The Nakasendo Highway, one of the original five routes from Tokyo to Kyoto, puts on an extravagant display during autumn, making it an even more enchanting walking trail. Spanning 533 km (330 miles), it may be a challenging trek in its entirety, and some parts can be crowded. Therefore, I'd recommend focusing on quieter, lengthy stretches like the 20 km (12 mile) path between Kiso-Fukushima and Nagakubo. Like the rest of the region, this route is at its prime in the fall.

Japan's national parks, including the Japanese Alps, are set ablaze with autumnal colors. While you can traverse these regions by walking, hiking, or cycling, my preferred mode of travel is by train. Kurobe Gorge, one of Japan's steepest ravines, is adorned with nearly vertical, tree-covered cliffs. A ride on the Kurobe Gorge Railway provides an exceptional view of the gorge, traversing 40 tunnels and 20 bridges with panoramic vistas throughout the journey. Although autumn isn't as crowded as cherry blossom season, it's still wise to book well in advance

The milder temperatures of autumn make it an ideal time to cycle the Shimanami Kaido, a smooth cycling route that connects six islands of the Seto Inland Sea, offering some of Japan's most scenic ocean views. The 70 km (34 miles) trail from Onomichi to Imabari, equipped with suspension bridges and protected lanes, boasts ample cycling infrastructure. While keen cyclists might complete the trail in half a day, I recommend taking your time to stop at farm stands, visit temples, and simply enjoy the breathtaking scenery

Autumn in Japan is often referred to as 'the season of hearty appetites', or shokuyoku no aki, as it signifies the shift from light summer dishes to heartier fare. As fish plump up for the winter, seafood takes center stage. The sanma, a sweet, fatty fish so synonymous with the season its name translates to 'autumn fish', is a popular choice, often salted and smoked over a barbecue. Vegetables like daikon radish are also in season, and traditional autumn foods like kuri (fresh chestnuts) make their appearance in roasted form or pureed as sweet fillings in various dishes.