Atsugi (厚木)

Map

Getting There

• train
• bus
• car

Best Times to Visit

• spring: Pleasant temperatures support hiking and hot-spring visits, while cherry blossoms, azaleas, roses, and spring festivals add seasonal appeal.
• summer: Ayu fishing and dishes are available from early summer, while the Ayu Festival, fireworks, flowers, and riverside recreation peak.
• autumn: Cooler weather suits hiking and onsen visits, with autumn foliage, chrysanthemums, local foods, and cultural street events.
• winter: Hot springs remain inviting in colder weather, and the January shrine festival and daruma market provide distinctive seasonal culture.

What's There

• food: Atsugi is known for ayu, miso-marinated pork, wild-boar hot pot, pork offal dishes, and locally produced craft beer.
• sake: Local sake is identified as part of Atsugi’s characteristic regional food and drink culture.
• fishing: Ayu fishing in the Sagami River is a longstanding local tradition and an important part of Atsugi’s identity.
• river: The Sagami River provides waterside scenery, recreation, fishing, and the setting for major fireworks events.
• mountain: Atsugi’s western and northern areas reach the Tanzawa foothills, offering forested mountain scenery and outdoor attractions.
• hiking: Iiyama and nearby mountain areas provide forest trails, walking routes, viewpoints, and seasonal nature experiences.
• nature: Forests, rivers, hills, ponds, and open green spaces support varied outdoor sightseeing throughout the city.
• onsen: Iiyama Onsen and the wider Atsugi hot-spring area offer alkaline waters in peaceful forested surroundings.
• park: Central Park, Bosai no Oka Park, and forest parks provide open spaces, recreation, scenery, and event venues.
• festival: Atsugi hosts major seasonal events including the Ayu Festival, flower festivals, markets, and winter shrine celebrations.
• market: Yumemi-ichi and other local markets sell regional produce, prepared foods, and agricultural goods.
• farm: The city and surrounding areas produce agricultural goods available through farmers markets and local food outlets.
• flowers: Seasonal attractions include cherry blossoms, azaleas, roses, irises, hydrangeas, cosmos, and autumn chrysanthemums.
• views: Hilltop viewpoints and mountain landscapes offer panoramas toward Yokohama, Enoshima, Tokyo, and surrounding regions.

Specialties

• Atsugi no Ayu (あつぎの鮎): Ayu sweetfish from the Sagami River has long been associated with Atsugi and was historically presented to the shogunate. Local restaurants and retailers offer grilled, prepared, and preserved ayu during the fishing season.
• Tonzuke (とん漬): Tonzuke is a traditional Atsugi pork dish and one of the city’s characteristic local foods. It is commonly enjoyed at restaurants and inns serving regional cuisine.
• Inoshishi Nabe (イノシシ鍋): Shishinabe is a wild-boar hot pot associated with Atsugi’s mountain areas. It is listed by the Atsugi Tourism Association among the city’s distinctive regional foods.
• Atsugi Shirokoro Horumon (厚木シロコロホルモン): Pork hormone is a well-known local specialty in Atsugi, particularly associated with the city’s casual dining culture. Restaurants across Atsugi serve grilled hormone dishes using pork offal.
• Atsugi Beer (厚木ビール): Atsugi has several local breweries producing craft beer, including varieties made with regional ingredients such as red shiso. Atsugi Beer operates a brewery and adjacent restaurant where its beers can be enjoyed.
• Sakarimasu (盛升): Morisyo is a local sake associated with Atsugi’s traditional brewing culture. The Atsugi Tourism Association identifies local sake as one of the city’s characteristic foods and drinks.