Station Nose (Kuri no Sato)

Savor the Essence of Local Harvests at Nose (Kuri no Sato)

Nestled in the heart of Nobe Town, Nose (Kuri no Sato) is a vibrant roadside station where the rhythms of rural life meet the pleasures of modern travel. Located just a short drive from Osaka, this welcoming destination offers a true taste of regional authenticity, built around the rich agricultural heritage of the area. From sun-ripened vegetables to freshly harvested rice and locally raised eggs, every product tells a story of the land and its people.

Visitors are drawn to its bustling food hall, where handmade onigiri are crafted daily, and to the beloved Kuri no Sato Tea House, offering seasonal sweets like chestnut soft cream and fruit parfaits. The outdoor terrace invites relaxation, while the farm-to-table restaurant, Hidamari, serves hearty meals made with ingredients sourced from nearby fields. Whether stopping for a morning coffee or exploring the seasonal produce, Nose (Kuri no Sato) is a celebration of community, sustainability, and the simple joy of fresh, local flavor.

Nose (Kuri no Sato) stands out as the only roadside station in the region offering fresh, handmade kuri no mizu (chestnut water), a unique local beverage crafted from seasonal chestnuts harvested in the surrounding hills. Visitors can also enjoy the only kinuhikari rice-based dishes in the area, including the signature omusubi made daily from locally grown, premium rice. These authentic, hyper-local specialties—available nowhere else—make this roadside station a must-visit for food lovers seeking genuine regional taste.

• Best Arrival Time: Visit between 9:00 and 9:30 AM on weekdays to secure the freshest batch of handmade onigiri from the Omusubi House, as they are made to order and often sell out by 11:00 AM.

• Hidden Gems: Ask for the seasonal fruit parfaits at the Sweets House Nozumusubi Chaya—look for the special "Strawberry Parfait" displayed in the window during early summer, which uses local strawberries from the region.

• Weekend Special: On weekends, head to the deli counter at 9:00 AM to buy the day’s fresh batch of milk bread, which is baked daily and typically sells out by 11:00 AM.

• Must-Try Product: Purchase the newly harvested Kinishiki rice directly from the rice display counter—this variety is only available from October through November and is best enjoyed warm, straight from the packaging.

• Best Seating Spot: Reserve a seat at the terrace area near the front entrance during weekday mornings (9:00–10:30 AM), where you can enjoy the view of the roadside station’s entrance while sipping coffee from the restaurant.

• Avoid Wait Times: Order your meal at the restaurant Hidamari before 9:00 AM on weekdays to take advantage of the morning-only breakfast menu, which avoids the long lines that build up after 10:00 AM.

• Specialty Item: Look for the "Kuri Soft Cream" (Chestnut Soft Cream) at the Sweets House Nozumusubi Chaya—this exclusive seasonal treat is only available from late October to early November and is made with locally sourced chestnuts.

Spring (March–May): Fresh bamboo shoots available in early spring, with peak strawberry harvest from late March to early May.

Summer (June–August): Fresh vegetables from local farms available throughout summer, including August's peak harvest.

Autumn (September–November): New rice harvest begins in October, with chestnuts available until late October.

Winter (December–February): Limited seasonal products; focus on indoor dining and local specialties.