Station Wakasa Kumakawa-Shuku

Step Back in Time at a Living Historic Crossroads

Wakasa Kumakawa-Shuku, nestled along National Route 303 in the heart of Wakasa Town, stands as a vibrant gateway to Japan’s storied Saba Kaido—Japan’s first designated Cultural Heritage route. This roadside station is more than a stopover; it’s a living museum and culinary tribute to the Edo-era trading post where sea and land met, and the flavors of Wakasa flowed to Kyoto and Nara.

Immerse yourself in the history of the Saba Kaido through the on-site museum, where interactive exhibits and multimedia displays bring the past to life. Savor local delicacies like grilled mackerel, traditional Saba-zushi, and the famed Kumakawa Kuzu—a smooth, gluten-free starch made from local konjac. The station’s restaurant offers original dishes crafted from regional ingredients, while the shop showcases handcrafted souvenirs, mineral-rich Gwakawa water, and seasonal produce. With a thoughtfully designed space by architect Keiji Yoshida, Wakasa Kumakawa-Shuku blends heritage, nature, and community in a journey that feels both timeless and refreshingly alive.

Wakasa Kumakawa-Shuku stands out as the only roadside station in the region where you can taste authentic kumakawa kuzu—a silky, traditional starch dessert made from locally grown konjac—while savoring freshly grilled mackerel from the Sea of Japan, served as saba-zushi with a distinct coastal aroma. The station’s museum uniquely traces the ancient Saba Road, the first Japanese Heritage site, showcasing how this historic trade route connected Kyoto and Nara to the rich maritime culture of Wakasa. Here, you can also sample Kudari no Mizu, a rare, mineral-rich spring water drawn directly from the nearby Gwakura waterfall.

• Best Arrival Time: Visit between 9:30 AM and 10:00 AM on weekdays to secure a seat at the restaurant before the lunch rush, as the Kumakawa Special Set (featuring grilled mackerel and konjac) sells out by 11:30 AM.

• Hidden Gems: Ask the staff at the deli counter for the Kumakawa Konjac wrapped in traditional paper—it's only available during the 3–11 month season and is not listed on the main menu.

• Weekend Special: On Saturdays and Sundays, visit the food truck parked near the parking lot between 11:00 AM and 2:00 PM to try the Kumakawa Mackerel Ramen—a limited-time local favorite made with fresh fish from the region.

• Best Time for Souvenirs: Purchase the Kumakawa Gourmand Box (containing mackerel sushi, konjac, and dried fish) before 4:00 PM on Fridays and Saturdays, as it sells out by 5:00 PM and is only restocked on Mondays.

• Museum Access Tip: Enter the Saba Road Museum between 10:30 AM and 11:30 AM on weekdays to experience the full audio-visual presentation on the Saba Road’s historical transport route, which runs only once per day at that time.

• Water Source Tip: Visit the Kumagawa Water Park gate just before 11:00 AM on weekdays to refill your bottle at the Kumagawa No Mizu water station—the only time the tap is open for public use.

• Parking Strategy: Park in the designated large vehicle zone (near the entrance) if you're arriving after 12:00 PM on weekends, as the standard parking lot fills up by noon and only the large vehicle area remains available.

Spring (March–May): Late March to April brings peak canola flower viewing and harvesting at nearby fields, with fresh bamboo shoots available at the roadside station market.

Summer (June–August): Fresh watermelons and seasonal seafood, including grilled mackerel, are at their best from July through August.

Autumn (September–November): Harvest season for local konjac and sweet potatoes; the roadside station features special displays and tastings.

Winter (December–February): Enjoy hot mackerel sushi and traditional winter foods, with cozy indoor seating available.