Station Nagano-shi Ooka Tokusan Center

Discover the Heart of Nagano’s Natural Bounty

Nagano-shi Ooka Tokusan Center, nestled along National Route 19 between Nagano and Matsumoto, is a roadside station where pristine alpine waters meet vibrant rural tradition. Set at the foot of sacred mountains, this charming hub thrives on the purity of its environment—its streams fed by snowmelt from the Northern Alps sustain rich ecosystems and fertile farmland. Visitors are greeted by a striking building with white walls and black wooden accents, its spacious interior adorned with exposed timber beams and a warm, artisan-inspired design.

More than a rest stop, the station celebrates local craftsmanship and seasonal harvests. Savor hand-pulled soba made from regional buckwheat, hearty handmade onigiri, or seasonal kiji soba featuring local mountain chicken. Fresh produce, mountain vegetables, and traditional pickled vegetables like “Aoi Zuké” are sold daily. Nearby, the serene Gongen Pond offers boating and fishing, while the nearby Hichi Shrine and its sacred spring pool invite quiet reflection. With its blend of nature, culture, and community spirit, Nagano-shi Ooka Tokusan Center is a true destination for mindful travel.

Visit Nagano-shi Ooka Tokusan Center to taste the region’s only hand-pulled soba made from locally grown, 100% mountain-grown buckwheat, served with a rich broth infused with wild mountain herbs and seasonal game. The station is also the only place to try authentic kiji soba—soba with locally sourced kiji deer meat—during winter months. Surrounded by pristine alpine streams, it offers a rare chance to sample fresh, wild trout grilled on-site using snowmelt water, a culinary experience unique to this highland valley.

• Best Arrival Time: Arrive by 10:00 AM on weekdays to secure the last remaining handmade soba udon (hand-pulled soba noodles) before they sell out, as they are made fresh daily and often deplete by noon.

• Hidden Gems: Visit the wood and bamboo charcoal stand in the direct sales area to purchase locally crafted bamboo charcoal and mokusu-eki (wood vinegar) — these are sold only during summer months and are not available elsewhere at the station.

• Weekend Special: On weekends, stop by the deli counter between 11:00 AM and 12:30 PM to buy the daily limited batch of aizuke (colorful pickled vegetables made with local greens and shiitake mushrooms), which are made in small quantities and sold out quickly.

• Best Food Experience: Order the Iwana grilled fish at the cafeteria and request it be cooked during the lunch rush (11:30 AM–1:30 PM) to guarantee it is freshly grilled, as it takes approximately 15 minutes and is only prepared upon request.

• Specialty Purchase: Buy the "Kiji Soba" (deer meat soba) only from November to February, as it is a seasonal winter menu item available exclusively during those months and not listed on the general menu.

• Off-the-Beaten-Path Visit: Take the 15-minute drive to Gon'gen Pond to access the Karamatsu Forest Campsite, which is not advertised on the station’s website but is clearly marked at the information desk with a map and campsite availability list.

• Local Product Tip: Ask for the "Yamato no Tsubo" (pottery jar) at the sales counter — these handcrafted jars made from local clay are available only in limited quantities and are sold exclusively at the Nagano-shi Ooka Tokusan Center, not in other retail outlets.

Spring (March-May): Fresh bamboo shoots available at the market; peak season for canola flower viewing in late April.

Summer (June-August): Enjoy the annual Hijiri Sannenshiki Festival on the first Sunday of August.

Autumn (September-November): Harvest season for mountain vegetables and local produce; ideal for enjoying seasonal soups and pickles.

Winter (December-February): Try limited-time kiji soba and grilled iwana fish; snowscapes enhance the scenic views.