Tourism EXPO Japan 2025 Aichi/Central Japan
Tokoname City , Aichi Prefecture 2
"Tokoname City, Aichi Prefecture, the venue of the Tourism EXPO Japan 2025."
Tokoname is a town that has prospered in pottery for a long time, and at the same time, it hosts new facilities such as the Aichi International Exhibition Center (Aichi Sky Expo) and Chubu Centrair International Airport, making it a unique town where nostalgia and novelty coexist.
Additionally, the number of guest rooms in Tokoname City is the second highest in the prefecture, following Nagoya City, and many people come and go every day.
In the northern part of the city, there are farmer's restaurants that make wine using Tokoname grapes. In the central part of the city, you can feel the remnants of the prosperous pottery town at the tourist spot "Pottery footpath."
In the southern part of the city, there are sake breweries that have been operating since the Edo period and a farmer's restaurant run by a poultry farm.
It is a city rich in diverse tourist spots.
At the Tokoname City booth (D-014), we will offer experiences such as "tea tasting using Tokoname-ware teapots", "local sake tasting", "wine tasting using grapes from Tokoname", and "sampling seaweed grown in the nutrient-rich Ise Bay"!
*All free of charge. Available until supplies last.
In addition, we are distributing a gourmet map with valuable coupons that can be used at restaurants in the city!
Free shuttle buses, "TOKONAME SHUTTLE", run every 30 minutes from Aichi Sky Expo to the tourist area "Pottery footpath" where the local restaurants are around.
Please enjoy your time in Tokoname before and after the Tourism EXPO!!"
Tokoname is a town that has prospered in pottery for a long time, and at the same time, it hosts new facilities such as the Aichi International Exhibition Center (Aichi Sky Expo) and Chubu Centrair International Airport, making it a unique town where nostalgia and novelty coexist.
Additionally, the number of guest rooms in Tokoname City is the second highest in the prefecture, following Nagoya City, and many people come and go every day.
In the northern part of the city, there are farmer's restaurants that make wine using Tokoname grapes. In the central part of the city, you can feel the remnants of the prosperous pottery town at the tourist spot "Pottery footpath."
In the southern part of the city, there are sake breweries that have been operating since the Edo period and a farmer's restaurant run by a poultry farm.
It is a city rich in diverse tourist spots.
At the Tokoname City booth (D-014), we will offer experiences such as "tea tasting using Tokoname-ware teapots", "local sake tasting", "wine tasting using grapes from Tokoname", and "sampling seaweed grown in the nutrient-rich Ise Bay"!
*All free of charge. Available until supplies last.
In addition, we are distributing a gourmet map with valuable coupons that can be used at restaurants in the city!
Free shuttle buses, "TOKONAME SHUTTLE", run every 30 minutes from Aichi Sky Expo to the tourist area "Pottery footpath" where the local restaurants are around.
Please enjoy your time in Tokoname before and after the Tourism EXPO!!"
Co-exhibitor of Tokoname City , Aichi Prefecture
| Booth No | D-014 |
|---|---|
| Area | Japan |
| Official site | https://www.tokoname-kankou.net/en/ |
| SNS Links |     |
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In-booth event or Hands-on event
"Onizaki Nori", grown with plenty of nutrients from the Ise Bay.
Its flavor is so highly regarded that it is used even in sushi restaurants and high-end dining establishments in Tokyo.
However, due to the limited quantity that can be harvested, it is not easily available outside the local area and is considered a mythical seaweed.
Please enjoy the Onizaki Nori in its most delicious state!
*Available for the first 1000 people per day.
Its flavor is so highly regarded that it is used even in sushi restaurants and high-end dining establishments in Tokyo.
However, due to the limited quantity that can be harvested, it is not easily available outside the local area and is considered a mythical seaweed.
Please enjoy the Onizaki Nori in its most delicious state!
*Available for the first 1000 people per day.
In Tokoname City, Aichi Prefecture, known as the best producer of teapots in Japan.
It's said that when you brew tea with a Tokoname teapot, the flavor becomes mellow and delicious.
We will demonstrate how to make delicious tea using a Tokoname teapot.
