: +229%
  2. Wales: +226%
  3. Sweden: +143%
  4. Czechia: +94%
  5. Norway: +82%

The appeal extends beyond individual countries to how they connect. Scenic trains between Prague and Krakow, short flights linking Scandinavian capitals, and scenic drives through Alpine passes allow travelers to experience multiple cultures within a single trip. This compact geography aligns perfectly with the trend toward multi-destination efficiency, letting you explore three distinct European countries in the time traditional itineraries devoted to one.

Japan Continues Its Rise as a Premier Asian Destination

Japan demonstrates how the right combination of factors can drive sustained growth rather than the typical boom-and-plateau pattern. The country rose from rank 9 globally to rank 6, capturing more than one-third of all Asian luxury travel. Rather than showing signs of saturation, Japan’s appeal continues to expand as more travelers discover its depth.

Japan’s cultural richness and natural beauty within a compact, highly efficient geography drive the interest. Bullet trains connect Tokyo, Kyoto, and Osaka in under three hours. You can experience imperial palaces, mountain hot springs, and coastal villages without the extended ground transportation that complicates other Asia itineraries.

Japan’s Growth Trajectory:

  • Global ranking: Rose from rank 9 (2025) to rank 6 (2026)
  • Regional dominance: Commands 34.1% of Asia luxury travel
  • Year-over-year acceleration: 4.4 percentage-point growth

Japan also rewards repeat visits. First-time travelers explore iconic sites like Kyoto’s temples and Tokyo’s neighborhoods. Return visitors discover regional experiences: Hokkaido’s winter landscapes, Okinawa’s subtropical islands, rural onsen towns, and regional culinary specialties from kaiseki cuisine to local sake breweries.

Where You Stay Matters

Accommodations jumped into the top 10 travel priorities for the first time, rising from rank 13 to rank 8. This shift appeared simultaneously across Europe, Africa, Asia, and the South Pacific signaling that travelers everywhere now view where they stay as integral to their destination experience rather than simply a place to sleep.

When trips become shorter and more intentional, every element gains importance. Morning rituals in a Japanese ryokan, evenings on the terrace of a Tuscan villa, nights under canvas in the African bush: these are essential components of cultural immersion.

Accommodation Priority Shift:

  • Previous ranking: 13th (2025)
  • Current ranking: 8th (2026)
  • Regional consistency: Entered top 10 simultaneously in Europe, Africa, Asia, and South Pacific
  • Movement: +5 positions year-over-year

This elevation of accommodations complements other 2026 trends. As travelers combine multiple destinations into efficient itineraries, the quality of each element matters more. Where you rest and recharge becomes as thoughtfully curated as the experiences filling your days.

Planning Your 2026 Journey

Luxury travel in 2026 rewards those who approach planning with intention and insight. Whether you’re drawn to Eastern Europe’s emerging destinations, seeking regional alternatives to traditional favorites, or looking for efficient multi-country itineraries that maximize your time, understanding these trends helps you craft journeys that reflect an evolved approach to travel.

A full version of the report can be found in their comprehensive PDF document.

If you’re ready to explore how these trends might shape your travel plans, or looking for inspiration for your next adventure, our travel specialists can help create a custom experience tailored to your interests, needs, and travel goals. Contact Zicasso to begin planning your next extraordinary journey.

JAPAN: THE VEGETARIAN COOKBOOK by Nancy Singleton Hachisu

Nancy Singleton Hachisu dives deep into the Japanese food scene, having married a Japanese farmer and learning the intricacies of cooking various vegetables and other ingredients that most of us aren’t familiar with.

The author of several cookbooks including Japanese Farm Food, winner of the Gourmand World Cookbook Awards 2012: USA Winner for the Best Japanese Cuisine Book, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, and Food Artisans of Japan, Hachisu is meticulous in her receipt development and helping us understand the intricacies of Japanese gastronomy. Her latest is Japan: The Vegetarian Cookbook (Phaidon 2023).

For those who want to learn, Hachisu’s recipes require attention to detail and buying foods we may have trouble sourcing. But the results, for those who like a kitchen challenge, are well worth it and as someone who has been following Hachisu and using her cookbooks for years, I can assure you it gets much easier.

It’s a fascinating take on Japanese cuisine from Hachisu, a native Californian who moved to Japan to stay there just for a year and immersed herself in Japanese food culture. Love intervened and after meeting an organic farmer, she married and moved to the rural Saitama Prefecture.

