Our tour guide Shoji was great. He took us to a bar we would never have found on our own. They specialized in food local to southern Japan, cod eggs, horse, lotus root with spicy mustard, and fermented mackerel were the offering we tasted. Shoji was really informative, giving us the history of why dishes were first made, either because of war or the advancement of preservative techniques. From there he took us to a restaurant for puffer fish. He talked about how the chefs went through rigid certification processes to be able to serve it, and how the offerings and cuts changed seasonally.
All in all he was a great guide, the food was definitely nothing I'd get from home and mostly delicious. Would definitely recommend. Even if you knew where to go and what to order having a guide who can explain the whys of the cuisine you is worth the tour.