It will be instructed by Hiroyuki Mizuno, a Tokoname teapot artisan, and a certified Japanese tea advisor.
Additionally, only those who have experienced it can participate in the lottery by following the Tokoname Tourism Association's social media and liking a specific post, with the grand prize being a teapot from Mr. Mizuno!
*Limited to the first 200 people per day. Tickets will be distributed.
It's said that when you brew tea with a Tokoname teapot, the flavor becomes mellow and delicious.
We will demonstrate how to make delicious tea using a Tokoname teapot.
It will be instructed by Hiroyuki Mizuno, a Tokoname teapot artisan, and a certified Japanese tea advisor.
Additionally, only those who have experienced it can participate in the lottery by following the Tokoname Tourism Association's social media and liking a specific post, with the grand prize being a teapot from Mr. Mizuno!
*Limited to the first 200 people per day. Tickets will be distributed.
You can try and compare the wines from the farm restaurant "Sunset Walker Hill" in Tokoname City with sake from the long-established local breweries "Sawada Sake Brewery" and "Morita"!
A farmer's restaurant adjacent to the vineyards and winery.
They handle all the process from the grape cultivation to brewing in-house, producing and serving wine made from Tokoname grapes.
For the tasting experience, they offer the wine named 'Chita Peninsula', which uses grapes harvested in Tokoname and the Chita Peninsula.
Founded in 1848.
They have preserved traditional methods for sake production; using wooden barrels, carefully handling by hand and minimizing the use of machines.
For the tasting experience, they serve sake called "Chita no Yume Kaze". It is polished to 55% using the sake rice "Yume Ginkou" grown with care in the Chita Peninsula, characterized by its elegant Ginjo aroma and gentle taste, resulting from long-term low-temperature fermentation.
Founded in 1665.
The founder of SONY, Akio Morita, was the 15th head of the company.
Starting with sake brewing, they continue to maintain the flavors produced by essential Japanese fermented condiments like miso, tamari soy sauce, mirin, and cooking sake that are indispensable on Japanese dining tables.
For the tasting, you can try their "Chita Nenohikura Otokoyama Junmai Daiginjo", characterized by its floral Ginjo aroma and the rich umami of rice.
*Limited to the first 300 people per day. Tickets will be distributed.
A farmer's restaurant adjacent to the vineyards and winery.
They handle all the process from the grape cultivation to brewing in-house, producing and serving wine made from Tokoname grapes.
For the tasting experience, they offer the wine named 'Chita Peninsula', which uses grapes harvested in Tokoname and the Chita Peninsula.
Founded in 1848.
They have preserved traditional methods for sake production; using wooden barrels, carefully handling by hand and minimizing the use of machines.
For the tasting experience, they serve sake called "Chita no Yume Kaze". It is polished to 55% using the sake rice "Yume Ginkou" grown with care in the Chita Peninsula, characterized by its elegant Ginjo aroma and gentle taste, resulting from long-term low-temperature fermentation.
Founded in 1665.
The founder of SONY, Akio Morita, was the 15th head of the company.
Starting with sake brewing, they continue to maintain the flavors produced by essential Japanese fermented condiments like miso, tamari soy sauce, mirin, and cooking sake that are indispensable on Japanese dining tables.
For the tasting, you can try their "Chita Nenohikura Otokoyama Junmai Daiginjo", characterized by its floral Ginjo aroma and the rich umami of rice.
*Limited to the first 300 people per day. Tickets will be distributed.
"Onizaki Nori", grown with plenty of nutrients from the Ise Bay.
Its flavor is so highly regarded that it is used even in sushi restaurants and high-end dining establishments in Tokyo.
However, due to the limited quantity that can be harvested, it is not easily available outside the local area and is considered a mythical seaweed.
Please enjoy the Onizaki Nori in its most delicious state!
*Available for the first 1000 people per day.
Its flavor is so highly regarded that it is used even in sushi restaurants and high-end dining establishments in Tokyo.
However, due to the limited quantity that can be harvested, it is not easily available outside the local area and is considered a mythical seaweed.
Please enjoy the Onizaki Nori in its most delicious state!
*Available for the first 1000 people per day.
