Aizu-Tajima Gion Festival

Aizu-Tajima Gion Festival

This festival - recognised as a Significant Intangible Folk Cultural Asset - has a history of over 800 years. The highlight of the festival is watching a procession of women dressed in beautiful traditional Japanese wedding apparel, making their way to the shrine at the heart of the town. The kabuki performances carried out by local children is also worth seeing.

Venue Details

Venue Details
Best Season
  • Summer
Access Details
AccessThe festival is a short walk from Aizu-Tajima Station
View directions
Getting there

By Car:

  • 1 hour drive from Aizu-Wakamatsu City.
  • 2 hour drive from Fukushima City and Koriyama City.

By Train:

  • From Asakusa Station, take the Revaty Train to Aizu-Tajima Station (Takes around 3 hours 15 minutes)
  • From Aizu-Wakamatsu, take the Aizu Railway Line from Aizu-Wakamatsu Station to Aizu-Tajima Station (Takes around 1 hour 15 minutes).


The World Glassware Hall
Cultural Experiences

Mitsuishi Shrine (Three Stones Shrine)

The Mitsuishi Shrine (Three Stones Shrine) is located a short 10-minute walk from Tadami Station in Tadami Town. Ichinoiwa, Ninoiwa and Saniwa are the three large stones that have spritual significance.  Ichinoiwa (the first stone) is thought to improve intelligence, Ninoiwa (the second stone) is thought to improve eyesight, and Saniwa (the third stone) is thought to improve connections with others, particularly romantic love. The Saniwa is a popular place to visit for those who are hoping to get married someday. To reach the shrine there is a short hike through dense forest, so it is recommended that visitors wear shoes that are easy to walk in.

The World Glassware Hall
Cultural Experiences


Mitsutaya is a speciality restaurant with roots dating back to the end of the Edo Period (around 1835). The restaurant is situated in a renovated miso storehouse. It is therefore fitting that the restaurant is famous for a local Aizu meal called 'miso dengaku'. Miso dengaku refers to skewered vegetables and meat which are topped with a miso paste before being cooked over an open flame. The skewers are cooked one by one. Skewer ingredients include konjac, deep-fried tofu, sticky, savory rice balls called 'shingoro mochi', and more. Each small dish is coated in miso for an unforgettable and savory flavor.  

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