That was more than 30 years ago, time enough for Hachisu to raise a family in an 85-year-old traditional Japanese farmhouse  and become proficient in both culture and cooking.

The book is so very niche that it’s almost like being in her kitchen and on her farm, giving us an amazing insight into a tiny slice of Japanese farm culture.

CHILLED UME-TOFU SQUARES IN DASHI

  • Preparation time: 30 minutes, plus 2-3 hours pressing and chilling
  • Cooking times: 10-15 minutes
  • Serves: 4 squares
  • Vegan, Dairy-free, Nut-free

Junsai, harvested from ponds from May to September, are baby water lily buds called “water shield” in English. They have a natural gelatinous covering so add a cool, slippery element to summer dishes. They might be available at Japanese markets, otherwise just omit or substitute with blanched julienned green beans or cooked edamame. Salted sour “plums” (umeboshi, see page 350) have been prepared in Japan for a millennium, since the Heian period (794–1185), and are purported to have many health-improving qualities, including aiding digestion and combatting summer fatigue during the rainy season. The combination here makes a subtle, but lovely little bite.

INGREDIENTS

• 101⁄2 oz (300 g) cotton tofu or Japanese-style soft block tofu • 1 tablespoon hon kuzu
• 2 medium umeboshi
• Canola (rapeseed) oil, for greasing the pan
• Generous 3/4 cup (63/4 fl oz/200 ml) Konbu Dashi
• 1⁄2 tablespoon shoyu
• A pinch of flaky sea salt
• Scant 1⁄2 cup (31⁄2 fl oz/100 ml) baby water lily buds
• Boiling water

DIRECTIONS

Place the tofu on a dinner plate and weight with a small cutting board for 1 hour.

Smash the kuzu to a fine powder in a Japanese grinding bowl (suribachi, see page 354). Squeeze the tofu by handfuls to express excess moisture  and drop into the suribachi. Mash into the kuzu until well incorporated.

Cut out the umeboshi pits (stones) and discard. Finely chop the umeboshi and fold into the smashed tofu.

Dampen a folded-up piece of paper towel with the oil and grease the bottom and sides of
a 5 1⁄2 × 4 1⁄2 × 2-inch (14 × 11 × 4.5 cm) nagashikan mold (see page 353) or a 4 3⁄8 × 8 1⁄2-inch (11.5 × 21 cm) loaf pan (bottom lined with parchment paper). Scrape the ume-tofu mixture into the pan and rap smartly on the counter to eliminate air pockets and make sure the tofu is evenly distributed into the pan.

Set a bamboo steamer over a large wok filled one-third of the way with water and bring to a boil. Place the pan in the steamer, cover, and steam over high heat for about 10 minutes until set. Remove from the steamer, blot off accumulated moisture, and lay a piece of plastic wrap (cling film) on the surface. Refrigerate for at least 2 hours to chill.

In a small saucepan, stir the dashi, shoyu, and salt together over medium heat to dissolve the salt. Transfer to a small bowl and refrigerate for 1 hour to chill.

Place the junsai in a wire-mesh sieve and pour boiling water over for 10 seconds. Refresh
by running the sieve under cold water. Shake off excess water and set the sieve over a bowl to drain. Store in the fridge for 1 hour to chill.

Unmold the umedofu, cut into 4 squares, and place each on a small shallow individual dish. Stir the junsai into the cold dashi and spoon around the umedofu. Serve immediately as a light, palate-cleansing bite.

Extracted from JAPAN: The Vegetarian Cookbook © 2023 by Nancy Singleton Hachisu. Photography © 2023 by Aya Brackett. Reproduced by permission of Phaidon. All rights reserved.

Zicasso Unveils 10-Day Rail Cruise Celebrating 60 Years of Japan’s Shinkansen Bullet Train

Luxury travel company Zicasso is proud to announce an exclusive new itinerary celebrating the 60th anniversary of Japan’s Shinkansen bullet train system. This 10-day rail cruise not only highlights this engineering marvel but also Japan’s commitment to harmonizing tradition with modernity, offering deep insight into both the country’s proud history and its forward-thinking innovations.