In Tokoname City, Aichi Prefecture, known as the best producer of teapots in Japan.
It's said that when you brew tea with a Tokoname teapot, the flavor becomes mellow and delicious.
We will demonstrate how to make delicious tea using a Tokoname teapot.
It will be instructed by Hiroyuki Mizuno, a Tokoname teapot artisan, and a certified Japanese tea advisor.
Additionally, only those who have experienced it can participate in the lottery by following the Tokoname Tourism Association's social media and liking a specific post, with the grand prize being a teapot from Mr. Mizuno!
*Limited to the first 200 people per day. Tickets will be distributed.
It's said that when you brew tea with a Tokoname teapot, the flavor becomes mellow and delicious.
We will demonstrate how to make delicious tea using a Tokoname teapot.
It will be instructed by Hiroyuki Mizuno, a Tokoname teapot artisan, and a certified Japanese tea advisor.
Additionally, only those who have experienced it can participate in the lottery by following the Tokoname Tourism Association's social media and liking a specific post, with the grand prize being a teapot from Mr. Mizuno!
*Limited to the first 200 people per day. Tickets will be distributed.
You can try and compare the wines from the farm restaurant "Sunset Walker Hill" in Tokoname City with sake from the long-established local breweries "Sawada Sake Brewery" and "Morita"!
A farmer's restaurant adjacent to the vineyards and winery.
They handle all the process from the grape cultivation to brewing in-house, producing and serving wine made from Tokoname grapes.
For the tasting experience, they offer the wine named 'Chita Peninsula', which uses grapes harvested in Tokoname and the Chita Peninsula.
Founded in 1848.
They have preserved traditional methods for sake production; using wooden barrels, carefully handling by hand and minimizing the use of machines.
For the tasting experience, they serve sake called "Chita no Yume Kaze". It is polished to 55% using the sake rice "Yume Ginkou" grown with care in the Chita Peninsula, characterized by its elegant Ginjo aroma and gentle taste, resulting from long-term low-temperature fermentation.
Founded in 1665.
The founder of SONY, Akio Morita, was the 15th head of the company.
Starting with sake brewing, they continue to maintain the flavors produced by essential Japanese fermented condiments like miso, tamari soy sauce, mirin, and cooking sake that are indispensable on Japanese dining tables.
For the tasting, you can try their "Chita Nenohikura Otokoyama Junmai Daiginjo", characterized by its floral Ginjo aroma and the rich umami of rice.
*Limited to the first 300 people per day. Tickets will be distributed.
A farmer's restaurant adjacent to the vineyards and winery.
They handle all the process from the grape cultivation to brewing in-house, producing and serving wine made from Tokoname grapes.
For the tasting experience, they offer the wine named 'Chita Peninsula', which uses grapes harvested in Tokoname and the Chita Peninsula.
Founded in 1848.
They have preserved traditional methods for sake production; using wooden barrels, carefully handling by hand and minimizing the use of machines.
For the tasting experience, they serve sake called "Chita no Yume Kaze". It is polished to 55% using the sake rice "Yume Ginkou" grown with care in the Chita Peninsula, characterized by its elegant Ginjo aroma and gentle taste, resulting from long-term low-temperature fermentation.
Founded in 1665.
The founder of SONY, Akio Morita, was the 15th head of the company.
Starting with sake brewing, they continue to maintain the flavors produced by essential Japanese fermented condiments like miso, tamari soy sauce, mirin, and cooking sake that are indispensable on Japanese dining tables.
For the tasting, you can try their "Chita Nenohikura Otokoyama Junmai Daiginjo", characterized by its floral Ginjo aroma and the rich umami of rice.
*Limited to the first 300 people per day. Tickets will be distributed.
"Onizaki Nori", grown with plenty of nutrients from the Ise Bay.
Its flavor is so highly regarded that it is used even in sushi restaurants and high-end dining establishments in Tokyo.
However, due to the limited quantity that can be harvested, it is not easily available outside the local area and is considered a mythical seaweed.
Please enjoy the Onizaki Nori in its most delicious state!
*Available for the first 1000 people per day.
Its flavor is so highly regarded that it is used even in sushi restaurants and high-end dining establishments in Tokyo.
