Sagamihara (相模原)

Map

Getting There

• train
• bus
• car

Best Times to Visit

• spring: Cherry blossoms, spring festivals, craft markets, flower parks, and comfortable conditions make spring especially rewarding.
• summer: Lake recreation, ayu dishes, fireworks, summer festivals, and greenery are strongest attractions despite heat and humidity.
• autumn: Cooler hiking weather, colorful foliage, cosmos, harvest festivals, cultural events, and local food favor autumn visits.
• winter: Illumination events, clear mountain views, indoor museums, and traditional January festivals provide worthwhile winter experiences.

What's There

• castle: Tsukuiko Shiroyama Park preserves the historical setting and remains of Shiroyama Castle.
• cherry blossoms: Citywide spring festivals and lakeside parks feature abundant cherry blossoms.
• crafts: Seasonal art-craft markets and traditional local food production support a crafts-oriented visit.
• culture: Museums, archaeological sites, festivals, performing arts, and community cultural events represent Sagamihara’s heritage.
• festival: Sagamihara hosts cherry, summer, fireworks, cultural, harvest, and winter illumination events.
• fishing: Sagami River ayu fishing and seasonal ayu cuisine are established local traditions.
• flowers: Parks and rural areas offer cherry blossoms, cosmos, chrysanthemums, spider lilies, and other seasonal flowers.
• food: Local specialties include ayu, nigomi udon, sake manju, and Tsukui kinako confections.
• garden: Large municipal parks and landscaped flower areas provide gardens and pleasant walking environments.
• hiking: Mount Jinba, Shiroyama, and the surrounding lake and forest areas offer established hiking routes.
• history: Tanamukaihara and Kassaka preserve nationally significant prehistoric settlements, while Shiroyama preserves castle history.
• lake: Lake Sagami and Lake Tsukuiko support boating, festivals, scenic walks, and lakeside recreation.
• market: Seasonal craft fairs, agricultural festivals, and community markets offer local products and food.
• mountain: The western area includes Mount Jinba and foothill landscapes associated with Tanzawa and surrounding ranges.
• museum: Sagamihara City Museum presents local history, science, astronomy, and planetarium programs.
• nature: Reservoirs, rivers, forests, parks, rural areas, and wildlife facilities create varied natural attractions.
• park: Major attractions include Sagamihara Prefectural Park, Kanuma Park, Asamizo Park, and Shiroyama Park.
• river: The Sagami River provides ayu traditions, riverside scenery, recreation, and fireworks events.
• sake: Traditional breweries and Kanagawa regional sake are documented local specialties associated with mountain water and rice.
• shrine: Local shrine festivals and traditional performances, including lion dances and target rites, remain part of the city’s cultural calendar.
• views: Mountains, reservoirs, forests, and clear-weather vistas toward Mount Fuji provide scenic viewpoints.
• wildlife: Asamizo Park includes animal interaction facilities, while rivers, forests, and parks support wildlife experiences.
• farm: Agricultural festivals, harvest events, rural landscapes, and locally associated soybeans add a farm-and-food dimension.

Specialties

• Sagami River Ayu (相模川の鮎): Ayu from the Sagami River has a long history as a fish presented to the shogunate. During the fishing season, restaurants in the Sagami River area, including Sagamihara, serve it grilled, fried, and in other preparations.
• Kanagawa Local Sake (神奈川の地酒): Sagamihara is home to traditional sake breweries, including Shimizu Shuzo in Midori Ward. The region’s sake is made with carefully selected rice and water associated with the Tanzawa mountain range.
• Ashigara Tea (足柄茶): Ashigara Tea is a traditional tea produced in the Tanzawa and Hakone foothills, including parts of Sagamihara. It is finished using the ordinary-steaming method and is recognized as one of Kanagawa’s selected specialty products.
• Nigomi Udon (にごみうどん): Nigomi udon is a traditional dish of the Tsukui area in Sagamihara. It uses locally associated flat or hand-made noodles in a simmered broth that may be soy-sauce- or miso-based, with recipes varying by restaurant.
• Sake Manju (酒まんじゅう): Sagamihara-style sake manju is a steamed local confection made from a koji-based dough blended with wheat flour and filled with bean paste. It has traditionally been prepared for festivals and other community gatherings.
• Tsukui Kinako (津久井きなこ): Tsukui kinako is roasted soybean flour made from the locally associated Tsukui native soybean. It is used in Sagamihara sweets, including a kinako-flavored dacquoise featured in the city’s tourism guide.