The Itsukushima Shrine in Hiroshima. Juliana Barquero/Unsplash

The Shinkansen bullet train system, inaugurated in November 1964, epitomizes Japan’s technological prowess in the post-war era. As a symbol of innovation, it reshaped Japan’s urban and rural dynamics by drastically reducing travel times and setting global standards for speed, safety, and punctuality. On Zicasso’s new Japan Tour by Bullet Train, travelers can experience this seamless fusion of cutting-edge technology and timeless tradition.

The Kinkaku-ji temple in Kyoto.Brian Tan/Zicasso

From the bustling streets of Tokyo to the tranquil gardens of Kyoto, the poignant history of Hiroshima, and the southern charm of Kagoshima, each stop is meticulously curated to immerse travelers in the essence of Japan’s heritage and innovation, all accessible by the iconic and efficient bullet train system. 

Sengan-en garden in Kagoshima.Brian Tan/Zicasso

Pricing for this 10-day Itinerary starts at $6,995 per person.

Highlights of Zicasso’s Japan Tour by Bullet Train include:

Tokyo:

Courtesy of Go Tokyo
  • Arrival in Tokyo’s Eclectic Charm: Begin this journey with a private transfer to a historic hotel near Tokyo Station, blending European elegance with Japanese simplicity.
  • Discover Tokyo’s Diversity: Explore the Meiji Shrine’s cedar forest, Tsukiji Market’s seafood stalls, and Harajuku’s street fashion. Experience the vibrant neon cityscape of Akihabara.

Kyoto:

Photo courtesy of Visit Kyoto.
  • Enjoy the Shinkansen to Kyoto & More: Board the sleek Shinkansen, witness the solitary cone of Mount Fuji and explore Gion’s teahouses in Kyoto.
  • Explore Stone Paths and Zen Beauty: Take a rickshaw ride through the Arashiyama Bamboo Forest, visit the Golden Pavilion, and meditate at Ryōan-ji’s rock garden.
  • Visit the Torii Gates and Railway Museum: Wander through Fushimi Inari Shrine’s Torii gates and experience the Shinkansen simulator at the Kyoto Railway Museum.

Hiroshima:

  • Travel to Hiroshima and Discover Local Flavor: Reflect at the Peace Memorial Museum and enjoy local okonomiyaki pancakes along the regenerated riverside.
  • Traverse the Captivating Miyajima Island: Visit the Otorii Gate and Itsukushima Shrine, and stroll Hiroshima’s waterfront cafes and shops.

Kagoshima:

  • Follow Hello Kitty to Kagoshima: Travel aboard the Hello Kitty Shinkansen, visit the Sengan-en villa, and admire the Sakurajima volcano.
  • Relax with a Slower Pace of Exploration: Kayak beside Sakurajima, taste sweet potato liquor at a shōchū distillery, and rejuvenate in hot springs.

Kagoshima:

  • Depart for Home: Reflect on your journey at an onsen in Kirishima before flying back to Tokyo for your departure.

This unique rail cruise invites travelers to celebrate six decades of high-speed innovation while discovering Japan’s cultural treasures with Zicasso’s signature personalized service. Each stop along the itinerary is thoughtfully designed to provide an immersive and unforgettable adventure.

Priced at $6,995 per person, this 10-day Tour of Japan celebrating 60 years of the Shinkansen Bullet Train as described includes premium accommodations, meals as listed, guided tours, train tickets, and all ground transfers (international airfare is not included). As with all Zicasso itineraries, this itinerary can be completely customized to an individual traveler’s interests or needs.

For more information about this itinerary, please visit https://www.zicasso.com/i/japan/japan-tour-by-bullet-train-celebrating-60-years-of-shinkansen-luxury

Top photo courtesy of Wikimedia Commons.

December in Tokyo Brings Cool Weather and Warm Lights

Japanese traditional New Year’s Foods
Photo courtesy of Just One Cookbook

Tokyo really knows how to end the year in style. December in Japan’s capital is a magical time full of good food, family gatherings, and mesmerizing display of lights. It’s the time of serious shopping and But that’s just the beginning of everything that the city can offer you during this time.

Photo courtesy of Time Out Japan

Although we often associate December with winter, in Japan, the month still lingers with a cool and dry autumn. Christmas isn’t actually a public holiday in Japan, and instead is more like a second Valentine’s Day. It’s easy to see why: in December, Tokyo’s public spaces brilliantly illuminated by thousands of LED lights, turning the city into a fairy tale version of romantic dreamland.

Photo courtesy of Savor Japan.

