Station Togo

Savor the Spirit of Kyushu at Togo Roadside Station

Nestled at the junction of National Routes 327 and 446, Togo Roadside Station marks the gateway to the serene mountain landscapes of northern Hyuga. Located in the heart of East Koga, this vibrant hub celebrates the legacy of poet and native son, Wakayama Mokujin, with a stone monument honoring his verses. More than a rest stop, Togo is a cultural and culinary destination where local heritage meets modern hospitality.

Visitors can savor handcrafted ten-ku soba made from 100% local buckwheat—renowned as "Mokujin Soba"—at the on-site restaurant, or explore seasonal produce and artisanal goods at the "Shiki Irodori" specialty market. The hands-on "Taste Workshop" offers unforgettable experiences, from traditional soba making to crafting miso, while sweet treats like "Tomame O-Hagi" showcase the region’s meticulous craftsmanship. With accessible facilities, Wi-Fi, and a welcoming atmosphere, Togo invites travelers to pause, connect, and taste the soul of Kyushu.

Togo roadside station stands out as the only place where you can taste authentic ten-ingredient soba made from locally grown, 100% pure soba flour—crafted in honor of the region’s famed poet, Wakayama Mokuso. The signature dish, the Mokuso Soba, is served in a traditional restaurant where the rich, earthy flavor comes from hand-milled flour sourced from nearby fields. Beyond food, visitors can experience the unique “Tomame O-hagi,” a sweet rice dumpling made through hands-on workshops at the Taste Workshop, a rare opportunity to create a local specialty in the very place it was born.

• Best Arrival Time: Visit between 8:30 AM and 9:00 AM on weekdays to get the first selection of fresh vegetables and farm-fresh eggs at the "Shikiirodro" retail center before they sell out
• Hidden Gems: Ask at the "Shikiirodro" counter for the limited-edition "to-mame o-hagi" made daily at the "Taste Workshop" facility—these are only available in small batches and often sell out by noon
• Food Special: Order the "Makimizu Soba" at the "Shikiirodro Restaurant" between 11:00 AM and 12:30 PM on weekends to ensure you get the freshly hand-pulled ten-soba noodles made that day
• Best Value Purchase: Buy the "Makimizu Soba" noodles and the accompanying "Makimizu Soba" dipping sauce together at the retail counter—they are sold as a bundle for 1,200 yen and are not available separately
• Weekend Experience: Attend the "Taste Workshop" session on Saturdays and Sundays at 10:00 AM to participate in the handmade "Makimizu Soba" demonstration and receive a small sample of the final product
• Off-Peak Visit: Use the multi-purpose restroom located outside the main building during the 12:00 PM to 1:00 PM window when the restaurant is closed—this is the least crowded time to use the facility
• Local Insight: Pick up the "Yamato no Mikan" fruit jam at the "Shikiirodro" counter—it’s made from locally grown citrus and is only available during the late fall harvest season, typically from November to December

Spring (March-May): Fresh bamboo shoots available at the roadside station from early spring, with seasonal "牧水そば" (Makimizu soba) served in April.

Summer (June-August): Enjoy handmade "Makimizu soba" and seasonal soft serve at the roadside station during summer months.

Autumn (September-November): Harvest season for local vegetables and sweet potatoes, with "Makimizu soba" and "Tomame no O-hagi" available.

Winter (December-February): Visit during the holiday season to enjoy traditional "Makimizu soba" and seasonal treats at the roadside station.