However, due to the limited quantity that can be harvested, it is not easily available outside the local area and is considered a mythical seaweed.
Please enjoy the Onizaki Nori in its most delicious state!
*Available for the first 1000 people per day.
In Tokoname City, Aichi Prefecture, known as the best producer of teapots in Japan.
It's said that when you brew tea with a Tokoname teapot, the flavor becomes mellow and delicious.
We will demonstrate how to make delicious tea using a Tokoname teapot.
It will be instructed by Hiroyuki Mizuno, a Tokoname teapot artisan, and a certified Japanese tea advisor.
Additionally, only those who have experienced it can participate in the lottery by following the Tokoname Tourism Association's social media and liking a specific post, with the grand prize being a teapot from Mr. Mizuno!
*Limited to the first 200 people per day. Tickets will be distributed.
It's said that when you brew tea with a Tokoname teapot, the flavor becomes mellow and delicious.
We will demonstrate how to make delicious tea using a Tokoname teapot.
It will be instructed by Hiroyuki Mizuno, a Tokoname teapot artisan, and a certified Japanese tea advisor.
Additionally, only those who have experienced it can participate in the lottery by following the Tokoname Tourism Association's social media and liking a specific post, with the grand prize being a teapot from Mr. Mizuno!
*Limited to the first 200 people per day. Tickets will be distributed.
You can try and compare the wines from the farm restaurant "Sunset Walker Hill" in Tokoname City with sake from the long-established local breweries "Sawada Sake Brewery" and "Morita"!
A farmer's restaurant adjacent to the vineyards and winery.
They handle all the process from the grape cultivation to brewing in-house, producing and serving wine made from Tokoname grapes.
For the tasting experience, they offer the wine named 'Chita Peninsula', which uses grapes harvested in Tokoname and the Chita Peninsula.
Founded in 1848.
They have preserved traditional methods for sake production; using wooden barrels, carefully handling by hand and minimizing the use of machines.
For the tasting experience, they serve sake called "Chita no Yume Kaze". It is polished to 55% using the sake rice "Yume Ginkou" grown with care in the Chita Peninsula, characterized by its elegant Ginjo aroma and gentle taste, resulting from long-term low-temperature fermentation.
Founded in 1665.
The founder of SONY, Akio Morita, was the 15th head of the company.
Starting with sake brewing, they continue to maintain the flavors produced by essential Japanese fermented condiments like miso, tamari soy sauce, mirin, and cooking sake that are indispensable on Japanese dining tables.
For the tasting, you can try their "Chita Nenohikura Otokoyama Junmai Daiginjo", characterized by its floral Ginjo aroma and the rich umami of rice.
*Limited to the first 300 people per day. Tickets will be distributed.
A farmer's restaurant adjacent to the vineyards and winery.
They handle all the process from the grape cultivation to brewing in-house, producing and serving wine made from Tokoname grapes.
For the tasting experience, they offer the wine named 'Chita Peninsula', which uses grapes harvested in Tokoname and the Chita Peninsula.
Founded in 1848.
They have preserved traditional methods for sake production; using wooden barrels, carefully handling by hand and minimizing the use of machines.
For the tasting experience, they serve sake called "Chita no Yume Kaze". It is polished to 55% using the sake rice "Yume Ginkou" grown with care in the Chita Peninsula, characterized by its elegant Ginjo aroma and gentle taste, resulting from long-term low-temperature fermentation.
Founded in 1665.
The founder of SONY, Akio Morita, was the 15th head of the company.
Starting with sake brewing, they continue to maintain the flavors produced by essential Japanese fermented condiments like miso, tamari soy sauce, mirin, and cooking sake that are indispensable on Japanese dining tables.
For the tasting, you can try their "Chita Nenohikura Otokoyama Junmai Daiginjo", characterized by its floral Ginjo aroma and the rich umami of rice.
*Limited to the first 300 people per day. Tickets will be distributed.
"Onizaki Nori", grown with plenty of nutrients from the Ise Bay.
Its flavor is so highly regarded that it is used even in sushi restaurants and high-end dining establishments in Tokyo.
However, due to the limited quantity that can be harvested, it is not easily available outside the local area and is considered a mythical seaweed.
