2025 Miyako District Travel Guide: Must-see attractions, popular food, hotels, transportation routes (updated in June)

#Fukuoka Attractions - **Best time to climb**: The best climbing season for Mount Erdan is in spring and autumn, when the climate is pleasant and the scenery is most charming. In spring, flowers bloom everywhere, while in autumn, there are colorful leaves. 🌸🍂 - **Climbing Route**: It is recommended to choose the “Ring Mountain Trail”, this route is picturesque and you can enjoy magnificent mountains and clear streams along the way. Don’t forget to stop at the observation deck to take photos and document these beautiful moments! 📸 - **Notes**: It is recommended to wear comfortable sneakers when climbing, bring enough water and snacks, and be aware of weather changes at all times. The climate in the mountains is changeable, stay alert and ensure safety! ⛺ Eryuyue is not only a great place for hiking, but also an ideal choice for relaxing your mind. Come and explore this beautiful scenery of mountains and rivers together! 🌟 #甘二丿岳 #mountaineering strategy #beautiful scenery 🌄✨

🪴Antique & Cafe Annola🪴 514-3 Saigawa Honjo, Miyako-gun, Fukuoka 070-7772-0573 11:00-17:00 Closed Wednesdays and Thursdays 🔖Stardust shaved ice 70 yen Overflowing with antique furniture and miscellaneous goods A very nice old-style cafe🫧 Blue jiggly jelly and purple shaved ice🫧 A dollop of ice cream on top💙💜 So cute and delicious, I was so happy✨ It's a little far from my house, but next time I'll come during the autumn leaves🍁 There's also a small station called Saigawa Station nearby The retro townscape is also lovely. Thank you for the meal🎀 #FukuokaCafe #Keichiku #KeichikuCafe #FukuokaGourmet #FukuokaSweets #ShavedIce #DomesticTravel

"Antique & Cafe Annola" ⁡ Miyako-cho, Kyoto-gun, Fukuoka A popular cafe with a large clock as its landmark Even though it's a sparsely populated town, this shop is always bustling ⁡ ✤Coffee jelly Coffee jelly from a coffee shop You can't go wrong! ⁡ ✤Strawberry parfait Large and extra-large (left) Of course I had the extra-large ⁡ ✤Seasonal ice cream It was the last one, so there was a lot of strawberries You can't see the ice cream It was delicious🍓 ⁡ ✤Zenzai The Zenzai here is very delicious and is a very popular item This is also a large serving ⁡ ✤Coffee They pour it to the brim And the cups are always cute You can also request a cup ⁡ A night cafe that is held once a month It's always full of customers both day and night ⁡ Thank you for the meal (⋆ᴗ͈ˬᴗ͈)” ⁡ ⁡ 【Antique & Cafe Annola】 📍 514-3 Saigawa Honjo, Miyako-cho, Kyoto-gun, Fukuoka 🕛 11:00-17:00 Occasional night cafe Closed Wednesdays and Thursdays P Yes ⁡ ⁡ #Annola #Annola #Fukuoka gourmet #Fukuoka cafe #Fukuoka sweets #Fukuoka lunch #Fukuoka night cafe #Fukuoka trip #Fukuoka sightseeing #Fukuoka sightseeing #Fukuoka drive #Fukuoka date #Strawberry parfait #Sakura 2024

Kanda / FUKUOKA🩵 I found a delicious soba restaurant in Kanda! It's in front of the city hall There's parking for 4 cars! Tempura Zaru Soba 1960 yen Kamo Zaru Soba 1610 yen Oyakodon 1160 yen I ordered these~☕️ The soba here is delicious, of course, but the oyakodon is the best💞 The soup is well soaked into the rice, and the local chicken has a charcoal-grilled taste and is delicious✨ Some people come to eat the soba, but there are also people who just eat the oyakodon and leave lol Please go and check it out! ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ ▼Soba-dokoro Nakichi 📍〒800-0352 1-22-18 Tomihisa-cho, Karita-machi, Kyoto-gun, Fukuoka ⏰am11-pm2:30 / pm5-9 Closed: Tuesday 🚗4 parking spaces available ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ If you found this helpful, please give us a like ˗ˏˋ ˎˊ˗ It will encourage us ♡(•ө•) Thank you! We also have lots of other travel information! Come and see it~~~ #Kitakyushu trip #Kitakyushu soba #Kitakyushu gourmet #Kitakyushu outing information #Gourmet #Soba #Drive #Travel #Solo trip #Sakura 2024

Kyoto Michelin two-star restaurant - Ogata (Ogata) My feeling is that it is grand and extraordinary. Just the opening of the show, the huge matsutake mushrooms from Koyasan in Wakayama Prefecture, the size, grade and quantity are really unique. As for the price, please don't ask. His method is extremely simple. One is fried tempura, wrapped in Japanese paper, and covered with handfuls of pine needles. The aroma of the mountains is so fragrant and charming, as if it takes us directly to the mountains to look for matsutake in the piles of pine needles scattered on the ground. It is juicy and you can just hold it in your hands and eat it luxuriously. Faced with such precious ingredients, he remains confident. Another way is to simply roast it lightly, covering it with wet paper halfway through the process so that it is half roasted and half stewed. The moisture will not dissipate, but the aroma of charcoal fire will be present. Just sitting in front of the stove and taking a deep breath, that is a smell you will remember for the rest of your life! What Ogata was thinking was clear, simple, and without any distractions. He was just telling us, Come on! Come and eat Matsutake. Half of our happiness comes from his determination. We have to mention his bowls, they are truly god-level works. The bowl is topped with an edible charred almond leaf, which directly nods to the autumn theme. The main character is the chestnuts from Obuse in Nagano Prefecture, which are the largest I have ever eaten. The degree of sweetness and fragrance is just right, but the texture is extremely delicate. They are steamed until they melt in your mouth with a slight sip. The soup is thickened with ginkgo paste, and the elegant base comes from two kinds of kelp, Rishiri and Rausu. The ginkgo paste is sticky and fragrant, with a slight hint of sweetness and bitterness, which is endless aftertaste! Let’s go back to the two types of sashimi he prepared, one was sea bream and the other was mackerel, both were cut into large pieces without any hesitation. The sea bream slices are drizzled with a little green pomelo, and the soy sauce is just a little powdery, without mustard, simple and refreshing. The mackerel is even bigger, and is cut into four pieces. The fish skin is slightly roasted, and the aroma is fragrant. There is a little yellow mustard hidden in the chopped green onion soy sauce, which does not steal the show. The focus is all on the supporting role of the green onion to match the fish.

2023 Japan Cherry Blossom Tour March 23 to April 4