Station Miwa

Discover the Heart of Rural Japan at Miwa Roadside Station

Nestled in the lush, starlit valleys of Hitachi Omiya City, Miwa Roadside Station sits surrounded by the gentle embrace of the Yagami mountains, where pristine nature meets time-honored tradition. More than a stop along the road, Miwa is a celebration of local life—where the harvests of the land, the flavors of the river, and the warmth of community come together.

Home to the famed mountain-grown shiitake mushrooms, a true regional treasure, the station proudly showcases fresh produce picked daily from nearby farms. Savor handmade soba made from local autumn buckwheat, grilled ayu from the Naka River with a delicate charcoal kiss, and seasonal soft-serve that captures the essence of each harvest. With its inviting atmosphere and deep connection to the land, Miwa offers travelers an authentic taste of Japan’s countryside soul.

Visit Miwa roadside station to taste the region’s only artisanal shiitake mushrooms, grown in the mountainous forests of the Hitachi Ōmiya area and celebrated as the station’s signature product. These rich, earthy mushrooms are displayed in a permanent monument honoring their cultural importance. Pair them with freshly hand-pulled soba made from local Ibaraki autumn buckwheat, a daily specialty unavailable elsewhere.

• Best Arrival Time: Visit between 9:00 and 9:30 AM on weekdays to secure the freshest batch of hand-pulled soba made with local Hitachi autumn soba flour, which is prepared daily and often sells out by midday.

• Hidden Gems: Look for the fresh shiitake mushrooms displayed near the information desk—these are locally grown in the Miwa region and are the featured product of the北斗星 monument; they are available only during the peak season from late September through early December.

• Weekend Special: On weekends, arrive before 11:30 AM to enjoy the charcoal-grilled ayu from the Naka River, served hot at the restaurant with a limited daily supply that sells out by 2:00 PM.

• Seasonal Treat: Order the seasonal soft cream with quince flavor during the months of October and November, as this limited-time flavor is only available when the local quince harvest is in full swing and typically runs out by mid-November.

• Best Value Purchase: Buy the fresh vegetables from the daily delivery counter between 8:00 and 8:30 AM, when vendors first arrive—this is when the most diverse and competitively priced produce is available before the midday crowd arrives.

• Parking Tip: Park in the designated large vehicle section (located at the far right of the parking lot) if you're arriving with a vehicle over 5 meters long, as the regular spots are not suitable for larger vehicles and the access path is narrow.

• Dining Timing: Eat at the restaurant before 12:30 PM on weekdays to avoid the lunch rush and ensure seating during the short 11:00 AM to 3:00 PM window when the full menu is served.

Spring (March–May): Fresh bamboo shoots arrive in early spring, and hand-pulled soba made from Ibaraki autumn buckwheat is available from October through March.

Summer (June–August): Grilled ayu from the Naka River is at peak season, enjoyed fresh from June through August.

Autumn (September–November): Seasonal soft cream featuring quince melon is served in late summer to early autumn.

Winter (December–February): Dried shiitake mushrooms from the region are featured, with extended hours during the coldest months.