Still Tokyo also has a Christmas-like spirit/festive mood/holiday spirit around this time with ice skating and holiday temple events as well as oshogatsu period (starting December 28 and lasting to around January 5) a time to visit family. Foodies will love osechi ryori, the traditional Japanese New Year foods that date back to the eighth century. These dishes include an assortment such as black soybeans, fish cake, red sea bream, and other delicacies. December in Tokyo is a time that you won’t forget easily.

Shibuya Blue Grotto. Thousands of blue LED lights turn the streets from Yoyogi Park to Koen Dori into a 800-meter cave. The event runs til December 31
Photo by Rodrigo Reyes Marin/AFLO

Ozoni : A Traditional Soup to Eat On New Year’s Day

4 dried shiitake mushrooms

4 cups chicken stock

2 boneless, skinless chicken thighs, cut into 1″ pieces

4 oz. daikon radish, peeled and sliced 1/4″ thick on the bias

1 carrot, sliced 1/4″ thick on the bias

4 oz. kamaboko (Japanese fish cake), sliced 1/4″ thick

1 cup spinach, stems trimmed

1 tbsp. sake

1 tsp. soy sauce

Kosher salt, to taste

4 kiri mochi (glutinous rice cakes), 1″ x 2″, about 1/2″ thick

Mitsuba or parsley sprigs, for garnish

Place shiitakes in a bowl. Bring 1 cup stock to a boil in a 4-qt. saucepan and pour over shiitakes; let sit until softened, 4-6 minutes. Using a slotted spoon, transfer shiitakes to another bowl and discard stems. Pour stock back into pan, discarding any dirt or sediment.

Add remaining stock and the chicken to pan; bring to a boil. Reduce heat to medium; add daikon and carrot. Cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Add reserved shiitakes, the sliced fish cake, spinach, sake, soy sauce, and salt; cook until spinach is wilted, about 2 minutes. Keep soup warm.

Heat oven to 425°. Place glutinous rice cakes directly on an oven rack; bake, turning as needed, until browned in spots and puffed, 6-8 minutes. Divide rice cakes between 4 bowls and ladle soup over top; garnish with mitsuba sprigs. Serve hot.

Tokyo Half-Day Guided Walking Tours website
Tokyo Tourism website

Tourism of ALL JAPAN x TOKYO website

Tastings: The Japan Pavilion at the National Restaurant Association Show

Several weeks ago, when the National Restaurant Association (NRA) was holding its IMG_4557annual international show, my friend Kimiyo Naka, who lives in Chicago, asked me to stop by the Japan Pavilion where 19 companies from that country were presenting a range of both modern and traditional Japanese foods and beverages. On hand also, were several Chicago restauranteurs including Bill Kim and Takashi Yagihashi, both of whom are awarding winning chefs and cookbook authors. The NRA show is immense, taking up several floors at McCormick’s Place in Chicago and is packed with vendors showcasing products and food, chefs doing cooking demonstrations and the latest in food technologies and equipment.

IMG_4554      My experience with Japanese food is limited, so stopping by the Japan Pavilion, presented by the Japan External Trade Organization (JETRO), was very much a learning experience. When Kimiyo and I tasted samples of Wagyu Beef, a top quality, highly marbled meat produced by four Japanese breeds of beef cattle and took sips of sake, we discovered how these foods are helping Japan’s rural areas in their revitalization efforts.  Some farmers and producers are creating their own brands and exporting—or working on exporting them to other countries including the United States.

We tasted sakes including brown rice sake and one made with shiraume, or white flower plums and looked at the different varieties of rice typically used to make sake, which is a fermented rice drink that is typically served warm. We also talked to a member of the Yonezawa family founders of Akashi Sake Brewery in 1886,  a small artisanal sake producer based in Akashi, a fishing town in the Hyogo prefecture (or district) in Western Japan which is the traditional sake brewing capital of country and is known for having the best sake rice and pure water.

IMG_4552     When the company started all those years ago more than a century ago, Akashi was a small village but since has grown into a booming metropolis. It’s known for the Akashi Kaikyo Bridge – the world’s longest suspension bridge—as well as the quality of the fish that are caught in the waters off its coast. The water also is a predominant feature in the taste of the sake, as are Japanese cedar wood lids used to cover the storage tanks where the Akashi sake is aged. Akashi sake is made in small batches by Toji Kimio Yonezewa. Note: I learned later that toji was not his first name but means brewmaster or chief executive of production.

