Shimonita Negi Harvesting Experience and Sukiyaki

COURSE HIGHLIGHTS

Winter only: Mid-November to late February

Experience the harvesting of Shimonita’s specialty “Shimonita Negi” and tasting “Daimyo-yaki” (roasting whole Shimonita Negis over a charcoal fire). After enjoying the harvest in the field, “Shimonita Sukiyaki” awaits you!
Shimonita Negi are grown with great care for about 15 months before harvesting. They are a winter-only Negi, and the colder it hits, the better it tastes. When heated, the Negi has a thick sweetness that cannot be experienced anywhere else.

Tokyo Station

Railway (JR Joetsu or Hokuriku Shinkansen): Approx. 60 min

Takasaki Station

Railway (Joshin Dentetsu Railway) : Approx. 55 min

Sendaira Station

WALK : Approx. 15 min

Michi-no-eki Shimonita

WALK : Approx. 5 min

Shimonita Negi Harvesting Experience

Enjoy an experience of harvesting Shimonita Negis in a field near “Michi-no-eki Shimonita, and also tasting “Daimyo-yaki” (roasting whole Shimonita Negis over a charcoal fire), which is not usually available.

Shimonita Negi

Time Required: Approx. 60 min

TAXI : Approx. 5 min

Kappo Ryokan Tokiwa-kan

Enjoy a Shimonita Negi Sukiyaki Lunch at Tokiwa-kan, a Japanese-style restaurant.
Including Shimonita Negis which were harvested during the experience, shiitake mushrooms and konjac produced in Shimonita.

Tokiwa-kan Website

WALK : Approx. 2 min

Shimonita Station

By highway bus from Tokyo

Ikebukuro Station East Exit

High Way Bus: Approx.120 min

Bus stop: Michi-no-eki Shimonita

WALK: Approx.5 min