Station Mitake

Savor the Seasons at Mitake Roadside Station

Nestled in the heart of Kiso Town, Mitake Roadside Station sits at the crossroads of lush forests, fertile farmland, and the gentle flow of the Kiso River. More than just a pit stop, it’s a vibrant gateway to the region’s seasonal rhythms, where local farmers and artisans share the best of Kiso’s harvests. From crisp spring mountain vegetables to sun-ripened summer produce, each visit offers a taste of the land’s changing character.

What sets Mitake apart is its deep connection to community and tradition. The station features a bustling daily market, where fresh, locally grown vegetables, seasonal fruits, and handmade delicacies like hoobakimaki and red radish pickles are proudly displayed. Don’t miss the unique “Chai and Fukure” specialty—a rich Indian-style milk tea paired with traditional sweet rice crackers—offering a delightful fusion of flavors. With its warm hospitality and ever-changing seasonal lineup, Mitake invites travelers to slow down, savor the moment, and discover the soul of rural Japan.

Visit Mitake roadside station to savor the region’s only handmade chai and fukure—a unique fusion of Indian-style milk tea and traditional Japanese sweet rice cake, crafted daily in-house. This is the only place in the area where you can experience this rare culinary tradition. Additionally, discover the seasonal harvest of woodsy mountain vegetables like wild garlic and wasabi leaves, hand-picked each morning from nearby farms—flavors you won’t find anywhere else.

• Best Arrival Time: Visit between 9:00 AM and 10:00 AM on weekends to secure the day’s fresh batch of milk bread from the bakery, which sells out by 11:00 AM
• Hidden Gems: Look for the seasonal mountain vegetable display near the deli counter, featuring early spring varieties like wild garlic, fuki shoots, and wasabi leaves, harvested fresh each morning by local farmers
• Weekend Special: On Saturdays and Sundays, visit the "Chai and Fukure" booth between 10:30 AM and 12:30 PM to sample the house-made Indian-style milk tea, served with traditional fukure snacks made from locally sourced ingredients
• Seasonal Product Tip: Purchase the "red radish pickle" (a local specialty) during May and June when it is at peak freshness and available in limited quantities—stock up before it sells out
• Best Time to Buy Local Produce: Arrive before noon on weekdays to get the freshest selection of summer vegetables, including rare varieties like shishito peppers and purple eggplants, which are brought in daily by nearby farms
• Must-Try Food Item: Order the "Hōba Maki" (a traditional Noguchi-style roll) in June and July when it is available as a seasonal specialty, best enjoyed warm with a side of pickled vegetables
• Specialty Shop Tip: Check the "Chai and Fukure" stall on the second floor of the roadside station every Friday and Sunday between 1:00 PM and 3:00 PM for limited-edition seasonal milk tea flavors made with local honey and herbs

Spring (March-May): Cherry and plum blossoms peak in late April, while fresh mountain vegetables like wild garlic and fuki shoots are available from early May.

Summer (June-August): Peak season for summer vegetables including tomatoes, cucumbers, and eggplants, with the local specialty "hōba maki" available from June.

Autumn (September-November): Autumn harvest begins in September with chestnuts, apples, and fresh mountain vegetables, continuing through October and November.

Winter (December-February): Limited seasonal offerings, but the roadside station remains open with preserved local foods and warm meals available year-round.