Please enjoy the Onizaki Nori in its most delicious state!
*Available for the first 1000 people per day.
Its flavor is so highly regarded that it is used even in sushi restaurants and high-end dining establishments in Tokyo.
However, due to the limited quantity that can be harvested, it is not easily available outside the local area and is considered a mythical seaweed.
Please enjoy the Onizaki Nori in its most delicious state!
*Available for the first 1000 people per day.
In Tokoname City, Aichi Prefecture, known as the best producer of teapots in Japan.
It's said that when you brew tea with a Tokoname teapot, the flavor becomes mellow and delicious.
We will demonstrate how to make delicious tea using a Tokoname teapot.
It will be instructed by Hiroyuki Mizuno, a Tokoname teapot artisan, and a certified Japanese tea advisor.
Additionally, only those who have experienced it can participate in the lottery by following the Tokoname Tourism Association's social media and liking a specific post, with the grand prize being a teapot from Mr. Mizuno!
*Limited to the first 200 people per day. Tickets will be distributed.
It's said that when you brew tea with a Tokoname teapot, the flavor becomes mellow and delicious.
We will demonstrate how to make delicious tea using a Tokoname teapot.
It will be instructed by Hiroyuki Mizuno, a Tokoname teapot artisan, and a certified Japanese tea advisor.
Additionally, only those who have experienced it can participate in the lottery by following the Tokoname Tourism Association's social media and liking a specific post, with the grand prize being a teapot from Mr. Mizuno!
*Limited to the first 200 people per day. Tickets will be distributed.
You can try and compare the wines from the farm restaurant "Sunset Walker Hill" in Tokoname City with sake from the long-established local breweries "Sawada Sake Brewery" and "Morita"!
A farmer's restaurant adjacent to the vineyards and winery.
They handle all the process from the grape cultivation to brewing in-house, producing and serving wine made from Tokoname grapes.
For the tasting experience, they offer the wine named 'Chita Peninsula', which uses grapes harvested in Tokoname and the Chita Peninsula.
Founded in 1848.
They have preserved traditional methods for sake production; using wooden barrels, carefully handling by hand and minimizing the use of machines.
For the tasting experience, they serve sake called "Chita no Yume Kaze". It is polished to 55% using the sake rice "Yume Ginkou" grown with care in the Chita Peninsula, characterized by its elegant Ginjo aroma and gentle taste, resulting from long-term low-temperature fermentation.
Founded in 1665.
The founder of SONY, Akio Morita, was the 15th head of the company.
Starting with sake brewing, they continue to maintain the flavors produced by essential Japanese fermented condiments like miso, tamari soy sauce, mirin, and cooking sake that are indispensable on Japanese dining tables.
For the tasting, you can try their "Chita Nenohikura Otokoyama Junmai Daiginjo", characterized by its floral Ginjo aroma and the rich umami of rice.
*Limited to the first 300 people per day. Tickets will be distributed.
A farmer's restaurant adjacent to the vineyards and winery.
They handle all the process from the grape cultivation to brewing in-house, producing and serving wine made from Tokoname grapes.
For the tasting experience, they offer the wine named 'Chita Peninsula', which uses grapes harvested in Tokoname and the Chita Peninsula.
Founded in 1848.
They have preserved traditional methods for sake production; using wooden barrels, carefully handling by hand and minimizing the use of machines.
For the tasting experience, they serve sake called "Chita no Yume Kaze". It is polished to 55% using the sake rice "Yume Ginkou" grown with care in the Chita Peninsula, characterized by its elegant Ginjo aroma and gentle taste, resulting from long-term low-temperature fermentation.
Founded in 1665.
The founder of SONY, Akio Morita, was the 15th head of the company.
Starting with sake brewing, they continue to maintain the flavors produced by essential Japanese fermented condiments like miso, tamari soy sauce, mirin, and cooking sake that are indispensable on Japanese dining tables.
For the tasting, you can try their "Chita Nenohikura Otokoyama Junmai Daiginjo", characterized by its floral Ginjo aroma and the rich umami of rice.
*Limited to the first 300 people per day. Tickets will be distributed.
