There are many lakes around Lake Aokigahara Jukai, such as Lake Motosu, Lake Shojin, and Lake Nishiko, and their scenic shores have become popular tourist spots. Among them, we will introduce new facilities and popular areas in Lake Kawaguchi, where many tourist facilities are concentrated.
Tabi-no-eki kawaguchiko base” with 181 parking spaces is convenient for rest and souvenir shopping.
The first one, “Tabi-no-Eki kawaguchiko base” (521-4 Kawaguchi, Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi Prefecture) is a new commercial facility that opened on June 11, 2022 in the northeast part of Kawaguchiko. If you are driving, get off at the Kawaguchiko Interchange on the Chuo Expressway and drive north on Route 137 for about 10-15 minutes.
On a vast 4,000 tsubo (9,760 m2) of land at the foot of the mountain, there is the Asama Market, a marché with over 2,000 locally produced products, the Terrace Kitchen, a restaurant with an open terrace, and event spaces (indoor and outdoor) where workshops and other events can be held. The parking lot can accommodate 181 passenger cars and 9 large buses.
The Asama Market, a popular destination for many visitors, was bustling with activity even on a weekday. Local produce was in season: sweet corn, fresh tomatoes and cucumbers, rare kale, evening glories, and other colorful vegetables were lined up in rows. Also, as Yamanashi Prefecture is known as the fruit kingdom, an abundance of fruits such as peaches, grapes, and blueberries caught my eye. Many people were also buying pies and cookies made with Shine Muscat as souvenirs.
The Terrace Kitchen, a dining area, offers a variety of delicious dishes such as Hoto, a specialty of Yamanashi, Loin Cutlet Curry using Fuji Sakura Pork, and Tuna Donburi, a bowl of rice topped with a bowl of tuna that looks like Mt. Yamanashi is also famous for its brand beef, Koshu beef, and ramen noodles and bowls of rice topped with roast beef made from this beef are also available.
In the heat of the summer heat, I chose the refreshing “Maguro Fujiyama-don” for lunch, a bowl of rice topped with two kinds of tuna, served high in a vortex, and sprinkled with salmon roe and sprinkled with green onions and sesame seeds. The dish was more generous than it looked at first glance, and was very satisfying. The menu varies depending on the season, so be sure to keep that in mind.
© Source travel watch