I also spent time talking to Bill Kim, author of Korean BBQ: How to Kung-Fu Your Grill in Seven Sauces, who I had interviewed before and Takashi Yagihashi, who came to the U.S. from Japan when he was 16, started cooking because he need milk money, won the James Beard Foundation Award for Best Chef: Midwest and is the owner of Slurping Turtle in downtown Chicago (there’s another one in Ann Arbor, Michigan) and TABO Sushi & Noodles at Macy’s State Street in Chicago.IMG_4596 (2)

One of the things we talked about is karaage which is Japanese fried chicken. I’ve included his recipe for the dish. Don’t get put off with the title ingredient of duck fat (if you’re like me, you don’t have a ready supply of it in your refrigerator) because you can substitute vegetable oil instead.

Slurping Turtle’s Duck-Fat-Fried Chicken Karaage

4 chicken thigh quarters (thigh and drumstick)

2 cloves garlic, peeled and grated

1 tsp. fresh grated ginger

1/4 cup soy sauce

1/4 cup mirin or sweet sake

2 tsp. sesame oil

Salt and pepper

6 cups duck fat (or vegetable oil), enough to fill a pan 3 inches deep

1 cup potato starch

Using a sharp knife, separate the thighs from the drumstick by cutting between the joint. Cut the thigh in half lengthwise along the bone. Using a heavy cleaver, chop the piece with the bone in half, resulting in three similar-sized pieces. Then, cut the drumstick in half through the bone. When you’re done with all four thigh quarters, you should have 20 pieces of chicken when done. Alternatively, debone the thigh pieces with skin intact, and cut into two-inch pieces. Place the chicken in a shallow pan and set aside.

For the marinade, combine garlic, ginger, soy sauce, mirin, sesame oil, and a few grinds of black pepper in a bowl and mix. Pour marinade over chicken and coat well using your hands. There should be just enough marinade to coat the chicken. Cover and refrigerate at least 20 minutes or up to two hours.

Line a shallow tray with paper towels and set aside. Heat six cups duck fat (or vegetable oil) in a heavy-bottomed pot over medium-high heat until the oil reaches 325 degrees Fahrenheit. Place 1 cup potato starch in a large bowl and gently toss each piece of chicken until lightly coated. Carefully lower half the chicken pieces into the hot oil. Cook the chicken until it is nicely browned and begins to rise to the surface, 9 to 11 minutes. Once the chicken is cooked through, remove it from the oil using tongs and place onto paper towel-lined tray. Toss with a pinch of kosher salt while still hot. Repeat with second batch.

Serve immediately with lemon wedges and Japanese mayonnaise.IMG_4553

When finished deep-frying the chicken, season with salt, then sprinkle with this soy-chili oil vinaigrette:

1/2 cup Japanese soy sauce

1/4 cup rice vinegar

2 teaspoons hot chili oil

2 teaspoons sugar

Combine all ingredients and stir until sugar is dissolved.

Chef Takashi’s Stir-Fry Udon Noodles

3 tablespoons vegetable oil

1/2 pound large shrimp, shelled and deveined

1/4 pound skinless, boneless chicken breast, thinly sliced

2 1/2 cups chopped Napa cabbage

1 small onion, thinly sliced

1 carrot, thinly sliced on the bias

7 ounces enoki mushrooms

4 ounces oyster mushrooms

1/4 cup dried wood ear mushrooms, soaked in warm water for 10 minutes and drained

1/2 cup chicken stock

3 tablespoons soy sauce

1 teaspoon Asian sesame oil

18 ounces frozen precooked udon noodles, thawed

Kosher salt and freshly ground pepper

Chopped scallions, for garnish

In a skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderately high heat until curled, 2 minutes; transfer to a plate. Add 1 tablespoon of vegetable oil to the skillet. Add the chicken and stir-fry until white throughout, 3 minutes; transfer to the plate with the shrimp.

Add the remaining 1 tablespoon of oil to the skillet. Add the cabbage, onion, carrot and the mushrooms and stir-fry for 4 minutes. Add the stock, soy sauce, sesame oil, shrimp and chicken; remove from the heat.

Meanwhile, cook the udon in a pot of boiling salted water for 1 minute. Drain and add to the skillet. Stir-fry over high heat until heated through. Season with salt and pepper, garnish with scallions and serve.